Ground Chicken Stroganoff: Easy Dinner for a Large Family
There’s something deeply comforting about a creamy skillet dinner that fills the kitchen with cozy, familiar aromas. This Ground Chicken Stroganoff is exactly that kind of meal—the one that brings everyone to the table fast, no reminders needed. Rich, savory, and unbelievably easy to make, it’s the perfect answer to busy nights when you still want something warm and satisfying.
The creamy texture makes it ideal for Soft Foods Dinner Ideas, while the lighter protein keeps it fitting right in with Healthy Weeknight Meals Families actually enjoy. Serve it over noodles, rice, or even mashed potatoes, and you’ve got a flexible dinner that adapts to whatever you have on hand. Cooking for a crowd? This recipe scales beautifully, making it an Easy Dinner For Large Family without extra stress.
Don’t underestimate its versatility, either. Pair it with a simple salad for a casual Sunday Dinner For 2, or portion it out for leftovers that taste just as good the next day—hello, dependable Reheatable Meals. Even better, it falls squarely into the category of Few Ingredients Recipes, proving that big flavor doesn’t require a long shopping list.
Whether you’re feeding picky eaters or just craving a cozy classic with a twist, this stroganoff delivers comfort, convenience, and crowd-pleasing flavor every single time. 🍽️
Ground Chicken Stroganoff: Easy Dinner for a Large Family
Ingredients
For the chicken- 2 chicken breast halves
- ½ teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- Flour, for dredging
- 2 tablespoons olive oil, plus more if needed
- 1 tablespoon olive oil
- 1 tablespoon butter
- 8 ounces cremini mushrooms, thinly sliced
- ½ medium onion, finely chopped
- 1 tablespoon Dijon mustard (adjust to taste)
- 1 tablespoon Worcestershire sauce (adjust to taste)
- 3 garlic cloves, minced
- ⅔ cup chicken broth
- ½ cup full-fat sour cream
Instructions
- Start by cutting the chicken breasts into bite-sized, 1-inch chunks. Season the pieces evenly with garlic powder, salt, and black pepper. Lightly dust each piece with flour, shaking off any excess.
- Warm 2 tablespoons of olive oil in a large, deep skillet over medium-high heat. Once hot, add half of the chicken in a single layer. Cook for about 3 minutes per side, turning once, until golden and fully cooked to an internal temperature of 165°F. Transfer to a plate. Add more oil if needed and repeat with the remaining chicken.
- Lower the heat to medium and add 1 tablespoon olive oil along with the butter to the same skillet. Once melted, add the mushrooms and onion. Cook for 6–8 minutes, stirring occasionally, until softened and nicely browned.
- Stir in the Dijon mustard, Worcestershire sauce, and minced garlic. Cook for about 1 minute, stirring constantly, until fragrant.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Return the cooked chicken to the skillet and simmer gently for about 2 minutes.
- Reduce the heat to low and stir in the sour cream until smooth. Heat gently for about 1 minute without boiling. Taste and adjust seasoning with salt and pepper before serving.
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