One Pan Chicken Stroganoff
User Reviews
4.4
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
501 kcal
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Course
Main Course
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Cuisine
American
One Pan Chicken Stroganoff
Description
This recipe begins by sautéing chicken breast cubes seasoned with salt and pepper until browned and cooked through. Mushrooms are then cooked in the same pan with thyme and garlic until golden. Deglazing with white wine lifts the flavorful browned bits, and chicken stock is added to create a simmering base.
Uncooked egg noodles are stirred in to cook directly in the sauce, absorbing the savory broth and thickening the mixture. A slurry of flour and chicken stock helps to thicken the sauce further. Finally, sour cream and Dijon mustard are folded in, lending the stroganoff its characteristic creamy tang and richness.
The finished dish garnished with fresh parsley and additional black pepper offers a balance between tender chicken, earthy mushrooms, and silky, flavorful sauce coating soft egg noodles. It’s a straightforward, satisfying meal made all in one pan to reduce cleanup.
Ingredients
- 3 Tbsp olive oil divided
- 1 lb. chicken breast cut into 1-inch pieces, boneless skinless
- 1 tsp kosher salt divided
- ¾ Tsp black pepper divided
- 2 ½ cups chicken stock divided, reduced sodium
- 1 Tbsp all-purpose flour
- 12 oz baby bella mushroom sliced
- 3-4 cloves garlic minced
- ¼ Tsp thyme dried
- ½ cup white wine dry
- 6 oz egg noodles uncooked extra wide
- ⅓ cup sour cream
- 1 Tsp Dijon mustard
- parsley for garnish, chopped, fresh
- black pepper for garnish, extra
Instructions
- In a small bowl, add all purpose flour and 1 Tbsp chicken stock and whisk to combine. Set aside.
- To a large dutch oven or deep bottomed skillet, add 1 1/2 Tbsp of olive oil and heat over MED-HIGH. Add chicken pieces to a pan, add 1/4 teaspoon each kosher salt and black pepper. Cook 5 minutes, until golden brown and cooked through. Remove to a plate.
- Add remaining 1 1/2 Tbsp of oil to the pan and add sliced mushrooms. Add remaining 1/2 teaspoon black pepper and dried thyme. Cook mushrooms about 6-7 minutes, until cooked and slightly golden. Add garlic and cook 30 seconds, stirring often so it doesn't burn.
- Pour in wine, scraping the bottom of the pan with a wooden spoon to loosen any browned bits of flavor. Cook wine about 2 minutes, or until reduced by about half.
- Stir in remaining chicken stock and bring to a simmer. Once simmering, add remaining 3/4 tsp salt and egg noodles, stir and cook, uncovered, 8 minutes or until cooked. Stir every so often as the noodles are cooking.
- Pour in chicken stock/flour mixture, stir and cook 1 minute.
- Turn off the heat. Add in cooked chicken, sour cream and mustard.
- Sprinkle with chopped parsley and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 501 kcal
% Daily Value*
| Calories | 501kcal | 25% |
| Carbohydrates | 39g | 13% |
| Protein | 36g | 72% |
| Fat | 20g | 31% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 118mg | 39% |
| Sodium | 802mg | 33% |
| Potassium | 1088mg | 23% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 180IU | 4% |
| Vitamin C | 2.1mg | 2% |
| Calcium | 70mg | 7% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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