Chicken Stroganoff

Name: Chicken Stroganoff
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 serving
Ingredients: 1 pound chicken breasts; 1 teaspoon garlic powder; 1 teaspoon onion powder; ½ teaspoon paprika; ¼ teaspoon cayenne pepper; ½ teaspoon kosher salt; 1 teaspoon ground black pepper; 4 tablespoons olive oil; 1 small onion; 3 cloves garlic; 2 cups sliced baby bella mushrooms; 4 tablespoons unsalted butter; 4 tablespoons all-purpose flour; 2 cups chicken broth; 1 tablespoon Worcestershire sauce; ⅓ cup sour cream; Cooked egg noodles; Parsley

User Reviews

4.9

27 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings
6
Calories
619 kcal
Course
Main Course
Cuisine
American

Chicken Stroganoff

Iris Hanson

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This Chicken Stroganoff has a thick and savory sauce with large chunks of seasoned chicken and tons of earthy mushroom slices. Definitely bursting with flavor!

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Ingredients

Servings

1 pound chicken breasts, cut into 1-inch chunks
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon paprika
¼ teaspoon cayenne pepper
½ teaspoon kosher salt
1 teaspoon ground black pepper
4 tablespoons olive oil, divided
1 small onion, diced
3 cloves garlic, minced
2 cups sliced baby bella mushrooms
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
2 cups chicken broth
1 tablespoon Worcestershire sauce
⅓ cup sour cream
Cooked egg noodles
Parsley, for garnish

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Instructions

In a medium bowl, mix together the chicken, garlic powder, onion powder, paprika, cayenne pepper, salt and pepper. Set aside.
In a large skillet, over medium heat, heat 2 tablespoons of oil until shimmering. Cook the chicken just until the outside is browned (you will finish cooking it later), working in batches if necessary. Transfer to a clean plate.
To the now-empty skillet, heat the remaining 2 tablespoons of oil until shimmering. Add the onion and cook until softened. Add the garlic and cook until fragrant, about a minute.
Add the mushrooms and cook until browned. Stir in the butter until melted, scraping up any brown bits. Add the flour and stir until no lumps remain.
Pour in the chicken broth, followed by the Worcestershire sauce. Add the chicken along with any juices. Bring to a boil. Reduce the heat and let simmer until thickened.
Stir in the sour cream until incorporated and creamy.
Serve hot over cooked egg noodles and garnish with fresh parsley.

Notes

TO STORE LEFTOVERS: Leftover chicken stroganoff can be stored in the refrigerator for up to 3-4 days in an airtight container. Best if wrapped tightly in plastic wrap.