Description
This Chicken Stroganoff recipe features tender chicken chunks cooked in a creamy, flavorful sauce made with mushrooms, onions, and a touch of paprika and cayenne for subtle heat. Served over egg noodles and garnished with fresh parsley, it’s a comforting and hearty dish perfect for a cozy dinner.
Ingredients
Scale
Chicken
- 1 pound chicken breasts, cut into 1-inch chunks
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper
- ½ teaspoon kosher salt
- 1 teaspoon ground black pepper
- 4 tablespoons olive oil, divided
Sauce and Vegetables
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 cups sliced baby bella mushrooms
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 tablespoon Worcestershire sauce
- ⅓ cup sour cream
To Serve
- Cooked egg noodles
- Parsley, for garnish
Instructions
- Season the chicken: In a medium bowl, combine the chicken chunks with garlic powder, onion powder, paprika, cayenne pepper, kosher salt, and ground black pepper. Toss thoroughly to coat all pieces evenly and set aside to let the flavors meld.
- Brown the chicken: Heat 2 tablespoons of olive oil in a large skillet over medium heat until shimmering. Add chicken pieces in batches to avoid overcrowding, and cook until the outside is lightly browned. They do not need to be fully cooked at this stage. Remove chicken and place on a clean plate.
- Sauté the aromatics: In the now-empty skillet, heat the remaining 2 tablespoons of olive oil until shimmering. Add diced onion and cook until softened and translucent, about 3-4 minutes. Stir in minced garlic and cook for about 1 minute until fragrant.
- Cook the mushrooms and build the roux: Add sliced baby bella mushrooms to the skillet and cook until browned and tender. Stir in butter until melted, scraping up any browned bits from the bottom. Sprinkle in all-purpose flour and stir continuously until no lumps remain, forming a roux that will thicken the sauce.
- Add broth and seasonings: Gradually pour in chicken broth followed by Worcestershire sauce, stirring to combine with the roux. Return the browned chicken along with any accumulated juices to the skillet. Bring the mixture to a boil.
- Simmer the stroganoff sauce: Reduce heat to low and let the sauce simmer gently until it thickens and the chicken is cooked through, about 8-10 minutes.
- Finish with sour cream: Remove the skillet from heat and stir in the sour cream until fully incorporated, creating a creamy and luscious sauce. Adjust seasoning if necessary.
- Serve: Spoon the chicken stroganoff over hot cooked egg noodles. Garnish with freshly chopped parsley and serve immediately for a comforting meal.
Notes
- TO STORE LEFTOVERS: Leftover chicken stroganoff can be stored in the refrigerator for up to 3-4 days in an airtight container. For best results, wrap tightly in plastic wrap before refrigerating.
- When browning the chicken, avoid crowding the pan to ensure even searing and moisture retention.
- Use full-fat sour cream for the creamiest sauce; low-fat versions may curdle when added to hot liquid.
- Chicken thighs can be substituted for breasts for a juicier dish.
- Serve with steamed vegetables or a crisp green salad to balance the richness.
Nutrition
- Serving Size: 1 serving (approx. 1 cup stroganoff with noodles)
- Calories: 420
- Sugar: 3g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
