Description
This Creamy Chicken Stroganoff is a quick, comforting dish packed with tender ground chicken, earthy cremini mushrooms, and a rich sour cream sauce flavored with paprika and fresh herbs. Perfect for busy weeknights, it serves well over your choice of noodles including egg noodles, high-fiber pasta, veggie noodles, or gluten-free options. The combination of simple ingredients and easy steps makes this stroganoff a family favorite that’s both hearty and satisfying.
Ingredients
Scale
Sauce Mixture
- 1 cup water
- 1/2 cup sour cream
- 2 tablespoons all-purpose flour or gluten-free flour
- 2 teaspoons chicken bouillon (like 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, for serving
Instructions
- Prepare the sauce mixture: In a bowl, whisk together water, sour cream, flour, chicken bouillon, and paprika until smooth. Set this mixture aside to combine flavors.
- Season the ground chicken: Sprinkle the ground chicken with kosher salt and black pepper to taste, ensuring it is evenly seasoned for optimal flavor.
- Brown the chicken: Heat a large skillet over medium heat and cook the ground chicken until it is fully browned and cooked through, breaking it apart as it cooks. Once done, remove the chicken from the skillet and set it aside.
- Sauté the onion: In the same skillet, add chopped onion and cook until softened and translucent, about 3-5 minutes. Then stir in the tomato paste and cook for an additional minute to deepen the flavor.
- Cook the mushrooms: Add the sliced cremini mushrooms to the skillet and cook until tender and their moisture has evaporated, about 5-7 minutes.
- Combine chicken and sauce: Return the browned ground chicken back to the skillet with the mushrooms and onions. Pour in the reserved sour cream sauce mixture and stir thoroughly to combine all ingredients evenly.
- Add Worcestershire sauce and thyme, then simmer: Stir in the Worcestershire sauce and add the fresh thyme sprigs. Reduce heat to low and let the stroganoff simmer gently for 5-7 minutes, allowing the sauce to thicken and develop rich flavor.
- Finish and serve: Remove the thyme sprigs from the skillet. Sprinkle chopped parsley over the stroganoff for a fresh herbaceous note and serve hot over your choice of noodles such as egg noodles, high-fiber pasta, veggie noodles, or gluten-free noodles.
Notes
- You can substitute ground turkey for ground chicken if preferred.
- Use gluten-free flour and noodles to make this dish gluten-free.
- For a dairy-free version, replace sour cream with a vegan sour cream alternative.
- Adjust seasoning with salt and pepper to taste before serving.
- Adding a splash of white wine during mushroom cooking enhances the flavor.
