Description
How to make creamy chicken stroganoff with tender chicken and rich mushroom sauce that transforms weeknight dinner into pure comfort.
Ingredients
Scale
Chicken and Base
- 2 lbs boneless skinless chicken thighs, cut into bite-sized pieces
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 lb baby bella mushrooms, sliced
Sauce Components
- 3 tbsp all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 2 tbsp Dijon mustard
- 2 tbsp Worcestershire sauce
- 1 tsp paprika
Seasonings and Finish
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup fresh parsley, chopped
- 12 oz egg noodles, cooked according to package directions
- 2 tbsp butter
Instructions
- Brown Chicken: Heat olive oil in large skillet over medium-high heat. Season chicken with salt and pepper, then brown for 5-6 minutes until golden. Transfer to plate and set aside.
- Sauté Vegetables: Add onions to same skillet and cook 3-4 minutes until softened. Add garlic and mushrooms, cooking another 5 minutes until mushrooms release their moisture.
- Make Roux: Sprinkle flour over vegetables and stir constantly for 1-2 minutes. This prevents lumps and creates the base for our creamy sauce.
- Add Liquids: Gradually whisk in chicken broth, then add Worcestershire sauce, Dijon mustard, and paprika. Bring to gentle simmer, stirring until smooth and thickened.
- Return Chicken: Add browned chicken back to skillet and simmer 8-10 minutes until chicken is cooked through and sauce coats the back of a spoon.
- Finish Sauce: Remove from heat and stir in sour cream until completely smooth. Taste and adjust seasoning with salt and pepper as needed.
- Serve Hot: Toss cooked egg noodles with butter, then serve stroganoff over top. Garnish with fresh parsley and enjoy this creamy comfort food masterpiece immediately.
Notes
- Don’t add sour cream while pan is hot or it will curdle and ruin the sauce.
- Store in airtight container in refrigerator for up to 3 days.
- Substitute Greek yogurt for sour cream if needed, but use room temperature.
- Serve immediately over buttery egg noodles for best texture.
- Double the recipe and freeze half for easy future meals.
- Add splash of white wine with broth for restaurant-quality depth.
Allergy Information: Dairy, Gluten, Eggs
Nutrition
- Calories: 485 calories
- Fat: 22g
- Carbohydrates: 38g
- Protein: 34g