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Grilled Chicken with Mushroom Thyme Cream Sauce

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This Grilled Chicken with Mushroom Thyme Cream Sauce is full of flavor. Juicy, tender chicken is covered in a creamy homemade mushroom sauce!

A Plate of Chicken with Creamy Mushroom Sauce and Veggies on the Side

Grilled Chicken with Mushroom Thyme Cream Sauce

So I am fairly new to this blogging thing. It has been exciting and exhausting all at the same time. I think the hardest part is trying to convey who you are, your passions, and your personality in writing; all while engaging the readers. When you are not super confident in your writing skills it is even harder.  Also add to the pile you are an introvert and …. yikes, double scary. But, I love cooking and creating new things in the kitchen. So, I press on.

The one part of the my life where I am confident and know what I’m doing is in the kitchen. It is a stress free zone and brings me joy and peace every time I set out to make something for my family. What area of your life are you in the most confident in? Where do you find the most joy? I also find joy in eating as well.. hehe. (maybe too much)

Last night I was in the mood for a well rounded healthy meal served along side a nice Malbec Red Wine. Luckily, I have a sweetheart of a husband who was willing to go out and satisfy my red wine craving. All I had to do was take care of the “well rounded healthy” meal part of the deal. Done and Done. I ended up making this Grilled Chicken with Mushroom Thyme Cream Sauce. I substituted Greek Yogurt for the typical heavy cream and added some fresh Thyme and Lemon juice. My husband loved it and went really well with the Malbec.

I hope you enjoy!

How to Make Grilled Chicken with Mushroom Thyme Cream Sauce

To start off, melt 1 T. of coconut oil in a saute pan over medium heat. Add 1/2 cup shallots and 1 minced garlic clove. Sweat the vegetables until shallots are translucent, about 2-3  minutes.
Shallots Sauteeing in a Pan with a Blue Rubber Spatula Stirring Them

Add 1 1/2 cup of sliced mushrooms.

Mushrooms Piled up in a Black Pan

Cook until slightly softened, about 5-7 minutes. Add 2 T. of fresh thyme, salt, and pepper.

Mushrooms Cooking in a Pan with Thyme, Salt and Pepper

Add 1 cup of low-sodium chicken broth, bring to a boil then reduce to simmer.

Mushrooms Cooking Over the Stove with Chicken Broth

Let simmer for about 8-10 minutes.

In the meantime, season 4 boneless chicken breasts with salt and pepper on both sides.

Raw Chicken Breasts Seasoned with Salt and Pepper on a Plate

Grill each side for approximately 5-6 minutes, making sure there is no pink and you get some nice grill marks.

Three Boneless Chicken Breasts Cooking on the Grill

Set chicken aside.

Back to the mushrooms: In a small bowl, mix 2 T. of flour with 2 T. of water, stir until flour dissolved.

The Water and Flour Mixture in a Small Glass Container

Add flour mixture to mushroom broth, stir until completely combined. (This will help thicken the sauce.) Let simmer for 2-3 minutes. Add 1/2 cup of plain greek yogurt and juice of 1/2 lemon to mushroom sauce.

Yogurt in the Pan with the Mushroom Cream Sauce

Stir until yogurt dissolves and completely combined. Let flavors soak in for 2-3 minutes.

Serve over grilled chicken breast and enjoy!

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A Plate of Chicken with Creamy Mushroom Sauce and Veggies on the Side

Grilled Chicken with Mushroom Thyme Cream Sauce

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  • Author: Krista
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 1x
  • Category: Dinner
  • Method: Grill
  • Cuisine: American
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Description

This Grilled Chicken with Mushroom Thyme Cream Sauce is full of flavor. Juicy, tender chicken is covered in a creamy homemade mushroom sauce!

Ingredients

Scale
  • 1 tablespoon of coconut oil
  • 1/2 cup of shallots, chopped
  • 1 garlic clove, minced
  • 1 1/2 cup of mushrooms, sliced
  • 2 tablespoons of fresh thyme, chopped
  • salt & pepper
  • 1 cup of low sodium chicken broth
  • 2 tablespoons of flour
  • 2 tablespoons of water
  • 1/2 cup of plain greek yogurt
  • juice of half a lemon
  • 4 boneless chicken breasts
  • salt & pepper

Instructions

  1. Melt 1 T. of coconut oil in a saute pan over medium heat. Add 1/2 cup shallots and 1 minced garlic clove. Sweat the vegetables until shallots are translucent, about 2-3 minutes.
  2. Add 1 1/2 cup of sliced mushrooms.
  3. Cook until slightly softened, about 5-7 minutes. Add 2 T. of fresh thyme, salt, and pepper.
  4. Add 1 cup of low-sodium chicken broth, bring to a boil then reduce to simmer.
  5. Let simmer for about 8-10 minutes.
  6. In the meantime, season 4 boneless chicken breasts with salt and pepper on both sides.
  7. Grill each side for approximately 5-6 minutes, making sure there is no pink and you get some nice grill marks.
  8. Set chicken aside.
  9. Back to the mushrooms: In a small bowl, mix 2 T. of flour with 2 T. of water, stir until flour dissolved.
  10. Add flour mixture to mushroom broth, stir until completely combined. (This will help thicken the sauce.) Let simmer for 2-3 minutes. Add 1/2 cup of plain greek yogurt and juice of 1/2 lemon to mushroom sauce.
  11. Stir until yogurt dissolves and completely combined. Let flavors soak in for 2-3 minutes.
  12. Serve over grilled chicken breast.

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