Low Fat Creamy Chicken and Mushroom
Indulge guilt-free with this Low Fat Creamy Chicken and Mushroom recipe, a healthy twist on a classic comfort dish that's brimming with rich flavors and creamy textures without the added fat. Tender, golden-browned chicken breasts are simmered with earthy button mushrooms in a velvety sauce made from non-fat Greek yogurt, Dijon mustard, and low-sodium chicken broth. Infused with fresh thyme, garlic, and onion for a fragrant depth, this dish is both nourishing and satisfying. Ready in just 45 minutes, it's a perfect option for quick weeknight dinners, offering high protein and low-fat content. Serve it with steamed vegetables or a crisp salad for a wholesome, balanced meal. Keywords: low-fat chicken recipe, creamy chicken, healthy mushroom sauce, guilt-free dinner, quick weeknight meal.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 teaspoons olive oil
- 1 medium onion
- 3 pieces garlic cloves
- 250 grams button mushrooms
- 1.5 cups low-sodium chicken broth
- 1 cup non-fat Greek yogurt
- 1 tablespoon cornstarch
- 1 tablespoon dijon mustard
- 1 teaspoon fresh thyme
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Slice the chicken breasts horizontally to create thinner pieces for even cooking.
In a large non-stick skillet, heat the olive oil over medium heat. Add the chicken breasts and cook until golden brown on both sides, about 4-5 minutes per side. Remove from the skillet and set aside.
Chop the onion and mince the garlic cloves. Slice the button mushrooms.
In the same skillet, add the chopped onion and garlic. Sauté for 2 minutes until the onion becomes translucent.
Add the sliced mushrooms to the skillet and cook for about 5 minutes, stirring occasionally, until they are tender and lightly browned.
Return the chicken back to the skillet. Pour in the chicken broth and add the fresh thyme. Bring to a simmer and let it cook for 10 minutes, allowing the chicken to absorb the flavors.
In a small bowl, mix the Greek yogurt with the cornstarch and Dijon mustard until smooth.
Reduce the heat to low and stir in the yogurt mixture, ensuring the sauce is well combined. Cook for another 2-3 minutes until the sauce thickens slightly.
Season the dish with salt and black pepper according to taste.
Garnish with freshly chopped parsley before serving.
Serve the creamy chicken and mushroom dish with a side of steamed vegetables or a light salad for a complete low-fat meal.
Nutrition Facts
Calories |
1760 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.9 g | 74% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 598 mg | 200% | |
| Sodium | 2259 mg | 98% | |
| Total Carbohydrate | 44.5 g | 16% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 22.0 g | ||
| Protein | 253.2 g | 506% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 356 mg | 27% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 3269 mg | 70% | |
*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.
