Creamy Chicken Stroganoff Your Family Will Devour

Name: Creamy Chicken Stroganoff Your Family Will Devour
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Russian-inspired
Ingredients: 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; 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, veggie noodles, or gluten-free noodles, for serving

by Isabella Reed Published: May 18, 2025

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I’ll never forget the first time I made Chicken Stroganoff—my kitchen smelled like a cozy Russian bistro, and my family practically licked their plates clean. This creamy, comforting dish is my weeknight hero when I need something rich and satisfying but don’t want to fuss. Unlike the traditional beef version, my lighter take with ground chicken comes together in just 30 minutes, and trust me, that silky sour cream sauce? Absolute magic.

What I love most about this recipe is how forgiving it is. Forget fancy cuts of meat—ground chicken soaks up all those savory flavors from the mushrooms and thyme, while the tangy Worcestershire sauce adds just the right punch. And if you’re gluten-free? No problem! A simple flour swap keeps it just as dreamy. Whether you’re feeding picky kids or impressing dinner guests, this Chicken Stroganoff feels like a hug in a bowl.

Why You’ll Love This Chicken Stroganoff

This isn’t just another weeknight dinner—it’s the kind of meal that makes everyone at the table pause mid-bite and go, “Wow.” Here’s why it’s a keeper:

Quick & easy: Done in 30 minutes flat—even faster than takeout!
Creamy dreamy: That sour cream sauce coats every bite like velvet.
Flavor bomb: Mushrooms, thyme, and Worcestershire pack a savory punch.
Gluten-free friendly: Swap the flour and noodles—no one will know the difference.
Kid-approved: Picky eaters? Mine gobble it up every time.

Seriously, this dish checks all the boxes. Comfort food without the fuss? Yes, please!

Chicken Stroganoff Ingredients

Here’s what you’ll need to make the creamiest, dreamiest Chicken Stroganoff – I promise it’s all simple stuff you might already have in your kitchen! (And don’t worry, I’ve got notes for swaps if you’re missing something.)

1 cup water – Just plain ol’ water does the trick here
1/2 cup sour cream – Full-fat gives the creamiest texture, but light works too
2 tablespoons all-purpose flour – Or gluten-free flour blend if needed
2 teaspoons chicken bouillon – I swear by Better Than Bouillon (pack it into the spoon!)
1/2 teaspoon sweet paprika – Not smoked! That would overpower everything
1 pound 93% ground chicken – The leaner mix keeps it from getting greasy
1/4 teaspoon kosher salt – Plus more to taste later
Black pepper – Freshly cracked is best
1/2 cup chopped onion – Yellow or white, diced small so it melts into the sauce
1 tablespoon tomato paste – That concentrated umami magic in a tube
8 ounces sliced cremini mushrooms – Baby bellas work too – slice ’em about 1/4″ thick
1 teaspoon Worcestershire sauce – That secret flavor booster
2 sprigs fresh thyme – Or 1/2 tsp dried if you must
2 tablespoons chopped parsley – For that fresh pop of color at the end
Egg noodles – Or whatever pasta/veggie noodles you love best

See? Nothing crazy – just good, honest ingredients that come together like magic. Now let’s get cooking!

Equipment You’ll Need

No fancy gadgets required here—just the basics from your kitchen drawers! Here’s what you’ll grab:

Large skillet – A 12-inch works best so everything has room to brown
Whisk – For getting that sauce perfectly smooth
Wooden spoon – My trusty sidekick for stirring
Cutting board & sharp knife – For prepping those onions and mushrooms
Measuring spoons – Because eyeballing Worcestershire sauce never ends well

That’s it! Now let’s make some magic happen.

How to Make Chicken Stroganoff

Alright, let’s get cooking! This Chicken Stroganoff comes together so easily – just follow these simple steps and you’ll have a creamy, dreamy dinner in no time. I’ll walk you through each part so you get it perfect on the first try!

Step 1: Prepare the Sauce

First things first – let’s make that luscious sauce base. Grab a medium bowl and whisk together the water, sour cream, flour, chicken bouillon, and sweet paprika. Now, here’s my secret: whisk really well to dissolve all the flour – we don’t want any lumps in our silky sauce! Once it’s smooth as can be, set it aside (but don’t forget about it – this magic mixture is what makes the dish!).

Step 2: Cook the Chicken

Heat your large skillet over medium heat – not too hot, or the chicken will stick. Add your ground chicken, breaking it up with a wooden spoon as it cooks. Season with that 1/4 teaspoon kosher salt and a few cracks of black pepper. The key here is to let the chicken get nicely browned – about 5-6 minutes total. Don’t rush this step! Those golden-brown bits equal big flavor. Once cooked through, scoop the chicken onto a plate and set aside.

