Irresistible Spicy Yogurt Marinated Chicken with Feta Cream Recipe
Enjoy a flavorful and tender chicken dish marinated in a spicy yogurt blend and paired with crispy baby potatoes. Topped with a creamy, herbaceous feta dill sauce, this recipe offers a perfect balance of heat, tang, and creaminess, ideal for a satisfying weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 45 minutes (including marination)
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
- Diet: Low Salt
Ingredients
Scale
For the Chicken Marinade:
- 4 boneless, skinless chicken breasts
- 1 cup plain full-fat yogurt
- 4 garlic cloves, minced
- 2 tsp paprika
- 1 tsp cumin
- ½ tsp cayenne pepper (adjust to taste)
- Salt and pepper to taste
- 2 tbsp fresh dill, chopped
For the Feta Cream:
- ½ cup crumbled feta cheese
- 2 tbsp fresh dill, chopped
- 1 tbsp olive oil (a splash for mixing)
For the Potatoes:
- 1 lb baby potatoes, halved
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Prepare the marinade: In a large bowl, combine the plain full-fat yogurt with minced garlic, paprika, cumin, cayenne pepper, salt, and black pepper. Mix well to create a smooth marinade.
- Marinate the chicken: Add the chicken breasts to the marinade, ensuring each piece is fully coated. Cover the bowl and refrigerate for at least 1 hour to allow the flavors to penetrate the meat; overnight marination is best for maximum tenderness and taste.
- Preheat and prep potatoes: Preheat your oven to 400°F (200°C). Wash and halve the baby potatoes. Toss them in olive oil, salt, pepper, and any optional spices you like, such as paprika or dried herbs, then spread them evenly on a baking sheet.
- Bake chicken and potatoes: Place the marinated chicken breasts on the baking sheet alongside the seasoned potatoes. Bake in the preheated oven for 25-30 minutes or until the chicken reaches an internal temperature of 165°F (75°C) and the potatoes become fork-tender and golden brown.
- Prepare feta cream: While the chicken and potatoes are baking, mix crumbled feta cheese with fresh dill and a splash of olive oil in a small bowl until creamy and well combined.
- Serve: Remove the chicken and potatoes from the oven. Plate the chicken breasts next to the crispy potatoes and generously drizzle the creamy dill feta sauce over the chicken for an extra burst of flavor.
Notes
- For a milder spice, reduce or omit the cayenne pepper.
- Marinate chicken overnight for deeper flavor and juiciness.
- You can substitute baby potatoes with fingerling potatoes or regular potatoes cut into smaller pieces.
- Use Greek yogurt for an even thicker marinade.
- Fresh dill can be replaced with parsley or mint for a different herb flavor.
- Ensure chicken reaches safe internal temperature (165°F/75°C) before serving.
Nutrition
- Serving Size: 1 chicken breast with potatoes and feta cream
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 37 g
- Cholesterol: 85 mg
Keywords: spicy yogurt chicken, yogurt marinated chicken, baked chicken with potatoes, feta cream sauce, Mediterranean chicken recipe
