Mushroom Chicken with Mashed Potatoes

Mushroom Chicken with Mashed Potatoes is easy, cozy, tender chicken cutlets get lightly coated in Parmesan and flour, then tucked into a silky mushroom sauce that feels indulgent but is secretly lightened up with Greek yogurt instead of heavy cream.

Add a big scoop of buttery garlic mashed potatoes and a side of bright green beans, and you’ve got a complete, family style meal that looks like Sunday dinner but fits right into a busy weeknight.

Love More Apple Desserts Recipes? Try My One Pan Spinach Mushroom Chicken or this Chicken with Mashed Potatoes next.

Why You’ll Love This Recipe

• Comfort food made lighter, thanks to protein-rich Greek yogurt instead of heavy cream.
• A full, balanced plate in one recipe: chicken, sauce, mashed potatoes, and veggies.
• Simple, familiar ingredients you probably already have in your kitchen.
• Ready in around 30 minutes once you get the hang of the flow.
• Family-friendly flavors that feel special enough for company but easy enough for a Tuesday.

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Ingredients You’ll Need

For the Chicken and Sides

• 400 g (about 14 oz) chicken breasts, sliced horizontally into thinner cutlets
• ⅓ cup (≈ 40 g) all-purpose flour
• 2 tbsp (≈ 10 g) grated Parmesan cheese
• Salt and pepper, to taste
• 1 tbsp (≈ 15 g) oil, for cooking
• 400 g (≈ 14 oz) green beans (or your favorite side vegetable)
• 400 g (≈ 14 oz) potatoes, peeled and quartered (for mashed potatoes)
• 2 tbsp (≈ 30 g) butter (for the mash)
• ¼ cup (≈ 60 ml) milk (for the mash; use more as needed for creaminess)
• 4 cloves garlic, minced (for the mash)

For the Mushroom Sauce

• 1 medium onion, diced
• 300 g (≈ 10.5 oz) mushrooms (button mushrooms recommended, but any variety works)
• 4 cloves garlic, minced
• 1 tbsp (≈ 15 g) white wine vinegar (or white, apple cider, or any mild vinegar)
• ½ cup (≈ 125 ml) chicken stock (homemade or low-sodium store-bought)
• 1 cup (≈ 160 g) Greek yogurt
• ¼ cup (≈ 30 g) Parmesan cheese, grated

Why These Ingredients Work

The flour and Parmesan coating on the chicken gives each piece a whisper-thin crust that browns beautifully and adds gentle, savory flavor without feeling heavy.

Slicing the chicken breasts into thinner cutlets helps them cook quickly and stay juicy, so you’re not standing at the stove forever.

Mushrooms soak up flavor like little sponges, bringing their own earthy depth to the sauce while pairing perfectly with the garlic and onion.

A splash of vinegar brightens everything and lifts the browned bits from the pan, giving you a sauce that tastes like it took much longer to make.

Greek yogurt steps in where heavy cream usually would, giving the sauce a creamy, luxurious feel with a subtle tang and a nice boost of protein.

On the side, buttery garlic mashed potatoes and crisp-tender green beans round everything out into a full, comforting meal.

Essential Tools and Equipment

• Large pot for boiling and mashing potatoes
• Large skillet or sauté pan for the chicken, mushrooms, and sauce
• Cutting board and sharp knife
• Measuring cups and spoons
• Whisk for blending the sauce smoothly
• Potato masher or ricer
• Spoon or tongs for turning chicken and stirring the sauce

Step-by-Step Instructions

1. Start the Potatoes

Peel and quarter the potatoes, then place them in a large pot and cover with cold water. Add a pinch of salt, bring to a boil, and cook until the potatoes are very tender when pierced with a knife, about 10 minutes after the water starts boiling.

2. Cook the Green Beans

Heat a little oil in your skillet over medium-high heat. Add the green beans and sauté for about 5 minutes, until they turn brighter green and just tender but still a bit crisp. Transfer them to a plate and set aside; they’ll be ready to rewarm in the hot pan at the very end if needed.

3. Prep and Coat the Chicken

Slice the chicken breasts horizontally to make thinner cutlets so they cook evenly. On a plate, combine the flour, grated Parmesan, salt, and pepper. Dredge each chicken piece in the mixture, coating both sides lightly and shaking off any extra.

4. Sear the Chicken

Add a bit more oil to the same skillet and warm it over medium-high heat. Place the coated chicken in the pan and cook for about 4 minutes on each side, until golden on the outside and mostly cooked through. Remove the chicken to a clean plate; it will finish cooking gently in the sauce later.

5. Sauté the Onion, Mushrooms, and Garlic

In the same skillet, add the diced onion and cook for about 2 minutes, stirring, until it softens and smells fragrant. Add the mushrooms and cook for about 5 minutes, letting them release their moisture and turn golden in spots. Stir in the minced garlic and cook just another minute.

6. Deglaze and Build the Sauce Base

Turn the heat up slightly and pour in the vinegar, stirring as it sizzles and loosens all those browned bits from the bottom of the pan. Add the chicken stock and let the mixture bubble gently for about 5 minutes, so it reduces a bit and the flavors concentrate.

7. Make It Creamy and Add the Chicken Back

Turn off the heat or slide the pan off the burner for a moment. Whisk in the Greek yogurt and grated Parmesan until the sauce looks smooth and creamy. Nestle the chicken pieces back into the pan, spooning some of the sauce over the top.

