Healthy Chicken Mushroom Stroganoff Recipe
This Healthy Chicken Mushroom Stroganoff Recipe with spinach over pasta takes a delicious classic and adds a healthy twist. BUT, I promise, it doesn't lose an ounce of flavor! You still get that thick, creamy, savory, and earthy mushroom sauce with a touch of tangy brightness from the sour cream. Then you have meaty and hearty chicken strips that are seared for maximum flavor. Spinach is added for more texture, color, and healthy brightness. #stroganoff #chickendinners #chickenrecipes #chicken #healthydinners #familydinners #dinnerideas
Ingredients
- 16 ounces Chicken Breasts, boneless, skinless
- ½ cup water
- 8 ounces Pasta, short or long cut I used Banza Cavatappi
- 10 ounces White button mushrooms
- 1 teaspoon Salt
- 1 teaspoon Ground Black Pepper
- 1 Tablespoon Extra Virgin Olive oil
- 1 clove Garlic, minced
- ½ cup Milk, 1%
- 2 Tablespoon Cornstarch
- 1 cup Chicken Broth (You can use all chicken or all veg broth)
- 1 cup Vegetable broth (You can use all chicken or all veg broth)
- ¾ cup Sour Cream
- 1 cup Baby Spinach
Instructions
Prep-Ahead Instructions
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Cut the chicken breast into strips. Store sealed in fridge until ready to cook.
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Thinly slice the mushrooms. Mince the garlic. Store separately in fridge until ready to cook.
Cook
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Cook the pasta by adding 5-6 cups of water to a pot with a pinch of salt. Bring the water to a boil and then add the pasta. Stir the pasta so it doesn't stick together. Bring back to a boil and cook for 5 minutes. If using pasta made from chickpeas, there will be foam created from the chickpeas, but that's normal. Strain the pasta and rinse, then add back to the pot until ready to serve.
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Preheat a large skillet on high. Season the chicken strips with salt and pepper.
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To the hot skillet, add a drizzle of olive oil and then the chicken strips. Separate the strips into a single layer to sear on one side, about 4-5 minutes. Then flip the strips over to sear on the other side, another 5 minutes or until all of the chicken is cooked and there is no more pink.
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Add a ½ cup of water to the chicken and scrape up the brown bits from the bottom. Remove the chicken from the pan along with any juices.
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To the same pan, add another drizzle of olive oil and then add the sliced mushrooms. Separate them into a single layer and season with salt and pepper. Let them sear on one side, about 5 minutes. Flip the mushrooms over to cook on the other side, about 4 minutes.
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While the mushrooms are cooking, making the cornstarch slurry by mixing the cornstarch into the cold milk.
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Then add the chicken broth and vegetable broth, scraping up any bits on the bottom. Stir in the minced garlic and bring up to a light simmer.
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Add the slurry to the skillet and whisk to combine. Continue to stir as the sauce starts to thicken and the whisk leaves a trail in the pan.
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Add back the chicken, cover and cook for 5 minutes.
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Stir in the sour cream and then add the spinach. Stir and let the spinach start to wilt. (NOTE: if you want the spinach more cooked down, add it earlier, when you add the chicken)
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At this point, you can mix in the pasta or serve the Stroganoff over the pasta. Enjoy!
Recipe Video
Recipe Notes
- While I used Banza Gluten Free Pasta, you can certainly use any pasta or noodle you prefer! My Mom always made Stroganoff with Wide Egg Noodles.
- I used both chicken broth and vegetable broth in this recipe. Chicken for the flavor and vegetable broth because it has a darker color and helps to give this Chicken Stroganoff that familiar brown colored sauce. You can certainly use 2 cups of Chicken Broth.
- For the spinach, I like it bright green and barely wilted for lots of texture. However, if you want it cooked down more, then add it earlier when you add the chicken.