Last updated on October 23rd, 2019 at 08:46 pm
Chicken Stroganoff is made with tender chicken and mushrooms cooked in a creamy and decadent sauce. This mouthwatering Stroganoff recipe takes about 40 minutes to make and it’s the perfect comfort food dish for a weeknight meal!
There’s nothing better than a creamy chicken and noodles dish. This hearty Chicken Stroganoff recipe delivers so much flavor and is always a big hit at dinner time. I totally get why everyone loves Chicken Stroganoff, juicy chicken pieces smothered in a tasty and creamy mushroom sauce, served over tender egg noodles is absolutely an amazing meal! Trust me your family will love it!
I always have boneless skinless chicken breasts in my freezer, so having simple and tasty chicken breast recipes handy are a must for me. Boneless chicken breasts cook fairly quickly and chicken dinners are always welcome at my house. This classic Chicken a la King is one of our favorites!
To make this Stroganoff recipe I use simple and fresh ingredients (no can of mushroom soup to make the sauce), just some chopped onions, garlic and mushrooms. Although I used white mushrooms to make this dish, you can use cremini or portobello mushrooms as well.
How To Make Chicken Stroganoff
- Season the chicken pieces with salt, pepper, dried thyme, paprika and garlic powder.
- In a large skillet saute the chicken. Remove it from the skillet (the chicken may not be cooked through, don’t worry, it will finish cooking in the sauce).
- In the same skillet, melt some butter. Saute the onions, garlic and mushrooms. Add the remaining butter and flour and cook for a minute.
- Pour the wine and cook for 2 minutes. Scrape the bottom of the skillet with a wooden spoon to get all the brown bits that are stuck at the bottom.
- Stir in the broth, mustard and Worcestershire sauce. Return the chicken to the skillet and simmer.
- At this point, you can cook the egg noodles.
- Add the sour cream to the sauce and season to taste with salt and pepper.
- Use any white wine you would drink. Chardonnay and Pinot Grigio and some good options. If possible, do not use any wine labeled “cooking wine:
- You can use fresh thyme instead of dried thyme for this recipe. Instead of adding it to the chicken, add it to the (right after adding the broth).
- Love comfort food meals? Try these tasty ones:
One Pot Chili Mac and Cheese
Mac and Cheese Carbonara
Creamy Tuscan Shrimp
French Onion Chicken (West Via Midwest)
MY FAVORITE PICKS FOR MAKING THIS RECIPE
- CHEF’S CLASSIC 12-INCH SKILLET WITH GLASS COVER
- CALPHALON 8 QT STOCK POT WITH STEAMER AND PASTA INSERT
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Easy Chicken Stroganoff
- 1 pound boneless skinless chicken breast, cut thinly into bite size pieces
- Salt and ground black pepper to taste
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 3 tablespoons butter, divided
- 1 small onion, diced
- 2 garlic cloves, minced
- 8 ounces white mushrooms (cremini, baby bellas and portobellas can be used)
- 2 tablespoons all-purpose flour
- 1/2 cup white wine
- 1 1/4 cup chicken broth
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 8 ounces egg noodles cooked and drained
- 2/3 cup sour cream
- Salt and ground black pepper to taste
- Chopped parsley for garnishing
- Place the chicken into a bowl. Season he chicken with salt, pepper, thyme, paprika and garlic powder. Set aside.
- Heat 1 tablespoon of oil in a large skillet over medium - high heat. Working in two batches, add the chicken and cook for about 5 minutes or until they start to turn golden brown, stirring as needed. Add the remaining oil as needed through the cooking process. Remove the chicken from the skillet.
- In the same skillet, melt 2 tablespoons of butter. Add the onion and cook until slightly soft, about 2 minutes. Add the garlic and cook for about a minute. Add the mushrooms and saute, stirring until they begin to brown, about 4 minutes.
- Add the remaining 1 tablespoon of butter to the skillet, when melted stir in the flour. Stir until all the ingredients seem incorporated. Cook the mixture for about 1 - 2 minutes.
- Pour the wine and with a spoon (I use a wooden spoon) scrap down the brown bits collected at the bottom of the skillet. Reduce the wine for about 2 minutes.
- Add half of the broth slowly while stirring. When incorporated, add the remaining broth. Stir in the mustard and Worcestershire sauce, Return the chicken to the pan and bring to a gentle simmer. Cook for about 5 - 6 minutes, or until the chicken is cooked through. The sauce will thickened as you simmer.
- Add the sour cream and stir well to combine. Simmer for an additional 2 minutes, making sure the sauce doesn't boil. Add salt and pepper to taste and remove from the heat. Serve over hot egg noodles and garnish with chopped parsley.
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