Description
These Cowboy Sliders are a fun and flavorful twist on classic sliders. They’re made with juicy ground beef, crispy bacon, melted cheddar cheese, jalapenos, and crispy fried onions, all piled high on slider rolls and drizzled with BBQ sauce.
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
