Easy Creamy Ground Chicken Stroganoff

Creamy ground chicken stroganoff is a delicious meal for dinner tonight. Made with fresh ground chicken and a creamy mushroom sauce, this is a simpler and healthier version of classic beef stroganoff.

Creamy ground chicken stroganoff is a one-pot meal with a delicious creamy sauce that is pure comfort food. This entire dish is cooked in a large skillet on the stove top, making it as simple to clean up as it is to cook. Using ground chicken reduces prep time, and makes this recipe perfect for quick weeknight meals.

A simpler and healthier version of classic beef stroganoff, this creamy pasta has such a great flavor you will want this on your dinner table on a regular basis!

You Will Love This

• This homemade chicken stroganoff recipe is ready in only 30 minutes – perfect for a busy weeknight.
• The flavorful sauce is made using simple fridge and pantry staples that are easy to find.
• Using ground chicken means no need to cut up chicken breasts!

Ingredients

To make creamy ground chicken stroganoff, you will need the following simple ingredients (exact measurements are in the recipe card below):

• Olive oil
• Ground chicken: Ground turkey is a simple substitute in this recipe. You can also use skinless chicken breasts. Just slice chicken breasts into bite sized pieces and brown the chicken pieces in olive oil until they are almost cooked through. Remove the chicken pieces from the pan while you cook the mushrooms and onions, and return them to the pan when you add the broth.
• Butter
• Worcestershire sauce: This helps add that classic stroganoff flavor, so I would not suggest substituting it.
• Baby bella mushrooms: Cremini mushrooms or white mushrooms will also work.
• Yellow onion or white onion
• Fresh garlic cloves: You can substitute garlic powder.
• Spices including onion powder, paprika, kosher salt or sea salt, fresh cracked black pepper, and mustard powder. If you do not have mustard powder, you can use dijon mustard.
• Flour: This helps thicken the sauce. For a gluten-free option, use cornstarch, and whisk it into the chicken stock before adding that to the pan. (Also use gluten free noodles!)
• Chicken broth
• Better than bouillon chicken base: I use a small amount of chicken bouillon to help up the seasoning in this stroganoff. If you don’t have it on hand, add some additional salt and pepper to taste.
• Egg noodles: You can substitute whole wheat egg noodles in this recipe for some added whole grains.
• Cream cheese: Makes for a nice creamy sauce! If you don’t have cream cheese, you can substitute additional sour cream.
• Sour cream: You can’t have stroganoff with creamy sour cream sauce! You can substitute half the sour cream for greek yogurt for a lighter option, but I think the sour cream flavor is really crucial in stroganoff, so I wouldn’t completely leave it out.
• Fresh herbs for garnish (optional)

Instructions

Step One: Prepare the ingredients. Mince the garlic. Finely dice the onion. Wash the mushrooms and slice them into thin slices.

Step Two: In a large skillet over medium-high heat, warm the olive oil. Add the ground chicken to the pan, and cook until the chicken is browned. Use a wooden spoon to break the chicken into small crumbles while cooking. If there is grease in the bottom of your pan, drain it before proceeding.

Step Three: Add the diced onion, minced garlic, Worcestershire sauce, butter and fresh mushrooms to the pan. Saute for about 5 minutes, until the onions are softened. Add the spices and stir well to incorporate.

Step Four: Add the flour to the ground chicken mixture and stir to incorporate. Slowly pour the chicken broth into the meat mixture. Add the chicken bouillon and stir well. Scrape any browned bits off the bottom of the pan with a wooden spoon or rubber spatula.

Step Five: Add the egg noodles to the pan and give everything a good stir. Bring the chicken broth to a gentle simmer over medium heat. Cover the pan, and allow the noodles to simmer for about 8 minutes, until the pasta is cooked al dente. Stir occasionally to keep the pasta from sticking to the bottom of the pan.

Step Six: Once the pasta is cooked al dente, remove the skillet from the heat. Add the sour cream and cream cheese and stir until the stroganoff sauce is creamy and no lumps remain. Garnish and serve immediately!

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 2-3 days. Making sure to cook your pasta al dente, and not too soft, will help keep it from getting mushy in the refrigerator and make it better for leftovers!