Chicken Stroganoff
Creamy chicken stroganoff is perfect for dinner any night of the week. It's full of flavor and is made, start to finish, in under 40 minutes!
Servings: 6
Ingredients
Chicken
- 2 tablespoons olive oil, divided
- 1 pound chicken breasts, cut into 1 inch chunks
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper
- 1 teaspoon salt, divided
- 1 teaspoon ground black pepper, divided
Stroganoff
- 2 cups cremini mushrooms, sliced
- 1 shallot, minced
- 1 small onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons white wine, (optional)
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 2 cups low-sodium chicken broth
- 1 tablespoon worcestershire sauce
- ½ teaspoon fresh thyme leaves
- 1 pound egg noodles, (whole wheat or regular) cooked and drained
- ⅓ cup sour cream, plus more for garnishing
- fresh parsley, chopped (optional)
Instructions
- In a large skillet set over medium-high heat, add 1 tablespoon of olive oil.
- Meanwhile, place the cut chicken into a bowl. Season with garlic powder, onion powder, paprika, cayenne pepper, and ½ teaspoon each of salt and pepper; toss to combine.
- Place the chicken in the hot pan (taking care not to overcrowd- you may need to do two batches) and brown, about 2-5 minutes on each side. The chicken does not need to be cooked throughout. Remove from the pan and transfer to a plate (continue with remaining chicken if needed).
- Add the remaining tablespoon of oil to the skillet, and then add the mushroom and cook until brown, about 4 minutes. Then, add the shallot, onion, and garlic and stir occasionally until they are soft and translucent.
- Pour in the wine and cook for 1 minute, then add the butter and flour. Whisk continuously taking care not to burn. SLOWLY add the chicken stock, whisking to create a smooth sauce. Add the Worcestershire, thyme, and the remaining salt and pepper. Bring to a simmer and allow the sauce to thicken.
- Toss in the chicken, turn the heat down to medium-low. Continue to cook for 5-8 minutes. Add the egg noodles and the sour cream and stir until combined. Cook for 2 more minutes.
- Add salt and pepper to taste, then remove from the heat and garnish with parsley, if desired.
Video
Notes
Freezer meal. Make the recipe but do not add the pasta. Place the sauce in an airtight container, label, and freeze for up to 3 months. Thaw in the fridge. While you cook the noodles slowly heat the gravy and finish the recipe.
Store leftovers in an airtight container(s) in the fridge for 3-4 days or in the freezer for 2-3 months. Reheat in the microwave or in a saucepan on the stove.
Nutrition
Calories: 567kcal | Carbohydrates: 64g | Protein: 30g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 139mg | Sodium: 624mg | Potassium: 723mg | Fiber: 3g | Sugar: 4g | Vitamin A: 502IU | Vitamin C: 3mg | Calcium: 62mg | Iron: 2mg