Easy Chicken Stroganoff with Greek Yogurt
Servings: people
This Easy Chicken Stroganoff is a creamy, one-skillet dinner made with shredded cooked chicken, mushrooms, and a rich Greek yogurt sauce. It’s ready in about 30 minutes, uses simple pantry ingredients, and delivers cozy comfort without heavy cream. Fiber-rich, flavorful, and weeknight-friendly, it’s the kind of family meal you’ll make on repeat.
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
Instructions
- Cook the mushrooms: Heat 2 tablespoons olive oil in a large skillet over medium high heat. Add 1 pound mushrooms (sliced).Cook for 8 to 10 minutes, stirring sometimes, until they release their liquid and start to turn golden. Season with ¾ teaspoon salt and pepper.
- Add onion and garlic: Lower the heat to medium. Add 1 onion (chopped) and cook for about 3 minutes until soft. Stir so it does not stick.Add 2 cloves garlic (grated) and cook for 30 seconds, just until fragrant.
- Make the sauce: In a bowl, whisk together 2 cups chicken broth, 3 tablespoons all purpose flour, 1 tablespoon mustard, 1 tablespoon Worcestershire sauce (or soy sauce), 2 teaspoons smoked paprika, and 1 teaspoons dried thyme. Whisk well so there are no lumps.
- Simmer: Pour the sauce into the skillet and stir right away. Add 2 heaping cups cooked shredded chicken and 1 can black beans (rinsed) if using. Let it gently simmer for 5 minutes, stirring occasionally, until the sauce thickens. If it gets too thick, add a splash of broth or water.
- Finish: Turn off the heat. Stir in ½ cup Greek yogurt until smooth and creamy. Sprinkle with 2 tablespoons fresh parsley. Taste and adjust salt and pepper. Serve warm with pasta, rice, or crusty bread.
Notes
Substitutions
- Mushrooms → Cremini, white button, baby bella, portobello slices, or shiitake
- Olive oil extra virgin → Avocado oil or a small knob of butter
- Onion → Yellow onion, white onion, shallots, or green tops of scallions
- Garlic → Fresh grated garlic, garlic-infused olive oil, or a pinch of garlic powder
- Chicken broth → Vegetable broth
- Flour → Gluten-free flour blend or 1 tablespoon cornstarch
- Mustard → Dijon, yellow mustard, or a splash of white wine
- Worcestershire sauce → Soy sauce or tamari
- Smoked paprika and dried thyme → Oregano or Italian seasoning
- Black beans optional → White beans such as cannellini or great northern
- Greek yogurt → Full-fat or low-fat Greek yogurt, Skyr for extra protein, or sour cream
- Fresh parsley → Fresh dill or chopped chives
- Brown the mushrooms well → Let them turn golden for deeper flavor.
- Whisk the sauce smooth → This keeps it creamy, not lumpy.
- Simmer gently → A soft simmer thickens the sauce evenly.
- Add yogurt off the heat → Prevents curdling and keeps it silky.
- Adjust thickness → Add broth if too thick, simmer longer if too thin.
- Make ahead → Flavor gets even better. Reheat gently.
- Store up to 4 days → Keep in the fridge and reheat with a splash of broth.
- Sodium note → Nutrition is estimated. Some sauce stays in the pan, so actual sodium is often slightly lower.
