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.
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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, Ground 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!
The Ingredients
- 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.
TIP!
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.
The Directions
- 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!
Storage Tips
- 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
- Dutch Oven. Ideal for making homemade chicken stroganoff. A deep, large skillet also works.
- Measuring Spoons. These double-sided spoons are easy to store and wash.
- Hamburger Chopper. Helps break up ground meats.
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.
Chicken Stroganoff
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Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 pound ground chicken
- 1 tablespoon dried thyme leaves
- 2 ½ teaspoons smoked paprika
- 1 ½ teaspoons garlic powder
- ½ teaspoon kosher salt
- ½ 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
- ½ cup 2% Greek yogurt at room temperature*
- Chopped fresh parsley optional
Instructions
- 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.
Video
Notes
- 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.
Nutrition
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Hi Erin
Does this dish freeze well? Or is it better to make a smaller portion and use it up in a couple of days?
Hi Lynn! I haven’t tried freezing this dish myself, but I think it would work well. If you decide to try it, I’d love to hear how it goes!
This was a super easy recipe to follow and one that I was able to tackle after a full day of work, while wrangling two toddlers. Super simple, basic ingredients, and very tasty! Plus I love that there are leftovers.
I’m so happy that you enjoyed it, Tonya! Thank you for sharing this kind review!
Ok, this was on point! I love the smoky, creamy flavor that the sauce makes and my kids had seconds! Winner winner, chicken dinner!
I’m so happy that you enjoyed the recipe, Jami! Thank you for sharing this kind review!
Delicious and very quick!
Hi Nancy! So glad you enjoyed the recipe! Thank you for this kind review!
This is a total flavour hit, and incredibly creamy for only half a cup of Greek yogurt. I swapped ground chicken for chopped chicken thighs and we all loved it.
The only thing with this dish is that I had to stir it quite a lot because it kept sticking to the bottom of my pan. The amount of hands on time puts me off making it a second time. Which is. Shame because it’s really quite delicious. But then I’ve got 3 children 4yrs and under to manage at the same time I’m cooking dinner. 😋 so probably just a problem for those that are busy mums!
Hi Sheila! I’m sorry to hear you had trouble with this recipe! If you have an instant pot, you might enjoy this version: https://www.wellplated.com/instant-pot-beef-stroganoff/
Loved this recipe! It was easy to make and delicious. It was perfect for my daughter who doesn’t eat beef. The only thing I will do differently next time is to brown the mushrooms and remove them before I cook the chicken. I’ll add them back after the chicken is browned. I prefer when the mushrooms are a bit more caramelized.
Hi Shari! So glad you enjoyed the recipe! Thank you for this kind review!
I only have vanilla Greek yogurt… would it be better to use that, or substitute with cream cheese or milk?
Hi Mandy! You can swap the yogurt for sour cream. I hope you enjoy it!
I am offering my comments in the spirit of helpfulness and not to be critical…..I made the recipe as is, meaning I added 1 tablespoon dried thyme as well as the other seasonings. That much thyme caused the dish to taste bitter and unpleasant. We added sour cream and that remedied the problem of too much thyme. I googled “too much thyme” and the suggestions were to be careful of using too much dried thyme but If you using fresh thyme, then it is not a problem. I haven’t tried fresh thyme myself. We like the dish once we got it “adjusted” and I would make it again.
Thank you for trying the recipe and sharing your feedback, Mary!
Family liked it, used a little less thyme per other reviews, found the parsley unnecessary. Liked that it is a one pot meal.. Will definately make again
Hi Mary! So glad you enjoyed the recipe! Thank you for this kind review!
Really enjoyed but hard to find whole wheat egg noodles, could I use fusilli or spaghetti and maybe just add more broth.
Glad you enjoyed it Mary! Yes, you can. You may need to adjust the noodle cooking time depending on the noodle you use and should watch to make sure there’s enough liquid in the pan so that the noodles don’t dry out. I hope you enjoy it!
One of my favorites! We sub ground turkey if we can’t find ground chicken and it is always delicious. This is one recipe I can eat for leftovers repeatedly.
Hi Hannah! So glad you enjoyed the recipe! Thank you for this kind review!
This was so good and creamy but I did alter the seasoning quite a bit. Put just a sprinkle of thyme and only 1 tsp of smoked paprika. Turned out perfect. I also left out the chicken and we didn’t miss it.
Hi Aly! So glad you enjoyed the recipe! Thank you for this kind review!
This is a really good quick recipe that can be flavored in many different ways. My husband enjoyed it!
Hi Kristine! So glad you enjoyed the recipe! Thank you for this kind review!
For a healthy version of Stroganoff, this is a winner!
I couldn’t help adding some sauteed onions and fresh minced garlic. Also since my bag of egg noodles was 12 ounces, I used it all and added an other cup of broth which used up also the rest of the carton of broth. I think using a non stick pot is better here to prevent the pasta from sticking too much.
Hi Hasna! So glad you enjoyed the recipe! Thank you for this kind review!
Hi Erin! This sounds delicious! Do you think using nonfat Greek yogurt could work? It’s mostly what I buy and have on hand.
Hi Katie, it should work. Enjoy!
Third time making it in 3 weeks, family hit, super super easy! Lunches for my husband….win win win! Thanks for this :)
Hi Jillian! So glad you enjoyed the recipe! Thank you for this kind review!