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4.84 from 6 votes

Chicken Stroganoff

This Chicken Stroganoff has a thick and savory sauce with large chunks of seasoned chicken and tons of earthy mushroom slices. Definitely bursting with flavor!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Course
Cuisine: American
Keyword: chicken stroganoff
Servings: 6
Calories: 619kcal
Author: Amanda Rettke--iamhomesteader.com

Ingredients

  • 1 pound chicken breasts, cut into 1-inch chunks
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon paprika
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 4 tablespoons olive oil, divided
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 2 cups sliced baby bella mushrooms
  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1 tablespoon Worcestershire sauce
  • cup sour cream
  • Cooked egg noodles
  • parsley, for garnish

Instructions

  • In a medium bowl, mix together the chicken, garlic powder, onion powder, paprika, cayenne pepper, salt and pepper. Set aside.
  • In a large skillet, over medium heat, heat 2 tablespoons of oil until shimmering. Cook the chicken just until the outside is browned (you will finish cooking it later), working in batches if necessary. Transfer to a clean plate.
  • To the now-empty skillet, heat the remaining 2 tablespoons of oil until shimmering. Add the onion and cook until softened. Add the garlic and cook until fragrant, about a minute.
  • Add the mushrooms and cook until browned. Stir in the butter until melted, scraping up any brown bits. Add the flour and stir until no lumps remain.
  • Pour in the chicken broth, followed by the Worcestershire sauce. Add the chicken along with any juices. Bring to a boil. Reduce the heat and let simmer until thickened.
  • Stir in the sour cream until incorporated and creamy.
  • Serve hot over cooked egg noodles and garnish with fresh parsley.

Video

Notes

TO STORE LEFTOVERS:  Leftover chicken stroganoff can be stored in the refrigerator for up to 3-4 days in an airtight container.  Best if wrapped tightly in plastic wrap.