0 from 201 votes
Chicken Stroganoff
This family favorite hearty chicken stroganoff is made in one pot and ready in 30 minutes, which makes it a perfect busy weeknight meal!
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 servings
Calories: 471 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 2 1/2 cups reduced sodium chicken stock divided
- 1 Tbsp all purpose flour
- 3 Tbsp olive oil divided
- 1 lb. chicken breasts, cut into approximately 1 inch pieces
- 1 tsp kosher salt divided
- 3/4 tsp Black pepper, divided
- 12 oz cremini mushrooms, sliced
- 1/2 yellow onion, finely chopped
- 1/2 tsp paprika
- 1/4 tsp dried thyme
- 1/4 tsp dried oregano
- 1/8 tsp red pepper flakes
- 3-4 cloves garlic, minced
- 1/2 cup dry white wine (I used a chardonnay)
- 6 oz uncooked extra wide egg noodles
- 3 - 4 Tbsp sour cream (more can be used if you want)
- 1 tsp whole-grain or dijon mustard
- chopped fresh parsley, for garnish
- extra black pepper, 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.
Cup of Yum
Notes
- If desired, beef stock can be substituted for the chicken stock.
Nutrition Information
Calories
471kcal
(24%)
Carbohydrates
40g
(13%)
Protein
35g
(70%)
Fat
16g
(25%)
Saturated Fat
2g
(10%)
Cholesterol
108mg
(36%)
Sodium
789mg
(33%)
Potassium
1081mg
(31%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
220IU
(4%)
Vitamin C
3.1mg
(3%)
Calcium
52mg
(5%)
Iron
2.3mg
(13%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 471
% 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.