Chicken Stroganoff
User Reviews
5
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Prep Time
20 mins
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Cook Time
25 mins
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Total Time
45 mins
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Servings
4
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Calories
631 kcal
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Course
Main Course
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Cuisine
American
Chicken Stroganoff
Description
This recipe uses boneless, skinless chicken thighs cut into uniform bite-sized chunks for tender, flavorful meat that browns well. The chicken is cooked first to develop color and set aside while onions, cremini mushrooms, and garlic are sautéed in butter to soften and brown, adding savory depth. Flour is added to coat the vegetables and form a roux, thickening the sauce once chicken broth is stirred in along with paprika, Italian seasoning, and Worcestershire sauce.
Sour cream is folded in off heat to avoid curdling, producing a creamy, mildly tangy sauce that envelops the chicken. Serving over egg noodles allows the rich sauce to be soaked up by a tender pasta base. Fresh parsley garnish adds a bright herbal contrast.
Chicken Stroganoff is suitable for a comforting family dinner or casual gathering, providing richness and a balance of textures from tender chicken, soft mushrooms, and chewy noodles. Cooking the noodles while preparing the sauce streamlines timing. Using chicken thighs ensures juiciness, and cutting evenly ensures even cooking.
Adjust seasoning with salt and pepper to taste, and keep chicken warm after browning until the sauce is ready. Cover leftovers tightly and refrigerate promptly.
Ingredients
- 4 tablespoons butter divided
- 1 1/4 pounds chicken thigh fat trimmed, cut into 1 inch pieces, boneless, skinless
- 1/2 cup onion finely diced
- 8 ounces cremini mushrooms sliced
- 1 teaspoon garlic minced
- 3 tablespoons flour
- 1 1/2 cups chicken broth
- 1 teaspoon paprika
- 1/2 teaspoon Italian seasoning
- 1 tablespoon Worcestershire sauce
- 3/4 cup sour cream
- 12 ounces egg noodles
- 2 tablespoons parsley chopped
- salt to taste
- black pepper to taste
Instructions
- Cook the egg noodles in salted water according to package directions.
- Heat 2 tablespoons of butter in a large pan over medium high heat.
- Season the chicken with salt and pepper and add it to the pan in a single layer. You may need to work in batches.
- Cook the chicken for 4-5 minutes per side or until browned and cooked through.
- Remove the chicken from the pan and place on a plate. Cover with foil to keep warm.
- Melt the remaining 2 tablespoons of butter in the pan. Add the onions and mushrooms and cook for 5-7 minutes or until tender and browned. Season the vegetables with salt and pepper.
- Add the garlic and cook for 30 seconds.
- Add the flour to the pan, and stir to coat the vegetables. Cook for 1 minute.
- Add the chicken broth, paprika, Italian seasoning and Worcestershire sauce to the pan, stirring constantly. Cook for 3-4 minutes or until sauce is thickened.
- Stir in the sour cream. Add the chicken back to the pan and cook for 2-3 minutes until chicken is heated through.
- Top the stroganoff with parsley and serve with egg noodles.
Notes
- Use chicken thighs for more flavor and tenderness compared to breasts.
- Cut chicken into bite-sized, evenly sized pieces for uniform cooking.
- Cook egg noodles separately according to package instructions while preparing the sauce for efficient timing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 631 kcal
% Daily Value*
| Calories | 631kcal | 32% |
| Carbohydrates | 72g | 24% |
| Protein | 43g | 86% |
| Fat | 21g | 32% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 259mg | 86% |
| Sodium | 648mg | 27% |
| Potassium | 1015mg | 22% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 952IU | 19% |
| Vitamin C | 9mg | 10% |
| Calcium | 122mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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