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Chicken Stroganoff

This Chicken Stroganoff is a lightened up classic comfort food that the whole family will enjoy! It has all the classic flavors and can be made under 30 minutes on the Stove or Instant Pot.

Servings: Makes 8 ( 1 heaping cup) servings

GREEN: 8 SmartPoints per serving or 3 Smartpoints per serving without noodles

BLUE: 6 SmartPoints per serving or 2 SmartPoints without the noodles

PURPLE: 2 SmartPoints per serving if using whole grain pasta or 6 SmartPoints with no yolk noodles

 

If you’re a pasta lover like me and are looking for more delicious pasta recipes be sure to check out these:

Lightened Up Classic Mac N’ Cheese

Pepper Jack Mac N’ Cheese with Chicken

Shrimp and Peas Fettuccine Alfredo

 

How do I make this Chicken Stroganoff? 

This Chicken Stroganoff can be made on the stove or in an Instant Pot. I have given directions for both options.  The directions and pictures below are for the Instant Pot. 

Turn your Instant Pot to the sauté setting. Add butter to the instant pot and stir until the butter has melted.

Add onion/mushrooms and chicken pieces.

Sauté chicken and onions/mushrooms for about 5 minutes or until the chicken is no longer pink.

 

Add seasonings, mustard, garlic, Worcestershire sauce, 1 tsp beef or chicken bouillon powder or beef or chicken cube, and flour.

Stir well. 

Add the egg noodles to the Instant Pot, and pour beef or chicken broth on top.

Stir to make sure the liquid is at the bottom. Be sure to scrape any food bits from the bottom of the pot.

This will ensure you don’t receive a “burn” error. 

Close the lid. Cook on high pressure for 3 minutes.

Once it’s done cooking, allow for natural release cycle to complete, it may take up to 8 minutes.

Stir in the Greek yogurt 

and cream cheese and sauté for a few minutes while stirring to allow sauce to thicken.

 Makes 8 ( 1 cup) servings

 

Ingredients: 

  • 12 oz. uncooked extra wide, broad egg noodles or whole wheat egg noodles if following the WW purple plan
  • 6 (4 oz.) boneless, skinless chicken breasts, raw, cut, and diced into 2 inch pieces 
  • 1 small onion, diced
  • 1 cup crimini mushrooms, diced, optional
  • 1 Tbsp minced garlic 
  • 1/4 cup all purpose flour (I use Gold Medal) 
  • 2 Tbsp Land O’ Lakes light butter made with canola oil
  • 1 tsp beef or chicken bouillon powder or 1 beef or chicken cube
  • 3 cups low sodium beef or chicken  broth
  • 2 Tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 1 tsp dried parsley
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp pepper 
  • 1/4 tsp dried oregano
  • 1/2 tsp dried thyme
  • 2 oz. 1/3 less fat cream cheese, room temperature 
  • 1/2 cup non fat plain or Greek yogurt,  room temperature (I use nonfat plain yogurt)

 

Instant Pot Directions:

  1. Turn your Instant Pot to the sauté setting. Add butter to the instant pot and cook and until the butter has melted. Add the onion and chicken pieces. Sauté chicken, onions, and mushrooms for about 5 minutes or until the chicken is no longer pink.
  2. Add seasonings, mustard, garlic, Worcestershire sauce, 1 tsp beef bouillon powder or beef cube, and flour.  Stir well. 
  3. Add the egg noodles to the Instant Pot, and pour beef or chicken broth on top.
  4. Stir to make sure the liquid gets to the bottom and be sure to scrape any food bits from the bottom of the pot. This will ensure you don’t receive a “burn” error.
  5. Close the lid.
  6. Cook on high pressure for 3 minutes.
  7. Once it’s done cooking, allow for natural release cycle to complete, it may take up to 8 minutes.
  8. Unlock and remove the lid from the instant pot.
  9. Stir in the cream cheese and Greek yogurt and sauté for a few minutes while stirring to allow sauce to thicken.

 

Stove Top Directions:

  1. In a large cooking pot, cook egg noodles using the directions on back of the package. Set aside.
  2. Spray a large skillet pan with non stick cooking spray. Add diced chicken and cook on medium high until chicken pieces are no longer pink add onions and continue cooking until onions/mushrooms are translucent. Place chicken and onions on a plate and set aside. 
  3. In the same skillet melt light butter, and add flour with garlic and cook, while stirring.
  4. Turn heat settings to low and stir in beef or chicken broth, Worcestershire, mustard and seasonings. Let the sauce cook until it comes to a boil then reduce to a simmer until sauce thickens.
  5. Whisk in cream cheese and Greek yogurt until melted and stir until combined. Add chicken, onions, mushrooms back to pan. Stir until well combined.
  6. Pour sauce over cooked egg noodles.

Servings: Makes 8 ( 1 heaping cup) servings

GREEN: 8 SmartPoints per serving or 3 Smartpoints per serving without noodles

BLUE: 6 SmartPoints per serving or 2 SmartPoints without the noodles

PURPLE: 2 SmartPoints per serving if using whole grain pasta or 6 SmartPoints with no yolk noodles

Notes:

  1. It is key that the Greek yogurt and cream cheese are at room temperature when adding it to the mixture. This will help prevent curdling.
Yield: 8

Chicken Stroganoff

Chicken Stroganoff

This Chicken Stroganoff is a lightened up classic comfort food that the whole family will enjoy! It has all the classic flavors and can be made under 30 minutes on the Stove or Instant Pot.

