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Chicken Mushroom Stroganoff

A rich and savory dish, this creamy chicken stroganoff offers a delightful blend of tender chicken, earthy mushrooms, and a velvety sauce, making it an excellent option for a satisfying dinner ready in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients
  

  • 1 small onion chopped
  • 1 pound chicken breasts diced into 1-inch pieces
  • 2 tablespoons olive oil divided
  • 4 tablespoons all-purpose flour
  • 1 shallot minced
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon onion powder
  • ½ teaspoon fresh thyme leaves
  • ¼ teaspoon cayenne pepper
  • 2 cups low-sodium chicken broth
  • 2 cups cremini mushrooms sliced
  • ⅓ cup sour cream plus additional for garnish if preferred
  • ½ teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon ground black pepper divided
  • 1 teaspoon salt divided
  • 1 pound egg noodles cooked and drained
  • 3 cloves garlic minced
  • 4 tablespoons butter
  • 2 tablespoons white wine optional
  • Fresh parsley chopped (optional)

Instructions
 

  • In a large skillet over medium-high heat, warm 1 tablespoon of olive oil. Meanwhile, in a bowl, coat the chicken with garlic powder, onion powder, paprika, cayenne pepper, and ½ teaspoon each of salt and pepper. Mix thoroughly.
  • Transfer the seasoned chicken into the heated pan, ensuring not to overcrowd the skillet; cook in batches if necessary. Sear each side for 2–5 minutes until browned but not fully cooked through. Remove and set aside.
  • Introduce the remaining olive oil to the skillet. Sauté the mushrooms until golden, about 4 minutes. Stir in the shallot, onion, and garlic, cooking until softened and translucent.
  • Deglaze the pan with white wine and let it reduce for about a minute. Incorporate the butter and then the flour, whisking constantly to form a roux without letting it scorch. Gradually pour in the chicken broth while whisking to achieve a smooth consistency. Add Worcestershire sauce, thyme, and the remaining salt and pepper, then bring the sauce to a gentle simmer, allowing it to thicken.
  • Return the chicken to the skillet and lower the heat to medium-low. Simmer gently for 5–8 minutes to cook the chicken through. Mix in the cooked egg noodles and sour cream, stirring to fully combine. Allow it to heat for an additional 2 minutes.
  • Adjust seasoning with extra salt and pepper if necessary, then remove from heat. Garnish with chopped parsley if desired.

Notes

To freeze, prepare the sauce without noodles, cool, and store in a labeled airtight container for up to 3 months. Defrost in the refrigerator and reheat while preparing fresh noodles.
Leftovers can be kept in an airtight container in the fridge for 3–4 days or in the freezer for up to 3 months. Reheat using a microwave or stovetop.