Chicken Stroganoff

4.50 from 18 votes

With plenty of earthy mushrooms and a tangy sour cream sauce, chicken stroganoff is a lighter take on traditional beef stroganoff. Perfect for weeknight dinners or to serve to guests!

Prep Time15

Cook Time15

Total Time30

Course: Pasta

Cuisine: American

Servings:

Author: Rachel Gurk

Ingredients

12 ounces egg noodles (see note)
2 tablespoons extra virgin olive oil, divided
20 ounces boneless skinless chicken breast, sliced into thin strips (1¼ to 1½ pounds of chicken)
½ teaspoon kosher salt
¼ teaspoon coarse ground pepper
16 ounces white mushrooms, washed and cut into thick slices
1 yellow onion, cut into quarters and thinly sliced
2 tablespoons all-purpose flour
½ teaspoon dried thyme leaves
½ cup dry white wine
1 cup reduced-sodium chicken broth
½ cup sour cream (full-fat is best)
2 teaspoons Dijon mustard
2 tablespoons chopped fresh parsley, plus more for garnish

Instructions

Cook noodles according to directions on package.
12 ounces egg noodles
Meanwhile, in a large sauté pan, heat 1 tablespoon olive oil over medium-high heat. Add sliced chicken and season with salt and pepper. Cook, stirring frequently, until browned and cooked through, about 6 minutes, depending on thickness of slices. Remove from pan, and set aside.
2 tablespoons extra virgin olive oil, divided, 20 ounces boneless skinless chicken breast, sliced into thin strips, ½ teaspoon kosher salt, ¼ teaspoon coarse ground pepper
Add 1 tablespoon oil to pan and reduce heat to medium. Add mushrooms and onions, season with additional pepper if you like, and cook until onions are translucent and mushrooms are cooked.
16 ounces white mushrooms, washed and cut into thick slices, 1 yellow onion, cut into quarters and thinly sliced
Sprinkle with flour and thyme, stirring to coat vegetables with flour. Cook for 1 to 2 minutes, stirring constantly.
2 tablespoons all-purpose flour, ½ teaspoon dried thyme leaves
Return chicken to pan. Pour in wine and increase heat to high. Scrape any brown bits off the bottom of the pan and continue to cook until wine is reduced by about half. Add chicken broth and continue to cook for 2 to 3 minutes or until slightly thickened..
½ cup dry white wine, 1 cup reduced-sodium chicken broth
Remove from heat and let set for 2 minutes. After 2 minutes, stir in sour cream, Dijon mustard, and parsley.
½ cup sour cream , 2 teaspoons Dijon mustard, 2 tablespoons chopped fresh parsley, plus more for garnish
Taste and season with more salt and pepper as desired. Serve over noodles, garnished with additional parsley, if desired.

Video

Notes

Although stroganoff is traditionally served with egg noodles, this recipe is great with white or brown rice, too.
If you prefer dark meat, boneless skinless chicken thighs can be substituted.
Recipe updated 12/8/2022 after retesting.

Nutrition

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