Chicken Stroganoff
User Reviews
5.0
192 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
30 mins
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Servings
6
-
Calories
567 kcal
-
Course
Main Course
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Cuisine
American
Chicken Stroganoff
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Creamy chicken stroganoff is perfect for dinner any night of the week. It's full of flavor and is made, start to finish, in under 40 minutes!
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Ingredients
Chicken
- 2 tablespoons olive oil, divided
- 1 pound chicken breasts, 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 shallot, minced
- 1 small onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons white wine, (optional)
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 2 cups low-sodium chicken broth
- 1 tablespoon Worcestershire sauce
- ½ teaspoon fresh thyme leaves
- 1 pound egg noodles, (whole wheat or regular) cooked and drained
- ⅓ cup sour cream, plus more for garnishing
- fresh parsley, chopped (optional)
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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
- Freezer meal. Make the recipe but do not add the pasta. Place the sauce in an airtight container, label, and freeze for up to 3 months. Thaw in the fridge. While you cook the noodles slowly heat the gravy and finish the recipe.
- Store leftovers in an airtight container(s) in the fridge for 3-4 days or in the freezer for 2-3 months. Reheat in the microwave or in a saucepan on the stove.
Nutrition Information
Show Details
Calories
567kcal
(28%)
Carbohydrates
64g
(21%)
Protein
30g
(60%)
Fat
21g
(32%)
Saturated Fat
8g
(40%)
Cholesterol
139mg
(46%)
Sodium
624mg
(26%)
Potassium
723mg
(21%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
502IU
(10%)
Vitamin C
3mg
(3%)
Calcium
62mg
(6%)
Iron
2mg
(11%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
192 reviews
Excellent
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