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One-Pot Chicken Stroganoff

Cook Time:
10 mins
Prep Time:
5 mins

Chef notes

When you hear stroganoff, you’re probably picturing an old-fashioned beef-based dish. But this comforting stew that has Russian roots also pairs incredibly well with chicken. The best part about this lightened-up version from cookbook author Kevin Curry is that it all comes together in one pot. Less mess and fewer dishes are always a win! 

This chicken stroganoff is simple to whip up any night of the week and can be easily adapted to suit your dietary preferences. Curry starts by creating a dry rub made with thyme, paprika, garlic powder, salt and pepper, which he uses to coat cut pieces of skinless chicken breast. After cooking the chicken and mushrooms, Curry adds a bit of chicken broth into the same pan to start building the signature stroganoff gravy. Combine all of the ingredients together, then thickens things up with a hearty scoop of Greek yogurt, which adds a hit of protein and gives the sauce its famous creamy texture without the need for sour cream. 

Top with fresh parsley and serve over wide pasta noodles such as pappardelle, buttered egg noodles or your favorite veggie-based side. The luscious sauce, earthy mushrooms and tender chicken will pair beautifully with most sides. Easy, cozy and delicious — it’s the perfect weeknight winter meal! 

Swap Options: You can use arrowroot or oat flour to make this recipe gluten-free. You can use zoodles (zucchini noodles) instead of egg noodles to lower the carbs. In a pinch, you can substitute white mushrooms or shiitake for the cremini mushrooms.


  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon dried thyme
  • 2 teaspoons smoked paprika
  • 2 teaspoons garlic powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
  • 1 pound cremini (baby bella) or white button mushrooms
  • 2 tablespoons all-purpose flour
  • 1 teaspoon Dijon mustard
  • 3 cups chicken stock, low-sodium or salt-free
  • 8 ounces whole wheat egg noodles
  • 1/2 cup plain 2% Greek yogurt
  • Chopped parsley, for garnish
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In a large, nonstick skillet, heat the olive oil over medium heat. 


In a medium bowl, combine thyme, paprika, garlic powder, salt and pepper. 


Add chicken to the bowl with spices and gently stir to coat thoroughly. 


Add chicken to heated pan and cook until cooked through, 4 to 5 minutes per side. Transfer chicken to a bowl and set aside.


Add the sliced mushrooms to the pan and cook until they are soft and tender, 3 to 4 minutes. Add a splash of broth to help loosen the browned bits on the bottom of the pan. 


Add the flour to mushrooms, stir well and cook for 1 additional minute.


Add mustard and 1½ cups chicken stock to skillet and stir to combine, gently mixing to eliminate any clumps of flour.


Add remaining stock and egg noodles. The liquid will form a thin gravy consistency. Bring to a low boil, then stir the contents of the pan. Cover and reduce the heat to a low simmer. Allow ingredients to simmer until the noodles are al dente, 5 to 7 minutes. Remove the lid and stir the noodles every so often to check for doneness. 


When the noodles are fully cooked, remove pan from the heat. Add in the Greek yogurt, chicken and stir until well incorporated. 


Portion pasta into bowls and garnish with chopped parsley and freshly ground pepper.