Description
This Chicken Stroganoff recipe features tender chicken thighs cooked to golden perfection, simmered in a creamy mushroom and onion gravy, served over wide egg noodles. It’s a comforting and flavorful dish that combines hearty ingredients with a rich, savory sauce, perfect for a satisfying family meal.
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 frying
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 and cook the egg noodles according to the package instructions. Drain thoroughly, transfer to a bowl, and set aside to prevent overcooking.
- Cook the Chicken: Pat chicken thighs dry using a paper towel and season both sides evenly with onion powder, garlic powder, paprika, salt, and black pepper. Sprinkle flour over the chicken, pressing gently to adhere. Heat a skillet over medium heat and add oil. Once hot, place chicken in skillet and cook for about 5 minutes on one side until golden brown. Flip and cook another 3-4 minutes until fully cooked and golden. Remove chicken from skillet and let rest on a cutting board before slicing.
- Make the Gravy: Increase skillet heat to medium-high and add butter. When melted, add sliced mushrooms and diced onions. Sauté for 3-5 minutes until softened and lightly browned. Add minced garlic and cook for 1-2 more minutes. Gradually add chicken broth, scraping the skillet bottom to deglaze and incorporate flavorful bits. Stir while adding. Pour in heavy cream and cook for about 5 minutes until gravy thickens slightly. Remove skillet from heat and stir in sour cream, Dijon mustard, and Worcestershire sauce until smooth and combined.
- Combine and Serve: Slice chicken into 1-inch cubes or strips. Add cooked chicken and egg noodles to the skillet and gently toss to coat everything evenly in the sauce. Serve immediately, garnished with chopped fresh parsley if desired.
Notes
- Chicken Cooking Time: Ensure chicken reaches an internal temperature of 165°F for safe consumption.
- Sauce Consistency: Thin sauce with a splash of chicken broth or heavy cream if too thick. Thicken by stirring in a slurry of 1 tablespoon cornstarch and 1 tablespoon water if too thin.
- Sour Cream Addition: Remove skillet from heat before adding sour cream to prevent curdling.
