Chicken Stroganoff
User Reviews
5
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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
6 servings
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Calories
409 kcal
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Course
Main Course, Dinner
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Cuisine
American
Chicken Stroganoff
Description
Chicken Stroganoff uses cubed boneless, skinless chicken breast sautéed until browned but not fully cooked, which helps keep the meat tender in the final dish. Baby bella mushrooms and onions are softened in butter along with minced garlic, then combined with the chicken. A roux made from butter and flour is enriched by chicken stock, dry mustard, and onion powder. Sour cream and softened cream cheese add creaminess and slight tanginess to the sauce, creating a smooth texture that coats the chicken and mushrooms well. The final simmer allows flavors to blend and chicken to finish cooking through. This sauce is served over large egg noodles cooked to package directions for a satisfying meal.
The balance of sautéed mushrooms, tangy sour cream, and smooth cream cheese sauce with tender chicken provides a comforting dish suitable for lunch or dinner. Garnishing with fresh parsley adds a hint of brightness and color. The use of standard pantry ingredients and simple techniques also makes this dish approachable for home cooks.
Note that the calorie count does not include the egg noodles. Adjust seasoning with salt and black pepper to taste, and cook chicken in batches to avoid overcrowding the pan, ensuring proper browning.
Ingredients
- 2 pounds chicken breast cubed, boneless skinless
- ½ teaspoon black pepper divided, or to taste
- ¼ teaspoon salt or to taste
- 1 tablespoon olive oil
- 3 tablespoons butter divided
- 8 ounces baby bella mushroom sliced
- ½ onion finely diced
- 2 cloves garlic minced
- 2 tablespoons all-purpose flour
- 1 ¼ cups chicken stock
- ½ teaspoon dry mustard powder
- ½ teaspoon onion powder
- ¾ cup sour cream
- 4 ounces cream cheese softened
- parsley for garnish, chopped, fresh
- 1 pound egg noodles cooked according to package directions, large
Instructions
- Cut chicken into cubes, and season with ¼ teaspoon each of salt and pepper.
- In a large skillet, heat olive oil over medium-high heat. Add chicken to pan, and saute until browned on all sides (It doesn't need to be cooked through). Cook in batches if necessary to avoid overcrowding the pan.
- Remove the chicken to a large bowl and set aside.
- Add 1 tablespoon butter, mushrooms, and onions to the skillet and cook for 5-6 minutes, until onions are tender. Add garlic and cook one minute more. Remove from skillet, adding to the same bowl as the chicken
- Reduce heat to medium and melt the remaining butter in the skillet.
- Add flour, and whisk it together, making a roux.
- Slowly whisk in the chicken broth, stirring constantly, until thickened.
- Add ground mustard, onion powder, cream cheese, sour cream, and ¼ teaspoon pepper. Mix until the cream cheese is fully melted and the sauce is smooth.
- Mix back in chicken and mushrooms, and let simmer for 2-3 minutes or until chicken is cooked through.
- Serve over cooked egg noodles and garnish with fresh chopped parsley
Notes
- Season chicken evenly then brown in batches to avoid steaming.
- Simmer the sauce gently to meld flavors and ensure chicken is cooked through.
- Adjust salt and pepper to taste before serving.
- Calorie counts exclude the cooked egg noodles.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 409 kcal
% Daily Value*
| Calories | 409 | 20% |
| Carbohydrates | 9g | 3% |
| Protein | 37g | 74% |
| Fat | 25g | 38% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 149mg | 50% |
| Sodium | 460mg | 19% |
| Potassium | 869mg | 18% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 656IU | 13% |
| Vitamin C | 3mg | 3% |
| Calcium | 71mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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