Chicken Stroganoff
Chicken Stroganoff will knock your socks off! This amazing comfort food is a quick and easy one-pot meal that will only take about 30 minutes to cook on the stove. Perfect for company or holiday dinners, too.
Equipment
- 1 large Dutch oven with lid
- measuring cups
- measuring spoons
- 1 bowl
- 1 wooden spoon
- 1 sharp knife to cut meat
- 1 sharp knife to cut vegetables
- 1 large stock pot with lid to cook the noodles
- 1 colander
Ingredients
- 3-4 tbsp. olive oil divided use
- 1 lb. chicken breasts cut into 1-inch chunks
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1/2 tsp. paprika
- 1/4 tsp. cayenne pepper
- 1 tsp. sea salt divided use
- 1 tsp. ground black pepper divided use
- 16 oz. fresh mushrooms sliced
- 1 leek green top removed, washed thoroughly and sliced and separated into rings
- 1 small onion chopped
- 3 cloves garlic finely minced
- 4 tbsp. unsalted butter
- 4 tbsp. all-purpose flour (I used unbleached)
- 2 cups low-sodium chicken broth (or homemade chicken broth) * see note below
- 1 tbsp. Worcestershire sauce
- 1/2 tsp. fresh thyme leaves
- 1 lb. wide egg noodles cooked and drained
- 1/3 cup sour cream plus more for garnish, if desired
- 1 tsp. fresh parsley chopped, for garnish
- 1/2 tsp. paprika for garnish
- 1 tsp. fresh thyme for garnish
Instructions
- Bring water in a large stockpot to a boil and boil noodles according to package directions; drain in colander when done.
- Meanwhile, in a large Dutch oven over medium heat, add a couple of tablespoons of olive oil.
- Cut chicken into chunks and place in a bowl.
- Sprinkle with garlic powder, onion powder, paprika, cayenne pepper, and ½ teaspoon each of salt and pepper; toss chicken to coat well with seasonings.
- Place the chicken in the hot pan and brown, (in multiple batches if necessary) about 2-5 minutes on each side.
- (Chicken does not have to cook all the way through).
- Remove from Dutch oven and transfer to a plate (continue with remaining chicken if needed).
- Add remaining olive oil to the skillet.
- Add mushrooms and cook until brown, about 4 minutes.
- Add the leeks, onion and garlic and cook, stirring occasionally, until veggies are soft and translucent—about 2-3 minutes.
- Whisk in the butter and flour.
- Add the chicken stock, about ¼ cup at a time until all is added.
- Whisk until sauce is smooth.
- Add Worcestershire sauce, thyme, and the remaining salt and pepper.
- Bring to a simmer and allow the sauce to thicken.
- Add chicken; turn heat down to low and continue simmering for 5-8 minutes.
- Drain cooked noodles in colander.
- Add the cooked egg noodles and the sour cream and stir until combined.
- Cook for 2 more minutes.
- Check seasonings.
- Add salt and pepper to taste.
- Remove pan from heat and garnish with fresh parsley, thyme, paprika, and sour cream if desired.
Notes
NOTE: I accidentally read the original recipe incorrectly and added the pasta uncooked. So I added an additional 2 cups of homemade chicken broth and cooked the noodles about 5-7 minutes, covered, until the noodles were cooked through. Then I added an additional one-third cup of sour cream. I garnished the entrée with additional thyme and paprika. I did not feel the entrée needed any additional seasoning.
NOTE: If you add the noodles into the sauce without pre-cooking them first, add an additional 2 cups of chicken broth and cook the noodles, covered with lid, an additional 5-7 minutes until noodles cook through.
NOTE: The original recipe was confusing and a little unclear with directions. You need to start the noodles boiling almost from the beginning of the recipe in order for them to be done and added in later toward the last of the recipe. I've changed the directions to reflect that the noodles need to be cooked previously rather than added into the dish uncooked at the end.
Recipe adapted from Lil'Luna.
© Can’t Stay Out of the Kitchen
Nutrition
Calories: 475kcalCarbohydrates: 54gProtein: 25gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 105mgSodium: 370mgPotassium: 701mgFiber: 4gSugar: 4gVitamin A: 951IUVitamin C: 7mgCalcium: 64mgIron: 3mg
Tried this recipe?Let us know how it was!