If you’re looking for a quick and satisfying meal that will please everyone at your table, you simply have to try this Healthy 20-Minute Chicken and Mushroom Stroganoff. It’s a lighter twist on the classic comfort food, featuring Greek yogurt for creamy richness, tender shredded chicken, and plenty of golden mushrooms, all tossed together with whole wheat pasta. In just about the time it takes to set the table, you can whip up a dish that’s hearty, full of flavor, and good for you too!

Healthy 20-Minute Chicken and Mushroom Stroganoff Recipe - Recipe Image

Ingredients You’ll Need

You’ll love how approachable, pantry-friendly, and fresh the ingredients are for this stroganoff—each one serves a purpose, unlocking deep flavor, heartiness, and that signature creamy finish. Let’s take a closer look at what you’ll need and why.

Extra-virgin olive oil: This gives the onions and mushrooms luscious, savory flavor and a touch of heart-healthy fat.
Onion (quartered and thinly sliced): A key base for sweetness and depth, onions create the aromatic backbone of the dish.
Fresh mushrooms (16 oz., sliced): Mushrooms absorb flavor beautifully and add that hearty, meaty texture even in a lighter stroganoff.
All-purpose flour: Just enough to thicken the sauce seamlessly without feeling heavy or gummy.
Chicken stock or broth (1 cup): This brings all the ingredients together with savory warmth; vegetable broth works too if you prefer.
Greek yogurt (3/4 cup, preferably full-fat): A clever substitute for sour cream; adds creamy tang while keeping things nutritious and light.
Kosher salt and black pepper: Essential for bringing out all the flavors, so don’t be shy with your seasoning!
Cooked shredded chicken (2 cups): Rotisserie chicken is a real time-saver here, ensuring every bite is juicy and flavorful.
Whole wheat fusilli (8 oz.): Whole wheat noodles add nutty flavor and fiber; feel free to use egg noodles or fettuccini if you wish.

How to Make Healthy 20-Minute Chicken and Mushroom Stroganoff

Step 1: Cook the Pasta

Start by boiling your pasta in heavily salted water, but here’s the trick: drain it 1 minute before it’s fully al dente. This way, it’ll finish cooking right in the sauce, soaking up every drop of creamy flavor. Don’t forget to save a bit of the starchy pasta water—it’s pure liquid gold for bringing everything together!

Step 2: Sauté the Onions

In a large skillet or pot, heat the olive oil over medium-high. Throw in those thinly sliced onions and let them sizzle until they’re soft and just starting to brown. This only takes about three minutes but lays down a delicious, sweet-savory foundation for the rest of the Healthy 20-Minute Chicken and Mushroom Stroganoff.

Step 3: Add the Mushrooms

Toss in the sliced mushrooms and sprinkle with about half a teaspoon of salt. This not only seasons the mushrooms but helps draw out their moisture, letting them brown deeply and develop that signature umami-packed, meaty flavor. Stir every now and then as they cook down for about four minutes, until they’re golden and their liquid has mostly evaporated.

Step 4: Stir in the Flour

Sprinkle the flour over the sautéed onion-mushroom mixture and give it a good stir so everything is evenly coated. Let it cook for about a minute to remove any raw flour taste; this step is critical, as it’s what’s going to give your stroganoff that luscious thick sauce without feeling heavy.

Step 5: Build the Sauce and Finish Cooking the Pasta

Now, pour in the chicken stock little by little while stirring, making sure the flour dissolves smoothly. Then fold in that nearly al dente pasta and about half a cup of the pasta water you reserved. Let everything bubble gently for about two minutes, stirring frequently, as the sauce thickens and the pasta finishes to perfection.

Step 6: Stir in Chicken and Yogurt

With the heat turned low, add your shredded chicken and Greek yogurt. Stir everything together until it’s hot and creamy, but be gentle—Greek yogurt can curdle if overheated. Taste, then season with salt and black pepper until it’s just right. Your Healthy 20-Minute Chicken and Mushroom Stroganoff is ready to serve up hot!

