Description
This Chicken Stroganoff recipe is a creamy, comforting dish featuring ground chicken simmered with mushrooms, onions, and a flavorful sauce made from sour cream and spices. Served over your choice of egg noodles, veggie noodles, or gluten-free pasta, it’s a perfect weeknight meal that’s both hearty and satisfying.
Ingredients
Scale
Sauce
- 1 cup water
- 1/2 cup sour cream
- 2 tablespoons all-purpose flour (or gluten-free flour)
- 2 teaspoons chicken bouillon (such as Better Than Bouillon)
- 1/2 teaspoon sweet paprika
Chicken and Vegetables
- 1 pound 93% 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
Garnish and Serving
- 2 tablespoons chopped parsley (for garnish)
- 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 sweet paprika. Blend until the mixture is smooth and set aside.
- Cook the chicken: Heat a large deep nonstick skillet over high heat and lightly spray with oil. Add the ground chicken and kosher salt. Cook while breaking up the chicken into small pieces until browned and cooked through, about 5 minutes.
- Sauté onions and tomato paste: Reduce heat to medium and add the chopped onions and tomato paste to the skillet. Stir and cook until the onions soften, approximately 4 to 5 minutes.
- Add mushrooms and seasoning: Stir in the sliced cremini mushrooms, fresh thyme sprigs, and Worcestershire sauce. Mix well to combine flavors.
- Simmer with sauce: Pour the blended sauce over the chicken mixture. Bring to a boil, then cover and reduce heat to low. Let it simmer gently for 35 to 45 minutes, until the chicken is tender and flavors meld.
- Finish and serve: Remove the thyme sprigs, garnish with chopped parsley, and serve hot over your preferred noodles or veggie noodles.
Notes
- Serve this dish over 2 ounces of your favorite egg noodles or enjoy it with veggie or gluten-free noodles as a healthier alternative.
- Leftovers can be refrigerated for up to 4 days. Reheat thoroughly before serving.
- This meal is convenient to pack in a thermos for school or work lunches, maintaining warmth and flavor.
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
