Chicken Stroganoff Recipe

4.96 from 65 votes

Chicken Stroganoff Recipe

Creamy chicken stroganoff is perfect for dinner any night of the week. It's full of flavor and is made, start to finish, in about 30 minutes!

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American

Servings:

Author: Kristyn Merkley

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 small onion, chopped
3 cloves garlic, minced
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.
Add the chicken in a single layer, working in batches if needed. Cook until deeply golden on the outside, then transfer to a plate. The chicken does not need to be cooked through at this point. Let them develop a deep golden sear before turning. Remove from the pan and transfer to a plate.
Add the remaining 1 tablespoon olive oil and mushrooms. Cook until the mushrooms release their liquid, the liquid cooks off, and they begin to brown. Add the onion and cook until softened, then stir in the garlic and cook until fragrant. Scrape up any browned bits from the bottom of the skillet as the vegetables cook.
Add butter and all-purpose flour and cook, whisking constantly, for about 1 minute. SLOWLY add 2 cups chicken broth, whisking to create a smooth sauce. Add 1 tablespoon Dijon mustard, if using, 1 tablespoon Worcestershire sauce, ½ teaspoon fresh thyme, and the remaining salt and pepper. Simmer until the sauce is smooth and thick enough to coat the back of a spoon.
Toss in the chicken, turn the heat down to medium-low. Continue to cook for 5-8 minutes or simmer until the chicken reaches 165°F in the center. Add the egg noodles and stir until combined. Cook for 2 more minutes.
Add salt and pepper to taste. Remove the skillet from the heat, then stir in the sour cream until smooth and garnish with fresh parsley, if desired.

Video

Notes

Recipe Tips.

Cook the chicken in batches so that it has room to room so it sear instead of steaming.

Go low and slow on the roux, whisk the butter and flour for a minute before adding broth to keep the sauce smooth. See How to Make Roux for tips.
Instead of mixing in egg noodles, you can serve the stroganoff gravy over mashed potatoes, baked potatoes, or rice.

Freezer meal. Make the recipe, but do not add the pasta. Place the sauce in an airtight container, label it, 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.

For more substitutions and tips, check out the full recipe post

Nutrition