Creamy Garlic Mushroom Greek Chicken

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

4 boneless, skinless chicken breasts or thighs

Salt and pepper, to taste

1 tbsp olive oil

1 tbsp butter

4 cloves garlic, minced

1 cup mushrooms, sliced (button or cremini)

1 tsp dried oregano

1 tsp paprika

½ cup chicken broth

¾ cup Greek yogurt (plain, full-fat preferred)

¼ cup grated Parmesan cheese (optional for extra creaminess)

Fresh parsley or dill, chopped (for garnish)

Lemon wedges (for serving)

Instructions:

1. Season the chicken with salt, pepper, oregano, and paprika.

2. Sear the chicken in olive oil over medium-high heat until golden on both sides and cooked through (about 4–5 minutes per side). Remove and set aside.

3. In the same pan, melt the butter, then sauté the garlic and mushrooms until tender and browned (5–7 minutes).

4. Deglaze the pan with chicken broth, scraping any browned bits from the bottom.

5. Reduce heat to low. Stir in the Greek yogurt and Parmesan (if using) until smooth and creamy. Don’t let it boil.

6. Return the chicken to the pan and simmer for a few minutes to heat through and let the flavors blend.

7. Garnish with chopped parsley or dill and a squeeze of lemon juice.

Serving Ideas:

Serve over rice, mashed potatoes, or orzo.
Pair with roasted vegetables or a fresh cucumber-tomato salad.