Return the pan to medium heat and let everything simmer gently for about 5 minutes, until the chicken is cooked through and the sauce has thickened slightly.

8. Finish the Garlic Mash

By now, your potatoes should be very tender. Drain them well, then return them to the warm pot. Add the butter, milk, minced garlic, and a good pinch of salt and pepper. Mash until you reach your favorite texture, silky smooth or pleasantly rustic with more milk if you prefer a looser mash.

9. Serve and Enjoy

Spoon a cozy mound of garlic mashed potatoes onto each plate, add a helping of green beans, then place a piece (or two) of mushroom chicken on top. Ladle extra mushroom sauce over the chicken and potatoes so it all mingles together.

You Must Know

The biggest key to a velvety sauce with Greek yogurt is temperature. Always whisk the yogurt into the pan off the heat or with the heat turned very low, so it doesn’t curdle or turn grainy. Once it’s blended in smoothly, you can gently warm it back up.

Another little must-know: don’t be shy about seasoning at the end. Taste the sauce once the chicken is in and add a pinch more salt, pepper, or even a tiny splash of vinegar if it needs a bit more brightness.

Personal Secret: If you love extra richness, stir a small knob of butter into the sauce right at the end—it melts in quietly and makes the whole dish taste more luxurious without changing your method.

Pro Tips & Cooking Hacks

• Pat the chicken dry before coating to help the flour-Parmesan mixture stick better.
• Slice the chicken while it’s still slightly chilled; it’s much easier to get even cutlets.
• If the pan looks dry when cooking the mushrooms, add a tiny drizzle of oil or a splash of stock.
• For extra depth, add a spoonful of Dijon mustard to the sauce when you whisk in the yogurt.
• If your sauce thickens too much, loosen it with a spoonful of stock or milk until it’s just how you like it.

Flavor Variations & Suggestions

You can take this mushroom chicken in several directions depending on your mood and what’s in your pantry. Add fresh thyme, rosemary, or Italian seasoning to the mushrooms for a more herb-forward dish. For a deeper, more “date-night” flavor, replace the vinegar with a splash of dry white wine and let it simmer down before adding stock.

You can also swap the potatoes for cauliflower mash or serve the chicken and sauce over rice, orzo, or egg noodles. A handful of baby spinach stirred into the sauce right before serving wilts down beautifully and sneaks in a little extra green.

Make-Ahead Options

You can get a head start on this recipe by prepping the components earlier in the day. Slice and coat the chicken in the flour-Parmesan mixture, then cover and refrigerate until you’re ready to cook.

The mashed potatoes can be made ahead and reheated with a splash of milk and a little extra butter to bring them back to life. The mushroom sauce and chicken also reheat well; just warm them gently over low heat, adding a splash of stock or milk if the sauce is thicker than you like.

For longer storage, you can cook the chicken and sauce, cool completely, and refrigerate for up to a few days.

What to Serve With Mushroom Chicken

This dish is already quite complete, but a little something on the side never hurts. A simple green salad with a light vinaigrette balances the richness of the sauce and mashed potatoes.

Warm bread or rolls are perfect for soaking up the extra sauce on the plate. If you’d like a dessert, something simple and homey like a fruit crumble or a scoop of vanilla ice cream, pairs nicely after such a comforting meal.

Allergy Information

This recipe includes gluten (from the flour) and dairy (butter, milk, Parmesan, Greek yogurt). To make it gluten-free, you can swap the all-purpose flour for a gluten-free flour blend or even a light dusting of cornstarch.

For a dairy-free version, use plant-based butter and milk for the mash, replace the Parmesan with a dairy-free alternative or nutritional yeast, and use a dairy-free yogurt or coconut milk for the sauce.

The recipe does not contain eggs or nuts as written, though you should always check labels on stock, cheese, and substitutes if allergies are a concern.

Storage & Reheating

Leftover mushroom chicken and sauce can be stored in an airtight container in the refrigerator for about 3 days.

Reheat gently on the stovetop over low heat, adding a splash of stock, milk, or water if the sauce has thickened too much. Mashed potatoes can be reheated in a pot or microwave with a bit of extra milk and butter stirred in to revive their creaminess. Green beans warm up quickly in a skillet with a tiny drizzle of oil or a small knob of butter.

If reheating, a helpful kitchen tip is to warm everything slowly rather than blasting it with high heat. Gentle heat keeps the chicken tender, the sauce smooth, and the potatoes from drying out.

Another little secret: if you know you’ll be reheating later, save a spoonful of the cooking liquid from the potatoes or a bit of extra stock just for refreshing leftovers.

Questions I Get Asked A Lot

How can I make this more kid, friendly?

If your kids are wary of visible mushrooms, you can chop them very small or use fewer mushrooms and more chicken. Keeping the sauce extra creamy and serving it over mashed potatoes or noodles usually wins them over.

What if my sauce separates or looks grainy?

This usually means the pan was too hot when the yogurt went in. Take it off the heat, whisk in a splash of stock or milk, and keep whisking gently—it often smooths back out. Next time, let the pan cool slightly before adding the yogurt.

Can I freeze this dish?

The chicken and mushroom sauce can be frozen, although the texture of the yogurt sauce may change slightly when thawed. If you freeze it, thaw overnight in the fridge and reheat very gently, whisking in a bit of fresh yogurt or  a splash of cream to smooth it out.

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how your Creamy Mushroom Chicken turned out and what you served it with.