Description
This Chicken Stroganoff recipe is a comforting and satisfying dish made with tender chicken, a creamy mushroom sauce, and served over egg noodles. It’s an easy weeknight meal that the whole family will love.
Ingredients
Units
Scale
For the Chicken:
- 1 1/2 pounds boneless, skinless chicken thighs
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons all-purpose flour
- 1 tablespoon canola oil (or avocado oil)
For the Gravy:
- 3 tablespoons unsalted butter
- 12 ounces sliced baby bella mushrooms
- 1 medium sweet onion, diced
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 cup heavy cream
- 1 1/2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1/2 cup sour cream
To Serve:
- 12 ounces wide egg noodles
- Fresh chopped parsley (optional garnish)
Instructions
- Cook the Noodles: Cook the egg noodles according to package directions. Drain and set aside.
- Prepare the Chicken: Pat the chicken dry and season with onion powder, garlic powder, paprika, salt, and pepper. Coat the chicken in flour.
- Cook the Chicken: Heat oil in a skillet over medium heat. Add the chicken and cook for about 5 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and let it rest.
- Make the Gravy: In the same skillet, melt the butter over medium-high heat. Add the mushrooms and onions and sauté until softened and browned. Add the garlic and sauté for another minute.
- Deglaze and Thicken: Gradually pour in the chicken broth, scraping up any brown bits from the bottom of the pan. Add the heavy cream and cook until the sauce thickens.
- Finish the Sauce: Remove the skillet from the heat and stir in the sour cream, Dijon mustard, and Worcestershire sauce.
- Combine and Serve: Slice the rested chicken into strips or cubes. Add the cooked chicken and noodles to the sauce, tossing to coat. Serve garnished with fresh parsley, if desired.
Notes
- Adjust the chicken cooking time based on thickness. Use a digital thermometer to ensure it reaches an internal temperature of 165°F.
- If the sauce is too thick, add more broth or cream. If it’s too thin, thicken it with a cornstarch slurry.
- Make sure to remove the skillet from the heat before adding the sour cream to prevent curdling.
Nutrition
- Serving Size: 1 serving
- Calories: 820
- Sugar: 10g
- Sodium: 1100mg
- Fat: 50g
- Saturated Fat: 24g
- Unsaturated Fat: 20g
- Trans Fat: 1g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 220mg
