Chicken Stroganoff Recipe
This Easy Chicken Stroganoff Recipe, made with juicy boneless skinless chicken thighs, mushrooms, and a luscious gravy, is everything you love about your favorite Beef Stroganoff Recipe - but with chicken!
Servings: 8 servings
Cost: $12
Ingredients
- 4 tablespoon olive oil divided
- 20 oz mushrooms sliced
- 2 pounds chicken thighs boneless skinless
- salt + pepper to season
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- 4 tablespoon butter
- 1 large onion finely chopped
- 4 cloves garlic minced
- ¼ cup dry white wine optional
- 3 tablespoon all-purpose flour
- 2 ½ cups chicken stock
- 1 tablespoon Dijon mustard
- 1 cup sour cream (full fat)
- fresh parsley chopped (for garnish)
- 1 pound egg noodles or noodles of choice, cooked according to package instructions
Instructions
Prepare and cook the mushrooms
- Use a damp paper towel to gently remove dirt and clean your mushrooms. If your mushrooms are really dirty, submerge them in cold water and transfer directly to a soft towel to dry completely. The mushrooms need to be completely dry before cooking.
- Slice each mushroom- careful, however, as you don't want them too thin.
- Heat a large skillet over high heat. You want a hot skillet. Add 1-2 teaspoons of olive oil (you only need a very thin layer to coat the surface of the pan). Add mushrooms in a single layer.
- Cook the mushrooms for approximately 4 minutes before flipping over to sauté the other side (do not overcook and do not allow mushrooms to cook in their own juices).
- Remove cooked mushrooms to a clean plate and repeat until all mushrooms have been cooked.
Prepare and cook the chicken
- Sprinkle the boneless skinless chicken thighs with salt, pepper, garlic powder, and paprika on both sides.
- In the same skillet used to cook the mushrooms, heat 1-2 tablespoons of olive oil over medium-high heat. When the pan is hot, add the chicken thighs to the skillet (smooth side down) and cook for 5-6 minutes. Turn chicken thighs over. Continue to cook for an additional 4-5 minutes, or until chicken is nearly cooked through (until it registers at least 145-160 degrees F with a digital meat thermometer).
- Remove chicken to a clean plate and set aside.
For the Stroganoff
- In the same skillet set over medium heat add 1 tablespoon olive oil and 1 tablespoon of butter. Add the onion and cook, stirring often, for 6-8 minutes, or until golden and starting to caramelize slightly. Add the minced garlic and continue to cook for one minute, stirring continuously.
- (optional) Add the dry white wine and continue to cook until most of the liquid has evaporated. In the meantime, scrape any brown bits stuck to the bottom of the skillet.
- Prepare the roux. Make a well in the center of the skillet and melt the remaining 3 tablespoons of butter. Whisk in the flour and continue to whisk until the flour and butter are completely incorporated.
- Stirring continuously, slowly pour in the chicken stock. Whisk in the Dijon mustard.
- Return the mushrooms and chicken thighs (with their juices) back to the skillet and bring to a simmer. Reduce heat to low. Simmer for 2-3 minutes.
- Carefully mix the sour cream with the chicken and mushrooms and return to a simmer Simmer for 1-2 minutes and season with additional salt and pepper, to taste. Toss with pre-cooked egg noodles or serve with noodles of your choice on the side. Garnish with fresh chopped parsley.
Notes
- This recipe calls for a lot of mushrooms. If you don't totally LOVE them as much as I do, I recommend cutting the total amount in HALF (to 10 ounces).
Nutrition
Calories: 701kcal | Carbohydrates: 51g | Protein: 32g | Fat: 41g | Saturated Fat: 14g | Cholesterol: 191mg | Sodium: 285mg | Potassium: 743mg | Fiber: 3g | Sugar: 5g | Vitamin A: 551IU | Vitamin C: 4mg | Calcium: 73mg | Iron: 3mg
