Chicken Stroganoff is made with tender chicken and mushrooms cooked in a creamy and decadent sauce. This Stroganoff recipe takes about 40 minutes to make and it's the perfect comfort food dish for weeknight meals!
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5 from 10 votes

Easy Chicken Stroganoff

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!
Course Dinner, Main Course
Cuisine American
Keyword Chicken Stroganoff
Prep Time 10 minutes
Cook Time 28 minutes
Total Time 38 minutes
Servings 4 serving
Calories 631kcal
Author Kathy McDaniel

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Calories: 631kcal | Carbohydrates: 51g | Protein: 36g | Fat: 29g | Saturated Fat: 12g | Cholesterol: 162mg | Sodium: 608mg | Potassium: 940mg | Fiber: 3g | Sugar: 4g | Vitamin A: 695IU | Vitamin C: 10.3mg | Calcium: 89mg | Iron: 2.7mg