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.
(This Homemade Hamburger Helper is another crowd-pleasing favorite.)
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 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
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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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!
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!
I’m so happy to hear that this was a hit, Hannah! Thank you for taking the time to share this kind review!
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.
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!
Another winner! Easy, comforting, healthy, flavorful, great for leftovers!
I’m so happy that you enjoyed the recipe, Mel! Thank you for sharing this kind review!
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!
YAY! So happy to hear it. Thanks for sharing these helpful notes!
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!
sorry, I did not even print out this recipe because all the ads were so darn distracting. Nothing enjoyable about trying to read a nice recipe and it’s surrounded with pop ups.
I’m sorry for any inconvenience that the ads caused you, Sharon. Next time, you can click the “print” button at the top of the page to print a copy with only the recipe ingredients and directions. I hope this helps!