Chicken Stroganoff

Name: Chicken Stroganoff
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Eastern European
Ingredients: 2 tablespoons olive oil, divided; 1 pound chicken breast tenders, cut into 1-inch pieces; 1 teaspoon kosher salt, divided; ¾ teaspoon black pepper, divided; 2½ cups unsalted chicken stock, divided; 1 tablespoon all-purpose flour; 1 (8-ounce) package presliced cremini mushrooms; 1 tablespoon minced garlic; 2 teaspoons chopped fresh thyme; ½ cup dry white wine; 6 ounces uncooked wide egg noodles; ½ cup light sour cream; 1 tablespoon chopped fresh flat-leaf parsley

Recipe GLPR6ee3ff888f1f28

Eastern European

Main Course

40 min

479 cal

Servings: 4

Stovetop

A classic Central European comfort dish featuring tender chicken pieces and earthy mushrooms in a creamy sour cream sauce, served over wide egg noodles. Ready in just 40 minutes.

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Ingredients

2 tablespoons olive oil, divided

1 pound chicken breast tenders, cut into 1-inch pieces

1 teaspoon kosher salt, divided

¾ teaspoon black pepper, divided

2½ cups unsalted chicken stock, divided

1 tablespoon all-purpose flour

1 (8-ounce) package presliced cremini mushrooms

1 tablespoon minced garlic

2 teaspoons chopped fresh thyme

½ cup dry white wine

6 ounces uncooked wide egg noodles

½ cup light sour cream

1 tablespoon chopped fresh flat-leaf parsley

Directions

Bring a large pot of salted water to a boil and cook the egg noodles according to package directions until al dente. Drain and set aside.
While the noodles cook, pat the chicken pieces dry with paper towels and season with ½ teaspoon kosher salt and ½ teaspoon black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Working in batches, sear the chicken pieces until golden brown on all sides, about 5-6 minutes per batch. Transfer to a plate and set aside.
Add the remaining 1 tablespoon of olive oil to the skillet. Add the sliced cremini mushrooms and cook until they release their moisture and begin to brown, about 5-6 minutes. Season with the remaining ½ teaspoon kosher salt and ¼ teaspoon black pepper.
Stir in the minced garlic and fresh thyme, cooking until fragrant, about 1 minute.
Sprinkle the all-purpose flour over the mushroom mixture and stir to coat evenly. Cook for 1 minute to remove the raw flour taste.
Deglaze the skillet with the dry white wine, scraping up any browned bits from the bottom of the pan. Let the wine reduce by half, about 2-3 minutes.
Pour in the chicken stock and bring the mixture to a simmer. Return the seared chicken to the skillet and simmer gently for 8-10 minutes, until the chicken reaches an internal temperature of 165°F.
Remove the skillet from heat and let cool for 1-2 minutes. Stir in the light sour cream until fully incorporated and smooth.
Serve the stroganoff over the cooked egg noodles and garnish with fresh chopped parsley.

Comments

Grocery List Plus Editorial Staff4

All ingredients are standard stock at any Charlotte chain, with no special trips required; cremini mushrooms, sour cream, and egg noodles are reliably available at Harris Teeter, Food Lion, Kroger, and Walmart year-round. The stated 40 minutes is honestly optimistic—browning chicken, sautéing mushrooms, reducing wine, and tempering the sour cream realistically run 50 to 55 minutes, and this is a dish that demands attention to avoid breaking the sauce. Cost per serving lands around $3.50 to $4.00 driven by chicken breast and sour cream, which is solid for a weeknight protein dinner. It reheats adequately if you hold off adding fresh parsley until serving, though the sauce thickens slightly on standing and benefits from a splash of stock stirred in before warming.