Chicken and Mushroom Skillet with Egg Noodles
Chicken and Mushroom Skillet with Egg Noodles is a simple, delicious and nutritious family meal. 
Simple meals are a huge bonus on busy school nights. I am not the best at planning ahead, so I depend on quick meals that can be made with what I have on hand. I try to keep a variety of pastas, stocks and plenty of chicken breasts and veggies in the fridge.
The weather has just been all the way nasty in every part of the country and I don’t know about you, but I want something warm and comforting for dinner. Since my pantry is stocked, I don’t have to run to the store everyday and I can have a comforting, delicious and nutritious dinner on the table in about 40 minutes.
The kids were a little skeptical about my Chicken and Mushroom Skillet because of the mushrooms. I assured them they would like it and guess what? Mom was right. The whole family loved this and it was just so simple to prepare. It was creamy and flavorful. The creaminess comes from my new favorite/secret ingredient….Greek yogurt.
With Greek yogurt, you get all of the creaminess of sour cream without any of the fat. Win, win I say.
Chicken and Mushroom Skillet with Egg Noodles
Ingredients
- 2 tablespoons olive oil
- 1 ½ pounds boneless skinless chicken breasts, cut into 1-inch chunks
- 2 garlic cloves minced
- 1 teaspoon salt divided use
- 8 oz white mushrooms cleaned and sliced
- 1 ½ cups chicken broth
- ½ cup plain Greek yogurt
- ½ cup whole milk
- 2 tablespoons cornstarch
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh thyme
- 12 oz No Yolks Egg Noodles cooked and drained
Instructions
- Add olive oil to a large skillet and place over medium-high heat. Add chicken and season with ½ teaspoon salt. Cook about 5 minutes, stirring occasionally. Add minced garlic and continue to cook until chicken starts to brown about 4 minutes.
- Add mushrooms and continue to cook, stirring occasionally until chicken is lightly browned and mushrooms become soft, about 5 minutes.
- Add chicken broth and Greek yogurt and lower to simmer.
- Mix milk and cornstarch together and add to chicken mixture. Add Worcestershire, Dijon mustard and fresh thyme. Cook for 20 minutes or until sauce has thickened.
- Serve over egg noodles.