GREEK YOGURT CHICKEN STROGANOFF WITH MUSHROOMS
The Greek yogurt gives the same tang as sour cream and the low-fat cream cheese adds thickness. My family didn't know the difference. Just made sure your yogurt is plain and not strawberry like I almost got. Serve over noodles or rice.
Provided by DesertWanderer
Categories Meat and Poultry Recipes Chicken
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Melt butter in a skillet over medium-high heat. Saute mushrooms and onions in hot butter until soft and caramelized, about 5 minutes.
- Pour 1/2 cup chicken stock into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
- Gradually stir flour into mushroom mixture; cook and stir until light golden brown, about 30 seconds. Add remaining chicken stock to mushroom mixture; simmer, stirring occasionally, until sauce thickens, about 5 minutes.
- Stir yogurt into sauce; add cream cheese and stir until cheese melts and sauce is thickened, about 2 minutes. Stir chicken into sauce and cook until heated through, about 5 minutes more.
Nutrition Facts : Calories 409.2 calories, Carbohydrate 13.2 g, Cholesterol 98.3 mg, Fat 28.4 g, Fiber 1 g, Protein 25.2 g, SaturatedFat 13.9 g, Sodium 573.8 mg, Sugar 6.1 g
20-MINUTE SKILLET MUSHROOM CHICKEN
Easy one-pan chicken dinner ready in 20 minutes! No dry or boring chicken breasts here -- with some seasonings and a light, silky dairy-free mushroom sauce, you'll have succulent chicken every time! For even cooking, slice boneless skinless chicken breasts into cutlets, and use a meat thermometer so you don't overcook them. Because this recipe has no heavy cream, you can freeze leftovers for later! This makes mushroom chicken great for meal-prep.
Provided by Suzy Karadsheh
Categories Entree
Number Of Ingredients 13
Steps:
- Heat oven to 200 degrees F. You will use it to keep the chicken warm.
- Cut chicken breasts in halves the horizontal way to make thinner chicken cutlets. Pat dry and season with salt and pepper. Combine oregano, paprika, and coriander in a small bowl. Season the chicken with the spice mixture on both sides.
- In a large skillet heat 2 tbsp extra virgin olive oil until shimmering but not smoking. Add the chicken cutlets and cook for 3 to 4 minutes on one side, then turn over and cook for another 3 minutes or so. To check for doneness, cut into a piece with a thin-bladed knife and take a peek. Transfer the chicken to an ovenproof platter and put it in the oven.
- In the same skillet, now add a tiny bit more extra virgin olive oil. Add ghee and melt. Sautee the mushrooms for 5 minutes. Add broth, green onions, garlic, salt and pepper. Bring to a boil.
- Add the chicken back to the pan, spoon some of the sauce on top. Serve immediately.
Nutrition Facts : Calories 253.6 kcal, Sugar 1.5 g, Sodium 483.6 mg, Fat 12.3 g, SaturatedFat 3.4 g, TransFat 0.1 g, Carbohydrate 4.5 g, Fiber 0.9 g, Protein 31.1 g, Cholesterol 95.2 mg, UnsaturatedFat 7.3 g, ServingSize 1 serving
GREEK-STYLE ROAST CHICKEN
This easy Greek recipe with potatoes, olives and feta can be made in one pot - use skin-on thighs for the most succulent roast chicken
Provided by Good Food team
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the potatoes in a roasting tin and drizzle with half the oil. Sit the chicken thighs on top, drizzle over the remaining oil and season. Roast in the oven for 30 mins.
- Add the cherry tomatoes, olives, oregano leaves and feta, then drizzle with the red wine vinegar. Return to the oven for another 25-30 mins until the chicken is cooked through and golden.
Nutrition Facts : Calories 574 calories, Fat 34 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 32 grams protein, Sodium 3.5 milligram of sodium
LOW CARB GREEK YOGHURT CHICKEN
If you are looking for great, easy and healthy chicken dinner or low carb chicken recipe - this is the one!
