Chicken Stroganoff
Whip up this tasty chicken stroganoff recipe for the family. It's quick and easy to make and boasts juicy chicken, a creamy mushroom sauce, egg noodles, and more.
Servings: 4
Equipment
Ingredients
For the Chicken
- 1 ½ Pounds chicken thighs boneless and skinless
- ½ Teaspoon onion powder
- ½ Teaspoon garlic powder
- ½ Teaspoon paprika
- ½ Teaspoon salt
- ¼ Teaspoon black pepper
- 3 Tablespoons all purpose flour
- 1 Tablespoon canola oil or avocado, for frying
For the Gravy
- 3 Tablespoons unsalted butter
- 12 Ounces baby bella mushrooms sliced
- 1 onion medium sweet, diced
- 3 Cloves garlic minced
- 2 Cups chicken broth
- 1 Cup heavy cream
- 1½ Tablespoons Worcestershire sauce
- 1 Tablespoon Dijon mustard
- ½ Cup sour cream
To Serve
- 12 Ounces wide egg noodles
- fresh parsley chopped, optional garnish
Instructions
Cook the Noodles
- Bring a pot of water to a boil and cook the egg noodles according to the package instructions.
- Drain and then transfer the cooked noodles to a bowl and set aside.
Cook the Chicken
- Pat the chicken dry with a paper towel and season both sides all over with garlic powder, onion powder, paprika, salt, and black pepper.
- Sprinkle the chicken all over with flour and gently press it on so it sticks.
- Heat a skillet over a medium heat and then add some oil once hot. Add the chicken to the skillet and cook for about 5 minutes, until golden brown on the bottom.
- Flip it over and cook the other side for another 3 to 4 minutes, until golden brown. Transfer the cooked chicken to a clean chopping board and allow it to rest before slicing.
Make the Gravy
- Turn up the temperature to a medium high heat. Add the butter and let it melt. Add the sliced mushrooms and onions and sauté for 3 to 5 minutes, until they start to soften and brown. Next add the minced garlic and sauté for a minute or 2.
- Gradually pour in the chicken broth, a bit at a time, and deglaze the pan by scraping the brown bits up from the bottom and stirring well.
- Add the cream and stir to mix, cooking for about 5 minutes until it begins to thicken up.
- Take the skillet off the heat and stir in the sour cream, mustard and Worcestershire sauce.
- Slice the chicken into 1-inch cubes or slice into strips.
- Add the chicken and cooked noodles to the skillet, then gently stir and toss to coat in the sauce.
- Serve garnished with fresh chopped parsley.
Notes
Chicken cooking time: This depends how thick the chicken pieces are, so check they're 165°F inside, using a digital thermometer.
Sauce consistency: If the sauce is too thick, add a splash of broth or heavy cream. If it's too thin, whisk a tablespoon of cornstarch with a tablespoon of water and stir into the gravy, letting it cook some more.
Adding the sour cream: It's important to take the skillet off the heat before stirring in the sour cream. This ensures it doesn't curdle and separate.
Sauce consistency: If the sauce is too thick, add a splash of broth or heavy cream. If it's too thin, whisk a tablespoon of cornstarch with a tablespoon of water and stir into the gravy, letting it cook some more.
Adding the sour cream: It's important to take the skillet off the heat before stirring in the sour cream. This ensures it doesn't curdle and separate.
Nutrition
Calories: 1135kcal | Carbohydrates: 78g | Protein: 46g | Fat: 72g | Saturated Fat: 31g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 24g | Trans Fat: 1g | Cholesterol: 347mg | Sodium: 1033mg | Potassium: 1175mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1532IU | Vitamin C: 5mg | Calcium: 157mg | Iron: 4mg
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