Greek Yogurt Chicken Stroganoff

    A skinnier version of a Chicken Stroganoff. Flour alternatives such as almond or coconut can be used.


    New South Wales, Australia
    3 people made this


    • 500g chicken cooked
    • 2 tbsp butter
    • Flour about 2 tbsp
    • 1.5 cups chicken stock
    • 1 cup fresh mushrooms
    • 1 medium onion
    • 2 cups plain Greek yogurt
    • 120g cream cheese


    1. Cook about chicken in pan. (can be roasted etc), pull the meat off any bones and set aside) Take chicken out of the pan and set it aside.
    2. cut up washed mushrooms and onions and set aside.
    3. Coat pan with oil or butter. Sauté mushrooms and onion until caramelised about 5 min.
    4. Add a little of the chicken stock to scrape everything off the bottom of the pan.
    5. I then add flour until I think it's enough. Add 1 tbsp flour slowly until the flour starts to ball up and you have to scrape it off your spoon, cook for about 30 seconds until light golden brown.
    6. Add the remaining stock. Stir occasionally until the consistency of a nice gravy about 5 min.
    7. Add two cups greek yogurt stir until combined.
    8. Add the cream cheese. Cook until combined and thickened about 2 min.
    9. Shred chicken and add into sauce.


    serve with noodles, rice or vegetables of your choice

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