Garlic Chicken and Mushrooms with Roasted Potatoes and Herb Yogurt Dip
This dish combines juicy garlic-marinated chicken and sautéed mushrooms with crispy roasted potatoes and a refreshing herb yogurt dip. The meal balances warmth, creaminess, and Mediterranean-style freshness — ideal for weeknight dinners or meal prep.
Prep time: 15 minutes
Cooking time: 35 minutes
Total time: 50 minutes
Servings: 2–3
Ingredients
For the Garlic Chicken & Mushrooms:
2 chicken breasts (or 3 chicken thighs, boneless & skinless)
1 tbsp olive oil
4 cloves garlic, finely minced
1 cup mushrooms, sliced (button or cremini)
½ tsp salt
¼ tsp black pepper
½ tsp dried oregano
½ tsp paprika
1 tbsp lemon juice
1 tbsp chopped fresh parsley
For the Roasted Potatoes:
3 medium potatoes, diced into 1-inch cubes
1½ tbsp olive oil
½ tsp garlic powder
½ tsp dried rosemary or thyme
Salt & pepper to taste
For the Herb Yogurt Dip:
½ cup plain Greek yogurt
1 tbsp olive oil
1 tbsp lemon juice
1 tbsp fresh dill or parsley, chopped
1 small garlic clove, grated
Salt & pepper to taste
Instructions
Step 1: Prepare the Potatoes
1. Preheat the oven to 425°F (220°C).
2. Toss diced potatoes with olive oil, garlic powder, rosemary, salt, and pepper.
3. Spread on a parchment-lined baking sheet and roast for 25–30 minutes, flipping halfway through, until golden and crispy.
Step 2: Cook the Chicken and Mushroom
1. Pat chicken dry and season both sides with salt, pepper, oregano, and paprika.
2. Heat olive oil in a skillet over medium-high heat.
3. Sear the chicken for 5–6 minutes per side (depending on thickness) until golden and cooked through. Remove and set aside.
4. In the same pan, add butter and garlic; sauté for 30 seconds until fragrant.
5. Add mushrooms and cook for 4–5 minutes until tender and lightly browned.
6. Stir in lemon juice to deglaze and return the chicken to the pan for a quick toss.
Step 3: Make the Herb Yogurt Dip
1. In a small bowl, combine yogurt, olive oil, lemon juice, dill/parsley, grated garlic, salt, and pepper.
2. Mix until smooth and creamy. Chill until ready to serve.
Step 4:Assemble
Serve the garlic chicken and mushrooms with roasted potatoes on the side.
Add a generous spoon of herb yogurt dip for dipping or drizzling.
Garnish with fresh parsley and a squeeze of lemon.
Notes & Tips
For extra crispiness, soak potatoes in cold water for 10 minutes before roasting.
You can substitute chicken with turkey breast or tofu for a lighter version.
Add roasted veggies (like zucchini or carrots) for a full Mediterranean plate.
If you prefer creamier sauce, mix a spoonful of the herb yogurt dip into the pan drippings.
Frequently Asked Questions
Q: Can I make this ahead of time?
Yes! Cook and store the chicken and potatoes separately in airtight containers for up to 3 days. Reheat in the oven or skillet for best texture.
Q: Can I air fry the potatoes?
Absolutely — cook at 400°F (200°C) for 15–18 minutes, shaking halfway through.
Q: Can I use non-Greek yogurt?
Yes, but strain it for 10–15 minutes if it’s too runny to achieve a thicker dip.
Nutritional Information
Calories ~480 kcal
Protein 38g
Carbohydrates 30g
Fat 18g
Fiber 4g
Sodium 620mg