Description
A creamy and comforting Chicken Stroganoff made with ground chicken, mushrooms, and a rich sour cream sauce, simmered to tender perfection and served over your choice of noodles or veggie noodles. This easy skillet recipe combines classic flavors in a healthier twist, perfect for a weeknight dinner.
Ingredients
Units
Scale
Main Ingredients
- 1 cup water
- 1/2 cup sour cream
- 2 tablespoons all-purpose flour (or gluten-free flour)
- 2 teaspoons chicken bouillon (Better Than Bouillon recommended)
- 1/2 teaspoon sweet paprika
- 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
- 2 tablespoons chopped parsley (for garnish)
- Egg noodles, high-fiber pasta, veggie noodles, or gluten-free noodles (extra for serving)
Instructions
- Prepare the sauce blend: In a blender, combine water, sour cream, flour, chicken bouillon, and sweet paprika. Blend until the mixture is completely smooth to form the stroganoff sauce base.
- Cook the ground chicken: Heat a large deep nonstick skillet over high heat and spray with cooking oil. Add the ground chicken and kosher salt. Cook the chicken, breaking it up into small pieces, for about 5 minutes or until browned and cooked through.
- Sauté onions and tomato paste: Reduce the heat to medium. Add the chopped onions and tomato paste to the skillet. Stir and cook until the onions become soft and translucent, about 4 to 5 minutes.
- Add mushrooms, herbs, and Worcestershire sauce: Stir in the sliced cremini mushrooms, fresh thyme sprigs, and Worcestershire sauce. Mix well to combine all ingredients.
- Add the blended sauce and simmer: Pour the prepared sour cream sauce mixture over the chicken and vegetables. Bring the mixture to a boil, then cover the skillet and reduce heat to low. Let it simmer gently for 35 to 45 minutes, allowing the flavors to meld and the chicken to become tender.
- Finish and serve: Remove and discard the thyme sprigs. Garnish the stroganoff with chopped parsley. Serve hot over cooked egg noodles, high-fiber pasta, or your preferred veggie or gluten-free noodles.
Notes
- Serve this delicious chicken stroganoff over 2 ounces of your favorite egg noodles or enjoy it with veggie noodles for a lighter option.
- Leftovers can be refrigerated for up to 4 days and are easily reheated, making this recipe great for meal prep or school lunches packed in a thermos.
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
