Chicken Stroganoff

Chicken and mushroom stroganoff in a blue bowl.

This Chicken Stroganoff is creamy and delicious and on the dinner table in 30 minutes or less. You'll love it over buttered noodles, rice, or mashed potatoes.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 10

Total Time 25

Servings servings

Calories 594kcal

Author Meggan Hill

Ingredients

For the buttered noodles:

16 ounces egg noodles
1/4 cup butter (1/2 stick) or less to taste
Salt and freshly ground black pepper

For the stroganoff:

3 tablespoons butter divided
2 medium onion chopped
8 ounces white button mushrooms or cremini mushrooms, sliced
1 1/4 pounds boneless skinless chicken thighs cut into chunks
2 tablespoons all-purpose flour
1/2 teaspoon paprika
Salt and freshly ground black pepper
1 cup chicken broth
1 tablespoon Worcestershire sauce
1/2 cup sour cream plus more for topping
fresh parsley minced, for garnish

US Customary - Metric

Instructions

To make the buttered noodles:

In a large pot over high heat, bring 4 quarts water and 1 tablespoon salt to boil. Add noodles and cook until tender, about 8 to 10 minutes. Drain well.
Off heat, add butter to pot. Add drained noodles and toss until butter is melted and noodles are evenly coated. Season to taste with salt and pepper (I like 1/4 teaspoon salt and 1/8 teaspoon pepper).

To make the stroganoff:

In a large skillet over medium-high heat, melt 2 tablespoons butter. Add the onion and cook until slightly softened, about 2 minutes. Stir in the mushrooms and cook until they begin to brown, about 2 minutes.
Add the remaining 1 tablespoon of butter, chicken, flour, and paprika. Cook until the chicken begins to brown, about 3 minutes. Add the broth and Worcestershire sauce and bring to a simmer.
Cook until the sauce thickens, about 5 minutes. Stir in the sour cream and cook until the chicken reaches 165 degrees, about 2 minutes longer. Season to taste with salt and pepper (I like 1 teaspoon salt and 1/2 teaspoon pepper).
To serve, place egg noodles in a bowl or on a plate. Top with the chicken mixture and a dollop of sour cream if desired. Garnish with parsley.

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