Chicken Stroganoff is a creamy, comforting skillet dinner made with tender chicken breast, sautéed mushrooms, shallots, and a savory Dijon mustard sauce. Served over warm egg noodles, this easy chicken stroganoff recipe brings familiar comfort-food flavors to the table in approximately 30 minutes.
Inspired by traditional beef stroganoff, this variation replaces beef with lean chicken breast and uses a lighter sauce made with low-sodium chicken stock, fat-free sour cream, and vanilla Glucerna. The result is a different take on the classic mushroom-and-cream combination.
What makes this recipe especially convenient is its simple stovetop preparation. Everything comes together in one skillet, with the cooked egg noodles served separately.
Start by seasoning the chicken strips with salt and freshly ground black pepper. Heat olive oil in a medium nonstick skillet over medium-high heat, then brown the chicken for two to three minutes per side. Transfer it to a plate while preparing the sauce.
Add thinly sliced shallots and a little water to the same skillet. Cook until softened, then stir in paprika and sliced button mushrooms. Continue sautéing until the mushrooms develop a golden color.
For even browning and easy cleanup, a quality nonstick skillet on Amazon is a useful addition to your kitchen.
Add low-sodium chicken stock, Dijon mustard, and fresh parsley. Allow the liquid to reduce before stirring in a cornstarch slurry to thicken the sauce.
Reduce the heat to low and stir in the vanilla Glucerna. Return the chicken to the skillet and simmer gently until the chicken reaches an internal temperature of 165°F. Avoid boiling the finished sauce.
Spoon the creamy Chicken Stroganoff over hot cooked egg noodles, then garnish with fresh parsley and fat-free sour cream.
For more comforting meals, explore our Chicken Recipes or serve this dish with Roasted Brussels Sprouts.
This easy Chicken Stroganoff offers tender chicken, earthy mushrooms, and a creamy sauce in a satisfying weeknight dinner.
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Chicken Stroganoff
- Total Time: :30
- Yield: 4 1x
Ingredients
- ½ Cup Vanilla Glucerna® Shake
- 1 tsp olive oil
- 2 boneless, skinless chicken breasts (approximately 3 oz per breast), cut into 4 strips each
- ½ tsp salt
- Freshly ground black pepper, to taste
- 2 shallots, peeled and sliced thin
- ½ tsp paprika
- 2 cups button mushrooms, stems removed and sliced
- ½ cup low-sodium chicken stock
- ½ tsp Dijon mustard
- 2 Tbsp coarsely chopped flat leaf parsley
- 1 tsp cornstarch
- 2 Tbsp fat-free sour cream
- 1 1/3 cup hot, cooked egg noodles
Instructions
- Heat oil in a medium nonstick skillet over medium-high heat.
- Sprinkle the chicken with salt and pepper and brown, cooking 2 to 3 minutes on each side.
- Transfer the chicken to a plate and keep warm.
- Using the same hot pan, add the shallots and 2 Tbsp water and sauté the shallots until softened..
- Add the paprika and mushrooms and sauté until the mushrooms are golden.
- Add the chicken stock, mustard, and parsley, and cook until the liquid is reduced by half.
- In a small bowl, combine 1 Tbsp cold water and the cornstarch, then add it to the sauce.
- Continue to cook for 2 to 3 minutes, stirring constantly.
- Reduce the heat to low and stir in the Glucerna.
- Add the cooked chicken and continue to simmer for 2 to 3 minutes (chicken should be cooked thoroughly, but do not allow the sauce to boil).
- Serve each portion of chicken over 1/3 cup cooked noodles.
- Garnish with parsley and sour cream.
- Prep Time: :10
- Cook Time: :20
- Category: Entree
- Method: Stove Top