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Plates of Cowboy Chicken Stroganoff on a wooden table next to cowboy butter.
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Cowboy Chicken Stroganoff

Cowboy Chicken Stroganoff is a creamy, flavorful dinner made with tender chicken, mushrooms, and egg noodles in a rich Cowboy Butter sauce. It's an easy, hearty meal that my family loved!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dinner, Main Course, Pasta
Keyword: Cowboy Chicken Stroganoff
Servings: 4 people
Calories: 802kcal
Author: Amanda Rettke--iamhomesteader.com

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.

Nutrition

Serving: 1portion | Calories: 802kcal