Provided by Olya
Categories Main Course
Time 30m
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F. Lightly coat a 12 inch oven proof pan or 9×9 baking dish with nonstick oil spray and set aside.
- In a medium bowl, mix together the greek yogurt, mayonnaise, Parmesan cheese, garlic powder, salt and pepper.
- Add chicken into the bowl with yogurt mixture and coat the mixture all over the chicken.
- Move chicken to a baking dish (or oven proof pan). Chicken should be thinly coated with the yogurt mixture. Don't put too much or any additional mixture leftover.
- Bake for 25-30 minutes, or until the chicken is cooked through.
- Turn the oven to broil and place the pan under the broiler for 2-3 minutes until lightly browned on top.
- Optional: garnish with chopped parsley.
Nutrition Facts : Calories 319 kcal, Carbohydrate 2 g, Protein 45 g, Fat 13 g, SaturatedFat 4 g, Cholesterol 125 mg, Sodium 591 mg, Fiber 1 g, Sugar 1 g, TransFat 1 g, ServingSize 1 serving
OVEN BAKED GREEK CHICKEN WITH VEGGIES
I'm in love with this Oven Baked Greek Chicken! This recipe is super easy to put together and is healthy to boot. Greek style chicken thighs are paired with mushroom, bell pepper, red onion, and cherry tomato. Serve over couscous or rice!
Provided by Karen
Categories Main Course
Time 30m
Number Of Ingredients 18
Steps:
- Preheat your oven to 425 degrees F.
- Heat a large 12 inch cast iron skillet over medium high heat. Pat the chicken dry with paper towels. Sprinkle 1 teaspoon salt and 1/2 teaspoon black pepper over both sides of the chicken.
- Add 1 tablespoon oil to the hot pan and swirl. When it is shimmery, add the chicken to the pan with plenty of space in between each thigh. Sear the chicken for about 2 minutes, and when it is nice and brown, flip each thigh and sear for another minute or two until brown. You are not cooking the chicken, just searing the outside. Remove the chicken to a plate and set aside.
- Add more oil to the pan if necessary. Keep the heat at medium high. (If your veggies aren't prepped yet, turn the pan off.) When it is hot, add the red onion, green pepper, mushrooms, and garlic.
- Season with 1 teaspoon salt, 1 and 1/2 teaspoons oregano, and black pepper to taste. Saute for 3 minutes, then remove from heat.
- Stir in 2 cups sliced cherry tomatoes. Place the seared chicken on top of the vegetables, and add any juices to the pan. Sprinkle with another 1 and 1/2 teaspoons oregano.
- Transfer to the oven and cook at 425 for about 15 minutes, or until a meat thermometer inserted into the chicken registers 160 degrees.
- (This is a good time to make the Israeli couscous if you're making it.)
- Remove from the oven and sprinkle with 1/2 cup Kalamata olives and 1/2 cup feta cheese. Drizzle with 2 tablespoons olive oil and 2 tablespoons red wine vinegar.
- Serve over couscous, rice, potatoes, or cauliflower rice!
Nutrition Facts : ServingSize 1 g, Calories 412 kcal, Fat 22 g, SaturatedFat 6 g, Cholesterol 124 mg, Sodium 1751 mg, Carbohydrate 24 g, Fiber 4 g, Sugar 6 g, Protein 30 g, TransFat 1 g, UnsaturatedFat 15 g
GREEK CHICKEN
I came up with this recipe last year-it was one of those-hmmm, here's what we got now let's make something. It's very good and the whole family likes it. You can sub broccoli for the spinach if you like.
Provided by Diana Adcock
Categories Chicken
Time 40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Lightly salt and pepper chicken and fry in oil-slice each breast into 4 or 5 thick slices.
- You want it only half way cooked.
- Add tomatoes with juice-spinach and mushrooms.
- Simmer for 5 minutes.
- Add onions, garlic and oregano and simmer for 3 minutes.
- Check to see if chicken is cooked through.
- If done add wine and olives and heat through.
- Add half of the feta and remove from heat-toss.
- Offer remaining feta at the table.
