Greek Yogurt Chicken Recipe

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  Chicken Breast, Boneless Skinless(998g)

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

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  Greek Yogurt (2%)(160g)

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

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  ½ tsp salt
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  1 pinch black pepper
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  Paprika, Ground(3g)
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  1 pinch finely chopped parsley
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  Cumin, Ground(3g)
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  Cayenne Pepper, Ground(3g)
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  Oregano, Dried(5g)
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  Sherry, Dry(5g)
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  Tomatoes, Sun-Dried, Packed In Oil(30g)
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  Yellow Onion(150g)
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  Garlic(240g)
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  Cream, Heavy Whipping(160g)
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  Tomatoes, Sun-Dried, Packed In Oil(80g)
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  Parmesan Cheese(60g)

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

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  Tomatoes, Sun-Dried, Packed In Oil(30g)

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 (or up to overnight for best flavor).
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 no longer pink inside. Transfer each batch to a plate as it finishes.
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 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.
8. 8Reheat in a skillet over medium heat for 3–4 minutes, stirring gently, until warmed through before serving.