Description
A light creamy mushroom chicken skillet made with tender chicken, garlic, and a lighter cream sauce. A cozy 30 minute one pan dinner.
Ingredients
- 4 boneless skinless chicken breasts 5 ounces each about 3/4 inch thick
- 1 teaspoon kosher salt divided
- 1/2 teaspoon black pepper divided
- 1/2 teaspoon paprika
- 1 tablespoon olive oil
- 8 ounces cremini mushrooms sliced
- 3 garlic cloves minced
- 1/2 cup low sodium chicken broth
- 1/2 cup half and half
- 1/4 cup plain Greek yogurt
- 1/4 cup grated Parmesan cheese
- 1 teaspoon dried thyme
- 2 tablespoons chopped fresh parsley
Instructions
- Pat the chicken breasts dry and season both sides with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and paprika.
- Heat olive oil in a large skillet over medium heat. Add chicken and cook for 5 to 6 minutes per side until golden brown and nearly cooked through. Transfer to a plate.
- In the same skillet, add sliced mushrooms. Cook for 5 to 7 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.
- Stir in minced garlic and cook for 30 seconds until fragrant.
- Pour in chicken broth and scrape up any browned bits from the bottom of the pan. Simmer for 2 minutes.
- Reduce heat to low. Stir in half and half, Greek yogurt, Parmesan cheese, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon black pepper, and dried thyme. Stir until smooth and gently simmering. Do not boil.
- Return the chicken to the skillet and spoon sauce over the top. Simmer gently for 4 to 6 minutes until the chicken reaches an internal temperature of 165 degrees F and the sauce thickens slightly.
- Sprinkle with fresh parsley and serve warm.
Notes
- Cook chicken to an internal temperature of 165 degrees F as measured with a meat thermometer to ensure it is safe to eat.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Dinner
- Method: Skillet
- Cuisine: American