Greek Yogurt Chicken Stroganoff with Mushrooms
Description
This Greek yogurt stroganoff is a low-fat, one-pan recipe for creamy chicken with mushrooms made on the stovetop.
Ingredients
•
2 tablespoons butter, or as needed
•
1 1/2 cups sliced fresh mushrooms
•
1 onion, chopped
•
2 cups chicken stock, divided
•
2 tablespoons all-purpose flour, or as needed
•
2 cups plain Greek yogurt
•
4 ounces reduced-fat cream cheese, cut into pieces
•
1/2 pound shredded cooked chicken, or more to taste
Directions
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.
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.
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.