Low Sodium Chicken Stroganoff

Indulge in the creamy comfort of Low Sodium Chicken Stroganoff, a heart-healthy twist on a classic favorite. This recipe combines tender strips of chicken breast, sautéed cremini mushrooms, and a luscious sour cream-based sauce, all while keeping sodium levels in check. The sauce is thickened with a light roux and flavored with garlic, onions, and a touch of dried thyme, creating a perfectly balanced dish that's rich without being overpowering. Served over a bed of hearty egg noodles and topped with a sprinkle of fresh parsley, this stroganoff is ideal for those seeking a quick, wholesome weeknight meal. With just 15 minutes of prep and a total cooking time of 30 minutes, this low sodium recipe is as convenient as it is flavorful. Perfect for anyone aiming to enjoy classic comfort food while sticking to a low-sodium diet!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 pound Boneless, skinless chicken breasts
• 2 tablespoons Olive oil
• 2 tablespoons Unsalted butter
• 1 medium Onion
• 2 cloves Garlic
• 8 ounces Cremini mushrooms
• 3 tablespoons All-purpose flour
• 2 cups Low sodium chicken broth
• 1 cup Sour cream
• 0.5 teaspoon Freshly ground black pepper
• 0.5 teaspoon Dried thyme
• 2 tablespoons Fresh parsley
• 12 ounces Egg noodles

Directions

Step 1

Slice the chicken breasts into thin strips and set aside. Finely chop the onion and mince the garlic cloves. Clean and slice the cremini mushrooms.

Step 2

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken strips and cook until browned on all sides, about 5-6 minutes. Remove the chicken from the skillet and set aside.

Step 3

In the same skillet, add the remaining 1 tablespoon of olive oil and unsalted butter. Once melted, add the chopped onion and cook until it becomes translucent, about 3 minutes.

Step 4

Add the minced garlic and sliced mushrooms to the skillet and cook, stirring occasionally, until the mushrooms are tender, about 5 minutes.

Step 5

Sprinkle the flour over the cooked vegetables and stir well to coat.

Step 6

Gradually pour the low sodium chicken broth into the skillet, stirring constantly to prevent lumps. Bring the mixture to a simmer and cook until it thickens, about 4-5 minutes.

Step 7

Reduce the heat to low and stir in the sour cream, ensuring it is well combined. Season with freshly ground black pepper and dried thyme.

Step 8

Return the cooked chicken to the skillet and stir to coat with the sauce. Allow to simmer gently for another 5 minutes to ensure the chicken is cooked through and flavors are melded.

Step 9

While the chicken stroganoff is simmering, cook the egg noodles according to package instructions. Drain and set aside.

Step 10

Serve the chicken stroganoff over the cooked egg noodles, garnished with freshly chopped parsley.

Nutrition Facts

Serving size	(1974.2g)

Amount per serving	% Daily Value*
Calories	2381.4

Total Fat 122.8g	0%
Saturated Fat 55.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 661.2mg	0%
Sodium 1642.3mg	0%
Total Carbohydrate 145.8g	0%
Dietary Fiber 10.0g	0%
Total Sugars 29.6g
Protein 181.2g	0%

Vitamin D 20.8IU	0%
Calcium 548.9mg	0%
Iron 13.9mg	0%
Potassium 3099.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.8%

Protein: 30.0%

Carbs: 24.2%