Chicken Stroganoff
This simplified version of the classic chicken stroganoff is perfectly portioned for one, featuring tender chicken thigh fillets in a creamy, low-fat sour cream sauce with onions and mushrooms. It’s a hearty and comforting meal that maintains the indulgent feel of the original recipe while using healthier ingredients. Ideal for a nourishing dinner, this dish pairs beautifully with pasta, mashed potatoes, or rice. Feel free to replace for chicken breasts as a lower fat alternative.
Lower carbHigh proteinGluten free
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Calories | 552.6 kcal |
| Protein | 32.9 g |
| Carbohydrates | 9.3 g |
| Fat | 42.9 g |
| Fiber | 1.3 g |
| Sugar | 4.8 g |
| Saturated Fat | 13 g |
| Sodium | 258.3 mg |
| Cholesterol | 187.9 mg |
How to make it
- Cook the Chicken: In a non-stick skillet, heat the olive oil over medium heat. Add the chicken strips and cook until browned and cooked through about 5-6 minutes. Remove from the skillet and set aside.
- Sauté the Vegetables: In the same skillet, add the onion and garlic, cooking until the onion becomes translucent. Add the mushrooms and cook until all the moisture evaporates and they start to brown.
- Make the Stroganoff Sauce: Reduce the heat to low and return the chicken to the skillet. Stir in the chicken broth, sour cream, Dijon mustard, and paprika. Cook gently, stirring until the sauce is creamy and heated through. Be careful not to let the mixture boil to prevent the sour cream from curdling. Season with salt and pepper to taste.
- Serve: Serve the chicken stroganoff garnished with chopped parsley. This dish goes well with a small serving of pasta, mashed potatoes, or steamed rice for a complete meal.
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