Chicken Stroganoff
This Chicken Stroganoff is a comforting dish made with chicken thighs in a creamy mushroom sauce, perfect for dinner.
Equipment
- Large pot
- extra-large skillet
Ingredients
Noodles
- 12 oz. egg noodles
Chicken
- 1.5 lb. boneless skinless chicken thighs, cut into 1-inch pieces can substitute with chicken breasts if preferred
Mushroom Sauce
- 4 Tbsp. salted butter, melted
- 8 oz. cremini mushrooms, thinly sliced
- 1 small yellow onion, sliced
- 1 tsp. minced fresh thyme
- 2 Tbsp. all-purpose flour
- ¼ cup dry white wine e.g., sauvignon blanc
- 2 cups low-sodium vegetable broth, hot
- 2 tsp. soy sauce
- ¼ tsp. paprika
- 1 tsp. ground black pepper plus more to taste
Finishing Touches
- ½ cup sour cream
- 2 Tbsp. dijon mustard
- 2 Tbsp. chopped chives
- ⅓ cup chopped fresh parsley plus more for garnish
- Kosher salt, to taste
Instructions
Cooking Instructions
- Bring a large pot of salted water to a boil. Add the noodles and cook according to the package directions, 5 to 6 minutes. Drain, return the noodles to the pot, and toss with 2 tablespoons of the butter and 1 tablespoon of the parsley. Set aside and keep warm.
- In an extra-large skillet, melt the remaining 2 tablespoons butter over medium-high heat. Add the chicken, season with the paprika and a good pinch of salt and pepper, and cook until browned and cooked through, 8 to 10 minutes. Use a slotted spoon to remove the chicken to a plate and set aside.
- Add the mushrooms, onion, and thyme to the drippings in the skillet and cook over medium-high heat, stirring occasionally, until the onions have browned and the mushrooms have released their moisture, 5 to 6 minutes. Sprinkle in the flour and cook for a few minutes before whisking in the wine. Let the mixture boil and thicken, then slowly add the vegetable broth and soy sauce. Let cook until thickened, 2 to 3 minutes more.
- Return the chicken to the skillet, along with any juices from the plate, and cook until heated through, about 1 minute. Remove from the heat and stir in the sour cream, mustard, chives, and 2 tablespoons of the parsley. Taste and adjust the seasoning.
- Serve over the buttered noodles and garnish with the remaining parsley.
Notes
High heat can cause sour cream to curdle, so add it at the end after removing from heat.
Nutrition
Serving: 1servingCalories: 400kcalCarbohydrates: 45gProtein: 27gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 2gSugar: 3gVitamin A: 10IUVitamin C: 15mgCalcium: 4mgIron: 10mg
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