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Pieces of chicken in a creamy golden sauce with herbs in a white dish, like chicken stroganoff
Chef Emma

Chicken Stroganoff

Golden chicken strips and browned mushrooms simmered in a creamy sour cream, Dijon and broth sauce, served over buttered egg noodles.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Russian
Calories: 770
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1½ lb boneless, skinless chicken breasts or thighs cut into ½-inch strips
  • 2 tbsp all-purpose flour
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 tsp paprika
  • ½ tsp garlic powder
  • 1 tbsp olive oil
Sauce
  • 2 tbsp butter divided
  • 8 oz cremini mushrooms sliced
  • 1 medium onion thinly sliced
  • 3 cloves garlic minced
  • 1 tbsp all-purpose flour
  • 1½ cups low-sodium chicken broth
  • 1 tbsp Dijon mustard
  • 2 tsp Worcestershire sauce
  • ¾ cup full-fat sour cream room temperature
To serve
  • 12 oz wide egg noodles
  • 1 tbsp butter
  • 2 tbsp chopped parsley or dill

Equipment

  • Large skillet
  • Large pot for noodles
  • Instant-read thermometer

Method
 

  1. Bring a large pot of salted water to a boil. Toss the chicken with the flour, salt, pepper, paprika and garlic powder.
  2. Heat the oil and 1 tbsp butter in a large skillet over medium-high heat. Brown the chicken in batches, 2 to 3 minutes per side, and set aside.
  3. Add the remaining butter and the mushrooms; cook 6 to 7 minutes until browned. Add the onion for 3 to 4 minutes, then the garlic for 30 seconds.
  4. Stir in 1 tbsp flour for 1 minute. Slowly add the broth, scraping the pan, then the Dijon and Worcestershire.
  5. Return the chicken and juices to the pan and simmer 5 to 7 minutes, until thickened and the chicken reaches 165°F. Meanwhile, cook the noodles, drain and toss with butter.
  6. Take the skillet off the heat. Stir a little hot sauce into the sour cream, then stir it into the pan. Season to taste and serve over the noodles with parsley.

Notes

Don't boil the sauce after adding sour cream. Slow cooker: 4 to 5 hours on LOW, thicken with cornstarch, then stir in sour cream off the heat. Refrigerate leftovers within 2 hours; eat within 3 to 4 days. Calories are an estimate per serving (1/4, with noodles) from USDA FoodData Central values.