Pumpkin yogurt chicken with sage and crisp breadcrumbs
Pumpkin yogurt makes a warm, spiced sauce for quick chicken thighs—the tang and texture of Greek yogurt carry the cinnamon and nutmeg from the spice blend, so there's no fussing with extra spices. Serve this over rice or egg noodles to catch every drop of sauce.
About 860 calories a serving, 75 g protein, 9 g carbohydrate, 57 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.
To buy
- 1 pound boneless chicken thighs
- 4 leaves or 1 teaspoon fresh sage or dried sage
From your shelf
- 1 cup [240 grams] pumpkin & spice blended low-fat greek yogurt, Chobani
Staples
- 2 tablespoons oil
- to taste salt
- to taste pepper
- 2 tablespoons butter
- 2 cloves garlic
- Heat 2 tablespoons oil in a wide skillet over medium-high heat. Pat 1 pound chicken thighs dry with paper towels, season all over with salt and pepper, and lay them skin-side down in the hot oil; the skin will begin to brown after about a minute. While the chicken cooks, mince 2 cloves garlic.
- When the chicken has browned well on both sides, about 8 minutes total, push it to the side of the pan and add the minced garlic to the empty space for 30 seconds, then stir the garlic into the fat around the chicken. Reduce heat to medium-low and add 4 fresh sage leaves or 1 teaspoon dried sage.
- Whisk 1 cup pumpkin & spice yogurt in a small bowl until smooth, then pour it around (not over) the chicken in the pan; stir gently to combine the yogurt with the pan drippings. The sauce will reach a gentle simmer within a minute.
- Simmer the chicken in the yogurt sauce over medium-low heat until the thickest part of the thigh reaches 165°F [74°C], about 15 minutes; check with an instant-read thermometer inserted without touching bone. Taste and adjust salt and pepper. While it simmers, melt 2 tablespoons butter in a second small skillet and let it brown, stirring occasionally until the milk solids turn deep golden and the butter smells nutty,
- Tear 1 cup fresh bread into coarse crumbs or use 1/2 cup panko; toss with the browned butter, a pinch of salt, and pepper. Scatter the buttered crumbs over the chicken and sauce just before serving.
Note Swap the chicken thighs for drumsticks if the thighs are unavailable. Leftovers keep in a covered container for three days; reheat gently over low heat with a splash of water if the sauce has thickened. Serve alongside steamed rice, egg noodles, or crusty bread to soak up the sauce.
On the label
LOWFAT YOGURT (CULTURED PASTEURIZED NONFAT MILK, CREAM), CANE SUGAR, WATER, PUMPKIN PUREE, FRUIT PECTIN, NATURAL FLAVORS, LOCUST BEAN GUM, CINNAMON, NUTMEG, LEMON JUICE CONCENTRATE.
Chobani, yogurt, serving 150 g, package 21.2 oz/1.3 lbs/601 g. Ingredients as printed on the label.
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Cooks as greek yogurt, pumpkin, seasoning. Half of it left? Use up the greek yogurt.