Low Sodium Chicken Stroganoff
Savor the comforting flavors of our Low Sodium Chicken Stroganoff, a healthier twist on a classic dish that's perfect for weeknight dinners. This recipe features tender strips of seasoned chicken, earthy cremini mushrooms, and a luscious sauce made with low sodium chicken broth and creamy sour cream. Enhanced with aromatic garlic, onion, and a touch of dried thyme, this dish delivers full flavor without the extra salt. Serve it over tender egg noodles for a complete, hearty meal that’s ready in just 45 minutes. Whether you’re watching your sodium intake or simply looking for a delicious homemade alternative, this dish is an easy, satisfying choice the whole family will love.
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium Onion
- 2 cloves Garlic
- 8 ounces Cremini mushrooms
- 3 tablespoons All-purpose flour
- 2 cups Low sodium chicken broth
- 1 cup Sour cream
- 0.5 teaspoon Freshly ground black pepper
- 0.5 teaspoon Dried thyme
- 2 tablespoons Fresh parsley
- 12 ounces Egg noodles
Instructions
Slice the chicken breasts into thin strips and set aside. Finely chop the onion and mince the garlic cloves. Clean and slice the cremini mushrooms.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken strips and cook until browned on all sides, about 5-6 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and unsalted butter. Once melted, add the chopped onion and cook until it becomes translucent, about 3 minutes.
Add the minced garlic and sliced mushrooms to the skillet and cook, stirring occasionally, until the mushrooms are tender, about 5 minutes.
Sprinkle the flour over the cooked vegetables and stir well to coat.
Gradually pour the low sodium chicken broth into the skillet, stirring constantly to prevent lumps. Bring the mixture to a simmer and cook until it thickens, about 4-5 minutes.
Reduce the heat to low and stir in the sour cream, ensuring it is well combined. Season with freshly ground black pepper and dried thyme.
Return the cooked chicken to the skillet and stir to coat with the sauce. Allow to simmer gently for another 5 minutes to ensure the chicken is cooked through and flavors are melded.
While the chicken stroganoff is simmering, cook the egg noodles according to package instructions. Drain and set aside.
Serve the chicken stroganoff over the cooked egg noodles, garnished with freshly chopped parsley.
Nutrition Facts
Calories |
2381 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.8 g | 157% | |
| Saturated Fat | 55.1 g | 276% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 661 mg | 220% | |
| Sodium | 1642 mg | 71% | |
| Total Carbohydrate | 145.8 g | 53% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 29.6 g | ||
| Protein | 181.2 g | 362% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 549 mg | 42% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 3099 mg | 66% | |
*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.
