Description
Chicken Stroganoff is a comforting and creamy dish made with ground chicken, mushrooms, and a rich sour cream sauce flavored with paprika and Worcestershire sauce. This recipe offers a healthier twist on the classic beef stroganoff, featuring lean ground chicken and servings over noodles or veggie noodles for a satisfying meal.
Ingredients
Scale
Sauce Ingredients
- 1 cup water
- 1/2 cup sour cream
- 2 tablespoons all-purpose flour (or gluten-free flour)
- 2 teaspoons chicken bouillon (I like Better Than Bouillon)
- 1/2 teaspoon sweet paprika
Main Ingredients
- 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 smooth to create a well-mixed sauce base.
- Cook the chicken: Heat a large deep nonstick skillet on high heat and spray it lightly with oil. Add the ground chicken and kosher salt. Cook while breaking up the meat into small pieces with a spatula, about 5 minutes, until browned.
- Sauté the aromatics: Reduce the heat to medium and add the chopped onions and tomato paste to the pan. Stir and cook until the onions soften and become translucent, about 4 to 5 minutes.
- Add mushrooms and seasonings: Stir in the sliced cremini mushrooms, fresh thyme sprigs, and Worcestershire sauce. Mix everything together to combine.
- Simmer the stroganoff: Pour the prepared sauce over the chicken mixture and bring it to a boil. Once boiling, cover the skillet and reduce the 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 from the dish. Garnish with chopped parsley and serve hot over your preferred noodles or veggie noodles for a delicious meal.
Notes
- Serve this stroganoff over 2 ounces of your favorite egg noodles, high-fiber pasta, or vegetable-based noodles for a complete meal.
- Leftovers can be refrigerated for up to 4 days and reheated as needed.
- This dish can be packed in a thermos and enjoyed warm for school or work lunches.
Nutrition
- Serving Size: 3/4 cup sauce
- Calories: 241
- Sugar: 3g
- Sodium: 553.5mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1.5g
- Protein: 24g
- Cholesterol: 106mg
