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Delicious bowl of rich chicken stroganoff with mushrooms and noodles

Rich Chicken Stroganoff

A comforting and creamy dish featuring tender chicken in a silky mushroom sauce, served over buttered egg noodles.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs Boneless, skinless chicken breasts or thighs Cut into strips or bite-size pieces.
  • 1 tsp Salt To taste; use kosher salt for even seasoning.
  • 1 tsp Black pepper To taste.
  • ¼ cup All-purpose flour For dredging; use gluten-free blend if necessary.
  • 2 tbsp Olive oil For cooking.
  • 2 tbsp Unsalted butter Enhances richness.
  • 1 medium Yellow onion Sliced thin.
  • 2-3 cloves Garlic Minced.
  • 10-12 oz Cremini or baby bella mushrooms Sliced.
  • 1-1.5 cups Low-sodium chicken broth Homemade stock preferred.
  • 1 tsp Dijon mustard For flavor.
  • 1 tsp Worcestershire sauce For umami; use vegetarian if desired.
  • 1/2-3/4 cup Sour cream Full fat recommended.
  • 1 tbsp Fresh lemon juice To brighten the sauce.
  • ¼ cup Fresh parsley Chopped, for finishing.
  • 8 oz Egg noodles For serving.
Optional Ingredients
  • ¼ cup Heavy cream For extra silkiness.
  • 1 pinch Paprika For color and warmth.
  • 1 sprig Fresh thyme Can be added with mushrooms.

Method
 

Preparation
  1. Pat the chicken dry and season with salt and pepper. Slice the mushrooms, thinly slice the onion, and mince the garlic.
  2. Lightly dust the chicken pieces with flour, shaking off excess.
Cooking
  1. Heat 1 tablespoon each of olive oil and butter in a large skillet over medium-high heat.
  2. Sear half the chicken in a single layer for 2-3 minutes on one side, then flip and cook another 1-2 minutes. Remove to a plate and repeat with remaining chicken.
  3. Reduce heat to medium, add another tablespoon of butter, and toss in the sliced onions. Cook until translucent and beginning to caramelize, about 5 minutes.
  4. Add the mushrooms and a pinch of salt. Cook until they release moisture and start to brown, about 6-8 minutes.
  5. Stir in minced garlic and cook for 30-45 seconds until fragrant.
  6. Pour in chicken broth to deglaze the pan and add Dijon mustard and Worcestershire sauce. Let simmer and reduce by a third, about 3-5 minutes.
  7. Return seared chicken to the pan and simmer on medium-low for 6-8 minutes, or until cooked through.
  8. Remove from heat and stir in sour cream and lemon juice until smooth.
  9. Taste and adjust seasoning before serving over egg noodles with parsley on top.

Notes

Serve over buttered egg noodles, mashed potatoes, or rice. For vegetarian, replace chicken with tofu or cauliflower.