Chicken Stroganoff
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Creamy • Comforting • Packed with Protein
This is Stroganoff, but smarter. We’ve taken the hearty, creamy essence of the classic Russian dish and given it a lighter, protein-packed reset. Tender chunks of chicken breast are sautéed with mushrooms, onions, and garlic, then simmered in a velvety sauce made with Greek yoghurt and a touch of Dijon mustard — no heavy cream in sight.
It’s comforting without being heavy, rich without being greasy, and it packs a serious protein punch — ideal for active lifestyles, midweek meals, or anyone over 50 looking to fuel their body without compromising on taste. Serve it over wholegrain rice, quinoa, or even cauliflower mash for a satisfying, balanced plate.
📝 Chicken Stroganoff Recipe
👩🍳 Serves: 4
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
✅ Ingredients
1 tbsp olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
500g (1.1 lbs) skinless chicken breast, sliced into thin strips
250g (about 2 cups) mushrooms, sliced (chestnut, button or cremini work well)
1 tsp smoked paprika
1 tbsp plain flour (or gluten-free flour)
1 tbsp Dijon mustard
300ml low-sodium chicken stock
150g plain Greek yoghurt (2% or 5% fat)
Salt and freshly ground black pepper
Fresh parsley, chopped (to garnish)
Optional: squeeze of lemon for brightness
🍳 Instructions
Heat the olive oil in a large non-stick frying pan or skillet over medium heat.
Add the onions and cook for 3–4 minutes until soft and translucent.
Stir in the garlic and mushrooms, and cook for another 4–5 minutes until mushrooms are golden and reduced in size.
Push the veg to one side of the pan and add the sliced chicken. Cook for 5–6 minutes, stirring occasionally, until the chicken is browned all over (it doesn't need to be fully cooked yet).
Sprinkle over the smoked paprika and flour, and stir well to coat everything evenly. This helps to thicken the sauce later.
Stir in the Dijon mustard and chicken stock, scraping any brown bits from the bottom of the pan. Bring to a gentle simmer and cook for 6–8 minutes until the chicken is cooked through and the sauce begins to thicken.
Remove the pan from the heat and let it cool slightly for a minute or two (to avoid curdling). Stir in the Greek yoghurt until smooth and creamy. Season with salt and pepper to taste.
Garnish with fresh parsley and an optional squeeze of lemon juice to lift the flavours.
🍚 Serving Suggestions
Serve with:
Steamed brown rice or wholewheat pasta
Quinoa or couscous for a high-protein twist
Cauliflower rice or mash for a low-carb option
A crisp green salad or sautéed greens on the side
🔬 Nutritional Info (Per Serving)
Approximate values:
| Nutrient | Amount |
|---|---|
| Calories | ~370 kcal |
| Protein | ~42g |
| Carbohydrates | ~15g |
| Fibre | ~3g |
| Fat | ~15g |
| Saturated Fat | ~3g |
| Sugar | ~5g |
| Sodium | ~400mg |
💡 Healthy Tips
Swap Greek yoghurt for cottage cheese or skyr for even more protein.
Add baby spinach in the final minutes for extra fibre and nutrients.
Make it dairy-free with plain unsweetened oat or soy yoghurt.