Easy Chicken Stroganoff with Greek Yogurt

Name: Easy Chicken Stroganoff with Greek Yogurt
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 heaping cups cooked shredded chicken (rotisserie, poached, roasted leftovers, about 10 to 12 oz); 1 pound mushrooms (sliced); 2 tablespoons olive oil (extra virgin); 1 onion (chopped); 2 cloves garlic (grated); 2 cups chicken broth; 3 tablespoons all purpose flour (or 1 tablespoon cornstarch); 1 tablespoon mustard (Dijon or yellow); 1 tablespoon Worcestershire sauce (or soy sauce); 2 teaspoons smoked paprika; 1 teaspoons dried thyme (or oregano); 1 can black beans (rinsed - 15 oz / 400 g can); ½ cup Greek yogurt; ¾ teaspoon salt (+ black pepper to taste); 2 tablespoons fresh parsley (chopped)

This Easy Chicken Stroganoff is a creamy, one-skillet weeknight dinner made with rotisserie chicken and Greek yogurt, so you get all the rich, comforting flavor you love in just 30 minutes — with less prep, fewer dishes, and a high-protein high-fiber twist your whole family will enjoy.

For more easy chicken dinners, check out our black bean chicken soup, Mediterranean chicken chickpea soup, and creamy chicken and white beans soup.

Creamy chicken stroganoff with mushrooms and parsley in skillet.

Why Rotisserie Chicken Makes This the Best Weeknight Dinner

This Easy Chicken Stroganoff is the kind of creamy, comforting dinner you can get on the table fast — without starting from scratch. By using rotisserie chicken, you skip extra cooking time and turn this into a true 30-Minute Chicken Stroganoff that’s perfect for busy weeknights. 🍽️

Louise and I make this often here in Todi when we want something cozy but still wholesome. The Greek yogurt sauce gives you that classic richness, while keeping it lighter and naturally lower in saturated fat than traditional versions.

With mushrooms, olive oil, and optional black beans, this dish is protein-rich, fiber-rich, and full of flavor — a simple meal that fits beautifully into a Mediterranean-style eating pattern. 🌿✨

Nico Pallotta

Ingredients

For quantities, see recipe card at the bottom of the page.

Cooked shredded chicken: Rotisserie chicken makes this recipe extra fast and flavorful. You can also use poached chicken thighs, leftover grilled chicken, or well-drained canned chicken in a pinch
Mushrooms: Cremini or white button are perfect for that classic creamy mushroom chicken stroganoff flavor. Try baby bella, portobello slices, or even chopped shiitake.
Olive oil (extra virgin): Adds Mediterranean richness. Swap with avocado oil or a small knob of butter if preferred.
Onion: Yellow or white works best. Shallots are sweeter, or use the green tops of scallions for a milder option.
Garlic: Fresh grated gives the best flavor. For garlic-sensitive, use garlic-infused olive oil or a pinch of garlic powder.
Chicken broth: Substitute vegetable broth for a lighter flavor.
Flour: Thickens the sauce. Use a gluten-free blend if needed. If using cornstarch, 1 tablespoon is enough.
Mustard: Dijon adds depth. Yellow mustard or a splash of white wine can work.
Worcestershire sauce: Adds savory richness. Soy sauce or tamari are great swaps.
Smoked paprika & dried thyme: For warmth. Try oregano or Italian seasoning.
Black beans (optional): A fiber boost that makes this a Healthy Chicken Stroganoff. White beans also work.
Greek yogurt: Use full-fat or low-fat Greek yogurt, or swap with Skyr for even more protein. Sour cream works if preferred.
Fresh parsley: Bright finish. Dill or chives are lovely too.

Close up of creamy chicken and mushrooms in yogurt sauce.

How to Make Easy Chicken Stroganoff

Brown the mushrooms

Heat olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and cook until they release their liquid and start turning golden — 8 to 10 minutes. Stir now and then so they brown evenly. Season with salt and pepper.

Step 1 Mushrooms browning in olive oil in large skillet.

Soften the onion and garlic

Lower the heat to medium. Add the chopped onion and cook for 3 minutes or until soft. Add the grated garlic and cook just until you smell it (about 30 seconds).

Step 2 Chopped onion and garlic cooking with mushrooms.

Whisk the sauce

In a bowl or measuring jug, whisk the broth with flour , mustard, Worcestershire (or soy sauce), smoked paprika, and thyme. Whisk well so it’s smooth—no lumps.

Step 3 Broth and spices whisked together in glass measuring cup.

Simmer until creamy

Pour the sauce into the skillet and stir right away. Add the shredded chicken and drained black beans (if using). Let it simmer until thick and creamy. If it gets too thick, splash in a little more broth or water. It's really a one-skillet chicken stroganoff.

Step 4 Chicken and black beans simmering in creamy mushroom sauce.

Stir in the yogurt (don’t boil!)

Turn off the heat. Stir in the Greek yogurt until smooth—this makes a creamy Greek Yogurt Stroganoff Sauce without heavy cream. Finish with parsley, taste, and adjust salt and pepper.

Step 5 Greek yogurt stirred into hot stroganoff off the heat.

Tips

Brown the mushrooms well. Don’t rush this step. Let them release their liquid and turn golden. That deep flavor makes the whole dish taste richer.
Use medium-high heat at the start. Mushrooms need high heat to brown, not steam. It’s okay if the pan looks crowded at first — they will release moisture and shrink to about half their size as they cook.
Whisk the sauce until completely smooth. This prevents lumps and gives you a silky, creamy finish.
Let it simmer gently. Once you add the sauce, keep it at a soft simmer so it thickens evenly.
Turn off the heat before adding Greek yogurt. This keeps the sauce smooth and prevents curdling. Stir it in gently.
Adjust thickness at the end. Too thick? Add a splash of broth. Too thin? Let it simmer a few more minutes.
Make it ahead-friendly. The flavor gets even better after 1–2 hours. Just reheat gently and add a splash of broth if needed.

Frequently Asked Questions

Can I make this ahead of time?

Yes. This dish reheats very well. Make it earlier in the day and warm it gently before serving. Add a splash of broth if the sauce thickens too much.

Can I use raw chicken instead of cooked?

You can, but it will no longer be as quick. Sauté bite-sized pieces in olive oil first, remove from the pan, then continue the recipe and stir the chicken back in at the end.

Can I skip the black beans?

Absolutely. The recipe works perfectly without them. The beans simply add extra fiber and make it more filling.

Is this really a Healthy Chicken Stroganoff?

Compared to traditional versions made with heavy cream, this one uses Greek yogurt and olive oil, making it lighter while still creamy and satisfying.

What should I serve with this Chicken Stroganoff Over Rice or Noodles?

It’s delicious over egg noodles, white or brown rice, mashed potatoes, or even crusty bread to soak up the sauce.

How to store this Easy Chicken Stroganoff?

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove over low heat, adding a splash of broth or water to loosen the sauce.