Chicken Mushroom Stroganoff
Prep time
Cook time
Total time
A quick and easy dish to assemble in very little time, add a Mandarin salad to complete this tasty dish!
Recipe type: Main Dishes
Serves: 4
  • 6 bonless chicken thighs, rinsed, trimmed of excess fat and cut into bite size pieces
  • 1-2 tbsp. Canola oil
  • 1 tbsp. Paprika
  • 1 tsp. Garlic Powder
  • 1 tbsp. all purpose four
  • ½ medium onion, diced
  • 1 small container mushrooms, rinsed and quartered
  • ¾ cup chicken stock
  • 1 tbsp. tomato paste
  • 2 small dried bay leaves
  • ¼ cup plain Greek yogurt
  • 1 pound dry egg noodles
  • Fresh parsley for garnish
  • Salt and Pepper to taste
  1. Toss the chicken with the paprika, garlic powder, salt and pepper.
  2. Heat a skillet over medium-high heat.
  3. Spray with non-stick spray or add canola oil.
  4. Add the chicken and sear until browned on all sides, about 7 minutes total. Remove from pan and set aside.
  5. Add more canola oil if needed, then toss in the onions and mushrooms.
  6. Sauté until everything starts to brown and caramelize, about 10 minutes.
  7. Deglaze the pan with the chicken stock.
  8. Add tomato paste and bay leaves.
  9. Mix well.
  10. Add the chicken pieces back to the pan (with juices) and simmer until the chicken is cooked through and the sauce reduces and thickens, about 10 – 15 minutes.
  11. Lastly, remove pan from heat and stir in the yogurt.
  12. Take one last taste test and add salt and pepper according to taste.
  13. Boil egg noodles until they reach the al dente stage (a bit of a bite to them) and drain pasta.
  14. Add pasta to a serving bowl and add the chicken mixture on top.
  15. Garnish with parsley.