Chicken Stroganoff Recipe
Hearty and comforting, this chicken stroganoff recipe features juicy chicken, sautéed mushrooms, and a tangy sour cream sauce. It’s a flavorful dinner that’s easy to make in just 30 minutes, making it perfect for busy weeknight meals!
Servings: 6
Calories: 511kcal
Equipment
Ingredients
Noodles
- 12 ounce egg noodles
Chicken
- 1 ½ pound boneless, skinless chicken breasts (cut into bite-sized pieces)
- ½ teaspoon black pepper
- ½ teaspoon salt
- ¼ teaspoon Italian seasoning
- ¼ teaspoon dried thyme
- 2 tablespoons butter
Stroganoff Sauce
- 2 tablespoons butter
- 1 cup yellow onion (diced)
- 8 ounce brown mushrooms (sliced)
- 3 teaspoons garlic (minced)
- 2 cups chicken broth
- 2 tablespoons all-purpose flour
- 2 tablespoons Worcestershire sauce
- ¾ cup sour cream
- 1 teaspoon Dijon mustard
Instructions
- Cook egg noodles to al dente per directions on the package. Drain and set aside.
- Season the sliced chicken bites with salt, black pepper, Italian seasoning, and thyme.
- In a large skillet, heat two tablespoons of butter over medium-high heat. Place chicken bites in a single layer, cooking for about 3 minutes per side without stirring. Ensure they are just browned and no longer red. Cook the chicken in two batches to avoid overcrowding the pan. Once browned, transfer the chicken to a plate and cover to keep it warm.
- Reduce heat to medium, add remaining butter, and melt. Then add onion and saute until tender, about 5 minutes. Add the mushrooms and garlic to the pan, and continue cooking until they have softened, about 4 minutes.
- Add chicken broth, flour, and Worcestershire sauce in a medium bowl. Whisk until there are no lumps, and pour into mushrooms and onions.
- Bring to a boil, reduce the heat to low, and let simmer for 5 minutes.
- Add the cooked chicken back to the skillet when the mushroom gravy thickens, then stir in sour cream and Dijon mustard! Cook for 1-2 minutes until chicken is warmed through.
- Serve over-cooked egg noodles, and enjoy!
Notes
- Season the chicken well before cooking to build layers of flavor throughout the dish.
- Deglaze the skillet with chicken broth after cooking the chicken to capture all those tasty browned bits.
- Use room temperature sour cream when adding it to the sauce to keep it smooth and prevent curdling.
- Store leftover sauce separately from noodles in the fridge for up to 4 days and reheat gently for the best texture.
Nutrition
Calories: 511kcal | Carbohydrates: 50g | Protein: 35g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 159mg | Sodium: 783mg | Potassium: 877mg | Fiber: 3g | Sugar: 5g | Vitamin A: 493IU | Vitamin C: 5mg | Calcium: 86mg | Iron: 2mg