Description

This Chicken Stroganoff recipe features tender, pan-fried chicken thighs in a creamy mushroom and onion sauce served over wide egg noodles. A comforting and hearty dish combining rich flavors with a velvety texture, perfect for a satisfying family meal.

Ingredients

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For the Chicken:

1 1/2 pounds chicken thighs, boneless and skinless
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons all-purpose flour
1 tablespoon canola oil or avocado oil, for frying

For the Gravy:

3 tablespoons unsalted butter
12 ounces baby bella mushrooms, sliced
1 medium sweet onion, diced
3 cloves garlic, minced
2 cups chicken broth
1 cup heavy cream
1 1/2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1/2 cup sour cream

To Serve:

12 ounces wide egg noodles
Fresh parsley, chopped (optional garnish)

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Instructions

Cook the Noodles: Bring a large pot of water to a boil and cook the egg noodles according to the package instructions. Drain thoroughly and transfer to a bowl to prevent overcooking.
Cook the Chicken: Pat the chicken thighs dry and season evenly on both sides with onion powder, garlic powder, paprika, salt, and black pepper. Sprinkle flour over the chicken, pressing to coat all sides. Heat oil in a skillet over medium heat; once hot, add chicken. Cook about 5 minutes until golden brown on one side, flip and cook 3-4 minutes more until fully cooked. Remove and let rest before slicing.
Make the Gravy: Increase skillet heat to medium-high. Add butter and melt completely. Sauté sliced mushrooms and diced onion for 3-5 minutes until softened and lightly browned. Add minced garlic and cook an additional 1-2 minutes. Gradually stir in chicken broth, scraping the skillet bottom to deglaze. Add heavy cream and cook for around 5 minutes until slightly thickened. Remove from heat and stir in sour cream, Dijon mustard, and Worcestershire sauce until smooth.
Combine and Serve: Slice chicken into 1-inch pieces. Add chicken and cooked noodles to the skillet with the gravy, tossing gently to evenly coat. Serve immediately, garnished with chopped parsley if desired.

Notes

Chicken Cooking Time: Ensure chicken reaches an internal temperature of 165°F to guarantee it’s safely cooked.
Sauce Consistency: If too thick, thin with chicken broth or cream; if too thin, create a cornstarch slurry (1 tbsp cornstarch + 1 tbsp water) and stir in to thicken.
Sour Cream Addition: Always remove skillet from heat before adding sour cream to prevent curdling.

Nutrition

Serving Size: 1 serving
Calories: 550
Sugar: 5g
Sodium: 750mg
Fat: 33g
Saturated Fat: 15g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 41g
Fiber: 3g
Protein: 30g
Cholesterol: 145mg