Nutrition Facts : Calories 213, Fat 3.7, SaturatedFat 0.8, Cholesterol 68.4, Sodium 119.8, Carbohydrate 10.1, Fiber 3.2, Sugar 4.2, Protein 32.2
CHICKEN, MUSHROOMS AND RICE
Steps:
- Preheat the oven to 350 degrees F. Butter a casserole dish and set aside.
- Heat the oil in a large skillet over medium-high heat. Add the onions and cook until beginning to soften, 2 to 3 minutes. Add the mushrooms and cook until golden, about 4 minutes.
- Sprinkle the chicken liberally with salt and pepper. Push the onions and mushrooms to the side of the skillet, add the chicken skin-side down and and cook until the skin is browned, about 4 minutes. Remove the chicken to a plate.
- Stir the rice into the onion and mushroom mixture and cook for 1 minute. Stir in the wine, bring to simmer and simmer for 1 minute. Stir in the soup and 1 1/2 cans of water and bring to a simmer.
- Pour the rice mixture into the buttered casserole dish. Place the chicken on top skin-side up and cover with a lid or foil. Bake, stirring in more water 1/2 cup at a time if the casserole starts to dry out, until the rice is tender, about 30 minutes.
WINE-BRAISED CHICKEN WITH MUSHROOMS AND LEEKS
Adding crème fraîche and fancy mushrooms to a pan full of wine-braised chicken makes it ultrarich and extra special. This recipe is perfect for a festive dinner when you're looking for a chicken dish that's a little more dressed up than your average weeknight meal, but it isn't overly difficult. Make it a day or two in advance, and, like all braises, it gets even better with time.
Provided by Melissa Clark
Categories poultry, main course
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Pat chicken dry with paper towels. Season all over with 1 1/2 teaspoons salt and the black pepper. Finely grate, pass through a press or mince 2 garlic cloves. Set aside half the grated garlic for finishing the dish. Rub the rest all over the chicken pieces. Set aside the chicken while preparing the other ingredients.
- In a Dutch oven over medium-high heat, combine 1 tablespoon oil and 1 tablespoon butter. When the butter melts, add chicken in batches and cook until browned on both sides, 4 to 6 minutes per side. If the pan dries out, add a little more oil as needed. Transfer browned chicken to a plate.
- Add remaining tablespoon each oil and butter to the pan. Once the butter melts, add mushrooms and cook undisturbed until well browned on one side, 2 to 3 minutes. Stir and cook for 1 minute longer.
- Thinly slice 2 garlic cloves. Reduce heat to medium, and stir in sliced garlic, leeks and a large pinch each of salt and pepper. Cook, stirring occasionally, until leeks are tender and golden brown, 7 minutes. Add rosemary and wine to the pot and let simmer, scraping up the browned bits, until liquid reduces by half, about 1 minute.
- Nestle chicken, skin side up, into the pan and pour in any accumulated juices from the plate. Reduce heat to medium-low and cook, covered, until chicken is cooked through, 25 to 35 minutes.
- Transfer chicken to a serving platter and tent with foil to keep warm. Pluck the rosemary sprigs from the pot. If the sauce looks thin, turn the heat to medium-high and let simmer until it thickens slightly, 2 to 5 minutes. Stir in the remaining grated garlic, the crème fraîche, chives and lemon zest. Taste sauce and add more salt if needed. Spoon sauce over the chicken and top with parsley, more lemon zest and a dollop of crème fraîche, if you like, and serve.
GREEK-STYLE CHICKEN AND MUSHROOMS
Categories Chicken Garlic Mushroom Dinner Lemon Bon Appétit Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 10
Steps:
- Heat olive oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper; dust with flour. Add chicken to skillet; sauté until brown, about 2 minutes per side. Using tongs, transfer chicken to plate. Add mushrooms, garlic and oregano to same skillet. Sauté until mushrooms brown, about 10 minutes. Add broth, lemon juice and wine and boil until sauce is slightly reduced, about 5 minutes. Add chicken to sauce. Reduce heat and simmer uncovered until chicken is cooked through, about 2 minutes per side. Season with salt and pepper.
