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.
Like this scrumptious chicken stroganoff from scratch, her recipes are decidedly unfussy, stick-to-your-ribs comforting, and will appeal to even the pickiest of palettes.
(For another crowd-pleasing favorite, check out How To Make Hamburger Helper.)
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.
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.
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
This easy pasta recipe recipe also shares my grandma’s practicality and good common sense.
She was a mother of nine, and that meant dinner needed to be fast, filling, and delicious.
This homemade chicken stroganoff recipe is ready in 25 minutes flat.
It’s so quick and easy to cook from scratch, there’s no need to make chicken stroganoff with cream of mushroom soup!
What is Stroganoff Sauce Made Of?
Traditional stroganoff sauce is made of mushrooms, a butter/flour roux, garlic, and broth, along with herbs like thyme. Typically it is finished with sour cream (this healthy version uses yogurt instead). The mushrooms give the sauce deep flavor, and the yogurt and flour help to make the stroganoff thick and creamy.
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 mushrooms, giving it a complexity of flavor that suggests you spent hours making it, instead of minutes. Mushrooms are packed with antioxidants and fiber.
- All-Purpose Flour. All-purpose flour is how you make 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.
- 2% Greek Yogurt. Along with the flour, Greek yogurt makes stroganoff thicker. It also adds delicious tang. Plus, Greek yogurt is packed with protein, which helps make this dish more satisfying.
- 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.
The Directions
- Brown the chicken with the spices. Add the mushrooms. Stir in the flour.
- Stir in part of the chicken stock. 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. Stir in the yogurt. DIG IN!
Storage Tips
- 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.
What to Serve with Chicken Stroganoff
Recommended Tools to Make this Recipe
- Dutch Oven. Ideal for making homemade chicken stroganoff.
- Measuring Spoons. These double-sided spoons are easy to store and wash.
- Hamburger Chopper. Helps break up ground meats.
The Best Dutch Oven
This high-quality Dutch oven will last you a lifetime. It’s heavy-duty and perfect for everyday use.
One Pot Creamy Chicken Stroganoff
Ingredients
- 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 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
- 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 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.
- 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
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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!