Chicken Stroganoff Recipe

This Chicken Stroganoff recipe has everything you love about Beef Stroganoff, but made with chicken instead. Tender Chicken thighs simmered in silky stroganoff sauce with egg noodles, this is a great weeknight dish that you can make under an hour.

📝 Ingredients

• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 1/2 pounds chicken thighs (Boneless & skinless (Skinless chicken breast can also be used))
• 2 tablespoons vegetable oil
• 2 tablespoons vegetable oil (or butter)
• 1 onion (sliced thinly)
• 3 cloves garlic (minced)
• 10 oz. mushrooms (I used baby bella but button mushrooms would also work)
• 1 teaspoon fresh thyme (chopped plus more as garnish)
• 2 tablespoons all purpose flour
• 1/2 cup dry white wine (Pinot Grigio or Chardonnay would work)
• 1 tablespoon dijon mustard
• 1 tablespoon worcestershire sauce
• 2 cups chicken stock (preferably homemade or low-sodium)
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 3 cups wide egg noodles
• 1/2 cup sour cream
• 2 tablespoons lemon juice
• 1/4 cup fresh parsley (chopped)

👨‍🍳 Instructions

1. 1To prepare the chicken: Mix together salt, pepper, garlic powder, and paprika in a small bowl. Dry chicken thighs with a paper towel. Cut them into small pieces (1-2 inch cubes) and season with the salt mixture.
2. 2To cook the chicken: Heat a tablespoon of vegetable oil in a large skillet over medium heat. Sear the first half of the chicken for 3-4 minutes on each side. Place cooked chicken in a bowl. Repeat the same process with the rest of the oil and chicken. Cover the bowl with aluminum foil and set aside. Do not wash the skillet. You should be left with the remainings of the chicken and some brown spots.
3. 3To cook the vegetables: Heat vegetable oil (or butter) in the now-empty skillet. Add in onion. Cook, stirring frequently scraping the bits and pieces of chicken at the bottom of the pan, for about 5-6 minutes or until softened. Stir in the garlic and cook for 30 seconds.
4. 4Add in mushrooms and thyme and cook until mushrooms are softened, 4-5 minutes.
5. 5To make the sauce: Add flour and cook, stirring constantly, for a minute.
6. 6Pour in the wine, dijon mustard, and worcestershire sauce, chicken stock, salt and pepper. Give it a stir to combine.
7. 7Transfer the reserved chicken back into the pan. Stir to combine.
8. 8Put the lid on, bring it to a boil and let it simmer for about 15 minutes until the chicken is fully cooked.
9. 9Stir in the egg noodles and cook for 10-12 minutes or until fully cooked, keeping a close eye on it and stirring it a few times as it cooks.
10. 10Meanwhile, whisk together the sour cream and lemon juice in a small bowl.
11. 11Off the heat, add the sour cream mixture into the chicken stroganoff and give it a big stir.
12. 12Garnish with fresh thyme and parsley, ladle into bowls and serve.