Creamy Chicken Stroganoff with Lighter Sauce

Chicken Stroganoff is a lighter take on the classic comfort-food favorite. This version delivers the familiar creamy, savory mushroom sauce paired with tender chicken strips, but swaps in yogurt for heavy sour cream to reduce fat while preserving richness. It’s a satisfying, one-pan dinner that comes together quickly—perfect for cool, blustery evenings when noodles and warmth are on the menu.

Stroganoff Is Versatile

While beef is the traditional protein for stroganoff, chicken works beautifully and absorbs the tangy, savory sauce. Around the world you’ll find many variations: sausages in some Scandinavian versions, shrimp in parts of South America, or meat-free versions that focus on mushrooms or tofu. The essence of stroganoff is the creamy, flavorful sauce—so feel free to adapt the protein (or omit it) to suit your diet or pantry.

Try Greek Yogurt Instead of Sour Cream

This recipe lightens the dish by using plain full-fat or Greek yogurt instead of sour cream. Thick, full-fat yogurt provides creaminess and tang without the higher fat content of sour cream. The yogurt blends with Dijon mustard and a splash of red wine vinegar to balance richness with brightness, lifting the flavor of the chicken and mushrooms. Low-fat yogurt can be used in a pinch, but full-fat yogurt gives the best texture and mouthfeel for the sauce.

Creamy sauces over noodles are quintessential comfort food, and this chicken stroganoff feels a little elevated while remaining simple to prepare. It’s an ideal weeknight meal that still feels special. A small tip: when boiling pasta or egg noodles, toss a side vegetable such as broccoli into the pot for the final 3–5 minutes of cooking. The broccoli will blanch perfectly, and you save on extra pots and cleanup. The same trick works well with fresh green beans as a side.

Recipe

Chicken Stroganoff

A lighter, creamy stroganoff using plain full-fat or Greek yogurt for the sauce.

Course: Main Course

Cuisine: Eastern European

Diet: Gluten Free option (serve with gluten-free noodles)

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 4

Calories (per serving): 312 (does not include noodles or sides)

Author: Colleen Milne

Ingredients

1 lb chicken breast, cut into strips (skinless, boneless)
1 tablespoon olive oil
1 tablespoon butter
1 small onion, diced
1 cup sliced cremini mushrooms
1 cup chicken stock
2 tablespoons red wine vinegar
2 cups plain full-fat or Greek yogurt
1 tablespoon Dijon mustard
2 tablespoons chopped parsley

Instructions

Heat the olive oil in a large skillet over medium-high heat.
Season the chicken with salt and pepper, then add it to the hot skillet.
Cook the chicken about 8 minutes, turning occasionally so it browns evenly. Remove the chicken to a plate.
Lower the heat to medium-low and add the butter to the skillet. When melted, add the diced onion and cook until soft and translucent.
Add the sliced mushrooms and sauté until they are soft and nicely browned.
Turn the heat to high, pour in the red wine vinegar, and bring to a quick boil. Scrape the pan to release any browned bits for extra flavor.
Reduce the heat and simmer for about 10 minutes to concentrate the flavors. Stir in the yogurt and Dijon mustard until smooth and combined—keep the heat low to prevent curdling.
Return the chicken to the skillet and simmer just until the chicken is heated through and cooked to a safe internal temperature.
Sprinkle with chopped parsley and serve the stroganoff over hot egg noodles, rice, or your preferred pasta or grain.

Notes

Cooking time is approximate. Ensure the chicken is cooked through and not pink inside; an internal temperature of 165°F (74°C) is recommended for safety. The calorie count listed reflects the stroganoff base and chicken only and does not include noodles or side vegetables. To keep the sauce smooth, stir the yogurt in off the heat or over very low heat—avoid boiling once the yogurt is added. For a vegetarian version, replace chicken with firm tofu or more mushrooms and use vegetable stock.

When serving, consider blanching vegetables like broccoli or green beans directly in the pasta water for the last few minutes of cooking to save time and reduce cleanup.

Nutrition (per serving)