Chicken Stroganoff

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This family-friendly Chicken Stroganoff made with ground chicken and mushrooms in a creamy sauce is perfect over egg noodles, veggie noodles, or pasta.

Chicken, Mushrooms, Noodles

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 with Egg Noodles

Why You’ll Love This Recipe

  • Healthy: My chicken version is much lighter than traditional stroganoff. It’s packed with protein and under 250 calories.
  • Easy: This simple chicken stroganoff comes together quickly, and most of the cooking time is hands-off while the sauce simmers.
  • Kid-Friendly: Pasta is usually a crowd-pleaser for children. If they don’t love mushrooms, it’s easy to pick around them and just serve them chicken and pasta.

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

  1. Creamy Stroganoff Sauce: Blend water, sour cream, flour, bouillon, and paprika until smooth.
  2. Cook the Chicken: Heat a large, deep nonstick skillet on high heat and spray with oil. Add the chicken and salt and cook, breaking up the meat into small pieces.
  3. Remaining Ingredients: Reduce the heat to medium, add the onions and tomato paste to the pan, and cook until soft. Add the mushrooms, thyme, and Worcestershire.
  4. Simmer: Pour the sauce over the chicken and bring it to a boil. Cover and cook on low for 35 to 45 minutes until tender. When the sauce is ready, discard the thyme, garnish with parsley, and serve over noodles.


  • 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

How to Store Chicken Stroganoff

Chicken Stroganoff will keep for up to four days in the refrigerator.

Ground Chicken Stroganoff Sauce
Chicken Stroganoff with noodles

More Chicken Pasta Recipes You’ll Love

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Chicken Stroganoff Sauce

4.78 from 58 votes
This family-friendly Chicken Stroganoff made with ground chicken and mushrooms in a creamy sauce is perfect over egg noodles, veggie noodles, or pasta.
Course: Dinner
Cuisine: American
Chicken, Mushrooms, Noodles
Prep: 10 minutes
Cook: 50 minutes
Total: 1 hour
Yield: 4 servings
Serving Size: 3 /4 cup sauce


  • 1 cup water
  • 1/2 cup sour cream
  • 2 tablespoons all-purpose flour , or gluten-free flour
  • 2 teaspoons chicken bouillon, I like 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
  • egg noodles, high-fiber pasta, veggies noodles or gluten-free noodles, extra for serving


  • In a blender combine the water, sour cream, flour, bouillon, and paprika, blend until smooth.
  • Heat a large deep nonstick skillet on high heat and spray with oil. Add the chicken and salt and cook, breaking up the meat into small pieces as it cooks, about 5 minutes.
  • Reduce heat to medium, add the onions and tomato paste to the pan and cook, stirring, until soft, about 4 to 5 minutes.
  • Add the mushrooms, thyme and Worcestershire sauce.
  • Pour the sauce over the chicken and bring to a boil. Cover and cook on low 35 to 45 minutes, until tender.
  • When sauce is done, discard thyme, garnish with chopped parsley and serve over your favorite noodles or veggie noodles.

Last Step:

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Serve this over 2 ounces of your favorite egg noodles, or enjoy it over your favorite veggie noodles.


Serving: 3 /4 cup sauce, Calories: 241 kcal, Carbohydrates: 11 g, Protein: 24 g, Fat: 12 g, Saturated Fat: 4 g, Cholesterol: 106 mg, Sodium: 553.5 mg, Fiber: 1.5 g, Sugar: 3 g


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95 comments on “Chicken Stroganoff”

  1. I made this tonight and it was excellent!!! I swapped ground turkey for the chicken and added some bell pepper for color. Served with egg noodles & steamed broccoli on the side. Next, I’m trying the mushroom stroganoff. Thanks Gina for another easy & great recipe.

  2. I love stroganoff and this is by the best recipe! I love the thyme! And mixing the ingredients in a blender is brilliant!!!

