Skip to content

Creamy Mushroom Chicken Recipe

Thanks to Greek yogurt and half-and-half, this dish has a light, yet still rich sauce.

Chicken buried in mushrooms and cream is the type of dish that's at home in a country kitchen as it is in an upscale urban restaurant. We take cues from both ends of the spectrum: brown mushrooms and chicken stock from the country, a touch of sherry and some dried mushrooms from the city. The combination of Greek yogurt and half-and-half gives the sauce richness and a lovely velvety texture without weighing it down in this creamy mushroom chicken recipe.

Nutrition: 270 calories, 10 g fat (3 g saturated), 420 mg sodium

Serves 4

You'll Need

1 Tbsp olive oil, plus more if needed
4 small boneless skinless chicken breasts (6 oz each)
Salt and black pepper to taste
1 medium shallot, minced
3 cloves garlic, minced
8 oz cremini mushrooms, sliced
1⁄4 cup sherry (In a pinch, sweet, fortified wines like Madeira or Marsala will work in place of the sherry.)
1⁄4 cup dried mushrooms (porcini, chanterelle, shiitake), soaked in 1⁄2 cup warm water for 15 minutes
1⁄2 cup low-sodium chicken stock
1⁄4 cup half-and-half
1⁄4 cup Greek yogurt

How to Make It

  1. Heat the olive oil over high heat in a large sauté pan.
  2. Season the chicken all over with salt and black pepper.
  3. Add the chicken to the pan and sear for about 3 minutes, until a nice deep brown crust develops on the bottom sides.
  4. Flip and continue to cook for 3 minutes longer, until the other sides are also nicely browned.
  5. Remove to a plate.
  6. If the pan is dry after cooking the chicken, add a thin film of olive oil.
  7. Add the shallot, garlic, and cremini mushrooms to the pan and sauté for about 3 minutes, until the mushrooms are lightly browned.
  8. Season with salt and black pepper.
  9. Add the sherry and cook for 1 minute, using a spatula or wooden spoon to scrape loose any browned bits from the bottom of the pan.
  10. Add the dried mushrooms (and soaking liquid), chicken stock, and half-and-half.
  11. Turn the heat down to low and return the chicken to the pan.
  12. Continue cooking for 8 to 10 minutes, until the liquid reduces by half and the chicken is cooked through.
  13. Add the yogurt and stir to create a smooth, uniform sauce.
  14. Divide the chicken among 4 plates and top with the mushroom sauce.

Love this recipe? Subscribe to our Eat This, Not That! magazine for even more at-home cooking and healthy eating ideas.

More on Chicken

  • baked chicken recipes

    5 Baked Chicken Breast Recipes

    Tired of the same chicken recipes? Try these!
  • frozen chicken nuggets

    60,000 lbs of This Company's Chicken Nuggets Have Just Been Recalled

    Check any frozen bags you’ve bought recently because they might contain rubber…
  • New York strip

    15 Mistakes You're Making When Cooking Meat

    You don't need a grill to make delicious steak.
  • publix meats

    6 Mistakes You're Making When Buying Meat

    Be sure to check the color of that raw chicken.
  • Grocery store meat limit

    5 Grocery Stores Limiting Meat Purchases

    You may have to go elsewhere for that ground beef.
3/5 (24 Reviews)

She Lost 100 Pounds—And Shows You How!

Registered Dietitian and Nutritionist Ilana Muhlstein lost her weight and kept it off—and in You Can Drop It!, she'll show you how to lose it, too. More than 240,000 clients have chosen her program—and now it’s yours to keep.