Chicken Stroganoff
A creamy and flavorful dish that blends tender chicken with rich mushroom gravy and smooth noodles for a cozy weeknight meal.
Equipment
- Large Skillet
Ingredients
- 2 tbsp olive oil divided
- 1 lb chicken breasts cut into 1-inch chunks
- 1 tsp garlic powder
- 1 tsp onion powder
- 0.5 tsp paprika
- 0.25 tsp cayenne pepper
- 1 tsp salt divided
- 1 tsp ground black pepper divided
- 2 cups cremini mushrooms sliced
- 1 small shallot minced
- 1 small onion chopped
- 3 cloves garlic minced
- 2 tbsp white wine optional
- 4 tbsp butter
- 4 tbsp all-purpose flour
- 2 cups low-sodium chicken broth
- 1 tbsp Worcestershire sauce
- 0.5 tsp fresh thyme leaves
- 1 lb egg noodles cooked and drained
- 0.33 cup sour cream plus more for garnish
- to taste fresh parsley chopped, optional
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season chicken with garlic powder, onion powder, paprika, cayenne, half the salt, and half the pepper.
- Add chicken to the skillet in a single layer. Sear for 2 to 5 minutes on each side until browned, then transfer to a plate.
- In the same pan, add remaining olive oil and sliced mushrooms. Cook until browned, about 4 minutes.
- Add minced shallot, chopped onion, and garlic. Cook until soft and translucent. If using wine, add it now and simmer for 1 minute.
- Add butter to the pan. Once melted, sprinkle in flour and whisk to form a smooth paste.
- Gradually add chicken broth while whisking to keep the sauce smooth. Add Worcestershire sauce, thyme, and remaining salt and pepper. Bring to a light simmer.
- Return chicken to the skillet and cook for 5 to 8 minutes until fully cooked.
- Add cooked egg noodles and stir to coat. Stir in sour cream until smooth. Cook for an additional 2 minutes.
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Notes
Leftovers store well. Reheat with a splash of broth to keep the sauce creamy.