Chicken Stroganoff
My sister-in-law loves my Hamburger Stroganoff from the Skinnytaste Fast and Slow Cookbook, but her daughter doesn’t like beef, which inspired me to try it with ground chicken. I made a few tweaks to my original recipe and served it over egg noodles (also great over roasted spaghetti squash). It was a winner in my house for all ages, from my picky young nieces to my husband. For my other Stroganoff recipes, try my vegetarian Mushroom Stroganoff, and Turkey Meatball Stroganoff.
Chicken Stroganoff Sauce Ingredients
Cream: Water, sour cream, all-purpose or gluten-free flour, chicken bouillon, paprika Chicken: I used one pound of 93% ground chicken. Onion: Chop a half cup of white or yellow onion. Flavor: Salt, pepper, tomato paste, and Worcestershire sauce all enhance the flavor of the Stroganoff. Mushrooms: Slice eight ounces of Cremini mushrooms (also called baby bellas). Herbs: Let the thyme sprigs simmer in the sauce, and garnish with fresh parsley. Noodles: Serve chicken Stroganoff over egg noodles, or swap them with high-fiber or gluten-free pasta. Also great over veggie noodles or roasted spaghetti squash.
How to Make Chicken Stroganoff
Variations
Protein: Substitute chicken for ground turkey or beef. Mushrooms: Swap cremini for white button mushrooms. If you’re not a mushroom fan, omit them and add another veggie, like peas, zucchini, or bell pepper. Sour Cream Swap: Use plain Greek yogurt. Herbs: Sub rosemary for thyme. And instead of garnishing with parsley, use more thyme or chives. Noodles: If you don’t have egg noodles, other small pasta shapes, like rotini or fusilli, will work. Or, if you want to keep the carbs low, try it with zucchini noodles or spaghetti squash. Gluten-Free Stroganoff: Use gluten-free noodles and flour.
What to Serve with Chicken Stroganoff
Herb-Roasted Carrots Baby Greens with Goat Cheese, Beets, and Candied Pecans Roasted Green Beans with Caramelized Onions Shredded Brussels Sprouts with Pancetta
How to Store Chicken Stroganoff
Chicken Stroganoff will keep for up to four days in the refrigerator.
More Chicken Pasta Recipes You’ll Love
Cajun Chicken Pasta Pasta with Italian Chicken Sausage, Escarole, and Beans Spaghetti with Chicken and Grape Tomatoes Chicken and Artichoke Cavatappi Orecchiette Pasta with Chicken Sausage and Broccoli
