Hey there, home chef! If you’re craving comfort food that’s creamy, savory, and ready in under an hour, Chicken Stroganoff is your answer. This twist on the classic Russian beef dish swaps in tender chicken and pairs it with egg noodles smothered in a rich sour cream-mushroom sauce. It’s like a warm hug on a plate—perfect for busy nights or impressing guests without breaking a sweat. Let’s dive in!
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Grocery List: What You’ll Need
Serves 4 | Prep: 15 mins | Cook: 25 mins
Proteins & Produce
- 1 lb boneless, skinless chicken breasts or thighs (thighs add extra juiciness!)
- 8 oz baby bella mushrooms, sliced (white mushrooms work too)
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
Pantry Staples
- 8 oz egg noodles (I like No Yolks brand for extra firmness)
- 2 tbsp all-purpose flour
- 1 ½ cups chicken broth (Better Than Bouillon paste mixed with water is my go-to)
- 1 tbsp Dijon mustard
- 1 tsp paprika (smoked paprika for a kick!)
- 2 tbsp olive oil or butter (or a mix!)
- Salt & black pepper to taste
Dairy
- 1 cup full-fat sour cream (Daisy brand is reliably creamy)
- Optional garnish: Fresh parsley or dill
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Prep Like a Pro: Get Organized!
- Chop & Slice: Dice the onion, slice mushrooms, mince garlic, and cut chicken into 1-inch strips.
- Noodle Ready: Boil a pot of salted water for the egg noodles (cook them later to keep them warm).
- Mix the Sauce Base: Whisk together sour cream, Dijon, and paprika in a small bowl. Set aside.
Let’s Cook! Step-by-Step
Tools: Large skillet, pot, tongs, wooden spoon
- Cook the Noodles: Boil egg noodles per package instructions (usually 7-8 mins). Drain, toss with a dab of butter, and cover to keep warm.
- Brown the Chicken:
- Heat 1 tbsp oil in a skillet over medium-high. Season chicken with salt/pepper.
- Cook chicken 3-4 mins per side until golden (it’ll finish cooking later). Remove and set aside.
- Sauté the Veggies:
- Add 1 tbsp oil/butter to the skillet. Cook onions 2-3 mins until soft.
- Toss in mushrooms. Cook 5-7 mins until browned and tender. Stir in garlic for 1 min.
- Build the Sauce:
- Sprinkle flour over veggies, stir 1 min to cook off raw taste.
- Slowly pour in chicken broth, scraping up browned bits (that’s flavor gold!). Simmer 2-3 mins until thickened.
- Bring It All Together:
- Reduce heat to low. Stir in the sour cream mixture. Add chicken back in. Simmer 2-3 mins (don’t boil—it’ll curdle!). Taste and adjust salt/pepper.
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Serving Ideas: Plate It Pretty
- Main Event: Ladle the stroganoff over buttery egg noodles.
- Garnish: Sprinkle parsley or dill for freshness.
- Sides: Garlic green beans, roasted broccoli, or crusty bread to mop up sauce.
Pro Tips to Level Up
- Boozy Boost: Deglaze the pan with ¼ cup white wine before adding broth.
- Herb It Up: Add thyme or a bay leaf while simmering the sauce.
- Diet Tweaks: Use gluten-free noodles/flour, or swap sour cream for Greek yogurt (add it off-heat to prevent splitting).
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Nutrition Facts (Per Serving)
- Calories: ~580
- Protein: 38g
- Carbs: 45g
- Fat: 28g
- Cholesterol: 145mg
- Sodium: 700mg
- Fiber: 3g | Sugar: 4g
FAQs: Your Questions, Answered
Q: Can I use Greek yogurt instead of sour cream?
A: Yes! Swap 1:1, but stir it in at the end off the heat to keep it smooth.
Q: Can I make this ahead?
A: Absolutely! Store in the fridge for up to 3 days. Reheat gently on the stove.
Q: Freezer-friendly?
A: The sauce freezes well for 2 months. Thaw overnight, then reheat with a splash of broth.
Q: Beef substitute?
A: Swap chicken for 1 lb sirloin strips. Cook beef 2 mins per side to keep it tender.
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Wrap-Up & Fun Fact
Chicken Stroganoff is your ticket to a fuss-free, flavor-packed meal. With its creamy sauce and tender noodles, it’s comfort food that feels fancy without the work. Fun fact: The original Beef Stroganoff was created in 19th-century Russia for the Stroganov family—a dinner fit for nobility! Now you can enjoy its cozy cousin any night of the week. Happy cooking! 🥄