Step 3: Sauté Vegetables

Same skillet (keep all those tasty browned bits!), add your chopped onions. Cook for 2-3 minutes until they start to soften and smell amazing. Now add the tomato paste and stir constantly for about a minute – this “blooms” the flavor and makes it even richer. Toss in your sliced mushrooms next and cook until they’re tender and have released their juices, about 4-5 minutes. The kitchen should smell incredible by now!

Step 4: Combine and Simmer

Time to bring it all together! Return the cooked chicken to the skillet, then pour in that creamy sour cream mixture we made earlier. Stir everything really well, making sure to scrape up any browned bits from the bottom of the pan – that’s flavor gold! Add the Worcestershire sauce and thyme sprigs (just toss them in whole – we’ll fish them out later). Now, reduce the heat to medium-low and let it simmer gently for 5-7 minutes, stirring occasionally, until the sauce thickens to coat the back of a spoon. When it’s done, remove those thyme sprigs (their job is done!) and sprinkle with fresh parsley.

And voila! Your Chicken Stroganoff is ready to serve over noodles. Don’t be surprised if everyone starts hovering near the stove – this stuff smells (and tastes!) absolutely irresistible.

Tips for the Best Chicken Stroganoff

After making this recipe more times than I can count, I’ve picked up some foolproof tricks for Chicken Stroganoff perfection:

Deglaze like a pro: When sautéing onions, splash in a tablespoon of water to lift those flavorful browned bits from the chicken.
Full-fat is best: Trust me, the extra richness in full-fat sour cream makes the sauce luxuriously smooth.
Slice mushrooms evenly: Uniform 1/4″ slices ensure they cook perfectly without turning rubbery.
Low and slow: Keep the simmer gentle—boiling can make the sauce separate.
Taste and tweak: Right before serving, adjust salt and pepper. Sometimes I add an extra dash of Worcestershire for depth!

These little touches take good Stroganoff to “wow, can you make this again tomorrow?” status.

Chicken Stroganoff Variations

One of the best things about this recipe? It’s like a culinary chameleon – you can tweak it a dozen ways based on what’s in your fridge or dietary needs. Here are my favorite riffs that always get rave reviews:

Protein swaps: Ground turkey works beautifully (just add an extra pinch of paprika for richness). For a vegetarian twist, crumbled mushrooms or lentils add great texture – my friend swears by using chopped portobellos!
Dairy-free magic: Substitute full-fat coconut milk for sour cream (the canned kind, not the drinkable version) and use cornstarch instead of flour. The sauce will be slightly sweeter but just as creamy.
Pasta possibilities: While egg noodles are classic, we adore it over zucchini noodles (zoodles) for low-carb days. Rice, mashed potatoes, or even roasted spaghetti squash make fantastic bases too.
Flavor boosters: Sometimes I stir in a teaspoon of Dijon mustard for tang or a splash of white wine when sautéing the mushrooms. My neighbor adds a pinch of nutmeg to her sauce – sounds weird, tastes amazing!
Veggie-loaded: Sneak in extra nutrition with diced carrots or red bell peppers when cooking the onions. Just chop them small so they soften quickly.

The beauty of Chicken Stroganoff is how adaptable it is – once you’ve got that creamy sauce technique down, the variations are endless. What creative twists have you tried? I’m always looking for new ideas to test in my kitchen!

Serving Suggestions

Okay, let’s talk about the best ways to serve this Chicken Stroganoff—because let’s be real, that creamy sauce deserves the perfect partner! Here are my go-to pairings that turn this into a complete, showstopping meal:

Classic Egg Noodles – The Ultimate Comfort Combo

Nothing beats wide egg noodles cradling that luscious sauce—it’s like they were made for each other! I cook mine just shy of al dente (about 7 minutes) so they don’t get mushy under all that Stroganoff goodness. Pro tip: toss the cooked noodles with a pat of butter and a sprinkle of parsley before topping with the chicken mixture. Trust me, that extra richness takes it over the top!

Roasted Veggies for Color & Crunch

On nights when I want to lighten things up, I skip the carbs and pile the Stroganoff over a bed of roasted Brussels sprouts or asparagus. The caramelized edges play so nicely with the creamy sauce. Bonus? The veggies catch every last drop—no sauce left behind! Just toss your veggies with olive oil, salt, and pepper, then roast at 425°F until crispy (about 20 minutes).

