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.
- 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.
- 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!
- 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.
Recommended Tools to Make this Recipe
The Best Dutch Oven
This high-quality Dutch oven will last you a lifetime. It’s heavy-duty and perfect for everyday use.
- 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: 137mgFiber: 5gSugar: 3g
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