5.0 from 45 votes
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!
Prep Time
10 mins
Cook Time
10 mins
Total Time
38 mins
Servings: 4 serving
Calories: 631 kcal
Course:
Main Course , Dinner
Cuisine:
American
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 the 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) scrape 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 thicken 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.
Cup of Yum
Nutrition Information
Calories
631kcal
(32%)
Carbohydrates
51g
(17%)
Protein
36g
(72%)
Fat
29g
(45%)
Saturated Fat
12g
(60%)
Cholesterol
162mg
(54%)
Sodium
608mg
(25%)
Potassium
940mg
(27%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
695IU
(14%)
Vitamin C
10.3mg
(11%)
Calcium
89mg
(9%)
Iron
2.7mg
(15%)
Nutrition Facts
Serving: 4serving
Amount Per Serving
Calories 631
% Daily Value*
| Calories | 631kcal | 32% |
| Carbohydrates | 51g | 17% |
| Protein | 36g | 72% |
| Fat | 29g | 45% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 162mg | 54% |
| Sodium | 608mg | 25% |
| Potassium | 940mg | 20% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 695IU | 14% |
| Vitamin C | 10.3mg | 11% |
| Calcium | 89mg | 9% |
| Iron | 2.7mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.