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Healthy 20-Minute Chicken and Mushroom Stroganoff

This healthy chicken stroganoff with mushrooms is creamy, simple, and comforting, takes only 20 minutes, and uses Greek yogurt instead of sour cream.

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 4 servings
Calories: 448 kcal
Course: Main Course
Cuisine: Russian , Eastern European

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 onion quartered and thinly sliced
  • 16 oz. mushrooms sliced
  • 2 tablespoons all-purpose flour
  • 1 cup chicken stock/broth vegetable can also be used
  • 3/4 cup Greek yogurt preferably full fat, see notes
  • kosher salt
  • black pepper
  • 2 cups cooked shredded chicken such as rotisserie
  • 8 oz. whole wheat fusilli or other noodles, such as egg noodles or fettuccini

Instructions

    Cup of Yum
  1. Cook pasta according to directions in heavily salted water until 1 minute BEFORE it's al dente.
  2. Meanwhile, sauté the onions in the olive oil (2 tablespoons) in a large pot or skillet over medium-high heat until softened and starting to brown (about 3 minutes)
  3. Add the sliced mushrooms and 1/2 tsp. salt to the pot and sauté for a few minutes more until most of the liquid has evaporated and mushrooms have developed a golden brown color, stirring infrequently (about 4 minutes).
  4. Add the all-purpose flour (2 tablespoons) and stir to coat each mushroom well, getting rid of as many chunks of flour as possible and cooking out the raw flour taste (about 1 minute).
  5. Add the chicken stock gradually and stir well, incorporating the flour as much as possible. Add the almost al dente pasta and 1/2 cup of the pasta cooking water. Bring to a simmer to thicken and finish cooking the pasta, stirring frequently (about 2 minutes).
  6. Turn down the heat to low. Add the cooked chicken and Greek yogurt and heat through. Taste and adjust seasoning, adding salt and pepper as necessary to taste. Serve hot.

Notes

  • Make it more flavorful: Add sherry or white wine to the cooked mushrooms before adding the flour to deglaze, stirring any browned bits as you go. You can also use sour cream instead of Greek yogurt for a richer taste.
  • Be sure to heavily salt the pasta water- I usually add about two whole tablespoons of kosher salt to the cooking water when I make pasta of any kind!
  • Make it vegetarian: leave the chicken out and make sure to use vegetable broth instead of chicken.
  • Full fat yogurt is recommended because lower fat or no fat tends to curdle easier. If you want to save on some calories, you can use low or no fat, but I recommend turning off the heat and letting it cool off a bit before stirring the yogurt in to prevent curdling. 

Nutrition Information

Calories 448kcal (22%) Carbohydrates 47g (16%) Protein 33g (66%) Fat 13g (20%) Saturated Fat 3g (15%) Cholesterol 54mg (18%) Sodium 288mg (12%) Potassium 661mg (19%) Fiber 7g (28%) Sugar 6g (12%) Vitamin A 29IU (1%) Vitamin C 9mg (10%) Calcium 63mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 448

% Daily Value*

Calories 448kcal 22%
Carbohydrates 47g 16%
Protein 33g 66%
Fat 13g 20%
Saturated Fat 3g 15%
Cholesterol 54mg 18%
Sodium 288mg 12%
Potassium 661mg 14%
Fiber 7g 28%
Sugar 6g 12%
Vitamin A 29IU 1%
Vitamin C 9mg 10%
Calcium 63mg 6%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.