Low‑Salt, Diabetic‑Friendly Chicken Stroganoff with Mushrooms
Creamy, comforting, and low in sodium — this diabetic‑friendly Chicken Stroganoff with mushrooms delivers rich flavor without the salt. Made with Greek yogurt, tender chicken, and savory mushrooms, it’s a healthy weeknight dinner ready in under 30 minutes.
Yield: 4 people
Materials
- 1 lb chicken breast or thighs thinly sliced
- 1 tbsp olive oil
- 8 oz mushrooms sliced
- 1 small onion finely diced
- 2 cloves garlic minced
- 1 tsp smoked paprika
- ½ tsp black pepper
- ½ tsp dried thyme
- 1 tbsp tomato paste
- ½ cup low‑sodium chicken broth
- ½ cup plain Greek yogurt 2% or 5%
- 1 tbsp Dijon mustard low‑sodium if available
- 1 tbsp fresh parsley chopped
- Optional: 1–2 tsp low‑sodium Worcestershire
Instructions
- Heat olive oil in a large skillet over medium‑high. Add chicken and cook until lightly browned. Remove and set aside.
- Add mushrooms and onions to the same pan. Cook until mushrooms release moisture and begin to caramelize. Stir in garlic.
- Add smoked paprika, thyme, and tomato paste. Cook 1 minute to deepen flavor.
- Pour in low‑sodium broth, scraping up browned bits. Return chicken to the pan and simmer 5–7 minutes.
- Reduce heat to low. Stir together Greek yogurt and Dijon, then fold into the sauce. Warm gently without boiling.
- Finish with parsley and adjust pepper or herbs to taste.
