Description
This Chicken Stroganoff recipe features tender, pan-fried chicken thighs smothered in a rich and creamy mushroom sauce, served over wide egg noodles. The dish combines savory flavors with a luscious, tangy gravy made from sour cream, Dijon mustard, and Worcestershire sauce, making it an irresistible comfort food perfect for any night of the week.
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 them thoroughly, transfer the noodles to a bowl, and set aside to prevent overcooking.
- Cook the Chicken: Pat the chicken thighs dry with a paper towel and season them evenly on both sides with onion powder, garlic powder, paprika, salt, and black pepper. Sprinkle the chicken with flour, pressing gently to ensure the flour adheres to all sides. Heat a skillet over medium heat and add the oil. Once the oil is hot, carefully place the chicken in the skillet. Cook for about 5 minutes on one side until it turns golden brown. Flip the chicken and cook the other side for an additional 3-4 minutes until fully cooked and golden. Remove the chicken from the skillet and transfer to a clean cutting board. Let the chicken rest before slicing it.
- Make the Gravy: Increase the skillet’s heat to medium-high. Add the butter and allow it to melt completely. Add the sliced mushrooms and diced onions, sautéing them for 3-5 minutes until softened and lightly browned. Add the minced garlic and sauté for an additional minute or two. Gradually pour in the chicken broth, scraping the bottom of the skillet to deglaze and incorporate any flavorful bits into the sauce. Stir as you pour. Add the heavy cream and mix well, cooking for around 5 minutes until the gravy thickens slightly. Remove the skillet from the heat and stir in the sour cream, Dijon mustard, and Worcestershire sauce. Mix until the sauce is smooth and well combined.
- Combine and Serve: Slice the chicken into 1-inch cubes or strips, as desired. Add the cooked chicken and egg noodles to the skillet, tossing gently to coat everything evenly in the sauce. Serve immediately, garnished with chopped fresh parsley for an optional pop of color and freshness.
Notes
- Chicken Cooking Time: Ensure the chicken reaches an internal temperature of 165°F before removing it from the skillet for safe consumption.
- Sauce Consistency: If the sauce is too thick, thin it with a splash of chicken broth or heavy cream. If too thin, create a slurry with 1 tablespoon cornstarch mixed with 1 tablespoon water and stir into the sauce; cook until thickened.
- Sour Cream Addition: Always remove the skillet from heat before adding sour cream to prevent curdling and maintain sauce smoothness.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 750mg
- Fat: 33g
- Saturated Fat: 15g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 145mg
