Creamy Dill Chicken and Mushrooms

Juicy chunks of chicken and portobello mushrooms pair up in a creamy dill sauce that's easy to make and delicious served over rice, potatoes, or pasta.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 295 Calories

Ingredients

• 1 tablespoon all-purpose flour
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• salt and freshly ground black pepper to taste
• 1 tablespoon dry sherry
• 1 medium onion, chopped
• 2 teaspoons Dijon mustard
• 1 cup low-sodium chicken broth
• 1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
• 1 (8 ounce) package baby bella mushrooms, sliced
• 0.25 cup dry white wine
• 0.5 cup plain low-fat Greek yogurt
• 0.25 cup chopped fresh dill, or more to taste

Recipe Instructions

Step 1

Season chicken with salt and pepper.

Step 2

Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5 minutes.

Step 3

Reduce heat to medium and add onion; cook until translucent and soft, about 3 minutes. Add mushrooms and cook, stirring occasionally, for 4 to 5 minutes. Stir in garlic and sauté until fragrant, about 30 seconds.

Step 4

Pour in chicken broth, wine, and sherry and bring to a boil. Stir in Greek yogurt, 1/4 cup dill, and Dijon mustard until well incorporated. Add butter and stir until melted.

Step 5

Place flour in a small bowl. Add a ladle of hot broth and whisk until smooth and no lumps remain. Pour mixture into the skillet and stir until well incorporated.

Step 6

Reduce heat to low and simmer until the sauce starts to thicken, 3 to 4 minutes. Taste and adjust seasoning and/or add additional dill if necessary.