Chicken & Mushrooms

Chicken Mushroom Skillet

This is an easy, skillet main course. Serve with rice or potatoes.


  • 2 chicken breasts, (12oz, 360gr) boneless, skinless
  • 1 onion, sliced
  • 4oz (120gr) mushrooms, cleaned, sliced
  • 2 tbs Dijon-style mustard
  • 1/2 cup (4oz, 120ml) chicken broth
  • 1/3 cup (3oz, 90gr) Greek yogurt
  • 1 tsp thyme
  • 1/2 tsp cumin
  • 1 tbs olive oil


  • Heat oil in medium skillet.
  • Add chicken breasts and brown on both sides, about 7 minutes total. Remove.
  • Add onions, mushrooms, cumin to skillet and sauté 5 minutes.
  • Return chicken to pan, add mustard, thyme, chicken broth, cover, turn heat to low and simmer 15 minutes, until chicken is cooked through.
  • Remove chicken and keep warm.
  • Increase heat and simmer until pan sauce is reduced.
  • Add yogurt to skillet, stirring well to combine.
  • Spoon mushroom sauce over chicken and serve.


Reducing the liquid makes an easy pan sauce that is thickened slightly by the yogurt. You can substitute sour cream. If using plain yogurt remove the skillet from the heat before adding.
I cut the chicken breasts in half – it’s just easier.


Keywords: chicken breasts, mushrooms

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