Crisp Green Salad for Balance

For a bright contrast, I love serving this with a simple arugula salad—just toss the greens with lemon juice, olive oil, and shaved Parmesan. The peppery bite cuts through the richness beautifully. My kids even eat their greens this way (shh…don’t tell them it’s healthy!). If I’m feeling fancy, I’ll add some toasted walnuts for crunch.

Honestly? There’s no wrong way to serve this. Sometimes I just grab a spoon and eat it straight from the skillet (no judgment!). What’s your favorite way to enjoy Chicken Stroganoff? I’m always looking for new inspiration!

Storing and Reheating Chicken Stroganoff

Let’s be honest – this Chicken Stroganoff is so good, leftovers are rare in my house. But if you’re lucky enough to have some, here’s how to keep that creamy goodness tasting fresh as day one!

The Best Way to Store Leftovers

First rule: get it into an airtight container fast – that sauce is precious! I swear by glass containers with tight-fitting lids (they won’t absorb odors like plastic). Let the Stroganoff cool just slightly before packing it up – about 20 minutes on the counter does the trick. Too hot, and you’ll get condensation; too cold, and the sauce thickens weirdly. Pop it in the fridge, and it’ll stay dreamy for up to 3 days.

Reheating Without the Sauce Curdling

Now, the tricky part – bringing it back to life without that sauce separating. My foolproof method? Low and slow! Dump the leftovers into a skillet over low heat, stirring occasionally. If it looks too thick, splash in a tablespoon of water or chicken broth to loosen it up. Microwave works in a pinch – just use 50% power and stir every 30 seconds. Whatever you do, don’t boil it – that’s when the sour cream gets fussy.

Oh, and a bonus tip? The flavors actually deepen overnight! That Worcestershire and thyme work their magic, making day-two Stroganoff even more delicious. If I’m meal prepping, I’ll often make a double batch just to enjoy those next-day flavors. Just remember – if it smells funky or develops an off-color, it’s time to say goodbye. But honestly? That’s never happened in my kitchen!

Chicken Stroganoff Nutritional Information

Okay, let’s talk numbers – but don’t worry, I promise this won’t ruin the comfort food joy! Here’s the nutritional breakdown per serving (based on using full-fat sour cream and egg noodles). Remember, these are estimates – your exact counts might vary depending on brands or tweaks you make!

Calories: 320 – Not bad for such a satisfying meal!
Protein: 28g – That chicken packs a powerful protein punch
Carbs: 18g – Mostly from the noodles (use veggie noodles to lower this)
Fat: 16g – The good kind that makes it creamy and delicious
Saturated Fat: 6g – Thank you, sour cream!
Fiber: 2g – Mushrooms and onions contribute here
Sugar: 4g – Just a touch from the natural ingredients
Sodium: 480mg – Easy to reduce if you use low-sodium bouillon

Important note: Nutritional values are estimates and vary based on ingredients used. If you’re tracking closely, I recommend plugging your exact brands into a calculator. But honestly? Some meals are meant to be enjoyed without overanalyzing – and this Chicken Stroganoff is definitely one of them!

Frequently Asked Questions

I’ve gotten so many questions about this Chicken Stroganoff over the years – here are the ones that pop up most often! (And hey, if you’ve got one I haven’t answered, shout it out in the comments!)

Q1. Can I use Greek yogurt instead of sour cream?
Absolutely! Plain Greek yogurt works in a pinch – just use full-fat for best results. The sauce might be slightly tangier, so I sometimes add an extra teaspoon of honey to balance it. Just whisk it in gently at the end to prevent curdling.

Q2. My sauce seems too thin – how can I thicken it?
No worries! First, let it simmer a bit longer – sometimes patience is all it needs. If that doesn’t work, mix 1 teaspoon cornstarch with 1 tablespoon cold water, then stir it in. Bring to a gentle simmer for 1-2 minutes. Works like magic!

Q3. Can I freeze Chicken Stroganoff?
Honestly? I don’t recommend it. The sour cream sauce tends to separate when thawed, giving you a grainy texture. If you must, freeze just the chicken-mushroom mixture (without sauce), then make fresh sauce when ready to eat. Much better results!

Q4. What’s the best substitute for Worcestershire sauce?
If you’re out, try 1/2 teaspoon soy sauce + 1/4 teaspoon apple cider vinegar. Or for gluten-free, coconut aminos work great! The flavor won’t be identical, but it’ll still be delicious.

Q5. Can I make this ahead for a dinner party?
Yes! Cook everything except the sour cream sauce up to a day ahead. When ready to serve, reheat the chicken mixture, then stir in freshly made sauce. This keeps the texture perfect and prevents the noodles from getting soggy.

Creamy Chicken Stroganoff Your Family Will Devour