Easy Chicken Stroganoff
This Chicken Stroganoff recipe delivers a comforting and flavorful meal ready in under an hour. Tender chicken pieces are nestled in a rich, creamy sauce and served over a bed of perfectly cooked noodles. It's a satisfying dish perfect for a weeknight dinner.
Equipment
- Large skillet
- Pot for pasta
- Colander
- Measuring spoons
- Measuring cups
- Cutting board
- Knife
- Whisk
- Spatula
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- 1 tablespoon butter
- 1 medium onion, chopped
- 8 oz sliced mushrooms
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- ½ cup sour cream
- ¼ cup dry white wine optional
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- ¼ cup chopped fresh parsley, for garnish
- 1 lb egg noodles
- Salt, for pasta water
Instructions
- Cook the noodles according to package directions in salted water. Drain well and set aside.
- In a large skillet, heat olive oil over medium-high heat.
- Add the chicken pieces to the skillet and season with salt, pepper, garlic powder, and paprika.
- Cook until the chicken is cooked through and lightly browned, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, melt butter over medium heat.
- Add the chopped onion and cook until softened, about 3-5 minutes.
- Add the sliced mushrooms and cook until they release their moisture and begin to brown, about 5-7 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly.
- Gradually whisk in the chicken broth, making sure to scrape up any browned bits from the bottom of the skillet.
- Bring the sauce to a simmer and cook until it thickens slightly, about 3-5 minutes.
- Stir in the sour cream, white wine (if using), Dijon mustard, and Worcestershire sauce. Reduce heat to low and simmer for another 2-3 minutes, stirring occasionally.
- Taste and adjust seasonings as needed.
- Return the cooked chicken to the skillet with the sauce.
- Stir to coat the chicken evenly in the sauce.
- Serve the Chicken Stroganoff over the cooked egg noodles.
- Garnish with fresh parsley.
- Enjoy immediately!
Notes
For a richer flavor, don't skip browning the mushrooms. Ensure the flour is cooked with the butter and veggies for a full minute to eliminate raw flour taste. Avoid boiling the sauce after adding sour cream to prevent curdling. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently, adding a splash of broth or milk if the sauce thickens too much. Variations include serving over rice, mashed potatoes, or zucchini noodles, and substituting mushrooms with bell peppers or spinach. Chicken can be swapped for turkey or tofu.