The most popular cookbook in my collection is a spiral-bound, hand-printed collection of my grandmother’s recipes. It’s creamy today Chicken stroganoff is inspired by their classic stroganoff recipe.
Reading my grandmother’s cookbook takes me back to the hours I spent in the kitchen with her and her classic Midwestern cuisine.
Their Old Fashioned Stroganoff is one of the recipes I remember most.
You’ll see it recreated via Crockpot Beef Stroganoff, Instant Pot Beef Stroganoff, and even Vegan Mushroom Stroganoff—I’m not sure how she feels about that, but she’s always had an open mind.
About this ground chicken stroganoff
This easy pasta recipe also shares my grandma’s practicality and common sense.
She was a mother of nine, and that meant dinner had to be affordable, filling, and delicious.
My grandmother’s recipes are decidedly no-frills, crunchy, and will appeal to even the pickiest of palates – which is exactly what you’ll find with this delicious, made-from-scratch chicken stroganoff.
(For another crowd favorite that uses ground beef, check out this Homemade Hamburger Maker.)
As an added bonus, this homemade chicken stroganoff can be ready in 25 minutes (like my kid-friendly Chili Mac).
5 star rating
“Great recipe! Super easy to make and very tasty. Creamy and tasty, but still healthy, that’s great.”
— Nicole —
How to make healthy chicken stroganoff
Today’s recipe for fluffy, healthy chicken stroganoff may differ from my grandmother’s decadent original, but it retains every bit of its warming spirit and nostalgia.
It’s so quick and easy to make from scratch, there’s no need to make Chicken Stroganoff with Cream of Mushroom Soup!
The ingredients
- Ground Chicken. Using lean ground beef in this recipe is one of my favorite healthy hacks. It’s still plenty flavorful and works perfectly in this recipe.
- Mushrooms. This stroganoff sauce is made with cremini mushrooms (button mushrooms would work, too) and gives it a complex flavor that suggests you spent hours preparing it instead of minutes. Mushrooms are packed with antioxidants and fiber. (For more comfort food with mushrooms, try this mushroom risotto.)
- all purpose flour. All-purpose flour makes stroganoff thicker. It helps create the rich sauce that makes this dish supremely flavorful.
- Wholemeal Egg Noodles. To keep it light, I opted for whole wheat egg pasta. They have a delicious texture and go perfectly with the creamy sauce. (I also love whole wheat pasta for this chicken alfredo bake.)
- 2% Greek yogurt. Stroganoff sauce traditionally contains sour cream, but I prefer to use Greek yogurt as a healthy substitute. Along with the flour, Greek yogurt makes stroganoff thicker.
- herbs + spices. How to Flavor Stroganoff! Since ground chicken is pretty bland on its own, I used a spice mix you’ll always find in my pantry to add a lot of oomph to the dish: black pepper, salt, dried thyme, garlic powder, and smoked paprika.
TOP!
For an extra dash of umami flavor, you can add a splash (or two) of Worcestershire sauce. A bit of Dijon mustard is also a nice way to add some extra zip.
The directions
- Fry the chicken with the spices. Add the mushrooms. stir in flour.
- Stir in some of the chicken broth. Then add the remaining broth and noodles. Bring to a boil and stir. Simmer until the noodles are soft.
- Remove the pan from the stove. Melt the yoghurt in the pasta and garnish with parsley. DIG IN!
storage tips
- To store. Store stroganoff in an airtight container in the refrigerator for up to 3 days.
- To warm up. Reheat leftovers in a Dutch oven on the stovetop over medium-low heat. Add a splash of chicken broth if needed.
- Freeze. Freeze Stroganoff in an airtight, freezer-safe storage container for up to 3 months. Thaw overnight in the refrigerator before reheating.
What to serve with chicken stroganoff
Recommended tools to make this recipe
The best Dutch Oven
This high-quality Dutch Oven will last a lifetime. It is durable and perfect for everyday use.
Chicken stroganoff in a pot for the win!
frequently asked Questions
While I’ve never made this recipe with cream cheese before, I imagine it would work as a suitable substitute for Greek yogurt. Opt for a reduced-fat variety to keep things light, chop into small pieces and make sure to bring the cream cheese to room temperature so it melts quickly and smoothly into the recipe.
Although pasta is traditional, you can also make stroganoff with rice or potatoes. I’d suggest cooking the stroganoff sauce separately (you’ll want to reduce the chicken broth as there’s no pasta to accommodate it) and then serving it over cooked garlic mashed potatoes or (for a low carb stroganoff) cauliflower mashed potatoes. For rice, Instant Pot Brown Rice is easy and hands-free to make.
While many nations (including Ukraine, Russia, Germany, and Brazil) have their own variations of Stroganoff, the original recipe is believed to have been named after members of the influential Russian Stroganov family, whose French chef André Dupont created this recipe near by has turn of the 19th century.
- 2 tablespoon Extra virgin olive oil
- 1 Pound ground chicken
- 1 tablespoon dried thyme leaves
- 2 1/2 teaspoon smoked paprika
- 1 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 16 ounces cremini mushrooms, sliced (also called baby bellas)
- 2 tablespoon all purpose flour
- 3 cups unsalted chicken broth
- 8th ounces Wholemeal Egg Noodles
- 1/2 Cup 2% Greek yogurt at room temperature*
- Chopped fresh parsley Optional
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In a large, deep skillet or Dutch oven with a tight-fitting lid, heat the olive oil over medium-high heat. Once hot, add chicken, thyme, smoked paprika powder, garlic powder, salt and pepper. Continue cooking, breaking up meat with a spoon, until completely browned on all sides, 3 to 4 minutes.
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Add the sliced mushrooms. Continue cooking until mushrooms soften, about 5 to 6 minutes. Sprinkle the flour on top and stir to coat the chicken and mushrooms.
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Add about a third of the chicken broth. Stir and work the flour and any browned bits off the bottom of the pan. Add the rest of the broth and egg noodles and cover the pan. Bring the liquid to a boil, then immediately remove the lid and stir the pan. Cover again, then reduce the heat to a gentle simmer. Simmer until the pasta is al dente and most of the liquid has been absorbed, about 7 minutes, stirring the pasta and replacing the lid every few minutes. If at any point the liquid drops below a gentle simmer, increase the heat slightly.
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Once the noodles are soft, remove the pan from the heat and let sit for 1 minute to cool slightly. Stir in the room temperature Greek yogurt. Taste and season to taste. Sprinkle with fresh parsley and serve hot.
- TO STORE: Store stroganoff in an airtight container in the refrigerator for up to 3 days.
- TO WARM UP: Reheat leftovers in a Dutch oven on the stovetop over medium-low heat. Add a splash of chicken broth if needed.
- FREEZE: Freeze stroganoff in an airtight freezer-safe storage container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Portion: 1(of 5), about 2 cupsCalories: 396kcalCarbohydrates: 36GProtein: 30GFat: 16GSaturated Fatty Acids: 4GCholesterol: 137mgFiber: 5GSugar: 3G
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