This creamy chicken with mushrooms is the perfect balance of comfort and healthy meal, making it an ideal weeknight dinner. Tender chicken breasts are paired with a yoghurt-based sauce that’s light yet rich, with sautéed mushrooms. Ready in just 30 minutes, this one-pan recipe is a delicious and super easy to make. Serve it with your favourite sides like mashed kumara, steamed vegetables like green beans or broccoli, or for or a lower-carb option, you can pair it with your favourite salad!

Tip #1

Use Greek yoghurt instead of cream will keep the dish creamy but significantly lowers the calorie and fat content.

Tip #2

Sear the chicken breasts thoroughly to lock in the juices, giving them a crispy exterior while keeping them tender inside.

Tip #3

Cook the mushrooms until golden to develop their natural umami flavour, which complements the creamy sauce and chicken perfectly.

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Creamy Chicken and Mushrooms

Cooking time: 30 minutes

Servings: 4

Ingredients

4 chicken breasts (about 120 grams each)
1 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
300 grams fresh mushrooms, sliced
1 cup chicken broth (low sodium)
1 cup plain Greek yoghurt
salt and pepper to taste (for sauce)
fresh parsley, chopped (for garnish)

Preparation

Heat the olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper, and sear them for about 5-7 minutes on each side, or until golden and cooked through. Remove from the skillet and set aside.
In the same skillet, add the chopped onion and garlic. Cook until the onion becomes translucent, about 2-3 minutes.
Increase the heat to medium-high and add the sliced mushrooms. Sauté until the mushrooms are golden and their moisture has evaporated, about 5 minutes.
Pour in the chicken broth, scraping any browned bits off the bottom of the skillet. Bring to a simmer and reduce the broth by half, about 5 minutes.
Reduce the heat to low and stir in the Greek yoghurt until well combined. Season with additional salt and pepper to taste. Cook gently to heat the yogurt through without boiling it, to prevent curdling.
Return the chicken breasts to the skillet, spooning the sauce and mushrooms over them. Cook for an additional 2-3 minutes to ensure the chicken is heated through.
Garnish with fresh parsley before serving.

Nutritional Information (per serving):