Chicken In Greek Yogurt Sauce (6 Ingredients)

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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.

A spoon drizzling Greek yogurt lemon sauce over baked chicken on a white plate with pasta and green beans.

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.

Ingredients to make chicken with greek yogurt sauce including chicken thighs with skin, Greek yogurt, chicken broth, lemon juice, wine, fresh thyme and salt and pepper.

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).

A collage of 2 images showing raw chicken thighs, broth, wine and thyme in a pan and then after baking.

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.

A collage of 2 images showing someone's hand adding yogurt to the chicken cooking liquid, and then with the yogurt stirred in and someone adding cornflour.

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.
Overhead of golden baked chicken thighs in a white dish with Greek yogurt lemon sauce and lemon slices on top.

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

How do I prevent the yogurt curdling during cooking?

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.

How long do the leftovers keep and can I reheat them?

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.

Can I freeze this Greek yogurt chicken recipe?

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

Or browse all easy one pan meals.

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A spoon drizzling Greek yogurt lemon sauce over baked chicken on a white plate with pasta and green beans.
5 from 8 votes

Chicken In Greek Yogurt Sauce (6 Ingredients)

This is a delicious baked Mediterranean chicken dish with a creamy lemon Greek yogurt sauce that's lighter than a sauce made with cream. When life gives you lemons, make this quick and easy one pot meal. Only 6 main ingredients, and the whole family will love it!
Prep: 10 minutes
Cook: 45 minutes
Total: 55 minutes
Servings: 4

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.

Notes

Pan: A cast iron skillet or wide bottomed pan that you can use both in the oven and on the stove-top is perfect for this recipe. However, if you don’t have anything like this, just bake in a baking dish and then transfer the juices to a saucepan to make the sauce.
Chicken: Use smaller skin-on, bone-in chicken thighs if you can find them. Or a mixture of thighs and drumsticks. The recipe is based on 1-2 pieces of chicken per person. One is OK for me with side dishes, but for larger appetites work on the basis of 2 per person.
You can use skinless boneless chicken thighs in this recipe, but if you do, reduce the baking time to 20 to 30 minutes (depending on the size of the thighs).
Sauce: The thickness of the sauce can vary depending on your oven/which pan you use/how big the chicken parts are. You want the resulting sauce to be of a nice pouring consistency – a bit like gravy. I get the best results using a cast iron skillet and smaller chicken thighs. 
However, you can get the perfect consistency (pourable like gravy) by thickening with cornstarch or, alternatively, thinning with a little extra chicken broth.
Serving ideas: I love this dish with tagliatelle (or another pasta) drizzled with a little olive oil, rice (try Greek rice), potatoes (try parmentier potatoes) or toasted bread with olive oil
To keep the meal simple, I also serve with sautéed frozen green beans, or sautéed frozen broccoli

Nutrition

Calories: 301kcal, Carbohydrates: 6g, Protein: 22g, Fat: 19g, Saturated Fat: 5g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 8g, Trans Fat: 0.1g, Cholesterol: 113mg, Sodium: 262mg, Potassium: 344mg, Fiber: 1g, Sugar: 2g, Vitamin A: 179IU, Vitamin C: 17mg, Calcium: 55mg, Iron: 1mg
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About Helen Schofield

Don't expect to find anything fussy or complicated here. Just QUICK, EASY & (mostly!) HEALTHY recipes from the Mediterranean and beyond. ENJOY!

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40 Comments

  1. J’aime beaucoup ton plat et le fait qu’avec seulement 6 ingrédients on peut faire un plat unique très bon et savoureux. Je suis aussi une inconditionnel du citron, j’adore!

  2. Lemony deliciousness all in one pot. Oh bummer…a domestic injury is the worst. Hope you heal up soon as can’t wait to see what you cook up next. Putting this recipe on my meal plan for next week. Just pinned!

    1. Thank you so much, Bam, for the good wishes and for giving this a go soon! Fortunately my hand is just fine 🙂

  3. Love recipes with lemon, too! And it goes well with chicken! Great dish, love the sauce!

  4. 5 stars
    This looks so good! I absolutely love lemon, too. Love it in desserts and savoury dishes, like yourself. I put it in my water daily, just can’t get enough. This recipe is totally speaking to me with the lemon, creamy yogurt sauce and thyme. Total winner there. And love that it is a one pot dish 🙂

    1. Hello Dawn! Thanks so much for passing by and taking the time to comment. I think I must be one of the world’s biggest lemon fans. I love that there are so many uses for it (even cleaning!). Hope you give this a go some time – I think you’re right that it’s a bit of a winner!

  5. Yes, I love lemons! The best way I can think to describe them is that they bring sparkle! Gorgeous photos – that first one is a real knockout.

    I’ll be trying this beautiful dish pronto!

    1. Thank you, Marissa! That’s a great description of lemons. They’re very sparkly, even in colour!
      And thanks for the compliment on the photo. It’s not exactly how I wanted it, but close! 😉

  6. OH MY GAWSH!!! Helen – I flinched just thinking of you grabbing that skillet pan!!! I hope you are ok! Though I see why you were distracted – this chicken sure does look ah-mazing! And that lemon sauce is to die for!

    1. Thanks, Shashi! Actually, the damage to my hand wasn’t as bad as I thought it would be. I think I did the right thing by holding my hand in cold water all evening.
      Glad you like the chicken – one of my current faves!!

  7. I love an easy and comforting dish and your sauce sounds delicious. Lovely recipe.

  8. I am loving lemon in my meals at the moment. It adds so much flavour, without adding many extra calories.

  9. I’m with you, Helen! Lemon in a dish always grabs my attention too! Especially when paired with chicken! And I’m loving your yogurt cream sauce – it sounds spectacular! And… it’s one pot!!! Seriously, you knocked this one out of the park! Pinning, pinning, pinning!

    1. Aw, thanks, Kathleen! This is one of those recipes that I’d had floating around in my head for a while, and it tasted every bit as good as I imagined it would. 🙂

  10. I’m with you – I can start and end a meal with lemon. This looks so delicious – a one pot midweek dinner can’t be beaten.

    1. Hi Nancy. Totally agreed! Lemon’s so versatile, going really well in sweet or savoury dishes. One of my favourite foods!