The most treasured cookbook in my collection is my grandma’s recipes, printed at home and spiral bound.creamy of the day chicken stroganoff Inspired by her classic Stroganoff recipe.
Reading my grandma’s cookbooks reminds me of time spent in the kitchen with classic Midwestern cooking.
Her Old Fashioned Stroganoff is one of the recipes I remember most.
You’ll find it recreated in Crockpot Beef Stroganoff, Instant Pot Beef Stroganoff, and even Vegan Mushroom Stroganoff.
About this ground chicken stroganoff
This easy pasta recipe also shares my grandma’s practicality and decency.
As a mother of nine children, dinner had to be affordable, filling and delicious.
My grandma’s recipe is decidedly understated, comfortable to stick to the ribs, and appealing to even the pickiest of palettes. That’s exactly what you’ll find in this delicious chicken stroganoff to begin with.
(For another crowd-pleasing favorite with ground meat, check out this homemade burger helper.)
As an added bonus, this homemade chicken stroganoff is ready in 25 minutes (like my chili mac for kids).
5 star review
“Amazing recipe! Super easy to make and so delicious. Creamy and delicious yet healthy, this is amazing.”
— Nicole —
How to make healthy chicken stroganoff
Today’s light and healthy Chicken Stroganoff recipe differs from my grandma’s more decadent original, but retains all the pieces of warm spirit and nostalgia.
Chicken stroganoff doesn’t have to be made with cream of mushroom soup.
- minced chickenUsing lean ground meat in this recipe is one of my favorite healthy hacks. It’s still flavorful enough and works perfectly in this recipe.
- mushroomThis stroganoff sauce is made with cremini mushrooms (button mushrooms work too), giving it a complex flavor that suggests it took hours to make rather than minutes. Mushrooms are packed with antioxidants and fiber. (For more mushroom comfort food, try this mushroom risotto.)
- all purpose flourAll-purpose flour thickens the stroganoff. It helps create a luscious sauce that makes this dish very comforting.
- whole grain egg noodlesTo keep things light, I opted for whole wheat egg noodles. (I also love whole wheat pasta in this Chicken Alfredo Bake.)
- 2% greek yogurtStroganoff sauce traditionally includes sour cream, but I prefer to use Greek yogurt for a healthier alternative.
- herbs + spicesHow to Add Flavor to Stroganoff! Ground chicken is pretty bland on its own, so to give the dish plenty of pizzazz, I used a blend of spices that’s always in my pantry: black pepper, salt, dried thyme, garlic powder, and smoked paprika.
For a touch of umami, add a tablespoon (or two) of Worcestershire sauce. A little Dijon mustard is also a good way to add an extra zipper.
- Bake chicken with spices. Add mushrooms. Stir in flour.
- Stir in some of the chicken broth. After that, add the rest of the broth and the noodles. Bring to a boil and stir. Simmer until the noodles are soft.
- Remove pan from heat. Dissolve the yogurt in the pasta and garnish with the parsley. bon appetite!
- to the storeStore stroganoff in an airtight container in the refrigerator for up to 3 days.
- reheatReheat leftovers in Dutch oven on stovetop over medium-low heat. Add a little chicken stock if desired.
- To freezeStroganoff will freeze for up to 3 months in an airtight, freezer-safe storage container. Thaw overnight in the refrigerator before reheating.
Recommended tools for making this recipe
best dutch oven
This high quality dutch oven will last a lifetime. Sturdy and perfect for everyday use.
Chicken Stroganoff in one pot!
I haven’t made this recipe with cream cheese, but I think it works as a good substitute for Greek yogurt. , so that it dissolves quickly and smoothly into recipes.
Noodles are traditional, but you can also make stroganoff with rice or potatoes. rice), cooked garlic mashed potatoes or (for low-carb stroganoff) cauliflower mashed potatoes.
Many countries (including Ukraine, Russia, Germany, and Brazil) have their own variations of stroganoff, but the original recipe is believed to be named after a member of the influential Russian Stroganov family. Turn of the 19th century.
- 2 tablespoon extra virgin olive oil
- 1 lb minced chicken
- 1 tablespoon dried thyme leaves
- 2 1/2 tea spoon smoked paprika
- 1 1/2 tea spoon garlic powder
- 1/2 tea spoon kosher salt
- 1/2 tea spoon ground black pepper
- 16 ounce cremini mushrooms, Slice (also known as Baby Bellas)
- 2 tablespoon all purpose flour
- 3 cup unsalted chicken stock
- 8 ounce whole grain egg noodles
- 1/2 cup 2% greek yogurt at room temperature*
- chopped fresh parsley option
In a large, deep skillet or Dutch oven with a tight-fitting lid, heat the olive oil over medium heat. When hot, add chicken, thyme, smoked paprika, garlic powder, salt and pepper. Continue cooking, scraping meat with a spoon, until fully browned on all sides, 3 to 4 minutes.
Add sliced mushrooms. Continue cooking until mushrooms begin to soften, about 5-6 minutes. Sprinkle flour over the top and mix to coat the chicken and mushrooms.
Add about 1/3 of the chicken stock. Remove flour and browned bits from bottom of pan. Add the remaining dashi stock and egg noodles and cover. Bring the liquid to a boil, then immediately remove the lid and stir the pot. Cover again, then reduce heat to low. Simmer until the noodles are al dente and most of the liquid has been absorbed, about 7 minutes. Stir the noodles and replace the lid every few minutes. If at any point the liquid drops below low heat, increase the heat slightly.
When the noodles become soft, remove the pot from the heat and let it cool for about 1 minute. Stir in room temperature Greek yogurt. Taste and adjust seasonings to your liking. Sprinkle with fresh parsley and serve warm.
- store: Refrigerate the stroganoff in an airtight container for up to 3 days.
- reheat: Reheat leftovers in a dutch oven on the stovetop over medium-low heat. Add a little chicken stock if desired.
- To freeze: Stroganoff will freeze in an airtight, freezer-safe storage container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Serving: 1(out of 5) about 2 cupscalorie: 396kcalcarbohydrates: 36gprotein: 30gobesity: 16gsaturated fat: Fourgcholesterol: 137mgfiber: Fivegsugar: 3g
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