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
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Calories
567 kcal
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Course
Main Course
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Cuisine
American
Chicken Stroganoff
Description
Chicken Stroganoff combines bite-sized chicken pieces seasoned with garlic powder, onion powder, paprika, cayenne, salt, and pepper, pan-seared until browned but not fully cooked. Sliced cremini mushrooms and minced onions are sautéed until caramelized, followed by garlic and optional white wine to enrich flavor. Butter and flour create a roux base which is gradually mixed with chicken broth to form a smooth, thickened sauce. Worcestershire sauce and fresh thyme add savory complexity before sour cream is stirred in for creaminess.
The dish is served over whole wheat or regular cooked egg noodles, providing a substantial vehicle for the creamy sauce. The flavor profile balances mild heat and smokiness with the earthiness of mushrooms and the richness of sour cream. Cooking carefully avoids overcooking the chicken, preserving tenderness.
Chicken Stroganoff is suitable for freezing; the sauce can be prepared and stored without noodles for up to three months, then thawed and heated while noodles are freshly cooked. Leftovers keep refrigerated for several days and heat well in a microwave or stovetop. Garnish with fresh parsley to add brightness at serving.
Ingredients
Chicken
- 2 tablespoons olive oil divided
- 1 pound chicken breast cut into 1 inch chunks
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper
- 1 teaspoon salt divided
- 1 teaspoon ground black pepper divided
Stroganoff
- 2 cups cremini mushrooms sliced
- 1 onion minced, or shallot
- 1 small onion chopped
- 3 cloves garlic minced
- 2 tablespoons white wine optional
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 2 cups chicken broth low-sodium
- 1 tablespoon Worcestershire sauce
- ½ teaspoon thyme fresh leaves
- 1 pound egg noodles whole wheat or regular) cooked and drained
- ⅓ cup sour cream plus more for garnishing
- parsley chopped (optional, fresh
Instructions
- In a large skillet set over medium-high heat, add 1 tablespoon of olive oil.
- Meanwhile, place the cut chicken into a bowl. Season with garlic powder, onion powder, paprika, cayenne pepper, and ½ teaspoon each of salt and pepper; toss to combine.
- Place the chicken in the hot pan (taking care not to overcrowd- you may need to do two batches) and brown, about 2-5 minutes on each side. The chicken does not need to be cooked throughout. Remove from the pan and transfer to a plate (continue with remaining chicken if needed).
- Add the remaining tablespoon of oil to the skillet, and then add the mushroom and cook until brown, about 4 minutes. Then, add the shallot, onion, and garlic and stir occasionally until they are soft and translucent.
- Pour in the wine and cook for 1 minute, then add the butter and flour. Whisk continuously taking care not to burn. SLOWLY add the chicken stock, whisking to create a smooth sauce. Add the Worcestershire, thyme, and the remaining salt and pepper. Bring to a simmer and allow the sauce to thicken.
- Toss in the chicken, turn the heat down to medium-low. Continue to cook for 5-8 minutes. Add the egg noodles and the sour cream and stir until combined. Cook for 2 more minutes.
- Add salt and pepper to taste, then remove from the heat and garnish with parsley, if desired.
Notes
- Prepare the dish ahead by freezing the sauce separately from noodles for up to 3 months.
- Reheat the sauce gently in a saucepan or microwave; cook noodles fresh before serving.
- Store leftovers in an airtight container up to 3-4 days in the fridge.
- Use fresh parsley as garnish for a bright contrast.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 567 kcal
% Daily Value*
| Calories | 567kcal | 28% |
| Carbohydrates | 64g | 21% |
| Protein | 30g | 60% |
| Fat | 21g | 32% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 139mg | 46% |
| Sodium | 624mg | 26% |
| Potassium | 723mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 502IU | 10% |
| Vitamin C | 3mg | 3% |
| Calcium | 62mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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