Ground Chicken Stroganoff: A Delicious and Easy Recipe

Ground Chicken Stroganoff: Forget everything you thought you knew about comfort food! This isn’t your grandma’s beef stroganoff, although it holds all the creamy, savory goodness you crave. We’re taking a lighter, quicker, and equally delicious route with ground chicken, transforming a classic into a weeknight wonder.

Stroganoff, with its rich history rooted in 19th-century Russia, was traditionally a dish reserved for the elite, featuring tender cuts of beef simmered in a luxurious sour cream sauce. While the original is undoubtedly decadent, modern life calls for adaptations that fit our busy schedules and health-conscious choices. That’s where this Ground Chicken Stroganoff shines.

People adore stroganoff for its unparalleled creamy texture and deeply savory flavor profile. The combination of tender meat, earthy mushrooms, and tangy sour cream creates a symphony of tastes that dance on your palate. This ground chicken version retains all of that magic, but with the added benefits of being leaner, more affordable, and incredibly quick to prepare. It’s the perfect dish for those evenings when you want a comforting, satisfying meal without spending hours in the kitchen. So, ditch the takeout menu and let’s get cooking!

this Recipe

Ingredients:

• 1 tablespoon olive oil
• 1 pound ground chicken
• 1 medium yellow onion, chopped
• 8 ounces cremini mushrooms, sliced
• 2 cloves garlic, minced
• 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
• 1 cup chicken broth
• 1/2 cup sour cream
• 2 tablespoons Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• Salt and freshly ground black pepper to taste
• 1 pound egg noodles, cooked according to package directions
• Fresh parsley, chopped, for garnish (optional)

Preparing the Ground Chicken and Vegetables

1. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Make sure the skillet is large enough to accommodate all the ingredients later on. You don’t want to overcrowd it, as that will steam the chicken instead of browning it.
2. Add the ground chicken to the skillet and cook, breaking it up with a spoon, until browned. This usually takes about 5-7 minutes. Ensure the chicken is cooked through and no longer pink. Drain off any excess grease from the skillet. This step is crucial for preventing a greasy final dish.
3. Add the chopped onion to the skillet with the cooked chicken. Cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes. Don’t rush this step; allowing the onions to soften properly will enhance the overall flavor of the stroganoff.
4. Add the sliced mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms are softened and have released their moisture, about 7-10 minutes. The mushrooms should be nicely browned and tender. If they seem dry, you can add a little more olive oil or a splash of chicken broth.
5. Stir in the minced garlic and cook for 1 minute more, until fragrant. Be careful not to burn the garlic, as this will make it bitter. The aroma of the garlic should fill your kitchen!

Creating the Stroganoff Sauce

1. Pour in the dry white wine and scrape up any browned bits from the bottom of the skillet. This process, called deglazing, adds a lot of flavor to the sauce. Let the wine simmer for 2-3 minutes, allowing the alcohol to evaporate.
2. Add the chicken broth, sour cream, Dijon mustard, and Worcestershire sauce to the skillet. Stir well to combine all the ingredients. The sauce should start to thicken slightly.
3. Stir in the dried thyme and smoked paprika. Season with salt and freshly ground black pepper to taste. Remember that the chicken broth and Worcestershire sauce already contain salt, so start with a small amount and adjust as needed.
4. Bring the sauce to a simmer and cook for 5-7 minutes, or until it has thickened to your desired consistency. Stir occasionally to prevent the sauce from sticking to the bottom of the skillet. If the sauce becomes too thick, you can add a little more chicken broth to thin it out.

Combining and Serving

1. Add the cooked egg noodles to the skillet with the stroganoff sauce. Toss to coat the noodles evenly with the sauce. Make sure all the noodles are well coated for maximum flavor.
2. Serve the ground chicken stroganoff immediately. Garnish with fresh parsley, if desired. A sprinkle of fresh parsley adds a pop of color and freshness to the dish.

