Easy Chicken Stroganoff Recipe
This cozy, comforting one-pot, easy chicken stroganoff is perfect for those busy weeknights! It’s packed full of flavor and ready to go in just 40 minutes!
Servings: 6 servings
Calories: 580kcal
Ingredients
- 1 lb egg noodles (whole wheat or regular), cooked and drained
- 2 tbsp olive oil divided
- 1 lb chicken breasts cut into 1/2 inch chunks
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- 1 tsp salt divided
- 1 tsp ground black pepper divided
- 2 cup cremini mushrooms sliced
- 1 shallot minced
- 1 small onion chopped
- 3 cloves garlic chopped
- 2 tbsp white wine
- 4 tbsp butter
- 4 tbsp all purpose flour
- 2 cup low sodium chicken broth
- 1 tbsp worcestershire sauce
- 1/2 tsp thyme leaves fresh
- 1/2 cup sour cream plus more for garnishing (room temperature)
- fresh parsley chopped, optional
Instructions
- Set a deep skillet or pot full of water over high heat, cover and bring to a boil. Cook egg noodles until al dente, drain and set aside in a bowl.
- Return the pot to the stove and turn heat to medium-high, 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 the remaining tablespoon of oil to the skillet. Add the mushroom and cook until brown, about 4 minutes. 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 and 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.
Notes
-I find that using room temperature sour cream helps make a smoother sauce and prevents it from curdling.
-Don't like mushrooms? Simply omit them!
-Don't like mushrooms? Simply omit them!
Nutrition
Serving: 6serving | Calories: 580kcal | Carbohydrates: 64g | Protein: 30g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 142mg | Sodium: 629mg | Potassium: 732mg | Fiber: 3g | Sugar: 4g | Vitamin A: 551IU | Vitamin C: 3mg | Calcium: 69mg | Iron: 3mg