Creamy Chicken Stroganoff
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Unrated
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
4 to 5 servings
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Calories
556 kcal
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Course
Main Course
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Cuisine
Russian
Creamy Chicken Stroganoff
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This easy and delicious Chicken Stroganoff recipe will become an instant family favorite. Bite-sized pieces of chicken simmered in a creamy, rich sour cream sauce with mushrooms, onions, and garlic, and served over a big bowl of noodles.
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Ingredients
- 1 pound boneless skinless chicken thighs trimmed of fat and cut into 1-inch pieces
- ¼ cup (33g) all-purpose flour
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon paprika optional
- 4 tablespoons (56g) butter divided
- ½ medium white or yellow onion finely diced
- 4 cloves garlic pressed with a garlic press or minced
- 8 ounces button mushrooms sliced
- 12 ounces (about 6 cups) egg noodles
- 1 tablespoon (16g) tomato paste
- ¼ teaspoon dried thyme *
- 1 cup chicken broth
- ¼ cup dry sherry *
- 1 tablespoon lemon juice bottled is fine
- ½ cup (120g) sour cream
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Instructions
- Bring a medium pot of lightly salted water to boil for pasta.
- Place cut chicken thighs in a medium bowl and sprinkle with flour, salt, pepper, and paprika. Toss until the chicken is well-coated.
- In a large skillet, melt 2 tablespoons of the butter over medium-high heat. Add the chicken to the pan and spread it out in a single layer. (Discard any flour that is left in the bowl.)
- Cook the chicken undisturbed for 2 to 3 minutes until the bottom of the chicken is golden brown. Give everything a good stir, turn the heat down to medium, and continue to cook the chicken, stirring occasionally, until the chicken is cooked through, about 2 to 4 minutes.
- Transfer the cooked chicken to a clean bowl or plate and return the skillet to medium heat. Add the remaining 2 tablespoons of butter. Once the butter is melted, add the onions, garlic, and mushrooms. Cook for 5 minutes, until the onions and mushrooms begin to soften. Use a wooden spoon to stir occasionally, scraping any cooked-on bits from the bottom of the pan as you go.
- To the pot of boiling water, add egg noodles and cook according to package instructions. Drain and set aside.
- While your pasta cooks, into the skillet of onions and mushrooms, stir the tomato paste and thyme and cook for 1 minute.
- Stir in the chicken broth, sherry, and lemon juice. Bring to a simmer, and cook for 5 minutes, and then add the chicken back to the pan and simmer for 1 minute more, until chicken is heated through.
- Remove the pan from heat and stir in the sour cream.
- Serve sauce over the egg noodles and enjoy!
Notes
- Approximate nutritional information is for 5 servings.
- Substitutions
- Storage Instructions
- Refrigerator: Store leftovers tightly covered in the refrigerator for up to 2-3 days.
- Freezer: Stroganoff sauce (not the noodles) freezes well. Store sauce in an airtight container in the freezer for up to 3 months. Defrost in the refrigerator, reheat, and serve over freshly cooked noodles.
- *Dried thyme: To use ground thyme, cut the amount of thyme in the recipe by half.
- Button/white mushrooms: Feel free to swap in your favorite mushrooms.
- Boneless skinless chicken thighs: You can use chicken breast for this recipe, but the dish won't be as rich.
- *Dry sherry: I love using dry sherry in my stroganoff, but you can substitute for it with any dry white wine.
- Egg noodles: You can also serve your stroganoff over mashed potatoes or rice.
Nutrition Information
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Calories
556kcal
(28%)
Nutrition Facts
Serving: 4to 5 servings
Amount Per Serving
Calories 556 kcal
% Daily Value*
| Calories | 556kcal | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
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