Heart-Healthy Chicken in Creamy Mushroom Sauce
Indulge in the comforting elegance of this **Heart-Healthy Chicken in Creamy Mushroom Sauce**, a dish that perfectly balances rich flavors with nutritious ingredients. Juicy, pan-seared chicken breasts are nestled in a velvety sauce made from non-fat Greek yogurt, rich Dijon mustard, and earthy mushrooms, delivering all the creaminess you crave without the guilt. Aromatic fresh thyme and garlic infuse the dish with layers of savory depth, while low-sodium chicken broth keeps it light and heart-friendly. Ready in just 45 minutes, this one-pan wonder is ideal for weeknight dinners or a special occasion. Garnished with fresh parsley, it's as beautiful as it is delicious. Serve it alongside steamed vegetables or whole-grain pasta for a wholesome, satisfying meal that’s packed with flavor and nutrition.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 medium onion, finely chopped
- 10 ounces mushrooms, sliced
- 1 cup chicken broth, low sodium
- 1 cup plain Greek yogurt, non-fat
- 1 tablespoon dijon mustard
- 1 teaspoon fresh thyme leaves
- 0.5 teaspoon black pepper
- 0.5 teaspoon salt
- 2 tablespoons fresh parsley, chopped
Instructions
Begin by preparing the chicken breasts. Season them on both sides with salt and black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for about 6-7 minutes on each side, or until they are golden brown and cooked through. Remove the chicken from the skillet and set it aside.
In the same skillet, add the remaining tablespoon of olive oil. Add the minced garlic and chopped onion, sautéing them until the onion is translucent, about 3 minutes.
Add the sliced mushrooms to the skillet and cook for an additional 5 minutes, stirring occasionally, until the mushrooms are soft and beginning to brown.
Pour in the low-sodium chicken broth, stirring and scraping up any browned bits from the bottom of the pan. Let the mixture simmer for about 5 minutes to reduce slightly.
In a small bowl, mix the non-fat plain Greek yogurt with the Dijon mustard until well combined.
Reduce the skillet to low heat and stir in the yogurt-mustard mixture, ensuring it completely incorporates with the broth and mushrooms. Add in the fresh thyme leaves.
Return the cooked chicken breasts to the skillet, spooning the creamy mushroom sauce over them.
Cover the skillet and allow to simmer on low heat for about 10 minutes, letting the flavors meld together.
Remove from heat and garnish with freshly chopped parsley before serving.
Serve warm, and enjoy your healthy and flavorful chicken dish!
Nutrition Facts
Calories |
1704 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.6 g | 74% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 601 mg | 200% | |
| Sodium | 2310 mg | 100% | |
| Total Carbohydrate | 34.7 g | 13% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 18.1 g | ||
| Protein | 252.4 g | 505% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 425 mg | 33% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 2996 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
