30-Minute Creamy Chicken Stroganoff
A rich, creamy Chicken Stroganoff loaded with tender chicken, mushrooms, and a flavorful sauce. Ready in just 30 minutes, this protein-packed, fiber-rich dinner is perfect for weeknight meals or meal prep. Serve over egg noodles and garnish with parsley for a hearty, satisfying dish everyone will love.
Equipment
- 1 large skillet (10-12 inches)
- 1 Mixing Bowl
- 1 wooden spoon or silicone spatula
- 1 Whisk
- 1 Cutting board
- 1 Chef’s knife
- 1 measuring cup and spoons
Ingredients
For the Chicken:
- 2 tablespoons olive oil divided
- 1 pound chicken breasts cut into 1-inch pieces
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper
- 1 teaspoon salt divided
- 1 teaspoon black pepper divided
For the Stroganoff Sauce:
- 2 cups cremini mushrooms sliced
- 1 shallot minced
- 1 small onion chopped
- 3 cloves garlic minced
- 2 tablespoons white wine optional
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 2 cups low-sodium chicken broth
- 1 tablespoon Worcestershire sauce
- ½ teaspoon fresh thyme leaves
- 1 pound egg noodles cooked and drained
- ⅓ cup sour cream plus extra for garnish
- Fresh parsley chopped (optional)
Instructions
- Prepare the Chicken: Begin by placing the chicken breasts on a clean cutting board and cutting them into 1-inch bite-sized pieces. Transfer the chicken into a mixing bowl and season evenly with garlic powder, onion powder, paprika, cayenne pepper, and half of the salt and black pepper. Use a spoon or your hands to gently toss the chicken until every piece is fully coated with the seasoning. This ensures that each bite is flavorful and evenly spiced.
- Heat the Skillet: Take a large skillet, ideally 10-12 inches, and place it over medium-high heat. Add 1 tablespoon of olive oil and allow it to heat until it shimmers but does not smoke.The oil should be hot enough to give the chicken a nice sear, which locks in juices and builds the foundational flavor of the dish.
- Sear the Chicken: Carefully place the seasoned chicken pieces into the hot skillet in a single layer, making sure not to overcrowd the pan. Overcrowding can cause the chicken to steam rather than sear. Cook for 2-5 minutes on each side until golden brown.At this stage, the chicken does not need to be fully cooked through; it will finish cooking later in the sauce. Once browned, transfer the chicken to a plate and set aside. Repeat this process for any remaining chicken, adding a little more oil if necessary.
- Sauté the Mushrooms: Add the remaining 1 tablespoon of olive oil to the same skillet. Once hot, add the sliced cremini mushrooms in a single layer. Let them cook undisturbed for a couple of minutes to allow a rich, caramelized color to develop, then stir occasionally for about 4 minutes until they are tender and golden brown. This step intensifies their earthy flavor and forms the base of the stroganoff sauce.
- Cook the Aromatics: To the mushrooms, add the minced shallot, chopped onion, and minced garlic. Stir gently and cook for 2-3 minutes until the vegetables become soft and translucent. The aromatics release their natural sweetness and create a depth of flavor that balances the richness of the sauce.
- Deglaze the Pan: If using, pour in 2 tablespoons of white wine. Stir and allow it to simmer for about 1 minute, scraping the bottom of the pan to release any flavorful browned bits left from the chicken and mushrooms. This step enhances the sauce with a subtle tang and depth of flavor.
- Make the Roux: Reduce the heat slightly and add 4 tablespoons of butter to the skillet. Once melted, sprinkle in 4 tablespoons of all-purpose flour. Stir constantly with a whisk or wooden spoon to combine. Cook the mixture for 1-2 minutes to eliminate the raw flour taste. This creates a roux, which will thicken the sauce and give it a smooth, velvety texture.
- Create the Sauce: Gradually pour in 2 cups of low-sodium chicken broth while whisking continuously. This prevents lumps and ensures a silky sauce. Stir in 1 tablespoon of Worcestershire sauce, ½ teaspoon of fresh thyme leaves, and the remaining salt and black pepper. Bring the sauce to a gentle simmer, letting it thicken for 3-5 minutes. The sauce should coat the back of a spoon and have a creamy consistency without being too thick or watery.
- Incorporate the Chicken: Return the browned chicken to the skillet, nestling it into the sauce. Reduce the heat to medium-low and cook for an additional 5-8 minutes, allowing the chicken to finish cooking while absorbing the flavors of the sauce. Stir occasionally to ensure the sauce evenly coats the chicken pieces.
- Add Noodles and Sour Cream: Add the cooked and drained egg noodles directly to the skillet. Pour in ⅓ cup of sour cream and gently fold everything together until the noodles and chicken are fully coated in the creamy sauce. Allow the mixture to cook for 2 more minutes, stirring occasionally, until heated through. Taste and adjust seasoning with additional salt and pepper if needed.
- Garnish and Serve: Transfer the Chicken Stroganoff to serving plates or a large serving dish. Sprinkle freshly chopped parsley over the top for a burst of color and fresh flavor. Serve immediately while hot, with extra sour cream on the side if desired. This dish pairs wonderfully with a simple green salad or steamed vegetables for a complete, balanced meal.
Notes
- Use boneless, skinless chicken breasts for quick cooking and lean protein.
- For a richer flavor, try adding a splash of white wine while deglazing the pan.
- Cremini mushrooms provide an earthy depth, but baby bella or button mushrooms work as well.
- Whole wheat egg noodles add fiber and a slightly nutty flavor; regular noodles are fine if preferred.
- Sour cream should be added at the end of cooking to prevent curdling and maintain a creamy texture.
- The dish can be made ahead by preparing the sauce and chicken separately from the noodles.
- Adjust seasoning gradually, especially cayenne and paprika, to suit your spice preference.
- Leftovers store well and can be reheated gently on the stovetop or in the microwave.
