Description
This Chicken Stroganoff recipe is a creamy, comforting dish made with ground chicken, mushrooms, and a flavorful sauce that simmers to perfection. Served over your choice of noodles, it’s a quick and easy weeknight meal that combines traditional stroganoff flavors with a healthier twist using ground chicken and a balanced sauce.
Ingredients
Scale
For the Sauce
- 1 cup water
- 1/2 cup sour cream
- 2 tablespoons all-purpose flour (or gluten-free flour)
- 2 teaspoons chicken bouillon (e.g., Better Than Bouillon)
- 1/2 teaspoon sweet paprika
For the Stroganoff
- 1 pound 93% lean ground chicken
- 1/4 teaspoon kosher salt
- Black pepper, to taste
- 1/2 cup chopped onion
- 1 tablespoon tomato paste
- 8 ounces sliced cremini mushrooms
- 1 teaspoon Worcestershire sauce
- 2 sprigs fresh thyme
- 2 tablespoons chopped parsley (for garnish)
For Serving
- Egg noodles, high-fiber pasta, veggie noodles, or gluten-free noodles (extra for serving)
Instructions
- Prepare the sauce: In a blender, combine the water, sour cream, flour, chicken bouillon, and paprika. Blend until the mixture is smooth and well combined. This will be the creamy base for your stroganoff.
- Cook the ground chicken: Heat a large deep nonstick skillet over high heat and spray it lightly with oil. Add the ground chicken and kosher salt. Cook while breaking the meat into small pieces with a spatula for about 5 minutes until the chicken is browned and cooked through.
- Sauté onions and tomato paste: Reduce the heat to medium. Add the chopped onions and tomato paste to the skillet with the chicken. Stir and cook together until the onions become soft and translucent, about 4 to 5 minutes.
- Add mushrooms and seasonings: Stir in the sliced cremini mushrooms, fresh thyme sprigs, and Worcestershire sauce. Mix well to incorporate all ingredients evenly.
- Simmer with sauce: Pour the blended sauce over the chicken mixture in the skillet. Bring the entire mixture to a boil, then cover the skillet with a lid and reduce the heat to low. Let it simmer gently for 35 to 45 minutes until the chicken is tender and the flavors meld beautifully.
- Finish and serve: Remove and discard the thyme sprigs. Garnish the stroganoff with freshly chopped parsley. Serve hot over your favorite egg noodles, high-fiber pasta, veggie noodles, or gluten-free noodles.
Notes
- Serve this stroganoff over 2 ounces of your favorite egg noodles or substitute with veggie or gluten-free noodles for dietary preferences.
- Leftovers can be stored in the refrigerator for up to 4 days. This dish reheats well and can be packed in a thermos for lunches.
Nutrition
- Serving Size: 3/4 cup sauce
- Calories: 241 kcal
- Sugar: 3 g
- Sodium: 553.5 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 1.5 g
- Protein: 24 g
- Cholesterol: 106 mg
