Recipes » Main Dishes
Andrea
Published on / Last updated on
Rate Jump to Recipe
This cozy, comforting one-pot, easy chicken stroganoff is perfect for those busy weeknights! It’s packed full of flavor and ready to go in just 40 minutes!
This Easy Chicken Stroganoff is a dish we’ve made several times now, mainly because it’s so simple and flavorful, but also because it requires ingredients we normally have on hand. Another reason why it’s a favorite is because it only takes 40 minutes make, start-to-finish. That’s kind of a big deal, especially when you’ve got family waiting patiently for dinner to be served 🙂
How to Make Chicken Stroganoff
Let’s get started! First, boil the egg noodles and set them aside. Next, you’ll want to cut and season about a pound of chicken breasts. Once you brown the chicken, transfer it to a plate and make the sauce. I like to start by browning my mushrooms. I get them nice and dark, then I add the shallot, onion and garlic. For added flavor you can pour in a few tablespoons of white wine but it’s totally optional (it does cook off). Next comes the butter and flour. Cook it for a minute or two then whisk in your chicken broth until a smooth sauce forms. Add the Worcestershire sauce, thyme, salt and pepper and simmer until it thickens.
Toss in the chicken and cook for about 5 minutes so that it gets thoroughly cooked throughout. Pour in the egg noodles and sour cream and cook until everything is combined. Garnish with some freshly chopped parsley and enjoy immediately!
Our family loved this easy, flavorful, and filling meal. It’s definitely something we’ll be making over & over again. The best part is that the leftovers taste just as good, which means there’s no need to worry about what to whip up for lunch or dinner the next day, because it’s totally taken care of. I hope you’ll enjoy this chicken stroganoff too!
Easy Chicken Stroganoff Recipe
This cozy, comforting one-pot, easy chicken stroganoff is perfect for those busy weeknights! It’s packed full of flavor and ready to go in just 40 minutes!
5 from 2 votes
Pin Rate Save
Course: Main Course
Cuisine: American
Prep Time: 10 minutes mins
Cook Time: 30 minutes mins
Total Time: 40 minutes mins
Servings: 6 servings
Calories: 580kcal
Author: Andrea
Print Recipe
Ingredients
- 1 lb egg noodles - (whole wheat or regular), cooked and drained
- 2 tbsp olive oil - divided
- 1 lb chicken breasts - cut into ½ inch chunks
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- 1 tsp salt - divided
- 1 tsp ground black pepper - divided
- 2 cup cremini mushrooms - sliced
- 1 shallot - minced
- 1 small onion - chopped
- 3 cloves garlic - chopped
- 2 tbsp white wine
- 4 tbsp butter
- 4 tbsp all purpose flour
- 2 cup low sodium chicken broth
- 1 tbsp worcestershire sauce
- 1/2 tsp thyme leaves - fresh
- 1/2 cup sour cream - plus more for garnishing (room temperature)
- fresh parsley - chopped, optional
Instructions
Set a deep skillet or pot full of water over high heat, cover and bring to a boil. Cook egg noodles until al dente, drain and set aside in a bowl.
Return the pot to the stove and turn heat to medium-high, add 1 tablespoon of olive oil.
Meanwhile, place the cut chicken into a bowl. Season with garlic powder, onion powder, paprika, cayenne pepper, and ½ teaspoon each of salt and pepper; toss to combine.
Place the chicken in the hot pan (taking care not to overcrowd- you may need to do two batches) and brown, about 2-5 minutes on each side. The chicken does not need to be cooked throughout. Remove from the pan and transfer to a plate (continue with remaining chicken if needed).
Add the the remaining tablespoon of oil to the skillet. Add the mushroom and cook until brown, about 4 minutes. Add the shallot, onion and garlic and stir occasionally until they are soft and translucent. Pour in the wine and cook for 1 minute, then add the butter and flour. Whisk continuously taking care not to burn. SLOWLY add the chicken stock, whisking to create a smooth sauce. Add the worcestershire, thyme, and the remaining salt and pepper. Bring to a simmer and allow the sauce to thicken.
Toss in the chicken, turn the heat down to medium-low and continue to cook for 5-8 minutes. Add the egg noodles and the sour cream and stir until combined. Cook for 2 more minutes, add salt and pepper to taste, then remove from the heat and garnish with parsley, if desired.
NOTES
-I find that using room temperature sour cream helps make a smoother sauce and prevents it from curdling.
-Don't like mushrooms? Simply omit them!
Nutrition
Serving: 6serving | Calories: 580kcal | Carbohydrates: 64g | Protein: 30g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 142mg | Sodium: 629mg | Potassium: 732mg | Fiber: 3g | Sugar: 4g | Vitamin A: 551IU | Vitamin C: 3mg | Calcium: 69mg | Iron: 3mg
Want more inspiration?
More Recipes You'll Love
Shrimp Spaghetti
Air Fryer Salmon
Juicy Lucy
About the Author
Andrea
Hi I'm Andrea!
Hotelier turned Food Blogger to help make your life simple, one recipe at a time.
Join the Conversation
Rate and Comment
Comments:
This may be my new favorite recipe. It’s SO good! My husband can be fairly picky but when mushrooms are involved he’s game to try. He likes beef or venison stroganoff, so I thought I’d give this a try as I’m not much of a fan of either of those meats. I followed the recipe pretty closely. We’re red wine drinkers and never have white on hand, so I omitted that, and I used sh*take mushrooms because living where we do that’s about as specialized as we can get. For the broth I used Better than Bouillon. I served the chicken and sauce separately from the pasta instead of stirring it in. It turned out so well – this is a keeper recipe for certain. My daughters, also picky, helped in the kitchen and liked the seasoned cooked chicken. My husband loved this and raved over it. Thanks for a great recipe!Reply
You had me at One Pot! But, really this was so hearty and everyone devoured it for dinner!Reply
Hi Natalie, I was looking for a chicken dish that wasn’t too spicy to cater for a special diet, and I came across this. The pictures looked almost too good to be true, and it seemed easy enough, so I made it. And it was EASY! and YUMMMMMM!. I’m an anxious cook so it’s not often seemingly fool proof recipes actually turn out to be that. So thank you 😀 . I also added a little broccoli to make it a wee bit healthier, and it goes! The only reason it missed one star was, I missed a zing to it. I don’t know. Maybe next time, I’ll try adding a bit of lemon zest or more fresh parsley? What do you think? PS. Even my picky eater ate it. Ha!
Reply
