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Chicken Stroganoff

Chicken Stroganoff recipe is an easy, savory dinner with a creamy and flavorful sauce!

Prep Time
15 mins
Cook Time
15 mins
Servings: 4 servings
Course: Main Course
Cuisine: German , American

Ingredients

NOODLES:
  • 12 12 ounces egg noodles
CHICKEN COATING:
  • 2 2 tablespoons all-purposed flour
  • 1 1 teaspoon ground mustard
  • 1 1 teaspoon ground paprika
  • 1/2 teaspoon kosher salt and pepper
  • 1 1 lb boneless skinless chicken breasts, cubed into bite sized pieces
GRAVY:
  • 1 1 tablespoon olive oil
  • 4 4 tablespoons butter
  • 1 1 cup diced yellow onion
  • 8 8 ounces sliced cremini mushrooms (or white button mushrooms)
  • 2 2 cloves garlic, minced
  • 1 1 tablespoon all-purpose flour
  • 2 2 cups low-sodium beef broth
  • 1 1 tablespoons Worcestershire sauce 
  • 1/2 1/2 cup sour cream

Instructions

    Cup of Yum
  1. In a large pot of salted water, cook egg noodles according to package instructions.
  2. In a medium bowl, combine the flour, ground mustard, paprika, salt and pepper. Add the chicken and toss to coat.
  3. In a large skillet, heat the olive oil over medium high heat. Add the chicken and brown on all sides for about 4-5 minutes. Remove chicken and transfer to a plate. Chicken will continue to cook later in the sauce.
  4. In the same skillet as the chicken was cooked, add the butter and the onions. Cook for one minute and then add the mushrooms. Cook for 5-6 minutes or until mushrooms are brown. Add the garlic and 1 tablespoon of flour; cook another 30 seconds.
  5. Slowly pour the beef broth in and add the Worcestershire. Cook over medium high heat for 4-5 minutes or until mixture thickens. Whisk in sour cream and add chicken. Continue to cook until sauce reaches desired thickness. Add salt and pepper to taste. Serve over cooked egg noodles.