Description
A quick and healthy chicken mushroom stroganoff made with Greek yogurt instead of heavy cream, ready in about 30 minutes. This comforting dish is packed with tender chicken, earthy mushrooms, and a creamy, flavorful sauce.
Ingredients
- 1 pound (450g) boneless, skinless chicken breasts, diced
- 8 ounces (225g) cremini or button mushrooms, sliced
- 1 medium yellow onion (about 150g), diced
- 3 cloves garlic, minced
- ¾ cup (180ml) plain full-fat Greek yogurt
- 1 cup (240ml) low sodium chicken broth
- 1 tablespoon Dijon mustard
- 2 tablespoons (30ml) olive oil
- 2 tablespoons fresh parsley, chopped
- 8 ounces (225g) whole wheat egg noodles or pasta of choice
- Salt and black pepper, to taste
Instructions
- Dice the chicken breasts into bite-sized pieces, slice the mushrooms, chop the onion, and mince the garlic. Grate Parmesan now if using.
- Bring a large pot of salted water to a boil. Add noodles and cook until al dente according to package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add diced chicken, season with salt and pepper, and cook until golden and cooked through, about 4-5 minutes. Remove chicken and set aside.
- In the same skillet, add mushrooms and diced onion. Cook for 4-5 minutes until mushrooms release moisture and onions soften. Add minced garlic and cook for 30 seconds until fragrant.
- Pour in chicken broth to deglaze the pan, scraping up browned bits. Simmer for 2 minutes to reduce slightly.
- Stir in Dijon mustard, then remove skillet from heat. Stir in Greek yogurt until sauce is creamy and smooth. Return chicken to skillet and warm gently for 1-2 minutes without boiling.
- Toss cooked noodles into the skillet with sauce and chicken. Mix well to coat. Adjust seasoning with salt and pepper.
- Sprinkle with fresh parsley before serving.
Notes
Do not boil the sauce after adding Greek yogurt to prevent curdling. Use full-fat Greek yogurt for creaminess and to avoid separation. Deglaze the pan with broth or white wine for extra flavor. Season in layers for best taste. For a richer sauce, stir in a tablespoon of cold butter before serving. Leftovers reheat best on stovetop with a splash of broth to restore creaminess. Avoid freezing as yogurt sauce may separate.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 1/4
- Calories: 360
- Sodium: 450
- Fat: 10
- Saturated Fat: 3
- Carbohydrates: 30
- Fiber: 4
- Protein: 35
Keywords: healthy chicken stroganoff, chicken mushroom stroganoff, quick chicken dinner, Greek yogurt stroganoff, easy weeknight meal