Save to Pinterest The first time I made this, my kitchen smelled like a Mediterranean farmhouse. That spiced yogurt marinade has this way of perfuming everything it touches. I'd usually default to a dry rub, but there's something about the tangy creaminess that transforms the chicken entirely.
I served this at a small dinner last spring. My friend took one bite of the chicken with that cream and literally stopped talking mid-sentence. Sometimes the simplest combinations hit the hardest.
What's for Dinner Tonight? 🤔
Stop stressing. Get 10 fast recipes that actually work on busy nights.
Free. No spam. Just easy meals.
Ingredients
- 1½ pounds chicken thighs or breasts: Thighs stay juicier but breasts work if you prefer white meat
- ¾ cup Greek yogurt: Full fat makes a huge difference for both marinade and cream
- 2 tablespoons olive oil: Helps the spices distribute and promotes good char
- 2 tablespoons lemon juice: Fresh acidity cuts through the rich yogurt
- 2 teaspoons paprika: Adds that gorgeous red color and subtle sweetness
- 1 teaspoon chili powder: Gentle heat that blooms in the yogurt
- 2 cloves garlic: Minced fresh gives the best punch but powder works too
- ¾ cup crumbled feta cheese: The salty backbone of the whole sauce
- ½ cup sour cream or Greek yogurt: Makes the feta spreadable and luscious
- 2 tablespoons fresh dill: Dried herbs have their place but not here
- 1½ pounds baby potatoes: These little guys crisp up like nobody's business
Tired of Takeout? 🥡
Get 10 meals you can make faster than delivery arrives. Seriously.
One email. No spam. Unsubscribe anytime.
Instructions
- Make the spiced yogurt marinade:
- Whisk the yogurt, olive oil, lemon juice, paprika, chili powder, garlic, salt, and pepper in a large bowl until completely smooth. Add the chicken and turn to coat every piece. Cover and refrigerate for at least 30 minutes, though 4 hours is better if you have the time.
- Parcook the baby potatoes:
- Boil the potatoes in salted water for about 10 minutes until they give easily to a fork. Drain them well and pat them dry with a towel. Toss with olive oil, salt, and pepper while they're still hot.
- Grill the chicken:
- Fire up your grill or skillet to medium-high. Cook the chicken for 5 to 6 minutes per side until it reaches 165°F and has nice char marks. Let it rest on a plate for 5 minutes before you slice into it.
- Crisp the potatoes:
- Sauté them in a hot skillet over medium-high heat for 10 to 15 minutes, turning until golden. Or roast at 425°F for 20 to 25 minutes, flipping halfway through. Either way works beautifully.
- Whip up the dill feta cream:
- Mash the feta in a bowl until it starts to break down. Stir in the sour cream, lemon juice, dill, and pickles or capers if you're using them. Keep tasting until it's bright and creamy.
- Bring it all together:
- Slice the chicken against the grain and spoon that cream generously over the top. Arrange the crispy potatoes on the side. Extra dill or lemon zest never hurt anyone.
Save to Pinterest This recipe has become my go-to when I want something that feels special without spending hours at the stove. That first bite of crispy potato with the creamy chicken is just perfect.
Still Scrolling? You'll Love This 👇
Our best 20-minute dinners in one free pack — tried and tested by thousands.
Trusted by 10,000+ home cooks.
Make It Ahead
The chicken can marinate overnight and actually gets better for it. The feta cream keeps in the fridge for 3 days. Parcook the potatoes in the morning and they will crisp up in minutes at dinner.
Switch Up The Heat
Sometimes I add a pinch of cayenne to the marinade when I want more kick. Harissa paste works beautifully too. The yogurt tames everything so you can be generous with the spices.
Perfect Pairings
A crisp white wine like Sauvignon Blanc cuts through the rich elements beautifully. A simple arugula salad with lemon vinaigrette balances everything perfectly.
- Grill some lemon halves alongside the chicken for extra charred citrus flavor
- Serve with warm flatbread to scoop up any extra sauce
- Leftovers make incredible wraps the next day
Save to Pinterest Hope this becomes a regular in your rotation like it has in mine. Happy cooking.
Recipe FAQ
- → How long should I marinate the chicken?
Marinate the chicken for at least 30 minutes, but up to 4 hours for maximum flavor absorption and tenderness. The yogurt enzymes help break down proteins, resulting in juicier meat.
- → Can I use chicken breasts instead of thighs?
Absolutely. Chicken breasts work well, though they may cook slightly faster. Adjust cooking time to ensure internal temperature reaches 165°F (74°C) without overcooking.
- → What's the best way to get crispy baby potatoes?
Boiling first until fork-tender, then tossing with oil and seasonings before either roasting at 425°F or pan-frying creates the crispiest exterior. Both methods yield excellent results.
- → Can I make the dill feta cream ahead of time?
Yes, prepare the feta cream up to 2 days in advance and store refrigerated. The flavors actually meld and improve with time. Bring to room temperature before serving.
- → Is this dish gluten-free?
Yes, as written this dish is naturally gluten-free. Always verify labels on ingredients like pickles or capers, as some brands may contain hidden gluten or sulfites.
- → What wine pairs well with this chicken?
A crisp white wine like Sauvignon Blanc complements the tangy feta cream and spiced marinade beautifully. The acidity cuts through the rich yogurt sauce while enhancing the herbal dill notes.
