Creamy Chicken Stroganoff Recipe: Quick Weeknight Dinner Idea

Creamy Chicken Stroganoff is a simple, flavorful dinner featuring tender strips of chicken and sautéed mushrooms in a smooth, tangy sauce. It’s one of my favorite go-to meals because it’s fast to prepare, adaptable, and satisfying enough for a weeknight or a casual dinner party.

The recipe comes together quickly if you have everything prepped before you start. Slice the chicken, wash and slice the mushrooms, and measure the sauce ingredients so you can move through the steps without pauses. With a little prep, the whole dinner comes together in about 30 minutes.

I prefer using boneless, skinless chicken thighs for this recipe because thigh meat stays juicy and has a richer flavor and texture than breast meat. You can use breast if you prefer, but thighs give a slightly sweeter, more tender result. If you buy whole thighs, save the bones for making broth later.

For a lighter but still creamy sauce I use low-fat plain yogurt instead of heavy cream. The yogurt keeps the sauce silky while reducing calories. A splash of white wine adds brightness and depth — don’t skip it if you have some on hand.

This method works well with other proteins too: substitute pork, beef, or seafood such as shrimp and swap the chicken broth for vegetable or fish broth when appropriate.

After making the stroganoff I sometimes turn leftovers into Mini Creamy Chicken Stroganoff Pot Pies — the filling is delicious inside a flaky pastry and these make great party bites or freezer-ready dinners.

Enjoy!

Instructions

1. Slice the chicken into thin strips. Prepare the onion, garlic, mushrooms and measure the sauce ingredients.

2. In a bowl, combine the chicken with a little salt, pepper and the balsamic vinegar. Mix to coat and set aside.

3. Heat a small amount of olive oil in a pan over low heat. Lightly fry the sliced onion until translucent, then add the garlic and sliced mushrooms. Cook until softened. Use a slotted spoon to remove the vegetables from the pan and set aside.

4. Turn the heat to high and add the chicken strips to the pan. Stir frequently to brown and cook through; thin strips should take only a few minutes. Remove the cooked chicken with a slotted spoon and leave any pan juices.

5. Reduce heat to medium, add the butter to the pan and melt. Stir in the flour and cook, stirring constantly, until the mixture turns light brown, about 2 minutes.

6. Gradually whisk in the chicken broth, then add the white wine and brown sugar. Bring the sauce to a gentle boil, then reduce heat.

7. Simmer the sauce until reduced to about 1 cup, roughly 5 minutes. Stir in the yogurt and a squeeze of lemon juice, return to a gentle simmer, and season to taste.

8. Return the cooked chicken, onions and mushrooms to the pan. Stir until everything is heated through and the sauce is bubbling. Serve over pasta, rice or potatoes and garnish with parsley.

There you have it: Creamy Chicken Stroganoff. Serve with pasta, rice, or potatoes — whatever you prefer.

We’d love to hear what you thought of this recipe. Did you make any changes or add other ingredients? Tell us in the comments. Happy cooking!

Recipe Card

Creamy Chicken Stroganoff

Yield:
4

Prep Time:
15 minutes

Cook Time:
15 minutes

Total Time:
30 minutes

Creamy Chicken Stroganoff is a quick and easy dinner with tender chicken and mushrooms in a creamy, yogurt-based sauce.

Ingredients

• 4 chicken thighs or 3 chicken breasts
• 1 medium onion, sliced
• 3 cloves garlic, crushed or minced
• A handful of mushrooms, sliced
• 3 tablespoons cornstarch
• 1 tablespoon balsamic vinegar
• Salt & pepper to season
• 1–2 tablespoons olive oil
• 1 tablespoon fresh or dried parsley for garnish

For the Sauce:

• 1 tablespoon unsalted butter
• 1 tablespoon all-purpose flour
• 1 1/2 cups (350 ml) chicken broth
• 1 tablespoon packed brown sugar
• 1/2 cup (120 ml) low-fat plain yogurt
• 1/2 glass of white wine
• Salt and ground black pepper

Instructions

1. Slice chicken into thin strips and prepare all ingredients.
2. Toss chicken with salt, pepper and balsamic vinegar in a bowl.
3. Lightly fry sliced onion in a little olive oil over low heat until translucent. Add garlic and mushrooms; cook until softened. Remove vegetables with a slotted spoon. Increase heat, add chicken to the pan and cook until done. Remove chicken with a slotted spoon.
4. Keep pan juices, add butter and melt. Stir in flour and cook until light brown, about 2 minutes.
5. Slowly whisk in broth, add white wine and brown sugar, and bring to a gentle boil.
6. Reduce heat and simmer until sauce reduces to about 1 cup, about 5 minutes. Stir in yogurt and lemon juice, then return to a simmer and season to taste.
7. Add the chicken, onions and mushrooms back to the sauce. Warm through until bubbling, then serve over pasta, rice or potatoes.

Notes

If the sauce is too thin, mix a little cornstarch with water and add gradually until it coats the back of a spoon. Adjust seasoning and finish with parsley. Serve with your choice of pasta, rice or potatoes.

Nutrition Information:

Yield: 4
Serving Size: 1

Amount Per Serving:
Calories: 640
Total Fat: 31g
Saturated Fat: 9g
Trans Fat: 0g
Unsaturated Fat: 21g
Cholesterol: 254mg
Sodium: 877mg
Carbohydrates: 22g
Fiber: 1g
Sugar: 11g
Protein: 61g

Nutrition information isn’t always accurate