Chicken Mushroom Stroganoff Recipe
Simmered in a rich sauce and served over noodles, Chicken Mushroom Stroganoff is comforting, flavorful, and easy enough to make in 40 minutes on any weeknight.
Servings: 6 servings
Calories: 576kcal
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 tablespoon 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 the 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 the remaining chicken if needed).
- Add the remaining tablespoon of oil to the skillet. Add the mushrooms 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
-Using room-temperature sour cream helps create a smoother sauce and prevents curdling.
-If you don’t like mushrooms, simply leave them out.
STORE Chicken Stroganoff leftovers in an airtight container in the fridge for up to 3 days. To FREEZE, transfer the chicken and sauce (without the noodles if possible) into a freezer-safe container for up to 2 months.
Thaw in the fridge overnight before reheating. When REHEATING, warm it gently on the stove with a splash of broth or milk to loosen the sauce. If noodles are frozen with the sauce, expect them to be a bit softer upon reheating.
Nutrition
Serving: 6serving | Calories: 576kcal | Carbohydrates: 64g | Protein: 31g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 143mg | Sodium: 622mg | Potassium: 753mg | Fiber: 3g | Sugar: 4g | Vitamin A: 551IU | Vitamin C: 4mg | Calcium: 75mg | Iron: 3mg
