One-Pan Greek Yogurt Chicken and Veggies
This easy and delicious Greek Yogurt Chicken and Veggies is a wholesome, cozy dish featuring tender chicken, sautéed vegetables, and a creamy garlic-yogurt sauce, all baked in one pan with a melted cheese topping. Packed with protein and full of flavor, it’s the perfect healthy weeknight dinner that’s simple to make and cleanup is a breeze. Whether cooking for your family or a satisfying solo meal, this recipe is a go-to for effortless, tasty comfort food.
Why You’ll Love It
This dish is easy to make, balanced with protein and veggies, and full of comforting flavors. Plus, cleanup is simple thanks to the one-pan method.
Looking for more cozy and healthy chicken ideas? Try our Baked Chicken and Zucchini Fritters — perfect for meal prep or a light lunch!
Ingredients You’ll Need for a Greek Yogurt Chicken and Veggies
- Chicken breast – cut into small pieces
- Mushrooms – for a meaty, juicy bite
- Carrot – adds natural sweetness
- Onion – finely chopped for flavor
- Broccoli – fresh or frozen florets
- Greek yogurt – thick and unsweetened
- Garlic – minced for a flavorful sauce
- Cheese – any melty variety you love
- Spices – paprika, turmeric, salt, or your favorite chicken blend
- Olive oil – for sautéing
How to Make Greek Yogurt Chicken and Veggies
Step 1: Prep the chicken
Cut the chicken into small pieces and season with salt, turmeric, paprika, or your favorite seasoning. Let it marinate while you prep the vegetables.
Step 2: Sauté the chicken and vegetables
In a large oven-safe skillet, heat a little olive oil. Add the chicken, sliced mushrooms, carrot, and onion. Sauté for about 5 minutes, stirring often, until lightly golden.
Step 3: Make the yogurt sauce
In a bowl, mix Greek yogurt with finely chopped garlic and a pinch of salt.
Step 4: Add broccoli and bake
Add broccoli florets to the pan, pour the yogurt sauce over the top, and spread it evenly. Transfer the pan to the oven and bake for 10 minutes at 180°C (350°F)
Step 5: Add cheese and finish baking
Sprinkle grated cheese over everything and bake for another 5 minutes until the cheese is melted and golden.
Tip: If your skillet isn’t oven-safe, transfer everything to a small baking dish before baking.
Tips for Best Results
- Use full-fat Greek yogurt: It’s creamier and holds up better in the oven without curdling.
- Don’t skip the sauté: Quickly browning the chicken, mushrooms, carrots, and onions builds flavor before baking.
- Cut veggies evenly: This helps everything cook at the same rate.
- Use an oven-safe skillet: Makes it easier to go from stovetop to oven. If you don’t have one, transfer to a small baking dish before baking.
- Add cheese at the end: For a golden top, add grated cheese in the last 5 minutes of baking.
FAQ
Can I use frozen vegetables?
Yes, you can use frozen broccoli or carrots – just thaw and drain them well to avoid excess moisture in the sauce.
What can I substitute for Greek yogurt?
You can use sour cream or plain thick yogurt, but Greek yogurt gives the best creamy texture and protein boost.
Can I make it ahead of time?
You can prep and sauté everything in advance, then store it in the fridge. Add the sauce and bake when ready to serve.
Is this recipe kid-friendly?
Yes! The creamy sauce and mild flavors make it a great option for children. You can even skip the garlic if your kids prefer a milder taste.
What can I serve it with?
It’s a full meal on its own, but pairs well with rice, quinoa, or crusty bread. A light salad on the side also works well.
One-Pan Greek Yogurt Chicken and Veggies
Ingredients
- 300 g chicken breast fillet about 2 medium fillets, cut into bite-sized pieces
- 200 g broccoli florets
- 200 g mushrooms sliced
- 80 g carrot thinly sliced or julienned
- 1 small onion chopped
- 100 g shredded cheese like mozzarella or a cheese blend
- 250 g plain Greek yogurt
- 1 garlic clove finely chopped or grated
- 1 egg-sized knob of butter or a drizzle of oil for sautéing
- 1 tsp paprika
- ½ tsp turmeric optional
- Salt to taste
- Black pepper to taste
Instructions
- Prepare the Chicken:In a bowl, combine chicken pieces with salt, paprika, turmeric (if using), and pepper. Let it marinate for 10–15 minutes while you prep the veggies.
- Sauté the Chicken and Vegetables:Heat a pan with a little oil or butter. Add the marinated chicken, mushrooms, carrots, and chopped onion. Sauté on medium-high heat for about 5 minutes until lightly golden.
- Make the Yogurt Sauce:In a small bowl, mix Greek yogurt with finely chopped garlic and a pinch of salt. Set aside.
- Assemble and Bake:Add broccoli florets to the pan. Pour the yogurt sauce evenly over the top. If your pan is oven-safe, transfer it directly to the oven. If not, move everything to a baking dish.
- Bake:Bake in a preheated oven at 180°C (350°F) for 10 minutes.
- Then sprinkle grated cheese on top and return to the oven for another 5 minutes, or until melted and lightly golden.
