One Pan Creamy Chicken Stroganoff
A classic Russian comfort food, this one pot Chicken Stroganoff gets a makeover using chicken instead of beef with egg noodles in a creamy mushroom sauce.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 6 servings
- 2 tbsp olive oil
- 1 1/2 pounds chicken breast or tenders cut into 1-inch pieces
- 1 tsp kosher salt
- 1 tsp black pepper
- 2 tbsp flour
- 2 tbsp butter
- 2 cups cremini mushrooms sliced
- 1 tbsp garlic minced
- 1/2 cup dry white wine
- 2 1/2 cups chicken stock
- 2 tsp paprika
- 2 tsp fresh thyme, chopped or 4 sprigs, tied bundle
- 6 oz wide egg noodles, uncooked
- 1 cup sour cream
- 1 tbsp fresh parsley chopped
Heat olive oil in a large Dutch oven over medium-high heat. Working in 2 batches so as not to steam, add chicken, salt and pepper. Cook 6 minutes or until golden brown, stirring often. Add the flour and stir to coat and cook 1 minute. Remove from pan.
Add butter to pan over medium-high heat. Add mushrooms and cook 8 minutes. Stir in garlic and cook 1 minute. Add wine to deglaze pan and stir up browned bits on bottom of pan and reduce by half.
Add chicken stock, paprika and thyme and stir. Add chicken and noodles. Cover with lid and cook 8 minutes or until done. Remove from heat and stir in sour cream. Sprinkle with parsley and serve.
Calories: 459kcal | Carbohydrates: 29g | Protein: 32g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 129mg | Sodium: 736mg | Potassium: 786mg | Fiber: 1g | Sugar: 3g | Vitamin A: 850IU | Vitamin C: 3.6mg | Calcium: 71mg | Iron: 1.8mg