Chicken Stroganoff
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
6 servings
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Calories
594 kcal
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Course
Main Course
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Cuisine
American
Chicken Stroganoff
Description
This Chicken Stroganoff recipe combines chicken thigh pieces with sautéed onions and white button mushrooms. The cooking begins by softening the onions and browning the mushrooms in butter, which builds the base of the sauce. Chicken coated lightly with flour and paprika is browned to lock in flavor, then simmered in a mix of chicken broth and Worcestershire sauce to create a rich, savory sauce. Finally, sour cream is stirred in to add creaminess and tang, while parsley provides a fresh garnish.
The egg noodles are cooked separately and then tossed in butter with salt and pepper for a smooth, mild accompaniment that balances the richness of the stroganoff. The sauce thickens during simmering, creating a coating that clings to both the noodles and the tender chicken pieces. The overall dish is hearty, with earthy notes from mushrooms and a gentle smoky flavor from paprika.
Chicken Stroganoff is typically served hot over the buttered noodles, making it a satisfying main course. It offers a creamy texture with tender chicken and well-seasoned components that come together in a comforting, homestyle meal. Adjusting seasoning at the end ensures a balanced flavor without overpowering the natural ingredients.
Ingredients
For the buttered noodles:
- 16 ounces egg noodles
- 1/4 cup butter (1/2 stick) or less to taste
- salt freshly ground
- black pepper freshly ground
For the stroganoff:
- 3 tablespoons butter divided
- 2 medium onion peeled and chopped
- 8 ounces white button mushrooms or cremini mushrooms, sliced
- 1 1/4 pounds chicken thigh cut into chunks, boneless, skinless
- 2 tablespoons all-purpose flour
- 1/2 teaspoon paprika
- salt freshly ground
- black pepper freshly ground
- 1 cup chicken broth
- 1 tablespoon Worcestershire sauce
- 1/2 cup sour cream plus more for topping
- parsley minced, for garnish, fresh
Instructions
To make the buttered noodles:
- In a large pot over high heat, bring 4 quarts water and 1 tablespoon salt to boil. Add noodles and cook until tender, about 8 to 10 minutes. Drain well.
- Off heat, add butter to pot. Add drained noodles and toss until butter is melted and noodles are evenly coated. Season to taste with salt and pepper (I like 1/4 teaspoon salt and 1/8 teaspoon pepper).
To make the stroganoff:
- In a large skillet over medium-high heat, melt 2 tablespoons butter. Add the onion and cook until slightly softened, about 2 minutes. Stir in the mushrooms and cook until they begin to brown, about 2 minutes.
- Add the remaining 1 tablespoon of butter, chicken, flour, and paprika. Cook until the chicken begins to brown, about 3 minutes. Add the broth and Worcestershire sauce and bring to a simmer.
- Cook until the sauce thickens, about 5 minutes. Stir in the sour cream and cook until the chicken reaches 165 degrees, about 2 minutes longer. Season to taste with salt and pepper (I like 1 teaspoon salt and 1/2 teaspoon pepper).
- To serve, place egg noodles in a bowl or on a plate. Top with the chicken mixture and a dollop of sour cream if desired. Garnish with parsley.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 594 kcal
% Daily Value*
| Calories | 594kcal | 30% |
| Carbohydrates | 62g | 21% |
| Protein | 31g | 62% |
| Fat | 25g | 38% |
| Saturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 199mg | 66% |
| Sodium | 407mg | 17% |
| Potassium | 681mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 686IU | 14% |
| Vitamin C | 7mg | 8% |
| Calcium | 76mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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