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.

Quick, easy and delicious One Pot Creamy Chicken Stroganoff!! A healthy, homemade version of everyone’s favorite hamburger stroganoff that’s ready in 30 minutes! Perfect for a weeknight meal and will have everyone asking for seconds. NO canned soup! Recipe at | @wellplated

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 the 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?).

Healthy Chicken Strognaoff. ONE POT, 30 minutes, and healthy! Recipe at | @wellplated

About This Chicken Stroganoff

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. (This Homemade Hamburger Helper is another crowd-pleasing favorite.)

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.

The BEST Creamy Chicken Stroganoff. ONE POT, healthy, and ready in 30 minutes! Recipe at | @wellplated

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.

ONE POT Healthy Chicken Stroganoff. Quick, easy, and delicious! Recipe at | @wellplated

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 this Vegan Mushroom Stroganoff, 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’.

Lightened Up Creamy Chicken Stroganoff. Recipe at | @wellplated

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.

Easy Chicken Stroganoff. Healthy version without cream of mushroom soup! Recipe at | @wellplated

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.

One Pot Creamy Chicken Stroganoff. A healthy chicken stroganoff recipe that’s ready in just 30 minutes! Recipe at | @wellplated

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 Healthy Chicken Stroganoff. Quick, easy, and delicious! Recipe at | @wellplated

One Pot Creamy Chicken Stroganoff

4.6 from 15 votes
Quick, easy, and delicious One Pot Creamy Chicken Stroganoff! A healthy, homemade version of everyone’s favorite comfort food. Ready in 30 minutes!

Prep: 5 mins
Cook: 20 mins
Total: 25 mins

Servings: 10 cups (4–6 servings)


  • 2 tablespoons extra-virgin olive oil
  • 1 pound ground chicken
  • 1 tablespoon McCormick Thyme Leaves
  • 2 ½ teaspoons McCormick Smoked Paprika
  • 1 ½ teaspoons McCormick Garlic Powder
  • ½ teaspoon kosher salt
  • ½ 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
  • ½ 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 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.


Serving: 1(of 5), about 2 cupsCalories: 396kcalCarbohydrates: 36gProtein: 30gFat: 16gSaturated Fat: 4gCholesterol: 137mgSodium: 277mgFiber: 5gSugar: 3g

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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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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. 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!

  2. 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 !

    1. Thanks so much for taking the time to leave this great comment, Sheri! I’m so glad to hear you enjoyed this dish.

  3. 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!

  4. 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!5 stars

    1. Thanks for taking the time to leave this awesome review, Chappell! I’m so glad to hear you loved the recipe!

  5. Another favorite for my family. My 3 and 5 year old picky eaters even loved it. Thanks again for another great recipe!!5 stars

    1. 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!

  6. 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.5 stars

    1. Roxann, thanks so much for giving the recipe a try and reporting back! I’m so happy to hear you enjoyed it.

  7. 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!5 stars

    1. Erin, thank you so much for taking the time to leave this awesome review! I’m so glad you enjoyed the stroganoff!

  8. probably a dumb question, but can I sub a different type of flour such as almond or coconut? Can’t wait to make this! 

    1. 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.

  9. 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! 5 stars

  10. 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.

  11. 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!

    1. 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!

  12. 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!5 stars

  13. The only thing I did different was add half the mushrooms. My husband loves mushrooms (my kids and I don’t). We picked them our and still enjoyed the meal. Another great hit Erin!4 stars

  14. These needs some kind of spices to it because its really bland. I am not a spicy person but the only real taste to this is the mushrooms.2 stars

    1. Hi Becky, I’m sorry to hear that this dish wasn’t to your tastes. I (and other readers) really enjoyed the flavors, so I wish it would’ve been a hit for you too!

  15. This was a great “inspiration” recipe for me. I had rotisserie chicken to use up, so I started with the mushrooms and added the chicken at the end. I also used just 1 cup of stock to make the sauce, and added already cooked noodles. So my process was different, but the flavor was great. Thanks!5 stars

    1. 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!

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