Chicken In Greek Yogurt Sauce (6 Ingredients)
on Jan 06, 2024, Updated Jan 16, 2024
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When life gives you lemons, make this very easy and delicious chicken in a tangy Greek yogurt sauce! It’s creamy and comforting, but at the same time on the lighter side. Baked all in one pot, it’ll take you just 10 minutes to prep, leaving the oven to do the rest of the work.
Why you’ll love it
So easy. There are just 6 main ingredients and 2 main steps to this yogurt chicken recipe. Step one – roast the chicken with just lemon juice, wine, chicken broth (stock) and thyme. Step two – stir in yogurt!
Creamy… but on the lighter side. The creamy lemon sauce is made with yogurt instead of cream. And nope, the yogurt doesn’t curdle, as long as you heat it gently.
Intensely lemony. The juice of one lemon makes for a simple and yet rich and flavorful dinner your whole family will love!
Only one pot. Always a bonus, right?
About the ingredients
Here you’ll find a short overview of what you’ll need to make these Greek yogurt chicken thighs. You can find a full list with the exact amounts in the printable recipe card below.
Chicken thighs. I like to use skin on and bone in thighs for this recipe for maximum flavor in the sauce. The chicken also looks beautifully golden on top. You can however use skinless boneless chicken thighs if you prefer. In fact they’ll take around 15 minutes less to cook.
I think that smaller thighs work best. You can also use drumsticks, or a mixture of thighs and drumsticks, if you like.
Chicken broth (stock). I recommend using a good quality e.g. free range or organic broth for the best flavor.
White wine. This adds more great flavor to the sauce. Can you just use more chicken broth instead if you don’t want to use wine? Sure!
Lemon juice. I find the juice of one small lemon to be perfect for a fairly lemony sauce. Simply reduce the amount if you prefer a more subtle flavor.
Fresh thyme. To remove the leaves from the tough stalks, simply hold them at the top and slide your fingers down them. As you do, the leaves will easily come off. Or it’s fine to use dried thyme instead.
Greek yogurt. My favorite is an authentic brand containing just milk and yogurt cultures such as Chobani. I like the light (0.5% fat). However, any kind of Greek yogurt will work. I don’t recommend substituting with regular yogurt however as it generally has a thinner consistency.
Cornstarch (conflour). Sometimes the sauce can need a little help to thicken up. A little cornstarch is all you need to do this.
Salt and black pepper. As always in recipes that don’t have a lot of ingredients, the right amount of seasoning is key.
How to make chicken in Greek yogurt sauce
Below is a summary of how to make the recipe. For full instructions, see the printable recipe card below.
Step 1: Pre-heat the oven.
Step 2: Pour the chicken broth, white wine and lemon juice all over the chicken in a wide pan, skillet or baking dish (I like a stove-to-oven cast iron pan). Then sprinkle the thyme and salt and pepper all over the dish.
Step 3: Bake for around 40 minutes until golden and at least 165F/74C in the thickest part (use a meat thermometer to test).
Step 4: Remove the chicken from the pan and put onto a plate. Cover with foil to keep warm.
Step 5: Stir the Greek yogurt into the sauce left in the pan. Warm gently on the stove (either in the same pan, or transfer into a saucepan).
Add between 1 to 2 teaspoons of cornflour mixed with a little water to thicken it up (if necessary). Simply continue warming until slightly thickened.
Add the chicken back into the pan. Serve immediately, spooning the sauce over the chicken.
Helen’s top tips
- A stove top-to-oven cast iron skillet or wide, shallow pan is perfect for this recipe (but not essential!).
- The yogurt sauce should be a pourable consistency, like gravy. The thickness can vary depending on the amount of liquid still in the pan after cooking the chicken. If it’s very thin, stir in 1 to 2 teaspoons of cornflour (mixed with a little water). Add only a little at a time and warm until thickened. If on the other hand the sauce seems too thick to pour, add a little extra chicken broth (stock) to thin it.
- Try varying the recipe by adding a few chopped sundried tomatoes or sliced mushrooms. You can also add a teaspoon of mustard for extra depth of flavor.
Serving ideas
My favorite way to serve this Greek yogurt chicken is with tagliatelle and these quick sautéed green beans or sautéed broccoli (just cook straight from frozen). Or simply serve with this super quick 5-minute sauteed frozen broccoli or fresh green salad leaves dressed with a simple vinaigrette – or even just olive oil.
If you aren’t in the mood for pasta, try this incredible Greek potatoes recipe (since you have the oven on already), quick and easy cubed potatoes (potatoes parmentier), rice (try this Greek rice), or just bread with olive oil.
Recipe FAQs
Let the yogurt warm up to room temperature before stirring it very gradually into the sauce. Then heat only gently. You can also ‘temper’ the yogurt by adding small amounts of the hot pan juices before stirring the mixture into the sauce.
