Ingredients:

  • 1.5 lb boneless, skinless chicken breasts
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
  • 10.5 oz low-sodium condensed cream of mushroom soup
  • 1/4 cup skim milk
  • 2 tbsp plain Greek yogurt
  • 1 clove minced garlic
  • 1 tsp dried thyme
  • 3/4 cup shredded part-skim mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Preheat the oven to 375°F (190°C). Pat the chicken breasts dry with paper towels and season both sides evenly with garlic powder, smoked paprika, salt, and pepper.
  2. Heat olive oil in a skillet over medium-high heat; sear the chicken for 3-4 minutes per side until a mahogany-colored crust forms.
  3. In a medium bowl, whisk together the low-sodium cream of mushroom soup, milk, Greek yogurt, minced garlic, and dried thyme until the mixture is smooth.
  4. Place the seared chicken breasts into a 9x13 inch baking dish.
  5. Pour the creamy mushroom mixture evenly over the chicken, ensuring each piece is fully coated.
  6. Sprinkle the mozzarella and Parmesan cheese over the sauce.
  7. Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is bubbling and golden brown.
  8. Garnish with chopped fresh parsley before serving.