Light Chicken Stroganoff with Ricotta
A healthier spin on the beloved stroganoff, featuring tender chicken pieces bathed in a silky ricotta-tomato sauce. Ready in under 30 minutes, it delivers all the comfort of the classic without the heaviness — a weeknight winner.
🛒 Ingredients
4 servings
- 500 g (1.1 lb) chicken breast, diced
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 drizzle of olive oil
- 300 g (10.5 oz) tomato sauce
- 1 tbsp light ketchup
- 1 tsp Dijon mustard
- 200 g (7 oz) light ricotta
- Sweet paprika, to taste
- Fresh parsley, chopped, to taste
- Salt and black pepper, to taste
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Directions
- 1
Season the diced chicken with salt, black pepper, and sweet paprika to taste.
- 2
Heat a drizzle of olive oil in a pan over medium heat. Sauté the garlic and onion until lightly golden and fragrant.
- 3
Add the seasoned chicken and cook it in its own juices. Once cooked through and lightly browned, stir in the tomato sauce, mustard, and light ketchup.
- 4
Mix well and simmer over low heat for about 3 minutes, allowing the sauce to develop its full flavor.
- 5
Reduce or turn off the heat, then gently fold in the ricotta until fully incorporated and the sauce is smooth and creamy.
- 6
Taste and adjust seasoning if needed. Finish with fresh chopped parsley and serve hot alongside white rice or whole grain pasta.
💡 Chef's Tip
Blend the ricotta beforehand for an even smoother sauce. Swap sweet paprika for smoked paprika to add a deeper, more complex flavor.
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