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Chicken Stroganoff

A creamy and savory dish made with ground chicken and mushrooms, served over wholesome egg noodles, perfect for weeknight dinners and family gatherings.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Stroganoff
  • 1 tbsp extra-virgin olive oil Used for sautéing and adds healthy fats.
  • 1 lb ground chicken A lean protein that keeps the dish lighter without sacrificing flavor.
  • 1 tsp dried thyme leaves Adds an aromatic herbaceous note to the sauce.
  • 1 tsp smoked paprika Provides a subtle smokiness and depth of flavor.
  • 1 tsp garlic powder Enhances overall taste by adding garlicky goodness.
  • 1 tsp kosher salt Balances flavors and enhances the dish.
  • 1/2 tsp ground black pepper Adds a mild heat and flavor kick.
  • 8 oz cremini mushrooms Contributes earthiness and texture.
  • 1 tbsp all-purpose flour Thickens the sauce for a creamy consistency.
  • 2 cups unsalted chicken stock Forms the base of the sauce, enriching flavors.
  • 8 oz whole wheat egg noodles A wholesome choice that adds heartiness.
  • 1/2 cup 2 percent Greek yogurt Provides creaminess with less fat than heavy cream.
  • 2 tbsp chopped fresh parsley Optional garnish for color and freshness.

Method
 

Cooking
  1. Heat the olive oil in a large skillet or Dutch oven over medium heat.
  2. Add ground chicken, thyme, smoked paprika, garlic powder, salt, and pepper, cooking until browned, about 3 to 4 minutes.
  3. Introduce sliced cremini mushrooms and cook for 5 to 6 minutes until softened.
  4. Sprinkle flour over the mixture and stir to coat evenly.
  5. Add one-third of the chicken stock to deglaze the pan, scraping up any brown bits.
  6. Pour in the remaining chicken stock, bring to a boil, then add egg noodles.
  7. Cover and reduce heat, simmering until noodles are al dente, about 7 minutes.
  8. Remove from heat, stir in Greek yogurt, and adjust seasonings as needed.
  9. Serve hot, garnished with chopped parsley if desired.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.