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This family-friendly Chicken Stroganoff made with ground chicken and mushrooms in a creamy sauce is ideal over egg noodles, veggie noodles, or pasta.

Chicken Stroganoff

My sister-in-law loves my Hamburger Stroganoff from the health foods diets Fast and Slow Cookbook, but her daughter doesn’t like beef, which inspired me to try it with ground chicken. I made a number of tweaks to my original recipe and served it over egg noodles (also great over roasted spaghetti squash). It was a winner in my house for all ages, from my picky young nieces to my husband. For my other Stroganoff recipes, try my vegetarian Mushroom Stroganoff, and Turkey Meatball Stroganoff.

Why You’ll Love This Recipe

• Healthy: My chicken version is way lighter than traditional stroganoff. It’s filled with protein and under 250 calories.
• Easy: This easy chicken stroganoff comes together quickly, and a lot of the cooking time is hands-off while the sauce simmers.
• Kid-Friendly: Pasta is generally a crowd-pleaser for kids. In the event that they don’t love mushrooms, it’s easy to choose around them and just serve them chicken and pasta.

Chicken Stroganoff Sauce Ingredients

• Cream: Water, sour cream, all-purpose or gluten-free flour, chicken bouillon, paprika
• Chicken: I used one pound of 93% ground chicken.
• Onion: Chop a half cup of white or yellow onion.
• Flavor: Salt, pepper, tomato paste, and Worcestershire sauce all enhance the flavour of the Stroganoff.
• Mushrooms: Slice eight ounces of Cremini mushrooms (also called baby bellas).
• Herbs: Let the thyme sprigs simmer within the sauce, and garnish with fresh parsley.
• Noodles: Serve chicken Stroganoff over egg noodles, or swap them with high-fiber or gluten-free pasta. Also great over veggie noodles or roasted spaghetti squash.

How you can Make Chicken Stroganoff

1. Creamy Stroganoff Sauce: Mix water, sour cream, flour, bouillon, and paprika until smooth.
2. Cook the Chicken: Heat a big, deep nonstick skillet on high heat and spray with oil. Add the chicken and salt and cook, breaking up the meat into small pieces.
3. Remaining Ingredients: Reduce the warmth to medium, add the onions and tomato paste to the pan, and cook until soft. Add the mushrooms, thyme, and Worcestershire.
4. Simmer: Pour the sauce over the chicken and produce it to a boil. Cover and cook on low for 35 to 45 minutes until tender. When the sauce is prepared, discard the thyme, garnish with parsley, and serve over noodles.

Variations

• Protein: Substitute chicken for ground turkey or beef.
• Mushrooms: Swap cremini for white button mushrooms. For those who’re not a mushroom fan, omit them and add one other veggie, like peas, zucchini, or bell pepper.
• Sour Cream Swap: Use plain Greek yogurt.
• Herbs: Sub rosemary for thyme. And as a substitute of garnishing with parsley, use more thyme or chives.
• Noodles: For those who don’t have egg noodles, other small pasta shapes, like rotini or fusilli, will work. Or, if you desire to keep the carbs low, try it with zucchini noodles or spaghetti squash.
• Gluten-Free Stroganoff: Use gluten-free noodles and flour.

What to Serve with Chicken Stroganoff

How you can Store Chicken Stroganoff

Chicken Stroganoff will keep for as much as 4 days within the refrigerator.

More Chicken Pasta Recipes You’ll Love

Prep: 10 minutes mins

Cook: 50 minutes mins

Total: 1 hour hr

Yield: 4 servings

Serving Size: 3 /4 cup sauce

• In a blender mix the water, sour cream, flour, bouillon, and paprika, mix until smooth.

• Heat a big deep nonstick skillet on high heat and spray with oil. Add the chicken and salt and cook, breaking up the meat into small pieces because it cooks, about 5 minutes.

• Reduce heat to medium, add the onions and tomato paste to the pan and cook, stirring, until soft, about 4 to five minutes.

• Add the mushrooms, thyme and Worcestershire sauce.

• Pour the sauce over the chicken and produce to a boil. Cover and cook on low 35 to 45 minutes, until tender.

• When sauce is finished, discard thyme, garnish with chopped parsley and serve over your favorite noodles or veggie noodles.

Last Step:

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Serve this over 2 ounces of your favorite egg noodles, or enjoy it over your favorite veggie noodles.

Serving: 3 /4 cup sauce, Calories: 241 kcal, Carbohydrates: 11 g, Protein: 24 g, Fat: 12 g, Saturated Fat: 4 g, Cholesterol: 106 mg, Sodium: 553.5 mg, Fiber: 1.5 g, Sugar: 3 g