Chicken Stroganoff
The most cherished cookbook in my collection is a spiral-bound, home-printed collection of my grandma’s recipes. I flip through it often, as much to search for new recipe ideas as to remember her. Today’s creamy Chicken Stroganoff is inspired by her classic stroganoff recipe on page 22.
This recipe is sponsored by McCormick.
My grandma was a mother of nine, seven of them boys. She cooked from scratch every night, and the family ate dinner at an enormous, sturdy round table that my grandpa specially designed to serve the hungry crew.
Decades later, their dozens of grandchildren, including yours truly, ate in their same kitchen, at the very same table.
My grandma and grandpa are no longer with me, but when I read my grandma’s cookbook, I am transported back to the hours I spent in the kitchen with the two of them, my grandpa leaning quietly over his plate and my grandma fussing over something or other on the stove (did she ever sit?).
My grandma’s recipes reflect a Midwestern sensibility that I suspect one must develop when feeding nine hungry kids. Like this Chicken Stroganoff, her recipes are decidedly unfussy, stick-to-your-ribs comforting, and will appeal to even the pickiest of palettes.
My recipe today 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.
This Chicken Stroganoff also shares my grandma’s practicality and good common sense. The entire recipe cooks in a single pan, including the pasta, and is ready in 25 minutes flat.
Chicken Stroganoff is ideal for both the approaching change in seasons and for a season that has already begun in many parts of the county—Back to School.
Cooler weather demands comfort food, and busy school nights necessitate recipes that strike the sweet trifecta of quick, easy, and healthy. This Chicken Stroganoff is all of the above.
It had been years since I’d had stroganoff—beef, chicken, or otherwise—and until I made this recipe, I’d forgotten how delicious it truly is. The sauce is the right amount of creamy to be comforting but not overwhelming, the noodles are hearty and soothing, and the mushrooms give the stroganoff a complexity of flavor that suggests you spent hours making it, instead of minutes.
How to Make One Pot Chicken Stroganoff
My biggest healthy hacks are to swap ground chicken for the beef, whole wheat egg noodles for the white, and low-fat Greek yogurt for the sour cream. It’s a trick I’ve applied to both this Slow Cooker Beef Stroganoff and this Instant Pot Beef Stroganoff, and it works brilliantly in this Chicken Stroganoff recipe too.
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, dried thyme, garlic powder, and smoked paprika. The first three are classic in many stroganoff recipes, and McCormick smoked paprika is the secret to this Chicken Stroganoff’s extra somethin’ somethin’.
One of the biggest cooking lessons I’ve learned over the years is that all spices in the grocery store are not created equal. I use McCormick, because the spices are well sourced, fresh, and pack more flavor teaspoon for teaspoon than other brands I’ve tried. Good cooking begins with good ingredients. Using fresh, good-quality spices will make your recipes taste better every time.
What to Serve with Chicken Stroganoff
One of the questions I receive most often is what side dish I’d recommend to go with a particular recipe. For Chicken Stroganoff, my pick is oven-roasted brussels sprouts. They are coming back into season, and they cook in the exact same amount of time you’ll need to make this Chicken Stroganoff. Destiny!
Preheat your oven and prep the sprouts first. Then, as soon as they are in the oven, start on the Chicken Stroganoff recipe. The two should finish in about the same amount of time.
For those who, like me, love their leftovers, Chicken Stroganoff reheats like a dream. Warm the leftovers gently in the microwave or on the stovetop with a splash of extra chicken stock, then dive in and enjoy the bonus serving of healthy comfort food.
One Pot Creamy Chicken Stroganoff
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 pound ground chicken
- 1 tablespoon McCormick Thyme Leaves
- 2 1/2 teaspoons McCormick Smoked Paprika
- 1 1/2 teaspoons McCormick Garlic Powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon McCormick Ground Black Pepper
- 16 ounces cremini baby bella mushrooms, — sliced
- 2 tablespoons all-purpose flour
- 3 cups unsalted chicken stock — I used Kitchen Basics
- 8 ounces whole wheat egg noodles
- 1/2 cup 2% Greek yogurt — at room temperature*
- Chopped fresh parsley — optional
Instructions
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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.
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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.
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Add about one-third of the chicken stock. Stir and work the flour off of the bottom off 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.
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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.
