Chicken In Greek Yogurt Sauce (6 Ingredients)

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5 from 33 votes

This recipe features oven-baked chicken thighs cooked with broth, white wine, lemon juice, and thyme, finished with a creamy sauce made from Greek yogurt. The chicken skin roasts to a golden brown, while the yogurt sauce combines pan juices with a touch of thickener for a rich, tangy accompaniment. It’s a straightforward dish delivering tender meat with a savory, slightly tangy sauce.

Prep Time

10 mins

Cook Time

45 mins

Total Time

55 mins

Servings: 4

Calories: 301 kcal

Course: Main Course

Cuisine: Mediterranean

Ingredients

4 chicken thighs (4-6 small) skin on & bone in (or a mixture of thighs and legs)
¾ cup chicken broth (stock) plus a little extra in case you need to thin the sauce
½ cup white wine Any kind (or use more broth)
1 small lemon juice only
1 tablespoon thyme or 1 teaspoon dried thyme, fresh
salt to taste
black pepper to taste
½ cup Greek yogurt
1-2 teaspoons cornstarch /cornflour (to thicken the sauce if necessary)

To serve (optional)

parsley optional, fresh, lemon wedges
lemon optional, fresh, lemon wedges
tagliatelle or a different kind of pasta
vegetables e.g. green beans

Instructions

Cup of Yum

Pre-heat the oven to 390F/200C.
Place the chicken (skin-side up) in a cast iron skillet or wide-bottomed pan (oven-proof). Pour the chicken broth, white wine and lemon juice all over the chicken and into the pan and add the thyme. Grind over plenty of salt and pepper.
Bake for about 40 minutes or until the chicken is browned and cooked through. If you have a meat thermometer, the internal temperature in the thickest part should be 165F/74C.
Transfer the chicken from the pan onto a plate and cover with foil to keep warm.
Stir the yogurt into the remaining juices and any sticky bits left in the pan. Warm through on the stove-top (either in the same pan if it's cast-iron or stove-safe, or transfer to a saucepan).
If the sauce is too thin (it should be around the thickness of gravy), mix 1-2 teaspoons of cornstarch with water and add it to the sauce little by little (you may not need it all). Heat gently until slightly thickened. Alternatively, if the sauce is too thick, add a little more chicken broth to thin it a little and make it pourable. Taste to check seasoning, and add more salt and pepper if necessary.
Add the chicken back into the pan and heat gently for a minute or two longer.
Serve the chicken immediately with your chosen side dish(es), spooning plenty of the lovely sauce over the chicken. Sprinkle with fresh parsley and add lemon wedges on top if you like.

Notes

Use a cast iron skillet or an oven-proof wide-bottomed pan for best results; otherwise, bake chicken in a baking dish and transfer juices to a pan for the sauce.
Smaller skin-on, bone-in chicken thighs or a mix with drumsticks provide good portioning; adjust quantity based on appetite.
If using skinless boneless thighs, reduce baking time to 20–30 minutes depending on size.
Adjust sauce thickness by adding cornstarch slurry to thicken or extra chicken broth to thin; aim for a pourable gravy consistency.
Serve with pasta, rice, potatoes, or toasted bread and steamed green vegetables to complement the dish.

Nutrition Information

Calories 301kcal (15%) Carbohydrates 6g (2%) Protein 22g (44%) Fat 19g (29%) Saturated Fat 5g (25%) Polyunsaturated Fat 4g (24%) Monounsaturated Fat 8g (40%) Trans Fat 0.1g (5%) Cholesterol 113mg (38%) Sodium 262mg (11%) Potassium 344mg (7%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 179IU (4%) Vitamin C 17mg (19%) Calcium 55mg (6%) Iron 1mg (6%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 301

% Daily Value*

Calories	301kcal	15%
Carbohydrates	6g	2%
Protein	22g	44%
Fat	19g	29%
Saturated Fat	5g	25%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	8g	40%
Trans Fat	0.1g	5%
Cholesterol	113mg	38%
Sodium	262mg	11%
Potassium	344mg	7%
Fiber	1g	4%
Sugar	2g	4%
Vitamin A	179IU	4%
Vitamin C	17mg	19%
Calcium	55mg	6%
Iron	1mg	6%

* Percent Daily Values are based on a 2,000 calorie diet.