Chicken in Greek Yogurt Sauce

A white bowl of zucchini noodles topped with Greek Yogurt Chicken, creamy white sauce, sliced black olives, and fresh herbs sits next to a pink cloth.

This Greek yogurt chicken recipe nails that sweet spot between cozy and fresh. The chicken stays juicy, the sauce is thick and tangy from feta and Greek yogurt, and the olives add just enough bite to keep things interesting. It all comes together in one pot, no juggling pans or extra cleanup - just straight-up good food that tastes like you actually planned dinner.

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Prep Time 10

Cook Time 40

Total Time 50

Course Main Course

Servings Servings

Calories 429

Protein 55

Ingredients

1½ lbs chicken breasts - 3 chicken breasts
2 cups greek yogurt
2 tablespoons yellow mustard
1 garlic clove
½ teaspoon ground black pepper
8 ounce block feta cheese - cubed
12 Kalamata olives - seeds removed and chopped
1 tablespoon fresh oregano

Instructions

Add the chicken, Greek yogurt, mustard, minced garlic, and ground black pepper to a large pot.
1½ lbs chicken breasts, 2 cups greek yogurt, 2 tablespoons yellow mustard, 1 garlic clove, ½ teaspoon ground black pepper
Stir well and cook over low heat until chicken is cooked through, about 30 minutes.
Turn the heat up to medium and add the feta cheese into the pot. Cook, stirring occasionally until the feta has melted.
8 ounce block feta cheese
Season to taste, and then garnish with Kalamata olives and fresh oregano.
12 Kalamata olives, 1 tablespoon fresh oregano
Serve over rice, orzo, cauliflower rice, radish rice, or zucchini noodles, and enjoy!

Notes

Yogurt: Whole milk Greek yogurt (full fat) keeps the chicken tender and gives the sauce a rich, creamy texture. Regular yogurt or reduced fat can make it a bit thinner and tangier.
Spice it your way: A pinch of paprika, cumin, or onion powder adds warmth and a little depth without overpowering the other flavors.
Texture tip: Let the sauce simmer long enough for the feta to melt completely. It should coat the chicken evenly and feel smooth, not runny.
Pan choice: Use a heavy pot or deep pan to keep the heat steady and prevent the yogurt from curdling.
Fresh finish: Fresh herbs like oregano, dill, or mint brighten the whole dish and add that classic Greek flavor.

Storage instructions

Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight.
Reheat: Warm gently on the stove over low heat or in the oven until hot. Add a splash of olive oil or a spoonful of Greek yogurt to bring back the creamy texture.
Meal prep tip: Divide into portions with rice or veggies for an easy grab-and-go weeknight dinner.