Chicken Stroganoff
Creamy Chicken Stroganoff combines chicken and mushrooms with a rich gravy. Ready in under 30 minutes and delicious over egg noodles.
Ingredients
- 4 tablespoons all-purpose flour divided
- 1 teaspoon kosher salt
- 1/2 teaspoon paprika
- 1/4 teaspoon fresh ground black pepper
- 1 pound boneless skinless chicken breasts cut into bite-size pieces
- 3 tablespoons unsalted butter divided
- 1/2 medium yellow onion diced (about ¾ cup)
- 8 ounces crimini mushrooms sliced
- 1 tablespoon minced garlic about 3 cloves
- 1/2 teaspoon dried thyme
- 2 cups chicken stock
- 1 tablespoon Worcestershire sauce
- 1/2 cup sour cream
- 8 ounces egg noodles cooked and drained
- Fresh parsley chopped, for garnish
Instructions
- SEASON CHICKEN: In a small bowl, mix together 2 tablespoons all-purpose flour, 1 teaspoon kosher salt, ½ teaspoon paprika, and ¼ teaspoon fresh ground black pepper. Add the chicken to a mixing bowl, sprinkle with the seasoning mixture, and toss until evenly coated.
- COOK VEGETABLES: Melt 2 tablespoons unsalted butter in a large skillet over medium-high heat. Add the diced onion and cook for 2 minutes, until slightly softened. Add the sliced mushrooms and cook for another 2 minutes, until they release their moisture.
- BROWN CHICKEN: Push the vegetables to the sides of the skillet and add the chicken to the center. Cook for 2 minutes, flip, and cook another 2 minutes, until lightly browned. The chicken does not need to be cooked through at this stage.
- ADD AROMATICS: Make a small space in the center of the skillet. Add the remaining 1 tablespoon unsalted butter, minced garlic, and dried thyme. Cook for about 30 seconds, until fragrant.
- BUILD SAUCE: Sprinkle the remaining 2 tablespoons flour over the skillet and stir well. Cook for 1 minute to remove the raw flour taste. Slowly pour in 2 cups chicken stock and add 1 tablespoon Worcestershire sauce. Stir to combine and bring to a gentle simmer.
- SIMMER: Let the sauce simmer for 5 minutes, stirring occasionally, until thickened and the chicken is cooked through.
- FINISH: Remove the skillet from the heat and stir in ½ cup sour cream until smooth. Taste and add additional salt if needed.
- SERVE: Serve the stroganoff over cooked egg noodles and garnish with fresh parsley.
Notes
Make-Ahead: This dish is best served fresh, but leftovers reheat well.
Storage: Store in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat gently over low heat or in the microwave. Stir well to keep the sauce smooth.
Mushroom Swap: White button mushrooms work just as well if crimini are not available.
Sour Cream Tip: Always stir sour cream in off heat to prevent curdling.
Nutrition
Serving: 1 | Calories: 550cal | Carbohydrates: 54g | Protein: 38g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 160mg | Sodium: 830mg | Sugar: 4g | Fiber: 3g | Calcium: 88mg | Iron: 3mg