Chicken and Mushroom Skillet with Egg Noodles

By: Milisa Armstrong


2 tablespoons olive oil
1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
2 garlic cloves, minced
1 teaspoon salt, divided
8 ounces white mushrooms, cleaned and sliced
1 1/2 cup chicken broth
1/2 cup plain Greek yogurt
1/2 cup whole milk
2 tablespoons cornstarch
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 tablespoon fresh thyme
12 ounces No Yolks Egg Noodles, cooked and drained


  1. Add olive oil to a large frying pan 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.
  2. Add mushrooms and continue to cook, stirring occasionally until chicken is lightly browned and mushrooms become soft, about 5 minutes.
  3. Add chicken broth and Greek yogurt and lower to simmer.
  4. 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.
  5. Serve over egg noodles.