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Creamy Greek Yogurt Chicken Skillet - A Cozy, Weeknight Winner

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.5–2 pounds boneless, skinless chicken breasts or thighs
  • Greek yogurt: 1 cup, plain, full-fat or 2%
  • Chicken broth: 3/4 cup, low-sodium
  • Lemon: 1 large (zest and juice)
  • Garlic: 3–4 cloves, minced
  • Onion or shallot: 1 small, finely diced
  • Olive oil: 2 tablespoons
  • Butter: 1 tablespoon (optional, for extra richness)
  • Dijon mustard: 1 teaspoon
  • All-purpose flour or cornstarch: 1 tablespoon (for thickening)
  • Baby spinach or kale: 2 cups, loosely packed
  • Fresh herbs: Dill, parsley, or oregano (2–3 tablespoons, chopped)
  • Spices: Paprika, dried oregano, red pepper flakes (optional)
  • Salt and black pepper
  • Optional add-ins: Sun-dried tomatoes, capers, or artichoke hearts

Method
 

  1. Prep the chicken. Pat the chicken dry and slice large breasts into cutlets for quicker cooking. Season both sides with salt, pepper, and a pinch of paprika and dried oregano.
  2. Brown the chicken. Heat the olive oil in a large skillet over medium-high. Sear the chicken 4–5 minutes per side until golden and almost cooked through. Transfer to a plate and tent with foil.
  3. Soften the aromatics. Lower heat to medium. Add a small knob of butter if using, then the diced onion. Cook 3–4 minutes until translucent. Stir in the garlic and cook 30 seconds until fragrant.
  4. Build the base. Sprinkle in the flour and stir for 30 seconds to coat the onions. Slowly whisk in the chicken broth to avoid lumps, scraping up browned bits from the pan.
  5. Add flavor. Stir in Dijon, lemon zest, and a squeeze of lemon juice. Simmer 2 minutes to slightly thicken. Taste and adjust salt and pepper.
  6. Fold in the yogurt. Reduce heat to low. In a small bowl, whisk the Greek yogurt with a few spoonfuls of the warm sauce to temper it. Then stir the tempered yogurt into the skillet until smooth. Keep heat low to prevent curdling.
  7. Return the chicken. Nestle the chicken and any juices back into the sauce. Simmer gently 3–5 minutes, or until the chicken reaches 165°F and the sauce is silky.
  8. Add greens and herbs. Stir in spinach or kale until wilted. Finish with chopped dill or parsley and another squeeze of lemon if you like a brighter sauce.
  9. Serve. Spoon over rice, orzo, mashed potatoes, or crusty bread. Top with fresh herbs and a pinch of red pepper flakes for heat.