  3. THIS! Such a great weeknight dinner that the whole family loves. The sauce is creamy without feeling like it’s overindulgent. Love the ground chicken as an alternative to beef stroganoff. This is on regular repeat in our house. Thank you for sharing a delicious and easy recipe!

  4. Love this recipe! I add some saffron to the cream blend and it makes it even more velvety delicious!

  5. I made this and substituted the sour cream with Greek yogurt since I always have it on hand and I saw someone else in the comments said the same. I ate this over chickpea pasta. I thought it was delicious. Easy to make I will definitely have it again.

  6. Easy to make and very tasty. I subbed Greek yogurt for the sour cream but otherwise followed the recipe as written.

  7. It was a moist but tasteless recipe. No flavor. No texture. I’m sorry to say I will definitely not recommend or make it again.

    1. I find the key with a lot of these ground meat recipes is to season the meat while you’re cooking them. Otherwise the meat is boring and kinda nothing filler.

  8. Only substitute I made was plain coconut yogurt in place of sour cream to accommodate dairy allergy. Will definitely make this again, was perfect for fall dinner!

  9. This was a fantastic weeknight meal! I subbed ground turkey for the chicken. I will definitely make this again!

  10. This was a crowd pleaser for my family. My husband is a big beef stroganoff fan so I was concerned that he wouldn’t like it but I was wrong – he loved it!

  11. Made this as written and it was delicious! I was a little skeptical if my kids, especially my picky eater would enjoy it, and both kids asked for seconds! I couldn’t believe it. The recipe is perfect for busy weekdays and so simple to make. Thank you!

  12. My husband said this is really good! Please make this again. I used light sour cream and ground chicken breast to lighten it up a little more.

  13. Easy and delicious. I served it over egg noodles. My husband and I restrained ourselves from having seconds.

  14. So tasty! I like the taste of beef so used beef boullion instead, and also added a handful of frozen peas to the noodles at the end of their cook time.

  15. This was so so good! I grew up eating beef stroganoff, so I was skeptical about using ground chicken. It was SO good, and so easy, I didn’t even miss the beef!!

  16. Flavor was great, but I wished the dish had more color. It may have been because I had only white button mushrooms, but the pasta and sauce were both very pale and somewhat unattractive. Would love to hear what others have done to brighten the dish up visually.

  17. This was delicious! Reminded me of a recipe my mom used to make.I used ground turkey and served it with rice. Think it would be better over palmini or some type of noodle- even on a bun would be good. Will definitely be making it again.

  18. This was very good! We used fat free greek yogourt instead of sour cream and served it over palmini Angel hair “noodles”.

  19. Great recipe! Super easy, great for a weeknight meal. I think the flavors were better the 2nd day. Kind of like lasagna better as the flavors blend together. Next time I will try it with shredded chicken breast.

  20. This was delicious and a quick dish to make. I had all the ingredients that I needed right in the kitchen.

  21. This was so good! I was hesitant about the tomato paste but follows recipe as written and am glad I did! My husband who sometimes doesn’t like ground turkey meals also really liked it. I’ll definitely make again.

  22. This was delicious! Served over zoodles for me and noodles for hubby. Like some others, I had and used turkey. Can’t thank you enough for all your wonderful recipes and this site, Gina. Am a long-time fan and follower!

  23. This was amazing and is now in our weekly rotation. I served it over 8 oz of egg noodles. I substituted zucchini for mushrooms since my husband doesn’t like mushrooms. I also omitted onion for the same reason but snuck in some onion powder. It was delicious! Can’t wait to try as meal prep.

  24. I made everything listed in ingredients except I used d ground Turkey and Dairy free sour cream and this recipe was DELICIOUS!!! This is going to be a regular meal to make frequently!! ❤️

  25. This recipe was delicious! Wow! So flavorful. It came together well and pretty quickly for a weeknight meal. Definitely recommend.