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • 12 oz. uncooked extra wide, broad egg noodles or whole wheat egg noodles if following the WW purple plan
  • 6 (4 oz.)  boneless, skinless chicken breasts, raw, cut and diced into 2 inch pieces 
  • 1 small onion, diced
  • 1 cup crimini mushrooms, diced (optional)
  • 1 Tbsp minced garlic 
  • 1/4 cup all purpose flour, ( I use Gold Medal) 
  • 2 Tbsp Land O’ Lakes light butter made with canola oil
  • 1 tsp beef bouillon powder or 1 beef cube
  • 3 cups low sodium beef broth
  • 2 Tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 1 tsp dried parsley
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp pepper 
  • 1/4 tsp dried oregano
  • 1/2 tsp dried thyme
  • 2 oz. 1/3 less fat cream cheese, room temperature
  • 1/2 cup non fat plain or Greek yogurt, room temperature ( I use nonfat plain yogurt)

Instructions

Instant Pot Directions:

  1. Turn your Instant Pot to the sauté setting. Add butter to the instant pot and cook and until the butter has melted. Add the onion, mushrooms, and chicken pieces. Sauté chicken and onions for about 5 minutes or until the chicken is no longer pink.
  2. Add seasonings, mustard, garlic, Worcestershire sauce, 1 tsp beef bouillon powder or beef cube, and flour. Stir well. 
  3. Add the egg noodles to the Instant Pot, and pour beef broth on top. 
  4. Stir to make sure the liquid gets to the bottom and be sure to scrape any food bits from the bottom of the pot. This will ensure you don’t receive a “burn” error.
  5. Close the lid.
  6. Cook on high pressure for 3 minutes.
  7. Once it’s done cooking, allow for natural release cycle to complete, it may take up to 8 minutes.
  8. Unlock and remove the lid from the instant pot.
  9. Stir in the cream cheese and Greek yogurt and sauté for a few minutes while stirring to allow sauce to thicken.

Stove Top Directions:

  1. In a large cooking pot, cook egg noodles using the directions on back of the package. Set aside.
  2. Spray a large skillet pan with non stick cooking spray. Add diced chicken and cook on medium high until chicken pieces are no longer pink add onions/mushrooms and continue cooking until onions/mushrooms are translucent. Place chicken, mushrooms, onions on a plate and set aside. 
  3. In the same skillet melt light butter, and add flour with garlic and cook, while stirring.
  4. Turn heat settings to low and stir in beef broth, Worcestershire, mustard and seasonings. Let the sauce cook until it comes to a boil then reduce to a simmer until sauce thickens.
  5. Whisk in cream cheese and Greek yogurt until melted and stir until combined. Add chicken, onions, mushrooms back to pan. Stir until well combined.
  6. Pour sauce over cooked egg noodles.

Servings: Makes 8 (1 heaping cup) servings

GREEN: 8 SmartPoints per serving or 3 Smartpoints per serving without noodles

BLUE: 6 SmartPoints per serving or 2 SmartPoints without the noodles

PURPLE: 2 SmartPoints per serving if using whole grain pasta or 6 SmartPoints with no yolk noodles

Notes

  1. It is key that the Greek yogurt and cream cheese are at room temperature when adding it to the mixture. This will help prevent curdling.

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Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 196Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 91mgSodium: 610mgCarbohydrates: 23gFiber: 1gSugar: 3gProtein: 13g

The point values and nutritional information is estimated and figured based off the brand of ingredients I used for the recipe using the WW app and can vary depending on ingredients used.

msSally

Thursday 17th of September 2020

My very favorite recipe! It is so good I could eat it every day. Being on WW Purple I left out the flour and did not find any problem with that. Next time I want to add a little more broth and a package of spinach. Thanks for the GREAT recipe!

Heather

Tuesday 1st of September 2020

When do you add the mushrooms? This step seems to be missing although it’s included as an ingredient.

Lindsay Kehl

Wednesday 2nd of September 2020

Hi Heather

You will sauté them with the onions and chicken.

Thank so much.

Sage Sinopoli Harrington

Saturday 23rd of May 2020

When you do it with just the stroganoff without pasta, what is the serving size?

Kym E

Thursday 30th of January 2020

I have everything prepped to make this for dinner in my instapot. Am I missing the part in the instructions where I add the mushrooms? I see sautee onion/chicken...add seasoning, noodles, broth, etc...I think they will turn to mush in the IP so I may just saute them on the stove and add with the cream at the end.

Sara M

Sunday 5th of January 2020

This is the first recipe I made in my new Instant Pot and was a hit when it came to flavor. I did run into a problem with waiting for natural release. After 30min the pin still hadn’t dropped. I googled and found that this can be an issue if it is still set to ‘warm’. I turned off and unplugged the pot and the pin dropped soon after. Unfortunately the pasta at the top had begun to burn so was pretty chewy and the rest was a bit over cooked. Lesson learned! Looking forward to trying this again with my new found knowledge.

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