Low Fat Chicken Stroganoff
This Low Fat Chicken Stroganoff is the perfect wholesome twist on a classic comfort food dish, offering all the creamy, savory flavors you love without the guilt. Tender strips of lean chicken breast are seared to perfection, then simmered with hearty cremini mushrooms, aromatic garlic, and onions in a flavorful low-sodium chicken broth. The rich, velvety sauce gets its creaminess from non-fat Greek yogurt, creating a lighter alternative to traditional heavy cream. Served over hearty whole wheat egg noodles and finished with a sprinkle of fresh parsley, this high-protein, nutrient-packed dish is as satisfying as it is nutritious. Ready in just 40 minutes, this quick and easy recipe is ideal for busy weeknights or when you’re craving a guilt-free comfort meal. Perfect for fans of lighter comfort food, healthy chicken dinners, and low-calorie family meals!
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Recipe Information
Ingredients
- 1 lb Boneless, skinless chicken breasts
- 1 tbsp Olive oil
- 0.5 tsp Salt
- 0.25 tsp Ground black pepper
- 1 Medium onion, chopped
- 3 Garlic cloves, minced
- 8 oz Cremini mushrooms, sliced
- 1 cup Low-sodium chicken broth
- 1 tbsp Low-sodium soy sauce
- 1 tbsp Cornstarch
- 2 tbsp Water
- 0.5 cup Non-fat Greek yogurt
- 2 tbsp Fresh parsley, chopped
- 12 oz Whole wheat egg noodles, cooked
Instructions
Cut the chicken breasts into thin strips. Season with salt and black pepper.
In a large non-stick skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken strips and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the chopped onion and cook for about 3 minutes until translucent. Add the minced garlic and cook for an additional 30 seconds until fragrant.
Add the sliced mushrooms to the skillet and cook, stirring occasionally, until the mushrooms are browned and tender, about 5 minutes.
Pour in the chicken broth and soy sauce. Bring the mixture to a simmer.
In a small bowl, mix the cornstarch with 2 tablespoons of water. Stir this mixture into the skillet to thicken the sauce, cooking for another 2 minutes.
Reduce the heat to low and return the chicken to the skillet, stirring to coat it in the sauce.
Remove the skillet from heat, and let it cool slightly for about a minute. Stir in the Greek yogurt until well combined and creamy.
Serve the chicken stroganoff over cooked whole wheat egg noodles, garnished with fresh parsley.
Nutrition Facts
Calories |
1620 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.5 g | 47% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 462 mg | 154% | |
| Sodium | 2176 mg | 95% | |
| Total Carbohydrate | 132.3 g | 48% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 17.0 g | ||
| Protein | 185.1 g | 370% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 266 mg | 20% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 2544 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
