Greek Yogurt Chicken Recipe

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  2.2 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  0.7 cup Greek Yogurt (2%)

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

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  0.5 tsp ½ tsp salt
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  1 1 pinch black pepper
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  0.5 tsp Paprika, Ground
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  1 1 pinch finely chopped parsley
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  0.5 tsp Cumin, Ground
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  0.5 tsp Cayenne Pepper, Ground
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  1 tsp Oregano, Dried
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  1 tsp Sherry, Dry
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  1 Yellow Onion(110g)
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  4 Garlic(12g)
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  0.7 cup Cream, Heavy Whipping
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  0.3 cup Tomatoes, Sun-Dried, Packed In Oil
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  0.3 cup Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

Instructions

1. 1Cut the chicken breasts into bite-sized cubes. In a bowl, whisk together the Greek yogurt, paprika, cumin, cayenne pepper, oregano, dry sherry, and sun-dried tomato oil until smooth. Toss the chicken cubes in the marinade until fully coated, cover, and refrigerate for at least 30 minutes.
2. 2Heat sun-dried tomato oil in a large skillet over medium-high heat. Working in batches to avoid crowding, sear the chicken for 5–7 minutes per batch, stirring occasionally, until golden brown on all sides and internal temperature reaches 165°F. Transfer each batch to a plate.
3. 3Add the diced onion to the same skillet over medium heat. Cook for 4–5 minutes, stirring occasionally, until translucent. Add the minced garlic and cook for 1 minute over medium heat until fragrant.
4. 4Stir in the sun-dried tomatoes and cook for 2 minutes over medium heat, then pour in the heavy whipping cream. Simmer over medium-low heat for 5 minutes, stirring occasionally, until the sauce thickens slightly.
5. 5Return all the cooked chicken to the skillet and stir to coat evenly in the sauce. Cook for 1–2 minutes over medium heat until heated through.
6. 6Remove from heat and stir in the grated Parmesan until incorporated.
7. 7Divide the chicken and sauce evenly into 4 airtight containers while hot. Allow to cool to room temperature before sealing and refrigerating.