🍴 Mediterranean-Friendly Creamy Chicken Supreme with Mushroom Sauce
Description
This Mediterranean-inspired chicken supreme is tender, juicy chicken breasts seared with oregano and garlic, then simmered in a luscious creamy mushroom sauce. Using olive oil and herbs instead of heavy butter-based methods, this dish stays light while still rich in flavor. It pairs beautifully with roasted vegetables, couscous, or a crisp salad for a wholesome Mediterranean-friendly meal.
Ingredients
- 4 chicken breasts (skinless, boneless, pounded slightly for even cooking)
- 2 tbsp olive oil
- 1 tsp dried oregano (or thyme)
- ½ tsp garlic powder
- Salt & black pepper, to taste
- 1 medium onion, finely chopped
- 3 cups mushrooms, sliced (cremini or button work well)
- 3 garlic cloves, minced
- ½ cup low-sodium chicken broth
- 1 cup Greek yogurt (or light cream for extra richness)
- ½ cup grated Parmesan cheese (optional, for added depth)
- 2 tbsp fresh parsley, chopped (for garnish)
- Lemon wedges, for serving
Instructions
- Prepare Chicken
- Season chicken breasts with oregano, garlic powder, salt, and black pepper.
- Sear Chicken
- Heat olive oil in a large skillet over medium heat.
- Sear chicken for 5–6 minutes per side until golden brown and nearly cooked through. Remove and set aside.
- Cook Vegetables
- In the same skillet, add onion and mushrooms. Cook until softened (about 5 minutes).
- Stir in minced garlic and sauté for 1 minute.
- Make the Sauce
- Pour in chicken broth, scraping up any browned bits from the pan.
- Lower heat, stir in Greek yogurt (or cream) and Parmesan (if using). Mix until creamy.
- Finish the Dish
- Return chicken to skillet, spoon sauce over, and simmer for 5–7 minutes until chicken is fully cooked and sauce thickens.
- Serve
- Garnish with fresh parsley and a squeeze of lemon.
- Serve with roasted veggies, couscous, or a side salad.
Notes
- Greek yogurt keeps this Mediterranean-friendly and lighter than using heavy cream.
- Add a pinch of red pepper flakes for a mild kick.
- For extra flavor, marinate the chicken in olive oil, oregano, and garlic for 30 minutes before cooking.
Tips
- Don’t overcook the chicken—pound breasts evenly to ensure uniform cooking.
- If sauce is too thick, add a splash of broth. If too thin, simmer longer.
- Use fresh herbs (parsley, basil, thyme) for more authentic Mediterranean flavor.
- Serve with whole grains like farro, bulgur, or quinoa for balance.
Servings
- Makes 4 servings.
Nutritional Info (per serving, approx.)
- Calories: 370
- Protein: 42g
- Fat: 16g
- Carbs: 9g
- Fiber: 2g
- Sodium: 480mg
Benefits
- High-protein meal → supports muscle repair and satiety.
- Olive oil & Mediterranean herbs → heart-healthy fats and antioxidants.
- Mushrooms → immune-boosting and rich in minerals.
- Greek yogurt → adds probiotics and calcium while keeping it lighter.Q&A
Q: Can I use chicken thighs instead of breasts?
A: Yes! Thighs stay juicier and add more flavor—just adjust cooking time.
Q: Can I make it dairy-free?
A: Swap Greek yogurt for coconut yogurt or cashew cream, and skip Parmesan.
Q: Can I make this ahead?
A: Yes, cook the chicken and sauce, then store in the fridge for up to 3 days. Reheat gently to avoid curdling.
Q: What side dish pairs best?
A: Roasted Mediterranean vegetables, quinoa tabbouleh, or a simple cucumber-tomato salad.