Cowboy Chicken Stroganoff is creamy, buttery, and packed with flavor! Tender pieces of chicken, mushrooms, and egg noodles are coated in a rich sauce made with my popular Cowboy Butter. It has a little kick and so much flavor in every bite!
My family loved this recipe! The sauce is smooth and creamy, and the Cowboy Butter adds so much flavor. If you love cooking with Cowboy Butter, check out my other Cowboy Butter recipes for more delicious ways to use it!
Ingredients & Substitutions
- Chicken: I used boneless, skinless chicken breasts cut into bite-sized pieces. Boneless, skinless chicken thighs work well, too. Season the chicken with kosher salt, black pepper, and garlic powder before cooking in olive oil (or another neutral cooking oil).
- Cowboy Butter: This is the star of the sauce! It adds garlic, herbs, and a little kick. You will use some to cook the onions and mushrooms and the rest to build the creamy sauce.
- Yellow onion: Adds flavor and sweetness to the sauce. A white onion works, too.
- White button mushrooms: These add a classic stroganoff flavor. Cremini mushrooms are another good option.
- Garlic: Freshly minced garlic adds even more flavor to the sauce.
- All-purpose flour: Helps thicken the sauce. Stir it into the melted Cowboy Butter before adding the liquids to avoid lumps.
- Chicken broth: Forms the base of the sauce. Chicken stock can be used instead.
- Heavy cream: Makes the sauce rich and creamy. You can substitute half-and-half for a lighter sauce, although it may not be quite as thick. Whole milk can also work, but the sauce will be thinner and less rich.
- Dijon mustard: Adds a little tang and depth to the sauce. Use regular Dijon or coarse Dijon mustard.
- Crushed red pepper flakes: Add a little heat. You can reduce the amount or leave them out if you prefer a milder sauce.
- Sour cream: Gives the stroganoff its classic tangy flavor and creamy texture. Full-fat sour cream works best, but light sour cream can also be used. Stir it in after removing the skillet from the heat to help keep the sauce smooth.
- Lemon juice: Brightens the creamy sauce and balances the richness. Freshly squeezed lemon juice is best.
- Egg noodles: These are my favorite way to serve stroganoff because they hold the creamy sauce so well. Serve it over another pasta shape, mashed potatoes, or rice if you prefer.
Tips for the Best Cowboy Chicken Stroganoff
- Don’t overcrowd the skillet. Cook the chicken in batches if needed so the pieces brown nicely instead of steaming.
- Let the mushrooms cook. Give them enough time to soften and release their moisture before adding the garlic. This helps keep the sauce from becoming watery.
- Add the sour cream off the heat. This helps the sauce stay smooth and creamy. Avoid bringing it to a boil after adding the sour cream.
- Cook the noodles just before serving. For the best texture, cook the egg noodles according to the package directions while you finish the sauce.
- Taste before serving. Cowboy Butter brings plenty of flavor, but a little extra salt, pepper, or lemon juice can help the sauce taste just right.
FAQs
Can I use chicken thighs instead of chicken breasts?
Yes! Boneless, skinless chicken thighs work well in this recipe. Cut them into bite-sized pieces and cook until they reach an internal temperature of 165°F.
Can I adjust the spice level?
Absolutely! The Cowboy Butter and red pepper flakes add a little kick to the sauce. Reduce or omit the red pepper flakes for a milder flavor, or add a little more if you prefer extra heat.
Can I make this without mushrooms?
Yes! You can leave out the mushrooms if they aren’t your thing. The sauce will still be creamy and full of flavor from the Cowboy Butter, garlic, and other seasonings.
How do I keep the sauce from curdling?
Remove the skillet from the heat before stirring in the sour cream. Adding it at the end and avoiding a boil helps keep the sauce smooth and creamy.
Can I make Cowboy Chicken Stroganoff ahead of time?
Yes! You can prepare the sauce and chicken ahead of time and store them in the refrigerator. Reheat gently on the stovetop, stirring occasionally. If the sauce gets too thick, add a splash of chicken broth to loosen it.
What can I serve with Cowboy Chicken Stroganoff?
Egg noodles are a classic choice, but mashed potatoes or rice are delicious, too. Add a side of roasted parmesan green beans, steamed broccoli, or a fresh side salad to round out the meal.
How To Store Cowboy Chicken Stroganoff
Refrigerator: Store leftover Cowboy Chicken Stroganoff in an airtight container in the refrigerator for up to 3 to 4 days. If possible, store the egg noodles separately from the sauce to keep them from soaking up too much liquid.
To Reheat: Warm the stroganoff gently in a skillet over low heat, stirring occasionally until heated through. Add a splash of chicken broth or cream if the sauce has thickened. Avoid boiling the sauce, as the sour cream may separate.
Freezer: Freezing is not recommended because the cream and sour cream can separate when thawed, changing the sauce’s texture.
Cowboy Chicken Stroganoff
Ingredients
Chicken
- 1 ½ pounds boneless skinless chicken breasts, cut into 1-inch pieces
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 2 tablespoons extra virgin olive oil
Sauce
- 6 tablespoons (85 g) Cowboy Butter, divided
- 1 small yellow onion, diced (about 1 cup)
- 8 ounces white button mushrooms, sliced
- 2 teaspoons garlic, minced
- 2 tablespoons all-purpose flour
- 1 ½ cups (12 ounces / 360 g) chicken broth
- ½ cup (119 g) heavy cream
- 1 teaspoon coarse Dijon mustard
- ¼ teaspoon crushed red pepper flakes
- ½ cup (120 g) sour cream
- 1 tablespoon lemon juice
- Kosher salt and black pepper, to taste
For Serving
- 12 ounces egg noodles, cooked according to package directions
- Fresh parsley or chives, chopped, for garnish
Instructions
- Season the chicken with salt, pepper, and garlic powder.
- Heat the olive oil in a large skillet over medium heat. Add the chicken in a single layer and cook for 3 to 4 minutes per side, or until golden brown and the internal temperature reaches 165°F. Avoid crowding the pan; work in batches if needed. Transfer the chicken to a plate.
- To the same skillet, add 2 tablespoons of Cowboy Butter. Add the onion and cook for 3 to 4 minutes, or until softened.
- Add the mushrooms and cook for 4 to 5 minutes, stirring occasionally, until tender and lightly golden.
- Add the garlic and cook for 1 minute.
- Add the remaining 4 tablespoons of Cowboy Butter. Once melted, sprinkle in the flour and stir for 1 minute.
- Slowly pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Stir in the heavy cream, Dijon mustard, and red pepper flakes. Bring to a gentle simmer and cook for 3 to 4 minutes, or until slightly thickened.
- Return the chicken and any accumulated juices to the skillet. Stir and cook for about 2 minutes, or until heated through.
- Remove the skillet from the heat. Stir in the sour cream and lemon juice until smooth. Taste and season with additional salt and pepper as needed.
- Serve the chicken stroganoff over cooked egg noodles. Garnish with fresh parsley or chives.
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