Description
This Za’atar Chicken with Yogurt Sauce recipe features tender chicken breasts marinated in lemon juice and aromatic za’atar spice, then pan-seared to juicy perfection. The dish is served with a refreshing and herbaceous Greek yogurt sauce, making it a flavorful and healthy meal perfect for weeknight dinners or casual gatherings.
Ingredients
Scale
Chicken and Marinade
- 20 ounces Chicken breast (4 portions of 5 ounces each)
- 2 tablespoons Za’atar spice
- 4 tablespoons Lemon juice (divided)
- 3 cloves Garlic (finely minced, divided)
- 1 tablespoon Finely chopped chives (divided)
- 3/4 teaspoon Kosher salt (divided)
- ½ teaspoon Black pepper (divided)
Yogurt Sauce
- ½ cup Plain Greek yogurt (preferably full fat)
- 1 tablespoon Finely chopped fresh parsley
- Remaining 1 clove Garlic (finely minced)
- Remaining 1/2 tablespoon Finely chopped chives
- Remaining 1/4 teaspoon Kosher salt
- Remaining 1/4 teaspoon Black pepper
Other
- 1 tablespoon Olive oil (for cooking)
Instructions
- Prepare the chicken: Cut the chicken breasts into four equal 5-ounce portions. Ensure they are of uniform thickness by slicing thicker breasts in half horizontally or pounding uneven parts gently with a mallet to even thickness for consistent cooking.
- Marinate with lemon juice: Place the chicken portions in a large bowl and pour 3 tablespoons of lemon juice over them. Toss to coat the chicken evenly in the juice to tenderize and infuse flavor.
- Add spices and herbs: Sprinkle the za’atar spice, half of the minced garlic, half of the chopped chives, ½ teaspoon kosher salt, and ¼ teaspoon black pepper over the chicken. Toss again to evenly distribute the seasonings and coat the chicken thoroughly.
- Marinate: Let the chicken sit for 20 minutes to absorb the flavors deeply from the marinade and spices.
- Make the yogurt sauce: In a small bowl, combine the Greek yogurt, remaining garlic, chives, kosher salt, black pepper, and all chopped parsley. Stir well until the sauce is smooth and creamy.
- Cook the chicken: Heat 1 tablespoon of olive oil in a pan over medium heat. Once hot, add the marinated chicken and cook for 3-5 minutes per side or until the internal temperature reaches 165°F (74°C), ensuring the chicken is fully cooked and juicy.
- Serve: Slice the cooked chicken and place on serving plates. Drizzle generously with the prepared yogurt sauce, and enjoy immediately while warm.
Notes
- To ensure even cooking, pound chicken breasts to an even thickness if needed.
- Za’atar spice can vary by blend; adjust quantity to taste if preferred more or less intense.
- Full-fat Greek yogurt provides a richer and creamier sauce, but low-fat can be used for a lighter option.
- Use a meat thermometer to guarantee chicken is safely cooked to 165°F for optimal safety and juiciness.
- Serve with a side of fresh salad, rice, or warm flatbread for a complete meal.
