This creamy Chicken Stroganoff is packed with tender chicken thighs, hearty mushrooms, and a rich, flavorful sauce, served over buttery egg noodles. It’s the ultimate comfort food perfect for a cozy dinner at home.
Ingredients
- 12 ounces egg noodles
- 8 tablespoons butter, divided (1 stick)
- 1 pound white button mushrooms, sliced
- 2 teaspoons kosher salt, divided
- 1 teaspoon freshly ground black pepper, divided
- 1/2 cup white wine, divided
- 1 large onion, cut into vertical strips (about 8 ounces)
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
- 1/4 cup all-purpose flour
- 1 cup chicken stock
- 1 tablespoon Dijon mustard
- 1 cup sour cream
- Chopped fresh parsley, for garnish
Instructions
1. Cook the Noodles:
- Bring a large pot of salted water to a boil. Add the egg noodles and cook according to the package directions. Drain and set aside.
2. Cook the Mushrooms:
- In a large skillet or sauté pan, melt 3 tablespoons of butter over high heat.
- Add mushrooms, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Cook for about 10 minutes, stirring often.
- Once mushrooms are browned, add 1/4 cup of white wine, scrape the bottom of the pan, and let it evaporate. Transfer the mushrooms to a large bowl.
3. Sauté the Onions:
- Reduce the heat to medium and melt 2 tablespoons of butter in the same pan.
- Add the onions and cook for about 5 minutes, until softened and starting to brown. Add to the bowl with the mushrooms.
4. Cook the Chicken:
- Toss the chicken pieces with the flour, remaining salt, and pepper until evenly coated.
- Melt 2 more tablespoons of butter in the pan over medium heat. Add half the chicken pieces in a single layer and cook for 2–3 minutes per side until browned and cooked through. Transfer to the bowl with mushrooms and onions.
- Repeat with the remaining chicken, adding the last tablespoon of butter if needed.
5. Make the Sauce:
- Add the remaining 1/4 cup of wine to the pan and scrape the bottom to deglaze. Let it evaporate.
- Pour in the chicken stock and return the mushrooms, onions, and chicken to the pan.
- Once the mixture is hot and bubbling, stir in the Dijon mustard and sour cream. Cook for a few minutes until the sauce thickens slightly.
6. Serve:
- Remove the pan from heat and serve the chicken stroganoff over the cooked egg noodles. Garnish with chopped parsley.
Notes
- Prep Ahead: Prepping all your ingredients before starting makes cooking this dish seamless and stress-free.
- Substitutions: You can use chicken breasts instead of thighs for a leaner option.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
- Wine Substitute: If you prefer not to use wine, substitute with an equal amount of chicken stock and a splash of lemon juice for brightness.
Nutrition (Per Serving, Serves 6)
- Calories: 428
- Protein: 26g
- Carbohydrates: 42g
- Fat: 17g
- Saturated Fat: 9g
- Cholesterol: 128mg
- Sodium: 812mg
- Fiber: 2g
- Sugar: 4g
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