Skinnier Chicken Stroganoff
Indulge in the rich, comforting flavors of this Skinnier Chicken Stroganoff, a lightened-up twist on the classic dish that doesn’t skimp on taste! Made with tender, perfectly seasoned chicken breasts, savory mushrooms, and a velvety sauce created with low-sodium chicken broth and nonfat Greek yogurt, this recipe offers a guilt-free comfort food experience. The dish is served over hearty whole wheat egg noodles for added nutrition, and a fragrant sprinkle of chopped parsley elevates every bite. Ready in just 45 minutes, this quick and healthy dinner option is ideal for busy weeknights, delivering a satisfying meal that’s lower in fat but high in flavor. Perfect for those seeking a wholesome, balanced take on a beloved family favorite.
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 tablespoon Olive oil
- 1 medium Yellow onion, diced
- 8 ounces White mushrooms, sliced
- 2 cloves Garlic, minced
- 1 teaspoon Paprika
- 2 cups Low-sodium chicken broth
- 8 ounces Whole wheat egg noodles
- 0.5 cup Plain nonfat Greek yogurt
- 2 tablespoons Fresh parsley, chopped
Instructions
Cut the chicken breasts into bite-sized pieces and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
In a large skillet, heat olive oil over medium-high heat. Add the chicken and cook until browned on all sides, about 6-8 minutes. Remove the chicken from the pan and set aside.
In the same skillet, lower the heat to medium and add the diced onion. Cook for 3-4 minutes, stirring occasionally, until the onion starts to soften.
Add the sliced mushrooms to the skillet and cook for another 4-5 minutes, until the mushrooms release their moisture and begin to brown.
Stir in the minced garlic and paprika, cooking for 1 minute until fragrant.
Pour the chicken broth into the skillet, scraping the bottom of the pan to release any browned bits. Increase the heat to medium-high and bring the mixture to a simmer.
While the sauce simmers, cook the whole wheat egg noodles according to the package instructions. Drain and set aside.
Lower the skillet heat to medium-low and stir in the cooked chicken. Simmer for 5 minutes, allowing the chicken to heat through and absorb the flavors.
Remove the skillet from heat and let it cool for 2-3 minutes. Stir in the Greek yogurt, mixing well to create a creamy sauce. (Make sure the skillet is not too hot to prevent the yogurt from curdling.)
Taste the sauce and adjust seasoning with additional salt and pepper if needed.
Serve the chicken stroganoff over the cooked egg noodles. Garnish with fresh parsley before serving.
Nutrition Facts
Calories |
1430 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.5 g | 48% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 460 mg | 153% | |
| Sodium | 2927 mg | 127% | |
| Total Carbohydrate | 96.7 g | 35% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 17.9 g | ||
| Protein | 182.5 g | 365% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 302 mg | 23% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 2605 mg | 55% | |
*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.
