Chicken Stroganoff
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
471 kcal
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Course
Main Course
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Cuisine
American
Chicken Stroganoff
Description
Chicken Stroganoff features bite-sized chicken breasts browned and cooked with cremini mushrooms and finely chopped onions seasoned with paprika, thyme, oregano, and a touch of red pepper flakes. The mixture is deglazed with dry white wine and combined with chicken stock to create a rich cooking liquid. Egg noodles are simmered directly in the sauce, allowing them to soak up the savory flavors. The dish is finished by stirring in sour cream and mustard to add creaminess and a slight tang. Parsley garnish adds freshness and visual appeal. The texture balances tender chicken, soft mushrooms, and coated noodles in a silky sauce.
The recipe's method of simmering noodles in the sauce thickened by flour ensures a cohesive dish where flavors meld together nicely. The spice blend offers warmth without overwhelming the dish, and the white wine reduction contributes subtle acidity and depth.
Serve this stroganoff as a standalone hearty meal or alongside a simple green vegetable for balance. It works well for a family dinner or weekday meal when a satisfying yet rich dish is desired.
According to the notes, chicken stock is used here but can be substituted with beef stock if preferred, which would alter the flavor profile. Care should be taken not to overcook the noodles during simmering so they remain tender but not mushy.
Ingredients
- 2 1/2 cups chicken stock divided, reduced sodium
- 1 Tbsp all-purpose flour
- 3 Tbsp olive oil divided
- 1 lb. chicken breast cut into approximately 1 inch pieces
- 1 tsp kosher salt divided
- 3/4 tsp black pepper divided
- 12 oz cremini mushrooms sliced
- 1/2 onion yellow, finely chopped
- 1/2 tsp paprika
- 1/4 tsp thyme dried
- 1/4 tsp oregano dried
- 1/8 tsp red pepper flakes
- 3-4 cloves garlic minced
- 1/2 cup white wine I used a chardonnay, dry
- 6 oz egg noodles uncooked extra wide
- 3 - 4 Tbsp sour cream (more can be used if you want)
- 1 tsp mustard whole-grain or dijon
- parsley for garnish, chopped, fresh
- black pepper extra, for garnish
Instructions
- In a small bowl, add all purpose flour and 1 Tbsp chicken stock and whisk to combine. Set aside.
- To a large dutch oven or deep bottomed skillet, add 1 1/2 Tbsp of olive oil and heat over MED-HIGH. Add chicken pieces to pan, add 1/4 tsp EACH kosher salt and black pepper. Cook 5 minutes, until golden brown and cooked through. Remove to a plate.
- Add remaining 1 1/2 Tbsp of oil to the pan and add sliced mushrooms and onion. Add remaining 1/2 tsp black pepper, paprika, dried thyme, oregano, and red pepper flakes. Cook mushrooms about 6-7 minutes, until cooked and slightly golden. Add garlic and cook 30 seconds, stirring often so it doesn't burn.
- Pour in wine, scraping the bottom of the pan with a wooden spoon to loosen any browned bits of flavor. Cook wine about 2 minutes, or until reduced by about half.
- Stir in remaining chicken stock and bring to a simmer. Once simmering, add remaining 3/4 tsp salt and egg noodles, stir and cook, uncovered, 8 minutes or until cooked. Stir every so often as the noodles are cooking to prevent sticking.
- Pour in chicken stock/flour mixture, stir and cook 1 minute.
- Turn off the heat. Add in cooked chicken, sour cream and mustard.
- Sprinkle with chopped parsley and serve.
Notes
- Beef stock can be used instead of chicken stock to change the flavor profile.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 471 kcal
% Daily Value*
| Calories | 471kcal | 24% |
| Carbohydrates | 40g | 13% |
| Protein | 35g | 70% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 108mg | 36% |
| Sodium | 789mg | 33% |
| Potassium | 1081mg | 23% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 220IU | 4% |
| Vitamin C | 3.1mg | 3% |
| Calcium | 52mg | 5% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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