Description

This Chicken Stroganoff is a creamy, comforting dish featuring tender chicken chunks simmered in a savory mushroom sauce made with garlic, onions, and a touch of paprika and cayenne for subtle heat. Served over egg noodles and garnished with fresh parsley, it’s a perfect weeknight meal that comes together quickly using simple ingredients.

Ingredients

Scale

Chicken and Seasoning

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

Cooking Fat and Vegetables

4 tablespoons olive oil, divided
1 small onion, diced
3 cloves garlic, minced
2 cups sliced baby bella mushrooms
4 tablespoons unsalted butter

Sauce Ingredients

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

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Instructions

Season the chicken: In a medium bowl, combine chicken chunks with garlic powder, onion powder, paprika, cayenne pepper, kosher salt, and black pepper. Mix well 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. Working in batches if needed, cook the chicken pieces just until the outside is browned but not fully cooked through. Transfer the browned chicken to a clean plate.
Sauté onions and garlic: Using the same skillet, heat the remaining 2 tablespoons of olive oil until shimmering. Add the diced onion and cook until softened, about 3-4 minutes. Stir in minced garlic and cook until fragrant, about 1 minute.
Cook mushrooms and make roux: Add sliced mushrooms to the skillet and cook until browned and their moisture has evaporated. Stir in the butter until melted, scraping up any flavorful brown bits from the bottom of the pan. Sprinkle the flour over the mixture and stir constantly to form a roux, cooking until no lumps remain and the flour is fully incorporated.
Simmer the sauce and chicken: Gradually pour in the chicken broth while stirring, then add Worcestershire sauce. Return the browned chicken along with its juices to the skillet. Bring the mixture to a boil, then reduce heat and let simmer until the sauce thickens and the chicken is cooked through, about 5-7 minutes.
Finish with sour cream: Stir the sour cream into the sauce until fully incorporated and creamy. Adjust seasoning if necessary.
Serve: Spoon the creamy chicken stroganoff over cooked egg noodles. Garnish with fresh parsley and serve immediately for a hearty and satisfying meal.

Notes

TO STORE LEFTOVERS: Store leftover chicken stroganoff in an airtight container in the refrigerator for 3-4 days. For best freshness, wrap tightly in plastic wrap before refrigerating.
This dish pairs well with a crisp green salad or steamed vegetables for added nutrition.
For a tangier sauce, add an extra tablespoon of sour cream just before serving.
Use gluten-free flour and noodles to adapt this recipe for gluten intolerance.

Nutrition

Serving Size: 1 cup serving
Calories: 350
Sugar: 3g
Sodium: 550mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 2g
Protein: 30g
Cholesterol: 75mg