Tips and Variations:

• For a richer flavor, use beef broth instead of chicken broth. This will give the stroganoff a deeper, more savory taste.
• If you don’t have white wine, you can substitute it with more chicken broth or a splash of lemon juice. The lemon juice will add a touch of acidity that balances the richness of the sauce.
• To make this dish vegetarian, substitute the ground chicken with plant-based ground meat or lentils. You can also add more vegetables, such as bell peppers or zucchini.
• For a spicier stroganoff, add a pinch of red pepper flakes to the sauce. This will give it a nice kick.
• You can also serve this stroganoff over rice or mashed potatoes instead of egg noodles. Both options are delicious and will soak up the flavorful sauce.
• If you have leftover stroganoff, store it in an airtight container in the refrigerator for up to 3 days. Reheat it gently on the stovetop or in the microwave. You may need to add a little more chicken broth to loosen the sauce.
• Consider adding a dollop of plain Greek yogurt instead of sour cream for a tangier and slightly healthier option.
• Experiment with different types of mushrooms. Shiitake, oyster, or even a mix of wild mushrooms can add a unique flavor profile to your stroganoff.
• For a creamier sauce, you can add a tablespoon of cream cheese along with the sour cream. Make sure the cream cheese is softened before adding it to the sauce to prevent lumps.
• If you want to add more vegetables, consider adding frozen peas or green beans towards the end of the cooking process. Simply stir them in and cook until they are heated through.
• To thicken the sauce without using sour cream, you can create a slurry of cornstarch and water. Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and whisk until smooth. Stir the slurry into the sauce and cook until it thickens.
• Don’t overcook the egg noodles. They should be cooked al dente, meaning they are firm to the bite. Overcooked noodles will become mushy in the stroganoff.
• Taste the sauce frequently and adjust the seasoning as needed. Everyone’s taste preferences are different, so don’t be afraid to add more salt, pepper, or other spices to suit your liking.
• If you’re short on time, you can use pre-cooked egg noodles. Simply add them to the sauce at the end of the cooking process and heat through.
• For a more intense mushroom flavor, you can use mushroom broth instead of chicken broth. This will really enhance the earthy notes of the dish.

Serving Suggestions:

• Serve with a side of crusty bread for soaking up the delicious sauce.
• Pair with a simple green salad for a complete and balanced meal.
• Offer a sprinkle of fresh dill in addition to, or instead of, parsley for a different herbal note.

Conclusion:

This Ground Chicken Stroganoff isn’t just another weeknight dinner; it’s a creamy, comforting hug in a bowl that’s surprisingly quick and easy to make. Seriously, from start to finish, you’re looking at a fraction of the time compared to traditional beef stroganoff, without sacrificing any of that rich, satisfying flavor. I know, I know, you’re probably thinking, “Ground chicken? Stroganoff?” But trust me on this one. The ground chicken absorbs all those delicious flavors from the sautéed mushrooms, onions, and that luscious sour cream sauce, creating a symphony of tastes that will have everyone coming back for seconds.

Why is this a must-try? Well, beyond the incredible flavor and speed, it’s also incredibly versatile. It’s a fantastic way to sneak in some extra veggies – finely diced carrots or zucchini blend seamlessly into the sauce. Plus, it’s a budget-friendly option that doesn’t skimp on taste. We all love a meal that’s both delicious and easy on the wallet, right?

Now, let’s talk serving suggestions. The classic pairing is, of course, egg noodles. Their soft texture and mild flavor perfectly complement the creamy stroganoff. But don’t feel limited! This Ground Chicken Stroganoff is equally amazing served over rice (white, brown, or even wild rice!), mashed potatoes, or even quinoa for a healthier twist. For a lighter option, try serving it over zucchini noodles or cauliflower rice.

And speaking of twists, there are so many ways you can customize this recipe to make it your own. Want to add a little kick? A pinch of red pepper flakes or a dash of hot sauce will do the trick. Craving a deeper, earthier flavor? Add a splash of dry sherry or Madeira wine to the sauce while it simmers. For a richer, more decadent experience, stir in a tablespoon of cream cheese or mascarpone cheese at the end. You could even experiment with different types of mushrooms – shiitake or oyster mushrooms would add a unique and sophisticated touch.

Don’t be afraid to get creative and experiment with different herbs and spices too. A sprinkle of fresh dill or parsley adds a bright, fresh note, while a pinch of smoked paprika can enhance the savory flavor. The possibilities are endless!

I’m genuinely excited for you to try this recipe. I know you’ll love how easy it is to make and how incredibly delicious it tastes. It’s a guaranteed crowd-pleaser that’s perfect for busy weeknights or cozy weekend dinners.

So, what are you waiting for? Head to the kitchen, gather your ingredients, and get ready to whip up a batch of this amazing Ground Chicken Stroganoff. And when you do, please, please, please share your experience! I’d love to hear what you think, what variations you tried, and how much your family enjoyed it. Tag me in your photos on social media – I can’t wait to see your culinary creations! Happy cooking!