Keep the chicken in an airtight container in the fridge for up to 3 days. Reheat in your oven at 350°F (175°C) for 15 to 20 minutes until piping hot again. Cover loosely with foil to stop the top browning too much/overcooking. Alternatively, air fry at 340F/170C for 6 to 7 minutes. Store the sauce separately in a small airtight container. Reheat gently on the stove or in the microwave for a minute or two on reduced heat.
I would not recommend it. The texture of Greek yogurt isn’t always the best after it’s been frozen.
More one pan chicken dinners
- This amazingly delicious Greek chicken and potatoes makes it onto our dinner table regularly. We always have it with a Greek salad and Greek yogurt or tzatziki, and it hits the spot every single time!
- Ever tried orzo? This creamy lemon chicken soup with orzo will be on the table in just 30 minutes.
- We’ve been making this baked chicken and chorizo with cherry tomatoes for years. Try it once and it just might become one of your go-tos as well.
- Chicken and rice is the ultimate easy dinner and crowd pleaser, so why not try this 30-minute stove-top chicken and rice?
Or browse all easy one pan meals.
Chicken In Greek Yogurt Sauce (6 Ingredients)
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 fresh thyme, or 1 teaspoon dried thyme
- salt and black pepper, to taste
- ½ cup Greek yogurt
- 1-2 teaspoons cornstarch, /cornflour (to thicken the sauce if necessary)
To serve (optional)
- fresh parsley and lemon wedges, optional
- tagliatelle or a different kind of pasta
- vegetables e.g. green beans
Instructions
- 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.4 chicken thighs, ¾ cup chicken broth, ½ cup white wine, 1 small lemon, 1 tablespoon fresh thyme, salt and black 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).½ cup Greek yogurt
- 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.1-2 teaspoons cornstarch
- 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.
Um..full disclosure Helen…daughter and I had downed a bottle of Prosecco when doing this for dinner tonight…hey, it is holidays;), but IMHO, that makes this review even better! Simple, easy and absolutely delicious!! Added a little more lemon juice, mashed potato and parsley on top…LOVED IT!!!!!
So wonderful to hear this, Rana! It is a bit difficult to NOT down the wine when the recipe has it in it, right? All the same, I’m SO happy to hear you enjoyed it so much. Thank you!
So tasty, and very quick and simple to prepare. Thanks Helen for another delicious recipe!
Regards, Helen from Arrowtown, NZ
Hello again Helen – I’m so happy you enjoyed it, and as always thanks for the feedback!
OMG this was incredible! Will definitely make again. Thanks so much!
You’re welcome, Georgie! So glad you enjoyed it!
chicken was well overcooked and sauce didnt thicken. might be me but will not repeat.
Hello Ann! Sorry you didn’t enjoy it! Were you using bone in skin on chicken thighs? If using skinless boneless you should reduce the cooking time (instructions in recipe notes). Also I usually add only enough of the chicken stock until the sauce is the right thickness. I hope you do give this another try as I find it really delicious, but I understand if you’d rather move on to another recipe! Thanks for the feedback!
This recipe was absolutely delicious and the best bit it was also – no fuss and bother.
Thank you so much. I will be making this often
Hi Catherine! Thank you so much for this! You’ve inspired me to make this again soon! I’m so glad you enjoyed it. Have you tried my Greek lemon chicken and potatoes, too? That’s also absolutely delicious with a Greek salad and tzatziki, and very easy to make!
Hi, this looks great and am looking forward to trying it out. I love anything lemon too 🙂
I don’t use wine in my meals, what could I replace the wine with in the recipe? More stock? Or grape juice? What would you recommended, please,
Many thanks and hope your hand has healed.. xo
Yes, more stock would be fine – no problem! Hope you enjoy it!
Love the look of this recipie, just wonderng if it is suitable for freezing
Hello Deborah – thanks so much for passing by! Really happy you’re thinking of giving this a go! I’ve never tried freezing this, but I’m not sure if it’d be the best idea. I know supermarket yogurt generally doesn’t freeze well because it alters the texture.
Unless you’re brave enough to give it a try anyway – I just wouldn’t want you to waste all those lovely ingredients. 🙂
OMG Helen, this looks incredible. INCREDIBLE! Isn’t it amazing how the RIGHT combination of a handful of ingredients can create something so delish? Sharing! PS I’d err on the ultra lemony side too 🙂
Hi Nagi! Totally agree about the few ingredients – my favourite sorts of recipes. Thanks for sharing and being my ‘lots-of-lemon’ buddy!! 🙂
Hi Helen, citrus is in season here in the southwest, I love lemon such a great way to bring flavor into any dish, love this!
Hi Cheri! I think all fruit bowls should be stocked high with lemons! 🙂
Love creamy chicken! This looks delicious Helen! The tangy lemon sauce sounds great and I’m loving that it’s made with Greek yogurt! 🙂 One-pot meals are the best! Can’t wait to give this a try – pinning!
Thank you so much, Jess! I was amazed that the yoghurt doesn’t curdle, but honestly, it doesn’t. I felt very smug eating something so creamy and knowing that it wasn’t all that bad for me!