Description
Chicken Stroganoff is a rich and comforting dish featuring ground chicken simmered in a creamy sour cream and mushroom sauce, flavored with paprika, onion, and fresh thyme. Perfectly served over egg noodles or your choice of high-fiber or gluten-free pasta, this meal combines hearty texture with classic Stroganoff flavors for a satisfying dinner that’s easy to make.
Ingredients
Scale
Main Ingredients
- 1 cup water
- 1/2 cup sour cream
- 2 tablespoons all-purpose flour (or gluten-free flour)
- 2 teaspoons chicken bouillon (e.g. Better Than Bouillon)
- 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)
Serving
- Egg noodles, high-fiber pasta, veggie noodles, or gluten-free noodles (extra for serving)
Instructions
- Prepare the sauce mixture: In a blender, combine the water, sour cream, flour, chicken bouillon, and sweet paprika. Blend until the mixture is smooth to create the creamy 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, cooking while breaking the meat into small pieces until browned and cooked through, about 5 minutes.
- Sauté onions and tomato paste: Reduce heat to medium. Add chopped onion and tomato paste to the skillet with the chicken. Cook, stirring frequently, until the onions soften and become translucent, about 4 to 5 minutes.
- Add mushrooms and flavorings: Stir in the sliced cremini mushrooms, fresh thyme sprigs, and Worcestershire sauce. Mix well to combine all flavors.
- Simmer with sauce: Pour the blended sauce over the chicken mixture and bring to a boil. Once boiling, cover the skillet and reduce heat to low. Let it simmer gently for 35 to 45 minutes, or until the chicken is tender and flavors meld.
- Finish and serve: Remove and discard the thyme sprigs. Garnish with chopped parsley before serving. Serve the stroganoff sauce hot over cooked egg noodles, veggie noodles, or your preferred pasta.
Notes
- Serve this dish over 2 ounces of your favorite egg noodles or an alternative like veggie noodles for a healthy twist.
- Leftovers can be stored in the refrigerator for up to 4 days and can be reheated or packed warm in a thermos for lunches.
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
