Chicken Stroganoff Recipe
This easy Chicken Stroganoff has everything you love about beef stroganoff - mushrooms and lots of irresistible extra creamy sauce - but made with tender chicken pieces!
Ingredients
- 1 ¼ pounds boneless skinless chicken thighs (about 5-6 thighs), cut into 2-inch pieces
- 1 ½ teaspoons kosher salt divided
- ¾ teaspoon ground black pepper divided
- ½ teaspoon paprika
- 3 tablespoons olive oil divided
- 1 medium onion thinly sliced
- 4 garlic cloves minced
- 1 pound cremini mushrooms (baby bella), sliced
- 3 tablespoons all-purpose flour
- 1 ½ cups chicken stock
- ½ cup dry white wine
- 2 ounces cream cheese cut into 1/2-inch cubes
- 1 cup sour cream
- 1 tablespoon Worcestershire sauce
- 2 teaspoons Dijon mustard
- Finely chopped fresh parsley for garnish
- 8 ounces egg noodles prepared according to package instructions
Instructions
- Place chicken on large plate. Sprinkle with 1 teaspoon salt, 1/2 teaspoon pepper and paprika and toss until chicken is evenly coated in spices.
- Heat 1 tablespoon oil in large high-sided skillet over medium-high heat. Add chicken to skillet and cook 8 to 10 minutes or until chicken is deep golden brown and and internal temperature reaches 165 degrees F, stirring occasionally and gently pressing chicken down with a spatula so it makes good contact with the pan. Transfer chicken to a clean plate and cover with foil to keep warm.
- Add remaining 2 tablespoons oil to skillet. Add onion and cook 4 to 6 minutes or until golden brown, stirring occasionally. Add garlic and mushrooms and cook 6 to 8 minutes or until mushrooms are deep golden brown, stirring occasionally.
- Add flour and cook 1 minute, stirring constantly. Gradually add stock and wine while stirring constantly. Bring to a boil over medium-high heat, then reduce heat to medium and cook 8 to 10 minutes or until thickened, stirring occasionally and scraping bottom of pan with wooden spoon.
- Lower heat to medium-low and add cream cheese, sour cream, Worcestershire, Dijon and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook 2 minutes, whisking constantly (the sauce may look broken after sour cream is added, but will come back together with whisking).
- Transfer chicken and any accumulated juices on plate back to skillet. Increase heat to medium and cook 2 to 4 minutes or until internal temperature of chicken reaches 165 degrees F, stirring frequently. Garnish with parsley and serve over egg noodles immediately.
Calories: 628kcal, Carbohydrates: 36g, Protein: 39g, Fat: 35g, Saturated Fat: 12g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 15g, Trans Fat: 0.04g, Cholesterol: 202mg, Sodium: 1285mg, Potassium: 1190mg, Fiber: 2g, Sugar: 8g, Vitamin A: 728IU, Vitamin C: 4mg, Calcium: 139mg, Iron: 3mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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