This lighter twist on chicken stroganoff is going to quickly become a permanent dinner go-to! It's creamy, rich, lighter on the calories, and made entirely in one pot.
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One-Pot Lighter Chicken Stroganoff

This lighter twist on chicken stroganoff is going to quickly become a permanent dinner go-to! It's creamy, rich, lighter on the calories, and made entirely in one pot.

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

  • 1-1/2 lbs boneless skinless chicken breasts, cut into thin 2-in strips
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 3 tablespoons flour
  • 5 cups chicken broth
  • 1/2 cup milk
  • 1/2 cup half-and-half cream
  • 12 oz uncooked egg noodles
  • 1-1/2 cups sliced mushrooms
  • 4 oz softened cream cheese
  • 2 tablespoons fresh minced parsley
  • Salt and pepper to taste

Instructions

  1. In a large skillet over medium-high heat, saute chicken strips, onion, and garlic in olive oil until chicken is no longer pink, about 8 minutes.

  2. Stir in flour until smooth then slowly stir in chicken broth, milk, and half-and-half. Add egg noodles to skillet and bring to a simmer over medium-high heat. Reduce heat to medium and let simmer covered until thickened and creamy and noodles are tender, about 10-15 minutes.

  3. Reduce heat to low and stir mushrooms, cream cheese, and parsley into noodles and gently cook over low heat until cream cheese is melted and mushrooms are softened, about 5 minutes. Remove from heat and season with salt and pepper to taste. Serve immediately and enjoy!