Description
This classic Chicken Stroganoff recipe combines tender chicken pieces with a creamy mushroom sauce, simmered in flavorful white wine and herbs, served over perfectly cooked egg noodles. It’s a comforting, hearty dish that’s quick to prepare and full of rich, savory flavors perfect for a weeknight dinner.
Ingredients
For the Chicken and Sauce
– 2 1/2 cups reduced sodium chicken stock, divided
– 1 Tbsp all purpose flour
– 3 Tbsp olive oil, divided
– 1 lb. chicken breasts, cut into approximately 1 inch pieces
– 1 tsp kosher salt, divided
– 3/4 tsp black pepper, divided
– 12 oz cremini mushrooms, sliced
– 1/2 yellow onion, finely chopped
– 1/2 tsp paprika
– 1/4 tsp dried thyme
– 1/4 tsp dried oregano
– 1/8 tsp red pepper flakes
– 3-4 cloves garlic, minced
– 1/2 cup dry white wine (e.g., Chardonnay)
For the Noodles and Garnish
– 6 oz uncooked extra wide egg noodles
– 3-4 Tbsp sour cream (more optional)
– 1 tsp whole-grain or Dijon mustard
– chopped fresh parsley, for garnish
– extra black pepper, for garnish
Instructions
- Prepare the Flour Mixture: In a small bowl, whisk together the all purpose flour and 1/4 cup of chicken stock until smooth. Set aside.
- Cook the Chicken: Heat 1 1/2 Tbsp olive oil in a large Dutch oven or deep skillet over medium-high heat. Add the chicken pieces, season with 1/4 tsp each kosher salt and black pepper, and cook for about 5 minutes until golden brown and cooked through. Remove the chicken to a plate and set aside.
- Sauté Mushrooms and Onion: Add the remaining 1 1/2 Tbsp olive oil to the same pan. Toss in sliced mushrooms and chopped onion, season with remaining salt and the spices (paprika, thyme, oregano, red pepper flakes). Cook for 6-7 minutes until mushrooms are browned and onions are tender.
- Cook Garlic and Deglaze: Add minced garlic and cook for 30 seconds, stirring constantly to prevent burning. Pour in the white wine, scraping the bottom of the pan with a wooden spoon to loosen browned bits. Simmer for 2 minutes until wine is reduced by half.
- Add Broth and Noodles: Stir in the remaining chicken stock and bring to a gentle simmer. Add the egg noodles and cook uncovered for about 8 minutes, stirring occasionally to prevent sticking, until noodles are tender.
- Thicken the Sauce: Pour in the flour and chicken stock mixture, stir well, and cook for 1 minute to thicken the sauce.
- Finish the Dish: Turn off the heat. Stir in the cooked chicken, sour cream, and mustard until well combined. Garnish with chopped parsley and additional black pepper if desired. Serve hot over the noodles.
Notes
- Adjust the amount of sour cream for a creamier or lighter sauce according to your preference.
- You can substitute heavy cream for sour cream for a richer texture.
- Use dried thyme and oregano fresh for more vibrant flavors, if available.
- Ensure mushrooms are cooked until golden for the best flavor development.
- Serve with a side of crusty bread or a simple green salad for a complete meal.
Nutrition
- Serving Size: 1 plate (approx. 1.5 cups)
- Calories: 520 kcal
- Sugar: 5 g
- Sodium: 860 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 4 g
- Protein: 33 g
- Cholesterol: 125 mg
