Description
This Za’atar Chicken with Yogurt Sauce is a flavorful, Middle Eastern-inspired dish featuring juicy chicken breasts marinated in lemon juice and aromatic za’atar spice. Served with a creamy, herbaceous Greek yogurt sauce, it offers a perfect balance of tangy and savory flavors. The chicken is pan-seared to tender perfection, making it a quick and satisfying meal that’s ideal 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)
- 1 tablespoon Olive oil
Yogurt Sauce
- ½ cup Plain Greek yogurt (full fat recommended)
- 1 tablespoon Finely chopped fresh parsley
- Remaining garlic and chives from above
- Remaining salt and pepper from above
Instructions
- Prepare the chicken: Cut chicken into four 5-ounce portions ensuring uniform thickness for even cooking. If breasts are thick, slice them horizontally or pound under plastic wrap to even thickness.
- Marinate the chicken: Place chicken breasts in a large bowl and toss with 3 tablespoons of lemon juice to coat evenly.
- Season the chicken: Sprinkle the za’atar spice, half the minced garlic, half the chopped chives, ½ teaspoon kosher salt, and ¼ teaspoon black pepper over the chicken. Toss well to coat all pieces thoroughly.
- Let the chicken marinate: Allow the chicken to rest in the marinade for 20 minutes to absorb the flavors.
- Make the yogurt sauce: In a small bowl, combine the Greek yogurt with the remaining garlic, chives, salt, pepper, and all the chopped parsley. Mix until smooth and well blended.
- Cook the chicken: Heat a tablespoon of olive oil in a pan over medium heat. When hot, add the chicken breasts and cook for 3 to 5 minutes on each side until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.
- Serve: Slice the cooked chicken breasts and arrange on a serving plate. Drizzle generously with the prepared yogurt sauce and serve immediately.
Notes
- For best results, use fresh za’atar spice instead of pre-packaged to enhance flavor.
- If you prefer a spicier kick, add a pinch of cayenne pepper to the marinade.
- The yogurt sauce can be made ahead and refrigerated for up to 24 hours.
- Ensure that chicken reaches 165°F internal temperature to guarantee it’s fully cooked and safe to eat.
- Serve with warm pita bread or a fresh salad for a complete meal.
