Description
A velvety, creamy Greek yogurt sauce wraps golden-crisp chicken and earthy mushrooms in under an hour. Perfect for cozy weeknights or elegant dinners, this low-effort recipe skips wine and heavy cream for a lighter, protein-packed flavor.
Ingredients
4 skinless, boneless chicken breasts (6–8 oz each)
1 lb cremini or baby bella mushrooms (sliced)
1 ½ cups plain Greek yogurt (full-fat or low-fat)
2 tbsp Dijon mustard
1 tbsp fresh thyme leaves (or 1 tsp dried)
1 cup low-sodium chicken broth
2 tbsp cornstarch (plus 2 tbsp water for slurry)
2 cloves garlic (minced)
1 ½ tsp smoked paprika
5 tbsp olive oil (divided use)
½ tsp salt
¼ tsp black pepper
Instructions
1. Pound chicken breasts to ¾-inch thickness and season with salt, pepper, and half the paprika
2. Heat 2 tbsp olive oil in a skillet over medium-high. Sear chicken 4-5 minutes per side until golden, remove and set aside
3. Add remaining 3 tbsp oil to skillet. Sauté mushrooms, garlic, and remaining paprika 8-10 minutes until deeply browned
4. Stir in broth, Dijon mustard, and thyme. Simmer 3-4 minutes
5. Whisk in cornstarch slurry off-heat. Cook ~2 minutes until thickened
6. Stir in Greek yogurt and simmer 10-15 minutes on low
7. Return chicken to pan and warm 3-5 minutes
8. Serve over egg noodles or with mashed potatoes
Notes
Use button mushrooms as an affordable substitute
For extra richness, add 2 tbsp grated Parmesan (outside dietary exclusion)
Store leftovers in airtight containers up to 3 days
Invert sauce to make it creamy without yogurt: whip 1 tbsp Greek yogurt for each 2 tbsp sour cream in substitutions
- Prep Time: 20
- Cook Time: 40
- Category: chicken
- Method: Stovetop
- Cuisine: European
Nutrition
- Serving Size: 1 chicken breast with ½ cup sauce
- Calories: 250
- Sugar: 3g
- Sodium: 350mg
- Fat: 17g
- Saturated Fat: 6g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 60mg