Dinner
Chicken Stroganoff
Golden chicken pieces and earthy cremini mushrooms simmer in a fragrant thyme and garlic broth, soaking into wide egg noodles until each bite tastes rich and savory. Light sour cream melts through at the finish, leaving the dish velvety, comforting, and deeply satisfying.
- Total
- 45 min
- Prep
- 15 min
- Cook
- 30 min
- Serves
- 4
Nutrition per Serving
- Calories
- 443
- Protein
- 39g
- Carbs
- 39g
- Fat
- 13g
- Sugar
- 5g
- Sodium
- 681mg
Ingredients
- 2 tbsp olive oil, divided
- 1 lb chicken breast tenders, cut into 1-in. pieces
- 1 tsp kosher salt, divided
- 3/4 tsp black pepper, divided
- 2 1/2 cup unsalted chicken stock, divided
- 1 tbsp all-purpose flour
- 1 (8-oz.) pkg. presliced cremini mushrooms
- 1 tbsp minced garlic
- 2 tsp chopped fresh thyme
- 1/2 cup dry white wine
- 6 oz uncooked wide egg noodles
- 1/2 cup light sour cream
- 1 tbsp chopped fresh flat-leaf parsley
Instructions
- Heat 1 tablespoon oil in a large Dutch oven over medium-high. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add 1 pound chicken to pan; cook 6 minutes or until done, turning once. Remove from pan.
- Combine 1 tablespoon stock and flour in a small bowl. Add remaining 1 tablespoon oil to pan over medium-high. Add 1 package mushrooms; cook 8 minutes. Stir in 1 tablespoon minced garlic and 2 teaspoons chopped thyme; cook 1 minute. Add ½ cup wine; cook 2 minutes or until reduced by half, scraping pan to loosen browned bits. Stir in remaining 2 cups and 7 tablespoons stock; bring to a simmer. Add 6 ounces noodles; cook, uncovered, 8 minutes or until done. Stir in flour mixture; cook 1 minute. Remove pan from heat; stir in chicken, remaining 3/4 teaspoon salt, remaining 1/2 teaspoon pepper, and ½ cup sour cream. Sprinkle with 1 tablespoon parsley.