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Chicken dinner with vegetables

Creamy Garlic Chicken

Tender chicken breast in a creamy garlic sauce with Greek yogurt, Parmesan, and spinach.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Calories: 253
Ingredients Method Notes

Ingredients
  

  • 600 g boneless, skinless chicken breast sliced into cutlets
  • 1 tbsp olive oil
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp salt plus more to taste
  • black pepper to taste
  • 4 cloves garlic finely minced
  • 180 ml low-sodium chicken stock
  • 120 g plain Greek yogurt
  • 30 g Parmesan finely grated
  • 2 large handfuls baby spinach
  • 1 tsp lemon juice

Method
 

  1. Pat the chicken dry and season with paprika, garlic powder, salt, and black pepper.
  2. Heat the olive oil in a large skillet over medium-high heat. Cook the chicken for about 4–5 minutes per side, or until cooked through. The thickest part should reach 74°C / 165°F. Transfer to a plate.
  3. Reduce the heat to medium. Add the garlic and cook for about 30 seconds. Pour in the chicken stock and scrape up any browned bits. Simmer for 2–3 minutes.
  4. Lower the heat. Stir a few spoonfuls of the warm pan liquid into the Greek yogurt, then stir the tempered yogurt into the skillet. Add Parmesan and spinach and cook gently until the spinach wilts. Do not boil vigorously.
  5. Return the chicken to the skillet, spoon the sauce over the top, and finish with lemon juice.

Notes

Keep the heat low after adding Greek yogurt to help prevent the sauce from splitting. Nutrition is estimated from standard USDA reference ingredients and calculated per 1/4 recipe; brands and substitutions can change the values.