Chicken Stroganoff

Chicken Stroganoff is made with tender chicken and mushrooms cooked in a creamy and decadent sauce. This mouthwatering Stroganoff recipe takes about 40 minutes to make and it's the perfect comfort food dish for a weeknight meal!

📝 Ingredients

• 1 pound boneless skinless chicken breast, cut thinly into bite size pieces
• Salt and ground black pepper to taste
• 1/2 teaspoon dried thyme
• 1/2 teaspoon paprika
• 1 teaspoon garlic powder
• 2 tablespoons olive oil
• 3 tablespoons butter, divided
• 1 small onion, diced
• 2 garlic cloves, minced
• 8 ounces white mushrooms (cremini, baby bellas and portobellas can be used)
• 2 tablespoons all-purpose flour
• 1/2 cup white wine
• 1 1/4 cup chicken broth
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 8 ounces egg noodles cooked and drained
• 2/3 cup sour cream
• Salt and ground black pepper to taste
• Chopped parsley for garnishing

👨‍🍳 Instructions

1. 1Place the chicken into a bowl. Season the chicken with salt, pepper, thyme, paprika and garlic powder. Set aside.
2. 2Heat 1 tablespoon of oil in a large skillet over medium - high heat. Working in two batches, add the chicken and cook for about 5 minutes or until they start to turn golden brown, stirring as needed. Add the remaining oil as needed through the cooking process. Remove the chicken from the skillet.
3. 3In the same skillet, melt 2 tablespoons of butter. Add the onion and cook until slightly soft, about 2 minutes. Add the garlic and cook for about a minute. Add the mushrooms and saute, stirring until they begin to brown, about 4 minutes.
4. 4Add the remaining 1 tablespoon of butter to the skillet. When melted, stir in the flour. Stir until all the ingredients seem incorporated. Cook the mixture for about 1 - 2 minutes.
5. 5Pour the wine and with a spoon (I use a wooden spoon) scrape down the brown bits collected at the bottom of the skillet. Reduce the wine for about 2 minutes.
6. 6Add half of the broth slowly while stirring. When incorporated, add the remaining broth. Stir in the mustard and Worcestershire sauce. Return the chicken to the pan and bring to a gentle simmer. Cook for about 5 - 6 minutes, or until the chicken is cooked through. The sauce will thicken as you simmer.
7. 7Add the sour cream and stir well to combine. Simmer for an additional 2 minutes, making sure the sauce doesn't boil. Add salt and pepper to taste and remove from the heat. Serve over hot egg noodles and garnish with chopped parsley.