  26. The recipe for the sauce was very good and tasty. I would add stir occasionally while it’s simmering. I ended up having to switch to another pan because it was sticking to the bottom from not being scraped occasionally. I also think this would be really great on top of a potato and may do that next time. I feel like I incorporated too many noodles and mixed the sauce and noodles all together which I regret doing as the ratio was off. I recommend keeping the noodles and topping separate. Thank you!!

  27. My son and I really enjoyed this! It was fairly simple to put together and tasted awesome. I asked him if I should try it with beef one day and he said no-this was perfect!

  28. Easy to assemble, healthier version without compromising taste! Even the teenagers love it! Thank you.

  29. Avatar photo


  30. Made with ground beef because that’s what I had on hand. Only other thing I would change is to double it because my family devoured it!

  31. Avatar photo
    Catherine Moscarello

    Made this last night with ground turkey. So happy there’s just enough left for my lunch today.

  32. Yum yum yum. Can’t wait to make it again. I used ground chicken breast because that’s what I had. Did not have thyme or Parsely but made up for it with other added seasonings. Can’t recall what or how much exactly as I spice and measure with my heart. I did add some garlic powder to the blender with the sauce ingredients. My son loves beef stroganoff but said this one with chicken was even better!

  33. This was really tasty,I didn’t have sour cream and used Greek yogurt instead. I highly recommend it! I ate it with skinny pasta

  34. Ok I made this as written… and it was just somehow missing something… I am not sure what but I had a sweet potato on the side so I mixed that in and then it was good. I usually love all Gina’s recipes!

    1. I am amending my comment!!!!! I am eating the leftovers right now and still thinking something is just not right— my fault!!!! I used fresh herbs from my garden and DUH!!!! used a ton of ROSEMARY instead of THYME…. definitely DON’T DO THAT!

  35. I made this dish tonight and went back for seconds, YUM!
    Minor change: I did not have a chicken bouillon, so I used 1 cup of low sodium chicken broth instead of 1 cup of water.

    1. Ohhhh this is very helpful, I don’t usually have bouillon around because of the salt and it’s hard to find low salt bouillon around me, but I always have low sodium chicken broth. So happy to hear it worked well, thank you for posting and I can’t wait to try it this way!

      1. We are low sodium at our home too. I’ve found Herb Ox bouillon packets in no sodium at our grocery store. I use them often and are very good.

  36. Made this for dinner tonight so good, but my husband doesn’t like mushrooms so used bell peppers served over noodles

  37. Avatar photo
    Emily Houlihan

    Hi! This looks great! Haven’t tried it yet, but I had a question. Ground chicken cooks pretty quickly. Why does the sauce need to simmer so long? It says “until tender”. Until what is tender?

  38. Hi Gina-2 questions:

    Can I substitute dried thyme for the 2 fresh sprigs? And if so, how much dried thyme would I use?

    Can I use a mixer instead of a blender to combine the ingredients and step 1? Thank you:)

    1. Since so many reviews seem to ask questions I figure I’ll share what I did since it worked so well. Used ground turkey instead of chicken and it was fine. Used canned mushrooms 2 cans at 4 oz each: (pieces & stems) and it was fine. Used 1/2 teaspoon roughly of dried thyme and it was fine. Didn’t have bouillon so I used a teaspoon of Trader Joe’s “multipurpose umami seasoning blend” (tan cap) and a teaspoon of Trader Joe’s “ vegan chicken seasoning, salt” (turquoise cap) and it was fine. Lastly, only simmered for about 9 minutes (once everything was cooked through) and it was fine. Served over the noodles that look like mini lasagna noodles and with corn on the cob. Over all another delicious ST recipe! Thanks Gina!

  39. Hi Gina, I’m a bit confused as to why the sauce simmers for such a long time. Isn’t the ground chicken going to dry out?

  40. Just made this I was skeptical about the blender method for the sauce. I halved the recipe and followed exactly. It was delicious and a great way to use up 10 oz. Of left over rotisserie chicken. Delicious, and the sauce thickened up in the pan.