The most cherished cookbook in my collection is a spiral-bound, home-printed collection of my grandma’s recipes. Today’s creamy Chicken Stroganoff is inspired by her classic stroganoff recipe.
When I read my grandma’s cookbook, I am transported back to the hours I spent in the kitchen with her and her classic Midwestern cooking.
Her 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—not sure how she’s feel about that one, but she was always open minded.
About this Ground Chicken Stroganoff
This easy pasta recipe also shares my grandma’s practicality and good common sense.
She was a mother of nine children, and that meant dinner needed to be affordable, filling, and delicious.
My grandma’s recipes are decidedly unfussy, stick-to-your-ribs comforting, and will appeal to even the pickiest of palettes—exactly what you’ll find with this scrumptious chicken stroganoff from scratch.
(For another crowd-pleasing favorite using ground meat, check out this Homemade Hamburger Helper.)
As an added bonus, this homemade chicken stroganoff can be ready in 25 minutes flat (like my kid-friendly Chili Mac).
5 Star Review
“Awesome recipe! Super easy to make and very tasty. Creamy and delicious but still healthy, which is great.”
— Nicole —
How to Make Healthy Chicken Stroganoff
Today’s recipe for a lightened-up, healthy chicken stroganoff does vary from my grandma’s more-decadent original, but it maintains every bit of its warming spirit and nostalgia.
It’s so quick and easy to cook from scratch, there’s no need to make chicken stroganoff with cream of mushroom soup!
- Ground Chicken. Using lean ground chicken 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 of cremini mushrooms (button mushrooms would work too), giving it a complexity of flavor that suggests you spent hours making it, instead of minutes. Mushrooms are packed with antioxidants and fiber. (For more mushroom comfort food, try this Mushroom Risotto.)
- All-Purpose Flour. All-purpose flour makes stroganoff thicker. It helps create the luscious sauce that makes this dish ultra-comforting.
- Whole Wheat Egg Noodles. To keep things light, I opted for whole-wheat egg noodles. They have a scrumptious texture and pair 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 swap. Along with the flour, Greek yogurt makes stroganoff thicker.
- Herbs + Spices. How you add flavor to stroganoff! Because ground chicken is fairly bland on its own, to give the dish plenty of pizzazz, I used a blend of spices you will always find in my pantry: black pepper, salt, dried thyme, garlic powder, and smoked paprika.
For a dash of extra umami flavor, you could add a dash (or two) of Worcestershire sauce. A bit of Dijon mustard is a nice way to add some extra zip as well.
- Brown the chicken with the spices. Add the mushrooms. Stir in the flour.
- Stir in part of the chicken broth. Then, add the remaining stock and noodles. Bring to a boil and stir. Let simmer until the noodles are tender.
- Remove the pan from the heat. Melt the yogurt into the pasta, and garnish with parsley. DIG IN!
- To Store. Keep stroganoff in an airtight container in the fridge for up to 3 days.
- To Reheat. Rewarm leftovers in a Dutch oven on the stovetop over medium-low heat. Add a splash of chicken stock as needed.
- To Freeze. Freeze stroganoff in an airtight freezer-safe storage container for up to 3 months. Let 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 you a lifetime. It’s heavy-duty and perfect for everyday use.
Chicken stroganoff in one pot for the win!
Frequently Asked Questions
While I have not made this recipe with cream cheese before, I imagine it would work as a suitable swap for Greek yogurt. Opt for a reduced-fat variety to keep things light, cut it into small pieces, and make sure to bring the cream cheese to room temperature to ensure it melts quickly and smoothly into the recipe.
While noodles are traditional, you could also make stroganoff with rice or potatoes. I’d suggest cooking the stroganoff sauce separately (you’ll want to reduce the chicken broth since there are no noodles to absorb it), 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.
While many nations (including Ukraine, Russia, Germany, and Brazil) have their own variations of stroganoff, the original recipe is believed to have been named for members of the influential Russian Stroganov family whose French chef, André Dupont, created this recipe near the turn of the 19th century.
- 2 tablespoons extra-virgin olive oil
- 1 pound ground chicken
- 1 tablespoon dried thyme leaves
- 2 1/2 teaspoons smoked paprika
- 1 1/2 teaspoons garlic powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 16 ounces cremini mushrooms, sliced (also called baby bellas)
- 2 tablespoons all-purpose flour
- 3 cups unsalted chicken stock
- 8 ounces whole wheat egg noodles
- 1/2 cup 2% Greek yogurt at room temperature*
- Chopped fresh parsley optional
In a large, deep skillet or a dutch oven with a tight-fitting lid, heat the olive oil over medium. Once hot, add the chicken, thyme, smoked paprika, garlic powder, salt, and pepper. Continue to cook, breaking up the meat with a spoon, until it is fully browned on all sides, 3 to 4 minutes.
Add the sliced mushrooms. Continue to cook until the mushrooms begin to soften, about 5 to 6 minutes. Sprinkle the flour over the top, then stir so that it coats the chicken and mushrooms.
Add about one-third of the chicken stock. Stir and work the flour and any browned bits off of the bottom of the pan. Add the rest of the stock and the egg noodles and cover the pan. Bring the liquid to a boil, then immediately remove the lid and stir the pan. Re-cover, then reduce the heat to a low simmer. Let simmer until the noodles are al dente and most of the liquid is absorbed, about 7 minutes, stirring the noodles and replacing the lid every few minutes. If at any point the liquid drops below a gentle simmer, increase the heat slightly.
Once the noodles are tender, remove the pan from the heat and let sit 1 minute to cool slightly. Stir in the room-temperature Greek yogurt. Taste and adjust seasonings as desired. Sprinkle with fresh parsley and serve hot.
- TO STORE: Refrigerate stroganoff in an airtight storage container for up to 3 days.
- TO REHEAT: Rewarm leftovers in a Dutch oven on the stovetop over medium-low heat. Add a splash of chicken stock as needed.
- TO FREEZE: Freeze stroganoff in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving: 1(of 5), about 2 cupsCalories: 396kcalCarbohydrates: 36gProtein: 30gFat: 16gSaturated Fat: 4gCholesterol: 137mgFiber: 5gSugar: 3g
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