Nutrition Information
Amount per serving (1 (of 5), about 2 cups) — Calories: 396, Fat: 16g, Saturated Fat: 4g, Cholesterol: 137mg, Sodium: 277mg, Carbohydrates: 36g, Fiber: 5g, Sugar: 3g, Protein: 30gDid you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!
I am sharing this post in partnership with McCormick. As always, all opinions are my own. Thanks for supporting the brands and companies that make it possible for me to continue to create quality content for you!
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About Erin Clarke
I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…
Such a perfect dinner for any night of the week! Love that it comes together in just 30 minutes!
Me too Lexi! Thank you!
I am LOVING the use of Greek yogurt here! You can never go wrong with a one-pot meal and this looks delish!
Taylor, Greek yogurt is one of my favorite ingredients, so I’m glad you love it too! Thanks so much.
Great weeknight meal!
Thanks Maria! It’s been saving the week(day) around here lately.
i’m so trying this with my GF pasta. I miss it! And love McCormick
McCormick is the best! I think this would be great with GF pasta Lindsay. If you decide to try it, I’d love to hear how it goes!
I think I might make this for dinner tonight! The kids will love it :)
YAY! I hope you all enjoy it Gerry.
Glad you have those family recipes to cherish. I love making my grandmother’s old recipes – it’s like traveling back in time! This looks super comforting and delicious!
Thank you so Liz! And family recipes are just so special.
I make my stroganoff with a recipe very similar to this. Honestly, I think it taste way better than the canned soup versions :)
Sarah
Midwest Darling
From scratch is always better Sarah! Thanks so much.
I should try this with GF pasta! looks delicious!
Would you have to omet the broth and just add the gf noodles
To try this gluten free, you’d want to swap out the flour for a gluten-free blend and use gluten-free noodles. You’ll want to follow the cook time on your noodles. I haven’t tried this myself, so you’d be experimenting, but I’d love to hear how it goes!
Oh, Erin, this looks great! Thanks for telling us about your wonderful relationship with your grandmother. I love being reminded of my grandma every time I use one of her recipes. She didn’t have one similar to this, but I think she’d love it (and I know we will!)
Thank you, Laurie! Aren’t recipes such a wonderful reminder? I hope you all love this!
This sounds like something I might make. The only stroganoff I’ve had in years is the Skid Road Stroganoff recipe that I got from a college roommate back in 1966, which was made with canned cream of chicken soup and is served over rice. I still love that recipe, but these days I make my own chicken soup for it. I think it’s my husband’s favorite dish of all the ones I make. I’m a little bit concerned about the amount of herbs/spices you use for this – for my taste buds it seems like the flavors would be very strong. I like the idea that this is a more traditional stroganoff. Also love the idea of serving it with roasted Brussels sprouts – the best way to eat them.
Susan, I totally understand the hesitation to try a new recipe when you’ve already got a perfect one in hand! I hope you enjoy it if you do decide to give it a try.
Erin, I did give it a try because we had a pound of ground chicken that my husband didn’t use. It is very different from the one I usually make and is very tasty. I wondered about the amounts of the herbs/spices because many times the flavors come out too strong for our tastes, but this came out pretty much perfect. I would probably reduce the amount of black pepper next time. This recipe is definitely a keeper.
Susan, I’m so excited to hear you enjoyed the recipe! Thank you for giving it a try and taking the time to share your thoughts.
Forgot to mention that I really like that you use 2% Greek yogurt in place of sour cream. I’ve been doing that for a number of years, and when you have 2% or full fat, it tastes even better than using sour cream.
I love it too! I’m so glad we think alike on this. :)
Made this tonight. It’s like you read my mind. I am pregnant and I have been craving something like this! don’t like mushrooms so I used frozen green peas instead. Delicious!!
YAY Amanda, I’m so glad to hear you enjoyed this! Great idea to swap in peas. Thank you so much for taking the time to leave this awesome review!
This looks incredible!!
Thanks so much Gaby!
Awesome recipe! Super easy to make and very tasty. Creamy and delicious but still healthy which is great. I added a little shredded cheddar cheese with the Greek yogurt (about 1/2 cup) and it worked well. Thanks Erin!
Nicole, thanks so much for taking the time to leave this awesome review and share your tweaks! I’m so glad to hear you enjoyed the recipe.
I made this tonight! So good!! Thank you!
I’m glad you enjoyed it, Amanda!! Thanks so much for trying it out and reporting back!
