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Chicken Stroganoff

Creamy Chicken Stroganoff for a Quick, Cozy Dinner

Experience Chicken Stroganoff with tender chicken and rich sauce in this quick, comforting recipe.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 2 tablespoons Salted Butter Adds rich flavor to sautéed ingredients.
  • 1 medium Yellow Onion Provides sweetness and depth when cooked.
  • 8 ounces Cremini Mushrooms Add earthiness; button mushrooms can be a substitute.
  • 1 teaspoon Minced Fresh Thyme Enhances flavor; dried thyme works too in smaller amounts.
  • 1 teaspoon Paprika Contributes subtle heat and depth.
  • 1 teaspoon Ground Black Pepper Season to taste for a personalized kick.
  • 2 tablespoons All-Purpose Flour Thickens the sauce; use cornstarch for gluten-free.
  • ½ cup Dry White Wine Deglazes the pan and adds complexity; vegetable broth can replace it.
  • 1 cup Low-Sodium Vegetable Broth The sauce base; chicken broth offers a richer flavor.
  • 1 tablespoon Soy Sauce Imparts umami; tamari is a gluten-free option.
  • 1 cup Sour Cream Creates creaminess with a tang; Greek yogurt can be a lighter substitute.
  • 1 tablespoon Dijon Mustard Adds a zesty kick to enhance the flavor profile.
For the Chicken
  • 1 pound Boneless Skinless Chicken Thighs Juicy and flavorful; chicken breasts can be a leaner alternative.
For the Noodles
  • 8 ounces Egg Noodles The traditional base to soak up this delicious Chicken Stroganoff sauce.
For Garnish
  • 2 tablespoons Chopped Fresh Parsley Adds freshness; feel free to use any preferred herb.
  • 2 tablespoons Chopped Chives Brings a mild onion flavor and beautiful color.

Equipment

  • Large pot
  • Large skillet

Method
 

Step‑by‑Step Instructions
  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add egg noodles and cook according to the package instructions, about 7-9 minutes, until al dente. Drain and set aside.
  2. Sauté Chicken: Melt salted butter in a large skillet over medium heat. Add chicken thighs seasoned with salt, pepper, and paprika. Cook for about 6-7 minutes per side until golden brown and cooked through.
  3. Add Vegetables: Remove chicken and set aside. In the same skillet, sauté sliced mushrooms and chopped onion over medium heat for about 5 minutes. Stir in minced thyme.
  4. Create Sauce Base: Sprinkle in flour and stir for 1-2 minutes. Add wine, scrape brown bits, then gradually stir in vegetable broth and soy sauce. Allow to thicken for 3-4 minutes.
  5. Finish with Cream: Remove from heat and stir in sour cream and mustard. Return chicken to skillet and mix to coat. Adjust consistency with broth if needed.
  6. Combine with Noodles: Toss drained noodles in the pan until evenly coated in the sauce. Mix in parsley and chives, allowing to meld for a minute before serving.

Nutrition

Serving: 1bowlCalories: 480kcalCarbohydrates: 54gProtein: 28gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 100mgSodium: 800mgPotassium: 700mgFiber: 3gSugar: 3gVitamin A: 700IUVitamin C: 5mgCalcium: 60mgIron: 3mg

Notes

Prevent curdling by adding sour cream off the heat. Preparing ahead can enhance flavors. Use non-stick cookware for easy cleanup.

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