One-Pan Chicken With Yogurt-Herb Sauce

This dish will surely satisfy.

Use whole-milk yogurt — it's more stable than low-fat when heated.

Total Time:
Level: Easy
Serves: 4


  • 4 (4-oz) boneless, skinless chicken cutlets, ¼-inch thick or less
  • ¾ tsp. coarse salt
  • ½ tsp. pepper
  • 2 ½ tbsp. all-purpose flour
  • 3 tbsp. olive oil
  • 1 c. sliced mushrooms
  • 2 leeks, white and pale green parts, sliced, rinsed
  • 1 ½ tsp. dry mustard
  • ⅓ c. low-sodium chicken broth
  • 1 c. plain whole-milk yogurt
  • 1 tbsp. chopped tarragon


  1. Season chicken with ½ tsp salt and ¼ tsp pepper. Dredge in flour in a bowl; shake off excess.
  2. Heat 1 ½ Tbsp oil in a nonstick skillet over medium-high heat. Cook chicken, turning, until golden and cooked through, 6 to 8 min. Transfer to a plate.
  3. Add remaining 1 ½ Tbsp oil to skillet. Reduce heat to medium; cook mushrooms and leeks with the last ¼ tsp salt and pepper, stirring until golden and tender, about 4 min. Reduce heat to low. Add dry mustard; stir until smooth. Add broth and scrape browned bits from pan; cook, 30 sec.
  4. Remove pan from heat; mix some sauce into yogurt to warm it. Then stir yogurt and tarragon into sauce off heat until smooth. Spoon sauce over chicken.

318 cal, 16 g fat (3 g saturated), 30 g protein, 13 g carb, 5 g sugar, 1 g fiber, 455 mg sodium, 91 mg cholesterol per serving

This recipe originally appeared in the September 2016 issue of Dr. Oz The Good Life.

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