How to Serve Healthy 20-Minute Chicken and Mushroom Stroganoff

Garnishes

A little garnish goes a long way! Try a sprinkle of freshly cracked black pepper, a handful of chopped fresh parsley, or even a dusting of grated Parmesan on top. These simple touches bring color and a pop of flavor that make each bowl of Healthy 20-Minute Chicken and Mushroom Stroganoff look just as good as it tastes.

Side Dishes

To round out your meal, a crisp green salad dressed in a bright vinaigrette works beautifully, balancing the richness of the stroganoff. Steamed green beans, roasted asparagus, or even some garlicky sautéed spinach add extra color and freshness to your table.

Creative Ways to Present

If you’re hosting or just want to make things special, serve your Healthy 20-Minute Chicken and Mushroom Stroganoff in individual bowls or shallow pasta plates. For a fun twist, try piling it atop roasted spaghetti squash or spiralized zucchini for a veggie-forward spin. Even a sprinkle of toasted nuts or seeds on top can add a fantastic crunch!

Make Ahead and Storage

Storing Leftovers

Leftover Healthy 20-Minute Chicken and Mushroom Stroganoff will keep beautifully in an airtight container in the fridge for up to three days. The flavor even deepens as it sits, making lunch the next day something to look forward to!

Freezing

If you want to freeze a batch, let everything cool completely first. Store in airtight containers or zip-top freezer bags for up to two months. When freezing, keep in mind that the sauce may thicken, but a splash of broth or milk while reheating will bring that creamy texture right back.

Reheating

For best results, reheat the stroganoff gently in a saucepan over low heat, stirring in a spoonful of broth or water to loosen the sauce if needed. If you’re in a hurry, the microwave works too—just go low and slow, stirring halfway through to keep it creamy and smooth.

FAQs

Can I use leftover turkey instead of chicken?

Absolutely! Leftover turkey works perfectly in this recipe. Just shred it up and use in place of the chicken for a fantastic way to repurpose holiday leftovers in this Healthy 20-Minute Chicken and Mushroom Stroganoff.

What type of mushrooms should I use?

Cremini or white button mushrooms are classic, but feel free to mix things up with baby bellas or even a combo of shiitake and portobello for extra earthy depth. Slice them evenly so they cook at the same rate.

Is it necessary to use Greek yogurt?

Greek yogurt is what makes this stroganoff both creamy and light, but if you don’t have any on hand, you can use regular plain yogurt (preferably full-fat). Just be careful when heating to prevent curdling. Avoid using sweetened or flavored yogurts.

How do I make it gluten-free?

Simply swap the all-purpose flour for a gluten-free flour blend and use your favorite gluten-free pasta. Everything else about the Healthy 20-Minute Chicken and Mushroom Stroganoff works beautifully with these substitutions!

Can I make this dairy-free?

Yes, you can! Use a dairy-free Greek-style yogurt and opt for dairy-free pasta. The result will still be creamy and flavorful while fitting your dietary needs.

Final Thoughts

If you’ve been searching for a dish that’s effortless, nourishing, and full of big comfort-food energy, your search ends here. Give this Healthy 20-Minute Chicken and Mushroom Stroganoff a try—you might just find yourself coming back to it again and again for weeknight dinners, meal preps, or whenever you crave something truly satisfying without the fuss!

Healthy 20-Minute Chicken and Mushroom Stroganoff Recipe

★★★★★

5 from 28 reviews

Author: anna
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Low Calorie

Print Recipe

Description

This Healthy 20-Minute Chicken and Mushroom Stroganoff is a flavorful twist on the classic dish, with the added goodness of Greek yogurt and whole wheat pasta. Creamy, savory, and satisfying!

Instructions

Cook the Pasta: Cook pasta in heavily salted water until 1 minute BEFORE it’s al dente.
Sauté Onions: Sauté the onions in olive oil over medium-high heat until softened and starting to brown.
Add Mushrooms: Add sliced mushrooms and salt to the pot, sauté until golden brown.
Stir in Flour: Add flour and stir well to coat mushrooms.
Add Stock and Pasta: Gradually add chicken stock, pasta, and pasta water. Simmer to thicken.
Finish Dish: Add chicken, Greek yogurt, and season to taste. Serve hot.