Chicken Stroganoff Recipe
A creamy, comforting chicken stroganoff made with tender chicken, mushrooms, and a rich sour cream sauce, served over egg noodles.
Servings 6 servings
Calories 485kcal
Ingredients
- 12 ounces egg noodles
- 3 tablespoons butter divided
- 1 ½ pounds chicken breast cut into bite size pieces
- 1 yellow onion diced
- 8 ounces mushrooms sliced
- 3 tablespoons flour
- 1 ½ cups chicken broth
- 1 tablespoon worcestershire sauce
- ½ cup sour cream
- salt and pepper
Instructions
- Cook the egg noodles according to package directions. Drain and set aside.
- While the noodles are cooking, melt 1 tablespoon of butter in a large skillet over medium heat. Add the chicken, season with salt and pepper, and cook until the chicken is cooked through, about 7 to 8 minutes. Remove the chicken from the pan and set aside.
- Melt the remaining 2 tablespoons of butter, add the onion and the mushrooms and cook until the onions are translucent and the mushrooms are browned and tender, about 5 minutes.
- Sprinkle in the flour and cook, stirring, about 1 to 2 minutes.
- Return the cooked chicken to the pan, add the worcestershire sauce and pour in the chicken broth. Cook, stirring occasionally, until the sauce has thickened, about 5 to 10 minutes.
- Remove from heat and stir in the sour cream.
- Serve over egg noodles.
Notes
Calories are automatically generated. For best results calculate based on your exact ingredients.
Recipe Notes:
- Stir the sour cream in after removing the pan from the heat to keep the sauce smooth and prevent curdling.
- Chicken thighs can be used instead of chicken breasts for a richer, more tender result.
- Use full-fat sour cream for the creamiest sauce.
- Leftovers reheat well with a small splash of chicken broth to loosen the sauce.
Nutrition
Calories: 485kcal