- Transfer chicken and mushroom sauce to platter. Sprinkle with parsley.
ONE POT CHICKEN AND MUSHROOM ORZO
Amazingly creamy orzo with juicy chicken, mushrooms and baby spinach. All made in one skillet, even the uncooked pasta!
Provided by Chungah Rhee
Categories entree
Yield 4 servings
Number Of Ingredients 15
Steps:
- Season chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper. Melt butter in a large skillet over medium heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside. Add mushrooms and shallot, and cook, stirring frequently, until tender, about 3-5 minutes. Stir in garlic and thyme until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1 minute. Stir in chicken stock and Dijon, scraping any browned bits from the bottom of the skillet. Stir in orzo; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 6 minutes. Stir in spinach, Parmesan and heavy cream until the spinach has wilted, about 3 minutes. Return chicken to the skillet. Serve immediately, garnished with parsley.
CHICKEN SPINACH MUSHROOM CASSEROLE RECIPE
This dish is excellent, and it's filled with shredded chicken, white mushrooms, and enough spinach to keep you satisfied.
Provided by Christina Musgrave,Health Digest Staff
Categories main course
Time 28m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Spray a pan with cooking spray. Add 8 ounces sliced white mushrooms and cook over medium heat until softened, about 3 to 5 minutes.
- Add 2 cups shredded chicken, 6 ounces spinach, ½ teaspoon salt, ½ teaspoon pepper, ½ teaspoon red pepper flakes, and ½ teaspoon oregano to the pan. Cook until the spinach is slightly wilted, about 1 minute. Remove from heat and set aside.
- In a small bowl, mix 1 cup Greek yogurt, ½ cup organic chicken stock, and 1 teaspoon garlic powder until well combined. Add to the pan with the other ingredients, and mix well.
- Place the ingredients in a greased small casserole pan or baking dish. Bake for 20 minutes.
- Serve with fresh basil and enjoy.
Nutrition Facts : Calories 251 calories, Carbohydrate 8 g carbohydrates, Cholesterol 63 mg cholesterol, Fat 15 g fat, Fiber 2 g fiber, Protein 22 g protein, SaturatedFat 6 g saturated fat, ServingSize 0 g, Sodium 453 mg, Sugar 4 g, TransFat 0 g
CHICKEN WITH MUSHROOMS AND TOMATOES
Steps:
- Heat oil in non stick skillet over medium high heat. Season chicken strips with salt and pepper. Brown chicken in hot oil and remove to a plate. Stir in onions and cook until tender. Stir in mushrooms and cook until golden. Stir in wine and bring to simmer. Stir in tomatoes and return to a simmer. Season with salt and pepper and return chicken to pan. Cook over medium heat until sauce begins to thicken. Finish sauce with cream and parsley. Serve warm over pasta.
CHICKEN & MUSHROOMS (GREEK STYLE)
I saw this on Epicurious, on tv. I thought it sounded good. I have not made it yet. I wanted to post it here so that I would not loose the recipe.
Provided by Huskergirl
Categories Chicken Breast
Time 30m
Yield 4 breasts, 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat olive oil in heavy large skillet over medium-high heat.
- Sprinkle chicken with salt and pepper; dust with flour. Add chicken to skillet; sauté until brown, about 2 minutes per side. Using tongs, transfer chicken to plate.
- Add mushrooms, garlic and oregano to same skillet. Sauté until mushrooms brown, about 10 minutes.
- Add broth, lemon juice and wine and boil until sauce is slightly reduced, about 5 minutes.
- Add chicken to sauce. Reduce heat and simmer uncovered until chicken is cooked through, about 2 minutes per side. Season with salt and pepper.
- Transfer chicken and mushroom sauce to platter. Sprinkle with parsley.
Nutrition Facts : Calories 428.7, Fat 24.6, SaturatedFat 5.5, Cholesterol 92.8, Sodium 126.9, Carbohydrate 13.7, Fiber 1.6, Sugar 2.6, Protein 36.7
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