Chicken Stroganoff

This incredibly flavorful and one-pot Chicken Stroganoff comes together in just a few minutes and is perfectly heartwarming and tummy-filling. This dish is instant nostalgia in a bowl, and is what comfort food is made of!

I am always looking for ways to give chicken a new spin, and this recipe gives it all new life. Let's face it, chicken is the budget-friendly workhorse of family dinners, but it can still be great!

Ingredients

Now I know this ingredient list may look a little long, but it is mostly pantry staples, seasonings, fats, and sauces. So yes, a little long, but nothing wildly crazy or expensive. You just need a good splash of white wine, so use what you might have on hand or completely replace it with chicken stock.

The only thing I might ever lack from this list is fresh herbs, and those are never a deal breaker. Leave them out if you don't have them or use dry. Give or take the mushrooms, I could probably whip this recipe up at a moment's notice any day.

Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom of the post to see the full recipe card with ingredient measurements and instructions.

Method

I am a HUGE fan of tenderizing your chicken. Pound it out between two pieces of cling film for no mess, then season it and sear it off in a large skillet. Set aside till needed.

In the same skillet, cook the onions, mushrooms, and garlic till the mushrooms get golden brown.

Then make the sauce by deglazing the pan with the wine and dijon, and cook in the flour. Stir in the stock and sour cream until a beautiful sauce forms and the sour cream completely melts into it. Dice the chicken and stir it back into the pan.

You can then stir the pasta right into the sauce or serve the sauce over the pasta. As you can see I like to toss everything together and make it a one-pot dinner.

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📖 Recipe

Yield: about 10 cups

Chicken Stroganoff

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

This incredibly flavorful and one-pot Chicken Stroganoff comes together in just a few minutes and is perfectly heartwarming and filling.

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Ingredients

for the chicken:

• 2 large Chicken Breasts, tenderized and pounded out thin
• ½ teaspoon Kosher Salt, Morton’s
• ¼ teaspoon Fresh Cracked Black Pepper
• ½ teaspoon Roasted Garlic Powder
• ½ teaspoon Onion Powder
• ½ teaspoon Sweet Smoked Paprika
• 2 tablespoons All Purpose Flour
• 2 tablespoons Unsalted Butter
• 2 tablespoon Olive Oil
• Egg Noodles, cooked to package directions

for the sauce:

• 3 tablespoons Unsalted Butter
• 1 large Yellow Onion, diced
• 3 cloves Garlic, minced
• 1 pound Crimini Mushrooms, sliced
• 2 teaspoons Dijon Mustard
• 1 teaspoon Sweet Smoked Paprika
• ½ cup dry White Wine
• 1 tablespoon All-Purpose Flour
• 2 cups Chicken Broth
• 1 tablespoon Worcestershire Sauce
• ¾ teaspoon Kosher Salt
• ½ teaspoon Fresh Cracked Black Pepper
• ½ cup Sour Cream
• ¼ cup Parsley, minced

Instructions

for the chicken:

1. In a bowl, combine the salt, pepper, garlic & onion powders, paprika, and flour. Dust the chicken breasts on both sides with the mixture.
2. In a large skillet over medium-high heat warm the oil and butter together.
3. When hot, sear the chicken on both sides until golden. Remove to a plate and reserve until needed.
4. Set a large pot of water on the stove to boil, for the pasta. When it boils, season the water with salt and cook the noodles to package directions.

for the sauce:

1. In the same pan you cooked the chicken in, add the 3 tablespoons of butter, onions, garlic, and mushrooms and cook until all the juices have released and everything becomes deeply golden brown.
2. Stir in the mustard, paprika, and white wine and bring it to a boil. Let the wine cook till reduced and the pan is nearly dry.
3. Whisk in the flour and cook for 2 minutes, add the chicken broth, Worcestershire, salt and pepper. 
4. Bring the mixture to a simmer for 5-7 minutes until thickened.
5. Taste and adjust the salt and pepper if needed.
6. Reduce the heat to low and stir in the sour cream, continue to simmer the sauce for 5 minutes longer.
7. Dice the chicken up and return it to the pan while the sauce simmers.
8. Stir in the egg noodles and garnish with the parsley. Serve immediately.

Notes

Notes & Tips

Don't skip the step of tenderizing the chicken. If you don't have a meat mallet, use a heavy saute pan or a sturdy (empty) wine bottle to flatten the chicken. It makes a huge difference in the final texture of the chicken.

When cooking the mushrooms, don't just stick to a time limit. Cook them till them they begin to get a deep golden brown. Turn your heat up till this happens if necessary.

I still consider this a one-pot wonder, even though you cook the pasta in a second pot. Dishes are still minimal and almost everything cooks in the same giant skillet.

Substitutions

I use chicken breast because that is what my family prefers. However, you can absolutely use ANY cut of chicken you prefer for this recipe, I just suggest that it be boneless.

One of my favorite spices is Roasted Garlic Powder. You will see many of my recipes call for it. It adds that little extra flavor that makes people ask why this is so good. But use regular garlic powder if you can not locate it.

If you would like to keep this recipe gluten-free, dust the chicken with cornstarch in place of the flour. And for the sauce, replace the flour with cornstarch too, but mix it with equal parts water and stir it in with the beef stock. Also, opt for gluten-free pasta or serve over rice.

If you would like to keep this recipe dairy-free, replace the butter with more olive oil or coconut oil. Also, swap the sour cream for a plant-based sour cream, they work great as a replacement.

I like crimini mushrooms for the easy accessibility and rich flavor. But feel free to leave the mushrooms out if your family doesn't love them, or swap them for your favorite mushroom. Any readily available supermarket mushroom will work here.

Recommended Products

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• 
  Norpro Meat Pounder
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  Rösle Stainless Steel 12-inch Lock and Release Tongs
• 
  Shun DM0707 Classic 10 Ebony PakkaWood Handle and VG-MAX Blade Steel Larger Than Traditional Chef’s Knife Providing Additional Leverage, 10 Inch, Black
• 
  John Boos MPL1812125G Chop-N-Slice Select Maple Edge Grain Cutting Board, 18 Inches x 12 Inches x 1.25 Inches
• 
  STAUB Braiser with Glass Lid, 3.5-Qt, Matte Black
• 
  OXO Good Grips 11-Inch Silicone Balloon Whisk - Red
• 
  OXO Good Grips 4 Piece Stainless Steel Measuring Spoons with Magnetic Snaps
• 
  OXO Good Grips 3 Piece Squeeze & Pour Silicone Measuring Cup Set

Nutrition Information:

Yield:

5

Serving Size:

1
Amount Per Serving: Calories: 399Total Fat: 24gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 87mgSodium: 827mgCarbohydrates: 22gFiber: 2gSugar: 5gProtein: 21g

This is an estimated caloric value, actual numbers may differ based on the ingredients used.

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