Description
This Chicken Stroganoff is a creamy, comforting dish featuring tender chicken thighs cooked with mushrooms, onions, and fresh herbs in a savory sauce made with sour cream and Dijon mustard. Served over egg noodles, it’s a flavorful twist on the classic beef stroganoff that’s perfect for a satisfying weeknight dinner.
Ingredients
Scale
Chicken and Seasoning
- 1 1/2 lb. boneless skinless chicken thighs, cut into 1-inch pieces
- 1/4 tsp. paprika
- 1 tsp. ground black pepper, plus more to taste
- Kosher salt, to taste
Pasta
- 12 oz. egg noodles
Sauce and Flavorings
- 4 Tbsp. salted butter, melted
- 8 oz. cremini mushrooms, thinly sliced
- 1 small yellow onion, sliced
- 1 tsp. minced fresh thyme
- 2 Tbsp. all-purpose flour
- 1/4 cup dry white wine (such as sauvignon blanc)
- 2 cups low-sodium vegetable broth, hot
- 2 tsp. soy sauce
- 1/2 cup sour cream
- 2 Tbsp. Dijon mustard
- 1/3 cup chopped fresh parsley
- 2 Tbsp. chopped chives
Instructions
- Cook the Egg Noodles: Bring a large pot of salted water to a boil and cook the egg noodles according to package instructions until al dente. Drain and set aside.
- Prepare the Chicken: Season the chicken thighs with paprika, black pepper, and kosher salt. In a large skillet, melt 2 tablespoons of the butter over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Sauté Mushrooms and Onions: In the same skillet, add the remaining 2 tablespoons of butter. Add the sliced mushrooms and onions, cooking until they are softened and lightly browned, about 5 minutes. Stir in the minced thyme during the last minute of cooking.
- Create the Sauce Base: Sprinkle the flour over the mushroom and onion mixture and stir well to coat. Cook for about 1-2 minutes to eliminate the raw flour taste. Gradually pour in the dry white wine, stirring constantly to deglaze the pan and incorporate the flour.
- Add Broth and Seasoning: Slowly whisk in the hot vegetable broth and soy sauce, bringing the mixture to a simmer. Cook for 3-4 minutes until the sauce thickens slightly.
- Combine Chicken and Sauce: Return the cooked chicken pieces to the skillet and stir to coat them in the sauce. Simmer together for 2-3 minutes to meld the flavors.
- Finish with Cream and Mustard: Lower the heat and stir in the sour cream and Dijon mustard until fully combined. Heat gently without boiling to prevent curdling. Season with additional salt and pepper to taste.
- Serve: Toss the cooked egg noodles with the sauce and chicken, or serve the sauce over the noodles. Garnish with chopped fresh parsley and chives for a fresh, vibrant finish.
Notes
- Use bone-in chicken thighs for more flavor if preferred; adjust cooking time accordingly.
- If you prefer a thicker sauce, add a bit more flour or reduce the broth slightly.
- Replace sour cream with Greek yogurt for a tangier and healthier option.
- Dry white wine can be substituted with more broth if avoiding alcohol.
- Fresh herbs elevate the dish, but dried thyme can be used in a pinch (reduce quantity to 1/2 tsp).
Keywords: Chicken Stroganoff, creamy chicken, mushroom sauce, egg noodles, one-pan dinner