Chicken Stroganoff is my lightened up version of stroganoff. Stroganoff is a favourite quick comfort food and a very delicious old classic with variations of it popular around the world. I made this chicken stroganoff on a cool and blustery day when we were craving some noodles and some creamy-ness. I always love a good one-pan dinner, especially when it involves noodles.
Stroganoff is Versatile
Although beef is usual for stroganoff, chicken works just as well. In Scandinavia, they often make stroganoff with sausage, and in South America, with shrimp. If you are vegetarian, you could leave the protein out altogether, or use tofu, because this dish is really all about the creamy, flavourful mushroom sauce. And if you’re into a fun look at the origins of this dish, check out Stroganoff, on Bon Appetit
Try Greek Yogurt vs Sour Cream
This chicken stroganoff is lightened up a little by using yogurt in place of sour cream. Greek or Balkan yogurt is thick and creamy, so it works really well. Even though I’m using whole milk yogurt, it’s still much lower in fat and calories than sour cream, and works just as well, even better! The tang of the yogurt, along with Dijon mustard and a little splash of red wine is a perfect accompaniment to the chicken and mushrooms. You could use low-fat yogurt, but you won’t get the same richness or consistency for the sauce.
Anything creamy on noodles is comfort food, to me. And this dish is comfort food at it’s best because it seems sorta fancy, but really isn’t. Plus, it tastes divine. For another comfort food classic, try Easy Stove Top Mac & Cheese
My little tip of the day: When cooking noodles or pasta, if I’m serving a vegetable on the side such as broccoli, I will toss the broccoli into the pot with the boiling noodles during the last 3-5 minutes of cooking. The broccoli turns out perfectly blanched and I don’t have to get out another pot. (which is always appreciated by my clean up guy, aka husband). I also do this with fresh green beans, which is a perfect side for stroganoff.
- 1 lb boneless skinless, chicken breast, cut into strips
- 1 tbsp olive oil
- 1 tbsp butter
- 1 small onion diced
- 1 cup sliced cremini mushrooms
- 1 cup chicken stock
- 2 tbsp red wine vinegar
- 2 cups plain full fat or Greek yogurt
- 1 tbsp Dijon mustard
- 2 tbsp chopped parsley
- Heat olive oil in a large skillet over medium-high heat.
- Season chicken with salt and pepper and add to skillet.
- Cook chicken for about 8 minutes, turning occasionally to brown evenly
- Remove chicken to a plate.
- Turn heat to low and add butter to skillet.
- When butter is melted, add onion and cook until soft.
- Add mushrooms and cook until soft and browned.
- Turn heat to high and add vinegar, bringing to a boil and scraping the pan to get all of the browned chicken bits.
- Reduce heat and simmer for ten minutes. Stir in yogurt and Dijon mustard.
- Add chicken and simmer until chicken is heated through.
- Sprinkle with parsley and serve over hot egg noodles.