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–+ servings

Chicken Stroganoff

Teresa Ambra
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.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 hour 5 minutes
Course Chicken Main Dish
Cuisine Russian
Servings 8
Calories 415 kcal

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, 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
  • fresh parsley chopped, for garnish
  • paprika for garnish
  • fresh thyme for garnish

Instructions
 

  • In a large Dutch oven over medium heat, add a couple of tablespoons of olive oil.
  • Meanwhile, 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.
  • 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.
Recipe adapted from Lil'Luna.
© Can’t Stay Out of the Kitchen
[nutrition-label]

Nutrition

Calories: 415kcalCarbohydrates: 50gProtein: 21gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 123mgSodium: 426mgPotassium: 238mgFiber: 3gSugar: 5gVitamin A: 650IUVitamin C: 6.6mgCalcium: 30mgIron: 2.9mg
Keyword chicken, main dish, mushrooms, noodles, pasta
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