One-Pan Greek Yogurt Chicken and Veggies
This One-Pan Greek Yogurt Chicken and Veggies is an easy, cozy dinner made with tender chicken, sautéed mushrooms, carrots, broccoli, and a creamy garlic yogurt sauce - topped with melted cheese. Ready in about 30 minutes, it’s a balanced and flavorful meal you’ll want to make on repeat.
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.
Notes
If your pan isn't oven-safe, use a small ceramic or glass baking dish.
Broccoli can be blanched briefly before baking if you prefer a softer texture.
You can use any cheese that melts well – mozzarella, gouda, or a mild cheddar all work nicely.
Serve hot, garnished with fresh herbs like parsley or dill if desired.