If you ask my husband which of my recipes he likes the most Chicken Mushroom Stroganoff will come out on top every time. This delightful dinner has all of the rich umptiousness of a traditional beef stroganoff but is lightened up with chicken making is a perfect weeknight summer meal.
The stroganoff itself is kind of a mix between a sauce and stew, and perfectly coats egg noodles, rice, or honestly whatever you choose to serve it on. If you’re anything like us you’ll find yourself digging in with a fork and then running to get a spoon to scoop up every bite of the delicious sauce. This recipe comes together in less than 30 minutes and once you’ve tried it it’s sure to become a new family favorite!
Chicken Mushroom Stroganoff
- 1 lb boneless skinless chicken breast
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1/2 tsp dried thyme 1 tsp if using fresh thyme
- 1/4-1/2 tsp cayenne pepper increase or descrease according to preferred level of heat
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 onion, chopped
- 16 oz package baby bella mushrooms, sliced
- 3 cloves garlic, minced
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups chicken broth
- 1-2 tbsp Worcestershire sauce start with 1 tbsp and add additional sauce to taste
- 1/2 cup sour cream + more for serving
- 16 oz package egg noodles
- fresh parsley (optional)
- salt & pepper (to taste)
- Place sliced chicken into a mixing bowl. Add garlic powder, onion powder, paprika, thyme, cayenne, salt and pepper and mix well, making sure the chicken is fully coated.
- In a deep skillet or Dutch oven, preheat 1 Tbsp of olive oil over medium high heat until shimmering.
- Add chicken in a single layer (you make need to cook it in batches) and sear 1-2 minutes per side until golden brown. The chicken does not need to be fully cooked at this point.
- Using a slotted spoon, remove chicken to a bowl and repeat until all chicken has been browned.
- Add another Tbsp of olive oil to the pan and add in chopped onions and sliced mushrooms.
- Mix to coat in the oil and cook over medium/medium high for about 5 minutes.
- Add in minced garlic and cook for an additional 2-3 minutes until the garlic is fragrant and the mushrooms and onions are cooked. At this point you can add another pinch of salt & pepper.
- Make a well in the center of the vegetables and add 2 Tbsp of butter and 2 Tbsp of flour.
- Whisk together to create a roux and continue to cook over medium high heat for 1 minute, stirring continuously.
- Stream in 2 cups of chicken broth and whisk to combine.
- Add in 1-2 Tbsp of Worcestershire sauce and bring to a boil.
- Turn heat down to low and add chicken and all the juices back to the pot.
- Simmer the stroganoff for 5-7 minutes until the chicken is fully cooked and the sauce begins to thicken.
- Meanwhile boil a 16 ounce bag of egg noodles al dente according to package instructions. Drain and set aside.
- Remove stroganoff from the heat and add ½ cup sour cream. Mix to incorporate then taste and see if it needs any additional salt or pepper.
- Serve hot stroganoff over egg noodles and top with a dollop of sour cream and fresh chopped parsley.