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Creamy Chicken Stroganoff

Chicken Stroganoff combines tender chunks of chicken and cremini mushrooms in a creamy, tangy sauce that's perfect with egg noodles or dumplings.

Prep Time
10 mins
Cook Time
10 mins
Marinating time
2 hrs
Total Time
2 hrs 55 mins
Servings: 6
Calories: 880 kcal
Course: Main Course
Cuisine: Russian

Ingredients

For the chicken
  • 1 1/2 pounds chicken breasts or cutlets
  • salt and pepper to taste
  • 1 tablespoon (15ml) Worcestershire sauce 
  • 1 teaspoon garlic powder
  • 2 tablespoons (30ml) neutral oil
For the stroganoff
  • 1 pound (454g) wide egg noodles
  • 6 tablespoons (90ml) olive oil divided
  • 1 1/2 pounds (680g) cremini mushrooms thick sliced
  • 6 tablespoons (84g) butter divided
  • 1 large onion sliced
  • 1/4 cup (32g) flour
  • 1/2 cup (120ml) dry white wine
  • 3 cups (720ml) low-sodium chicken stock divided
  • 1/2 cup (120ml) heavy cream
  • 1/2 cup (120g) sour cream
  • 1 tablespoon (15g) Dijon mustard
  • 2 tablespoons (30ml) Worcestershire sauce 
  • 2 teaspoons Hungarian paprika
  • 1 cup (240ml) pasta water for thinning, if needed
  • salt and pepper to taste
  • 1 cup chopped pickles for serving, optional

Instructions

For the chicken
    Cup of Yum
  1. In a large bowl mix the chicken with the worcestershire, pepper, salt, and garlic powder. Refrigerate for at least 2 hours, or up to overnight.
  2. Heat a large pan to medium-high heat and add the neutral oil. Sear the chicken breasts for 3-4 minutes on the first side then 2-3 minutes on the second side or until browned. Remove the chicken breasts to a dish and tent with foil to keep warm. Pour 1/2 cup of chicken stock into the pan and scrape the bottom of the pan to remove all of the brown bits. Combine the pan juices with the remaining 2 1/2 cups of chicken stock and set aside.
  3. After the chicken has rested for at least 5 minutes, slice it into bite size pieces and set it aside tented with foil.
For the chicken stroganoff
  1. Bring a large pot of salted water to boil.
  2. Heat a large pan to medium and add 3 tablespoons of olive oil and the mushrooms. Cook the mushrooms until they release their water and brown, then season with salt and pepper to taste and remove them to a bowl.
  3. Add the remaining olive oil, 3 tablespoons of butter, and the onions to the pan and saute until soft and brown (about 10-15 minutes).
  4. At this time begin cooking the egg noodles to the package instructions and when finished toss with 3 tablespoons of butter. Make sure to reserve at least 2 cups of pasta water.
  5. Add the flour to the pan and cook for 2 minutes or until all of the white specks are gone.
  6. Add the white wine and chicken stock to the pan and turn the heat to high. With a flat wooden spoon, scrape the bottom of the pan to dislodge all of the brown bits.
  7. Bring to a boil while whisking until smooth for 3 minutes. Lower the heat to a simmer and add the mushrooms, sliced chicken and juices, mustard, Worcestershire sauce, and paprika. Continue to cook at a low simmer while waiting for the noodles.
  8. Add the heavy cream and sour cream to the pan and continue to simmer for 2 minutes. Taste test the sauce and adjust salt and pepper if required. If the sauce is too thick add a few ounces of the reserved pasta water. When satisfied remove the pan from the heat.
  9. Divide the noodles into bowls and ladle the stroganoff over each one. Garnish with parsley and serve with chopped pickles. Enjoy!

Notes

  • Boneless skinless chicken thighs can be used.  If using thighs, cook all the way through and to an internal temperature of at least 185°F before adding to the sauce.
  • In addition to egg noodles, chicken stroganoff can be served on top of mashed potatoes or dumplings.
  • Leftovers can be saved for up to 3 days in the fridge, and can be reheated on the stovetop or microwave.

Nutrition Information

Calories 880kcal (44%) Carbohydrates 74.1g (25%) Protein 43g (86%) Fat 45.5g (70%) Saturated Fat 18.9g (95%) Cholesterol 228mg (76%) Sodium 664mg (28%) Potassium 563mg (16%) Fiber 4.4g (18%) Sugar 15.8g (32%) Iron 6mg (33%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 880

% Daily Value*

Calories 880kcal 44%
Carbohydrates 74.1g 25%
Protein 43g 86%
Fat 45.5g 70%
Saturated Fat 18.9g 95%
Cholesterol 228mg 76%
Sodium 664mg 28%
Potassium 563mg 12%
Fiber 4.4g 18%
Sugar 15.8g 32%
Iron 6mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.