There is something undeniably comforting about a creamy sauce bubbling away on the stove. Usually, that creaminess comes with a heavy dose of guilt, but not today. This Creamy Greek Yogurt Chicken with Spinach changes the game completely.
I am always looking for ways to keep my dinner rotation exciting without relying on heavy creams or butter. This recipe uses tangy greek yogurt to create a velvety, luxurious sauce that feels indulgent but is actually packed with protein. It’s a trick I love, similar to how I balance nutrition and flavor in my high protein chicken and quinoa power bowl.
If you usually only grab that tub for a quick breakfast or a greek yogurt dessert, you are missing out on its savory potential. This dish transforms plain chicken breasts into a tender, melt-in-your-mouth meal that rivals your favorite local greek food spot.
Why This Creamy Skillet Works
I keep coming back to this recipe because it solves the biggest problem with lean poultry: dryness.
- The Texture: The acidity in the yogurt acts as a tenderizer. Even if you don’t do a long soak, the sauce keeps the meat incredibly juicy, much like a good yogurt marinated chicken does.
- The Nutrition: You get that rich, comfort-food vibe but with a massive protein boost. It fits perfectly if you are looking for mediterranean chicken recipes that are actually healthy.
- The Simplicity: It’s a one-pan wonder. Just like my lean beef and veggie skillet, this creates minimal mess and comes together in about 20 minutes.
Creamy Greek Yogurt Chicken with Spinach Protein Rich
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
Tender chicken breasts simmered in a rich, tangy, and protein-packed garlic yogurt sauce with fresh spinach. A healthy Mediterranean-inspired dinner ready in 25 minutes.
Ingredients
– 2 large chicken breasts, sliced horizontally
– 1 tbsp olive oil
– 1 small onion, finely diced
– 3 cloves garlic, minced
– 1 cup plain Greek yogurt (2% or full fat)
– 3 cups fresh baby spinach
– 1 tsp dried oregano
– 1/2 tsp dried thyme
– 1 tbsp lemon juice + zest
– 1/4 cup chicken broth (optional, for thinning)
– Salt and pepper to taste
Instructions
1. Season & Sear: Season chicken with salt, pepper, and oregano. Heat oil in skillet over medium-high. Cook chicken 5-6 mins per side until golden. Remove.
2. Sauté: Lower heat to medium. Cook onion until soft (3 mins), then add garlic for 1 min.
3. Make Sauce: Reduce heat to LOW. Stir in yogurt, lemon juice, herbs, and broth. Whisk until smooth and warm (do not boil).
4. Wilt: Add spinach and stir until wilted.
5. Finish: Return chicken to pan. Coat with sauce and warm through for 2 mins.
Notes
– Prevents Curdling: Keep heat low when adding yogurt.
– Storage: Good in fridge for 3 days. Reheat gently.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 Bowl
- Calories: 260
- Fat: 9
- Trans Fat: 8
- Carbohydrates: 8
- Protein: 9
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What You Need
We are keeping the list short and focused on fresh flavors.
- Chicken Breast: Boneless, skinless breasts work best here. You can slice them into cutlets for faster cooking.
- Greek Yogurt: Use plain, full-fat or 2% yogurt. Non-fat can work, but it is more prone to curdling when heated.
- Spinach: Fresh baby spinach wilts down beautifully into the sauce.
- Aromatics: Garlic and onion are essential for that savory base.
- Lemon: Fresh juice and zest cut through the creaminess.
- Spices: Oregano, thyme, and a pinch of chili flakes give it that classic Mediterranean profile.
The One-Pan Method
The key here is managing the heat so the sauce stays smooth.
Step 1: Sear the Meat
Season your chicken with salt, pepper, and oregano. Heat a little olive oil in a large skillet over medium-high heat. Sear the chicken until golden brown and cooked through (about 5-6 minutes per side). Remove it from the pan and set aside.
Step 2: Sauté the Aromatics
Lower the heat to medium. In the same pan, add a bit more oil if needed. Sauté your diced onion until soft, then add the garlic and cook for just another minute until fragrant. This builds the flavor foundation, similar to the start of my shrimp stir-fry.
Step 3: Build the Sauce
Turn the heat down to low. This is crucial. Add the greek yogurt, lemon juice, and a splash of chicken broth or water to thin it out. Whisk it gently until warm. If the heat is too high, the yogurt will separate, so keep it gentle.
Step 4: Wilt and Combine
Stir in the fresh spinach and let it wilt into the warm sauce. Add the chicken back into the pan, tossing it to coat in that creamy goodness. Let everything warm through together for 2 minutes.
Ways to Serve It
This dish is super versatile depending on your dietary needs.
- The Classic Route: Serve it over fluffy rice or orzo to soak up the extra sauce.
- Low Carb Option: It pairs perfectly with cauliflower rice or roasted veggies, similar to my turkey and black bean stuffed peppers philosophy of keeping things light.
- Meal Prep: This stores surprisingly well. You can box it up with brown rice like my salmon meal prep for a lunch that feels fancy but is totally practical.
A Note on Yogurt
If you have leftover yogurt, don’t let it go to waste. You can use it for greek yogurt muffins later in the week, or just enjoy a simple greek yogurt breakfast with honey and nuts. It’s truly one of the most versatile staples in my fridge.
Final Thoughts
This Creamy Greek Yogurt Chicken is proof that eating well doesn’t mean eating boring, dry food. It’s tangy, savory, and satisfying in a way that feels like a treat.
Whether you are new to cooking with yogurt or just looking for a solid dinner idea, I hope this becomes a regular in your kitchen.
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