The ultimate comfort meal!
This is comfort food at its best. Love that you used chicken!
Stroganoff is one of the very best comfort dishes. Extra mushrooms for me, please!!!!
Loved this recipe!! I could make it quickly while my little man watched Elmo and then he asked for “more more” multiple times!!??
I’m so glad you enjoyed this recipe, Michaela! Thank you so much for giving it a try and taking the time to report back! :)
Hi! So excited to try this recipe!! I was just wondering can I substitute multi grain rotini pasta for the whole wheat egg noodles? I could not find whole wheat egg noodles at the store.
Hi! I do think this will work. You may need to adjust the noodle cooking time (I think it would take longer) and should watch to make sure you there’s enough liquid in the pan so that the noodles don’t dry out. I hope you enjoy it!
Those family recipes are the best which is why we now call them comfort food because they bring us back to those happy moments. I love this version of stroganoff, it is one of my favorites as it always reminds me of my mom and being in her kitche!
I agree, Tanya! Thank you so much. :)
I cooked this tonight and it was quick and delicious! I had to use ground turkey because my grocery store didn’t have ground chicken. I also used less thyme. Thank you for sharing your delicious recipes !
Thanks so much for taking the time to leave this great comment, Sheri! I’m so glad to hear you enjoyed this dish.
This looks totally amazing! I also had a grandmother who never sat. My dad tells stories of her making hundreds of ravioli from scratch for his football team. I love stroganoff and I can’t wait to try this spin on it! McCormick is my favorite spice brand to buy, and you are right, the best spices are the most important part of a recipe!
I hope you love the recipe, Lisa! <3
Love this! It really only take 25 minutes to make!! I may used reduced sodium stock next time instead of no-sodium though. I used full fat greek yogurt. Yum!
Thanks for taking the time to leave this awesome review, Chappell! I’m so glad to hear you loved the recipe!
Another favorite for my family. My 3 and 5 year old picky eaters even loved it. Thanks again for another great recipe!!
Woohoo, Kristi! I’m so happy to hear the recipe was a hit with your family. Thanks so much for taking the time to give the recipe a try and report back!
Great recipe! Fast, loved that it was easy for a weeknight and tasted great. I also made the Brussels sprouts. Perfect dinner. Next time I will add a little less Greek yogurt but only because the flavors are so wonderful even without it.
Roxann, thanks so much for giving the recipe a try and reporting back! I’m so happy to hear you enjoyed it.
Easy recipe that takes no time at all to throw together. Made the kitchen smell fantastic and both my husband and I loved it. I roasted the Brussels sprouts with balsamic and smoked paprika – perfect.
Thank you for another hit!
Erin, thank you so much for taking the time to leave this awesome review! I’m so glad you enjoyed the stroganoff!
probably a dumb question, but can I sub a different type of flour such as almond or coconut? Can’t wait to make this!
Hi Katelyn, I haven’t tried that substitute myself, so you’d be experimenting, but I’ve seen a few sources online that you can use coconut flour in place of the wheat flour in recipes like this. In many recipe it wouldn’t work as a perfect swap, but since there are similar recipes online using this method, I think you could give it a try.
I just wanted to let you know I tried this using brown rice flour and lentil rotini and it was so good! Thank you for another great recipe!
Katelyn, thanks so much for sharing your tweaks! I’m so glad to hear you enjoyed the recipe!
This recipe is very mouth watering. I will make this for today’s dinner so that my family will enjoy it. Keep sharing such delicious recipes.
I made this tonight. The flavor was wonderful. I did have to add 1/2 TBS of salt when it was finished cooking. Also, it came out pretty soupy, the broth did not absorb. I made it exactly according to the recipe, I’m really not sure what happened. So I just served it in bowls, and no one cared because it tasted so good!
Hi Carole, I haven’t had that same problem happen when I tested the recipe, so it’s hard to know what could be the cause without being there in the kitchen with you! Regardless, I’m so glad you still enjoyed the stroganoff!
Delicious! I started by sauteing 1/2 a yellow onion and fresh mushrooms until browned a bit. Then added the meat. Also added a lot more salt. Other than that, I followed the recipe and was suuuuper happy with it!
I’m glad you enjoyed it, Chris! Thanks for taking the time to report back!
Can you use regular noodles and not egg noodles
I haven’t tried this myself, but yes, you could experiment!