Creamy Baked Chicken with Artichokes and Mushrooms

This delicious creamy baked chicken dish combines tender chicken breasts with the earthy flavors of artichokes and mushrooms, all enveloped in a light, creamy sauce. It's a balanced, diabetic-friendly meal that satisfies savory cravings while keeping the dish wholesome and nutritious. The combination of herbs adds freshness, while the baking method ensures a tender texture without excess fat.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup canned artichoke hearts, drained and chopped
• 1 cup mushrooms, sliced
• 1 cup low-fat Greek yogurt
• 1/2 cup low-sodium chicken broth
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
3. Add the sliced mushrooms and cook until softened, about 5 minutes. Stir in the chopped artichokes and cook for another 2 minutes.
4. In a bowl, mix the Greek yogurt and chicken broth until smooth. Add the thyme, oregano, salt, and pepper.
5. Place the chicken breasts in a baking dish and cover them with the yogurt mixture. Spread the sautéed mushrooms and artichokes evenly over the top.
6. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
7. Garnish with fresh parsley before serving.