A lighter take on a classic creamy dish that delivers rich garlic flavor with a healthier twist.

Scale

4 boneless, skinless chicken breasts (680 g / 1.5 lb)

1 teaspoon salt

½ teaspoon black pepper

1 teaspoon paprika

2 tablespoons olive oil (30 ml)

5 cloves garlic, minced

1 tablespoon olive oil (15 ml)

1 tablespoon all-purpose flour (8 g)

1 cup chicken broth (240 ml)

½ cup low-fat milk (120 ml)

¼ cup Greek yogurt (60 g)

½ teaspoon dried thyme

½ teaspoon dried oregano

¼ teaspoon red pepper flakes

2 tablespoons Parmesan cheese (15 g)

1 tablespoon parsley

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Season chicken with salt, pepper, and paprika.

Heat olive oil and cook chicken until golden and fully cooked. Remove and set aside.

In the same pan, sauté garlic in olive oil.

Add flour and stir, then gradually whisk in chicken broth and milk.

Lower heat and stir in Greek yogurt, herbs, and Parmesan.

Return chicken to the pan and simmer for 5–7 minutes.

Garnish with parsley and serve.

Use room-temperature yogurt to avoid curdling. Adjust sauce thickness with broth or milk as needed. Serve immediately for best texture and flavor.