Save on Pinterest

Tzatziki Chicken

I like to make classic chicken recipes for my family but the real fun is trying a fresh new twist. —Krisen Heigl, Staten Island, New York
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

Ingredients

  • 1-1/2 cups finely chopped peeled English cucumber
  • 1 cup plain Greek yogurt
  • 2 garlic cloves, minced
  • 1-1/2 teaspoons chopped fresh dill
  • 1-1/2 teaspoons olive oil
  • 1/8 teaspoon salt
  • CHICKEN:
  • 2/3 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/4 teaspoon baking powder
  • 1 large egg
  • 1/3 cup 2% milk
  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 1/4 cup canola oil
  • 1/4 cup crumbled feta cheese
  • Lemon wedges, optional

Directions

  • For sauce, mix the first 6 ingredients; refrigerate until serving.
  • In a shallow bowl, whisk together flour, salt, pepper and baking powder. In another bowl, whisk together egg and milk. Pound chicken breasts with a meat mallet to 1/2-in. thickness. Dip in flour mixture to coat both sides; shake off excess. Dip in egg mixture, then again in flour mixture.
  • In a large skillet, heat oil over medium heat. Cook chicken until golden brown and juices run clear, 5-7 minutes per side. Top with cheese. Serve with sauce and, if desired, lemon wedges.

Test Kitchen tips
  • An English cucumber works well in this recipe because it's seedless and doesn't thin out the sauce. But regular cucumber can be used, too—just seed before chopping.
  • Make the sauce before preparing the rest of the recipe so the garlic mellows and flavors meld.
  • Serve with lemon wedges for a pop of bright citrus flavor.
  • Health tip: Save more than 100 calories and half the fat: Brown the chicken in just 1 tablespoon of oil and finish baking it in the oven, and switch to fat-free plain yogurt in the sauce.
    Nutrition Facts
    1 chicken breast half with 1/3 cup sauce: 482 calories, 27g fat (7g saturated fat), 133mg cholesterol, 737mg sodium, 17g carbohydrate (4g sugars, 1g fiber), 41g protein.

    Recommended Video

    Reviews

    Click stars to rate
    Average Rating:
    • momofajj
      Aug 31, 2020

      I drained the cucumber to remove excess liquid. I also like to drain yogurt through a cheesecloth overnight and you are left with a nice thick sauce.

    • sheriecmi
      Apr 27, 2020

      I made this exactly as the recipe stated. (I only give ratings when I follow the recipe as stated.) This was good but the the Tzatziki was not as good as my regular (I always use fresh lemon juice). I would also add some chopped Tomato as a garnish. With those changes I would give it 5 stars.

    • Virginia
      Apr 25, 2020

      Made this tonight and it was excellent. I didn't have fresh dill so I substituted dill weed and cut the measurement in half. It didn't seem to make any difference.

    • JLS08
      Apr 25, 2020

      One of our favorites! We add French fries and eat it like an open-faced sandwich on pita bread.

    • Sue
      May 2, 2019

      While the tzatziki sauce was not quite what I am used to I still liked it. The chicken was terrific. Very moist and tender. My other half took a taste of tzatziki with his finger and said "not going to eat it" he does not like yogurt anyway or hummus or.... anyway he liked the chicken as well. My kittens each gave 2 paws up for the chicken.

    • Mouser's Mom
      May 1, 2019

      This is a deeeeelicious!

    • Yvette
      Apr 30, 2019

      No comment left