This Greek yogurt stroganoff is a low-fat, one-pan recipe for creamy chicken with mushrooms made on the stovetop.
Preparation Time
15 mins
Cooking Time
25 mins
Total Time
40 mins
Calories
409 Calories
Recipe Instructions
Step 1
Melt butter in a skillet over medium-high heat. Sauté mushrooms and onions in hot butter until soft and caramelized, about 5 minutes. Pour 1/2 cup stock into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
Step 2
Gradually stir flour into mushroom mixture; cook and stir until light golden brown, about 30 seconds. Pour in remaining 1 1/2 cups stock; simmer, stirring occasionally, until sauce thickens, about 5 minutes.
Step 3
Whisk yogurt into sauce; add cream cheese and stir until cheese melts and sauce is thickened, about 2 minutes. Stir chicken into sauce and cook until heated through, about 5 minutes more.
Ingredients
1 onion, chopped
2 tablespoons butter, or as needed
2 tablespoons all-purpose flour, or as needed
2 cups plain Greek yogurt
2 cups chicken stock, divided
4 ounces reduced-fat cream cheese, cut into pieces
1.5 cups sliced fresh mushrooms
0.5 pound shredded cooked chicken, or more to taste
