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.

One pan chicken stroganoff from scratch

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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.

Easy chicken stroganoff with mushrooms

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.

What You Can Use Instead of Sour Cream in Stroganoff

Instead of sour cream in stroganoff, you can use Greek yogurt or blended cashews. It’s a trick I’ve applied to Slow Cooker Beef Stroganoff, Instant Pot Beef Stroganoff, and Vegan Mushroom Stroganoff.

  • 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

  1. Brown the chicken with the spices. Add the mushrooms. Stir in the flour.
  2. 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.
  3. Remove the pan from the heat. Stir in the yogurt. DIG IN!
Mushrooms, meat, and noodles in a pot

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.
Homemade healthy chicken stroganoff

What to Serve with Chicken Stroganoff

Chicken stroganoff in a pot

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

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

One Pot Creamy Chicken Stroganoff

4.95 from 20 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 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


  • 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: 137mgFiber: 5gSugar: 3g

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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. Such a perfect dinner for any night of the week! Love that it comes together in just 30 minutes!

  2. I am LOVING the use of Greek yogurt here! You can never go wrong with a one-pot meal and this looks delish!

  3. 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!

  4. I make my stroganoff with a recipe very similar to this. Honestly, I think it taste way better than the canned soup versions :)

    Midwest Darling

  5. 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!

      1. 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!

  6. 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!)

  7. 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.

    1. 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.

      1. 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.5 stars

        1. 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.

  8. 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.

  9. 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!!5 stars

    1. 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!

  10. 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!5 stars

    1. 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.

  11. Stroganoff is one of the very best comfort dishes. Extra mushrooms for me, please!!!!

  12. Loved this recipe!! I could make it quickly while my little man watched Elmo and then he asked for “more more” multiple times!!??5 stars

    1. 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! :)

  13. 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.

    1. 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!

  14. 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!

  15. 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 !5 stars

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

  16. 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!

  17. 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!

  18. 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!

  19. 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.

  20. 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!

  21. 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.

  22. 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

  23. 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.

  24. 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!5 stars

    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!

  25. 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

  26. 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!5 stars

  27. 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.

    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!

  28. 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!

  29. 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.5 stars

  30. 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.

    1. 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!

  31. Ok, this was on point! I love the smoky, creamy flavor that the sauce makes and my kids had seconds! Winner winner, chicken dinner!5 stars

  32. 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!4 stars

    1. Hi Sheila! I’m sorry to hear you had trouble with this recipe! If you have an instant pot, you might enjoy this version: