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Chicken Stroganoff

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!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 6
Calories: 567 kcal
Course: Main Course
Cuisine: American

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)

Instructions

    Cup of Yum
  1. In a large skillet set over medium-high heat, add 1 tablespoon of olive oil.
  2. 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.
  3. 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).
  4. 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.
  5. 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.
  6. 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.
  7. 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

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

% 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.