Description
A creamy and flavorful Chicken Stroganoff recipe featuring tender chicken thighs cooked in a rich mushroom and onion gravy, served over perfectly cooked egg noodles. This comforting dish combines savory flavors with a luscious sauce, ideal for a satisfying dinner.
Ingredients
Units
Scale
For the Chicken:
- 1 1/2 pounds chicken thighs, boneless and skinless
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons all-purpose flour
- 1 tablespoon canola oil or avocado oil
For the Gravy:
- 3 tablespoons unsalted butter
- 12 ounces baby bella mushrooms, sliced
- 1 medium sweet onion, diced
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 cup heavy cream
- 1 1/2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1/2 cup sour cream
To Serve:
- 12 ounces wide egg noodles
- Fresh parsley, chopped (optional garnish)
Instructions
- Cook the Noodles: Bring a large pot of water to a boil, add the egg noodles, and cook according to package instructions. Drain thoroughly, transfer to a bowl, and set aside to prevent overcooking.
- Prepare the Chicken: Pat the chicken thighs dry with paper towels. Season evenly with onion powder, garlic powder, paprika, salt, and black pepper. Sprinkle the flour over the chicken, pressing gently to adhere.
- Cook the Chicken: Heat a skillet over medium heat and add oil. Once hot, place chicken in the skillet. Cook for about 5 minutes until golden brown on one side, then flip and cook another 3-4 minutes until fully cooked. Remove chicken, let rest, then slice into strips or cubes.
- Make the Gravy: Increase skillet heat to medium-high. Add butter, letting it melt. Sauté mushrooms and onions for 3-5 minutes until softened and browned. Add minced garlic and cook for 1-2 minutes. Pour in chicken broth, scraping the skillet to deglaze. Stir in heavy cream, cook for 5 minutes until slightly thickened. Remove from heat and stir in sour cream, Dijon mustard, Worcestershire sauce until smooth.
- Combine and Serve: Add sliced chicken and cooked noodles to the skillet, tossing to coat in the sauce. Serve hot, garnished with chopped parsley if desired.
Notes
- Ensure the chicken reaches an internal temperature of 165°F for safe consumption.
- If the sauce thickens too much, loosen with additional chicken broth or cream. To thicken further, add a slurry of 1 tablespoon cornstarch mixed with 1 tablespoon water.
- Add sour cream off heat to prevent curdling and maintain creaminess.
Nutrition
- Serving Size: 1 plate (about 1.5 cups)
- Calories: 550 kcal
- Sugar: 5 g
- Sodium: 750 mg
- Fat: 33 g
- Saturated Fat: 15 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 145 mg
