Recipe

Silky Lemon Yogurt Chicken Skillet

Tender chicken in a silky lemon yogurt sauce with garlic and herbs. Weeknight-friendly, protein-packed, and cozy without feeling heavy (thanks to yogurt instead of cream).

By Matt Campbell

•

4.8

A skillet of golden seared chicken cutlets simmering in a creamy lemon yogurt sauce with fresh herbs

Jump to Recipe

If you want a savory healthy chicken recipe that eats like comfort food but still feels light on its feet, this is my go-to move: seared chicken, then a silky sauce built from Greek yogurt, lemon, and just enough garlic to make the kitchen smell like you know what you are doing.

The trick is treating yogurt like a fragile friend. Keep it below a simmer, whisk it in gently, and let it turn glossy and spoon-coating without ever boiling. It is bright, cozy, and honestly a little addictive. Make extra sauce. You will find reasons to put it on everything.

A wooden spoon swirling a creamy lemon yogurt sauce in a skillet

Why It Works

Silky texture without heavy cream: Greek yogurt plus a quick tempering step creates a smooth sauce that tastes rich but stays lighter than a cream-based pan sauce.
Big flavor, accessible ingredients: Lemon, garlic, Dijon, and herbs do the heavy lifting with pantry-level effort.
Juicy chicken every time: Thin, even cutlets cook fast and stay tender, especially with a quick rest before slicing.
Weeknight pace: One skillet, minimal chopping, and dinner is on the table before anyone starts snacking out of desperation.

Pairs Well With

Storage Tips

How to Store and Reheat

Refrigerate: Store chicken and sauce together in an airtight container for up to 3 days.
Reheat gently: Warm in a skillet over low heat with a splash of water or broth, stirring often. Do not boil or the yogurt sauce can split.
Microwave option: Use 50% power in short bursts, stirring between rounds until just warmed through.
Freezing: Not my first choice because yogurt sauces can turn grainy after thawing. If you must, freeze up to 1 month, thaw overnight in the fridge, then reheat very gently while whisking.

Common Questions

FAQ

How do I keep yogurt sauce from curdling?

Two things: temper the yogurt (mix a little hot pan liquid into it first) and keep the skillet on low heat when the yogurt goes in. The goal is a warm, steamy sauce, not a boil. If it starts looking grainy, pull it off the heat and whisk in a tablespoon or two of warm water or broth. It may smooth out somewhat, but prevention is the real win here.

Can I use chicken thighs instead of breasts?

Yes. Boneless skinless thighs are great here. They usually take a few extra minutes to cook through. Aim for 165°F internal temp and use a thermometer when you can. (Thighs have more wiggle room, but 165°F keeps things simple.)

Is this recipe actually healthy?

It is a solid balance: lean protein, a high-protein sauce from Greek yogurt, and lots of flavor from herbs and citrus instead of a cream-based sauce. If you are watching sodium, use low-sodium broth and season to taste at the end.

What can I use instead of Greek yogurt?

Plain, unsweetened Greek yogurt is best for a thick, smooth sauce. Whole milk plain yogurt works, but the sauce will be thinner. Sour cream works too, but it is tangier and richer. If you can, avoid nonfat yogurt here since it is more prone to splitting.

My sauce looks thin. How do I thicken it?

With yogurt sauces, heavy simmering and reduction can raise the risk of splitting. Safer options: whisk in an extra spoonful of Greek yogurt off heat, or use a quick cornstarch slurry. For the slurry, mix 1 teaspoon cornstarch with 1 teaspoon water, whisk it into the sauce, then warm on low until it reaches a gentle simmer (just a couple of bubbles) so the starch activates. Note: starch can slightly mute the lemony brightness, so you may want an extra squeeze of lemon at the end.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

12-inch skillet (stainless steel or nonstick)
Tongs
Microplane or fine grater (for lemon zest)
Whisk
Instant-read thermometer (helpful, strongly recommended)
Small bowl (for tempering the yogurt)

I started making this on nights when I wanted something that tasted like a restaurant chicken plate, but I also wanted to be done cooking before the dishes piled up and my motivation disappeared. The first time I tried a yogurt pan sauce, I cranked the heat and it broke instantly. Humbling.

So I started treating the sauce gently, like: low heat, slow whisk, and a quick warm-up for the yogurt before it hits the skillet. Now it comes out glossy and smooth, and it feels like a little kitchen magic trick I get to do on a Tuesday.