Skillet Greek Yogurt Chicken

Surprise surprise it’s me posting today! You thought I was going to drop off the face of the blogging-planet post-defense didn’t you? I am taking a couple days off to spend with my family that came into town, but I am back to my regularly scheduled posts. Just make sure to call me Dr. Erin, mmk? Gotta start putting this PhD to work, and hopefully get a job in the process.

A serious amount of gratitude goes out to all the awesome guest bloggers who helped me out during a very intense time of my life, and I hope everyone enjoyed their visits. I also hope you appreciate simple yet delicious meals because that’s what I’ve got for you today. My defense may be over, but the work is not! If for some strange reason you feel like making a meal that takes longer to prepare, feel free to browse my recipe index. But otherwise, continue on for a creamy, healthy, and easy chicken recipe.

This chicken is cooked in a cast iron skillet and then topped with a Greek yogurt sauce that is perfect paired with your favorite side of veggies or pasta. I served mine with roasted balsamic tomatoes and asparagus from Prevention RD’s cookbook which I shared recently. A couple of you wanted to know the recipe for the chicken I mentioned in that post, and here it is to please your belly. Picture was taken in haste pre-defense so cut me a break on that one, I was stressed and hungry.

Skillet Greek Yogurt Chicken

One year ago: Sweet Potato Dark Chocolate Bars


Serves 4


4 boneless skinless chicken breasts

Salt and pepper

1 Tbsp olive oil

2 Tbsp minced fresh basil

2 Tbsp Dijon mustard

1/2 cup plain Greek yogurt (I used 2% Chobani)

1 Tbsp lemon juice (1/2 lemon)

1 tsp honey

1 Tbsp apple cider vinegar

Favorite starch or veggies, for serving


  1. Sprinkle the chicken on all sides with salt and pepper.
  2. Heat olive oil in cast iron skillet over medium-high heat.
  3. Add the chicken and sear on both sides until browned.
  4. In a medium bowl, whisk together the remaining ingredients. Pour over chicken, lower heat to medium-low, cover and allow to gently simmer until chicken is cooked through, about 8 minutes.
  5. Serve immediately with side of choice.

Source: Adapted slightly from Domestic Fits.


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6 Responses to “Skillet Greek Yogurt Chicken”

  • Hey Dr. Erin! Welcome back! I’m surprised you were even cooking dinner while you were preparing your thesis. I survived on Indian food from the place across the street :)

  • Anything with Greek yogurt is a favorite of mine ;-) This look amazing, and it would totally be my dinner for today if I hadn’t made it ahead! x

  • Susan:

    This looks really good, DR. Erin! I’m going to put it on my short list of things to cook. I don’t know, though about cutting you slack on the photo just because you were preparing your PhD defense… Just kidding, but I had to say it. :-)

  • yayyyy Dr. Erin!

    I love a good simple meal, this chicken looks awesome!

  • torrey:

    This was awesome! I love making chicken dishes cuz it’s healthier than the 20 oz ribeye my husband would love to eat every night of the week :) he always says “can you put some kind of sauce on the chicken” (apparently he thinks I’m gonna take a piece of chicken from fridge to oven to plate without even so much as a sprinkle of salt and pepper)…sauces to him usually include gravy and heavy cream-based sauces…this was amazing…I love substituting everything I can with greek yogurt…even my husband loved this…definitely will be making again!

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