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Creamy Chicken Stroganoff

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Creamy Chicken Stroganoff combines tender chicken thighs, mushrooms, and egg noodles with a rich, tangy sour cream sauce. A comforting weeknight dinner ready in just 35 minutes.

Ingredients

  • 1 pound boneless skinless chicken thighs (trimmed of fat and cut into 1-inch pieces)
  • ¼ cup (33g) all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon paprika (optional)
  • 4 tablespoons (56g) butter (divided)
  • ½ medium white or yellow onion (finely diced)
  • 4 cloves garlic (pressed with a garlic press or minced)
  • 8 ounces button mushrooms (sliced)
  • 12 ounces (about 6 cups) egg noodles
  • 1 tablespoon (16g) tomato paste
  • ¼ teaspoon dried thyme
  • 1 cup chicken broth
  • ¼ cup dry sherry
  • 1 tablespoon lemon juice (bottled is fine)
  • ½ cup (120g) sour cream

Instructions

  1. Bring a medium pot of lightly salted water to a boil for the pasta.
  2. Place the chicken thighs in a medium bowl and sprinkle with flour, salt, pepper, and paprika. Toss until the chicken is evenly coated.
  3. Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken and spread it into a single layer. Discard any flour remaining in the bowl.
  4. Cook the chicken undisturbed for 2 to 3 minutes, until golden brown on the bottom. Stir, reduce the heat to medium, and continue cooking for 2 to 4 minutes, stirring occasionally, until cooked through.
  5. Transfer the chicken to a clean bowl or plate. Return the skillet to medium heat and add the remaining 2 tablespoons of butter. Once melted, add the onion, garlic, and mushrooms. Cook for about 5 minutes, stirring occasionally and scraping up any browned bits, until the vegetables begin to soften.
  6. Add the egg noodles to the boiling water and cook according to package instructions. Drain and set aside.
  7. While the noodles cook, stir the tomato paste and thyme into the onion and mushroom mixture. Cook for 1 minute.
  8. Stir in the chicken broth, sherry, and lemon juice. Bring to a simmer and cook for 5 minutes. Return the chicken to the skillet and simmer for 1 minute more, until heated through.
  9. Remove the skillet from the heat and stir in the sour cream until the sauce is smooth and creamy.
  10. Serve the creamy chicken and mushroom sauce over the cooked egg noodles.

Notes

  • Paprika is optional but adds extra color and mild flavor.
  • Remove the skillet from the heat before adding the sour cream to help prevent the sauce from curdling.
  • Store leftovers in an airtight container in the refrigerator and reheat gently.

Nutrition

Find it online: https://yumfamilyrecipes.com/creamy-chicken-stroganoff/