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Creamy Chicken Stroganoff with Mushrooms and Egg Noodles Recipe

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4 from 13 reviews

This creamy and comforting Chicken Stroganoff recipe features tender chicken thighs and sautéed mushrooms simmered in a rich sour cream and Dijon mustard sauce, served over tender egg noodles. Perfect for a hearty weeknight dinner, this dish balances savory flavors with a luscious sauce and is garnished with fresh parsley for a touch of brightness.

  • Total Time: 1 hour
  • Yield: 8 servings

Ingredients

Chicken and Mushrooms

  • 4 tablespoons olive oil (divided)
  • 20 oz mushrooms (sliced)
  • 2 pounds boneless, skinless chicken thighs
  • Salt and pepper, to season
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika

Stroganoff Sauce

  • 4 tablespoons butter
  • 1 large onion (finely chopped)
  • 4 cloves garlic (minced)
  • 1/4 cup dry white wine (optional)
  • 3 tablespoons all-purpose flour
  • 2 ½ cups chicken stock
  • 1 tablespoon Dijon mustard
  • 1 cup full-fat sour cream
  • Fresh parsley (chopped, for garnish)

To Serve

  • 1 pound egg noodles (or noodles of choice, cooked according to package instructions)

Instructions

  1. Prepare and clean the mushrooms: Use a damp paper towel to gently remove dirt from the mushrooms. If very dirty, submerge briefly in cold water, then pat dry thoroughly. Slice the mushrooms to a medium thickness, careful not to slice too thin.
  2. Cook the mushrooms: Heat a large skillet over high heat until hot. Add 1-2 teaspoons olive oil to coat the pan. Place mushrooms in a single layer and cook about 4 minutes without stirring to allow caramelization, then flip and sauté the other side for another 4 minutes. Avoid overcooking or cooking in their own juices. Remove mushrooms to a clean plate and repeat if needed to cook all mushrooms.
  3. Season the chicken: Sprinkle both sides of the boneless, skinless chicken thighs with salt, pepper, garlic powder, and paprika evenly.
  4. Cook the chicken: In the same skillet, heat 1-2 tablespoons olive oil over medium-high heat. When hot, add chicken thighs smooth side down. Cook 5-6 minutes on one side, then flip and cook another 4-5 minutes until chicken is mostly cooked through and an internal temperature of 145-160°F is reached. Remove chicken to a clean plate and set aside.
  5. Cook the aromatics: Lower skillet heat to medium and add 1 tablespoon olive oil and 1 tablespoon butter. Add finely chopped onion and cook, stirring frequently, for 6-8 minutes until golden and slightly caramelized. Add minced garlic and cook for another minute, stirring to prevent burning.
  6. Deglaze with wine (optional): Pour in the dry white wine and cook until most of the liquid evaporates, scraping up any browned bits stuck to the skillet to enhance flavor.
  7. Make the roux: Create a well in the center of the skillet and add remaining 3 tablespoons butter to melt. Whisk in the flour thoroughly to form a smooth roux, cooking briefly to remove raw flour taste.
  8. Add chicken stock and mustard: Slowly pour in the chicken stock while whisking continuously to avoid lumps. Whisk in the Dijon mustard until smooth and combined.
  9. Combine chicken and mushrooms: Return cooked mushrooms and chicken thighs along with any juices back to the skillet. Bring mixture to a gentle simmer over low heat and cook for 2-3 minutes to marry flavors.
  10. Finish with sour cream: Carefully mix in the full-fat sour cream with the chicken and mushrooms, avoiding boiling to prevent curdling. Simmer gently for 1-2 minutes. Adjust seasoning with salt and pepper to taste.
  11. Serve: Toss the stroganoff sauce with cooked egg noodles or serve the sauce and chicken over noodles on the side. Garnish with freshly chopped parsley before serving.

Notes

  • Drying the mushrooms thoroughly before cooking helps achieve a better sear and prevents sogginess.
  • If you prefer a thicker sauce, simmer a little longer to reduce, or add a slurry of flour and water at the roux step.
  • Use full-fat sour cream to ensure a rich texture and prevent curdling.
  • White wine is optional but adds depth of flavor; you can substitute with additional chicken stock if desired.
  • Chicken thighs are preferred for their juiciness and tenderness compared to chicken breasts.
  • Ensure the internal temperature of chicken reaches at least 160°F for safety and optimal texture.
  • Leftovers can be refrigerated for up to 3 days and gently reheated on the stovetop.
  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Find it online: https://avascooking.com/creamy-chicken-stroganoff-with-mushrooms-and-egg-noodles-recipe/