Description
A creamy and comforting Chicken Stroganoff recipe featuring tender chicken thighs cooked in a rich mushroom and onion gravy paired with egg noodles. This flavorful dish combines savory, tangy, and creamy elements, making it perfect for a hearty dinner.
Ingredients
Units
Scale
For the Chicken:
- 1 1/2 pounds chicken thighs, boneless and skinless
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons all-purpose flour
- 1 tablespoon canola oil or avocado oil, for frying
For the Gravy:
- 3 tablespoons unsalted butter
- 12 ounces baby bella mushrooms, sliced
- 1 medium sweet onion, diced
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 cup heavy cream
- 1 1/2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1/2 cup sour cream
To Serve:
- 12 ounces wide egg noodles
- Fresh parsley, chopped (optional garnish)
Instructions
- Cook the Noodles: Bring a large pot of water to a boil. Add the egg noodles and cook according to package instructions until al dente. Drain thoroughly, transfer to a bowl, and set aside.
- Prepare the Chicken: Pat the chicken thighs dry with paper towels. Season both sides evenly with onion powder, garlic powder, paprika, salt, and black pepper. Sprinkle the flour over the chicken, pressing gently to adhere.
- Cook the Chicken: Heat a skillet over medium heat and add the oil. Once hot, place the chicken in the skillet. Cook for about 5 minutes until golden brown on one side. Flip and cook an additional 3-4 minutes until cooked through. Remove from skillet, rest on a cutting board, then slice or chop.
- Make the Gravy: Increase heat to medium-high. Add the butter and let melt. Toss in sliced mushrooms and diced onions; sauté 3-5 minutes until softened and lightly browned. Add minced garlic and cook for 1-2 minutes. Pour in chicken broth, scraping bottom of skillet to deglaze. Stir in heavy cream; cook for about 5 minutes until slightly thickened. Remove from heat and add sour cream, Dijon mustard, and Worcestershire sauce. Mix until smooth.
- Combine and Serve: Add sliced chicken back to the skillet with the sauce. Add cooked noodles and toss gently to coat. Garnish with chopped parsley if desired. Serve immediately.
Notes
- Ensure the chicken reaches an internal temperature of 165°F before serving to guarantee it is fully cooked.
- If the sauce is too thick, thin it with additional chicken broth or heavy cream; if too thin, thicken with a mixture of 1 tablespoon cornstarch and 1 tablespoon water.
- Always remove the skillet from heat before adding sour cream to prevent curdling.
Nutrition
- Serving Size: 1 serving (around 1 cup of chicken and noodles)
- Calories: 550
- Sugar: 5g
- Sodium: 750mg
- Fat: 33g
- Saturated Fat: 15g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 145mg
