Tahini-Honey Glazed Chicken Breasts with Yogurt
Juicy chicken breasts are quickly pan-seared and finished with a savory-sweet tahini and honey sauce, then served with a dollop of yogurt and warm pita breads.
- Prep5 min
- Cook10 min
- Total15 min
- DifficultyEasy
- Servings4
This recipe brings together the nutty richness of tahini and the floral sweetness of honey to create a quick, flavorful glaze for pan-seared chicken breasts. Ready in just 15 minutes, it’s perfect for a busy weeknight dinner that feels special.
Serve the chicken with a generous spoonful of thick yogurt on top and warm pita breads on the side. The creamy yogurt balances the intense tahini-honey sauce, while the pita is ideal for scooping up every last bit.
Ingredients
Servings
Converted amounts are rounded.
Method
- Rinse the chicken breasts under cold water and pat them dry with paper towels. Cut each breast into 3–4 large pieces.
- Heat a large skillet over high heat and add the olive oil. Place the chicken pieces in the skillet and sauté for 3–4 minutes per side, until nicely browned. Add the soy sauce, stir, and cook for 1 more minute, until the chicken is cooked through (no pink remains). If the pieces are thick, reduce the heat and cook a little longer.
- Remove the skillet from the heat. Stir in the tahini and honey until well combined. Let the chicken rest in the pan for 2 minutes.
- To prepare the pita breads, preheat the oven to 475°F. Brush both sides of each pita with olive oil and season with salt and oregano. Place an inverted baking sheet on the lowest oven rack, lay the pitas on top, and bake for 1–2 minutes until warm and slightly crisp.
- Serve the chicken with a generous spoonful of yogurt on top and the warm pita breads on the side.
💡 Tips
- For extra flavor, use a thick Greek yogurt like Fage or Total.
- If your pita breads are very thin, reduce the oven time to 30–45 seconds to avoid burning.
- Tahini can separate; stir it well before measuring.
Inspired by a recipe from My Greek Dish