If you’re craving a creamy, comforting dish that comes together with minimal fuss, this One-Pot Chicken Stroganoff Recipe is a total game-changer. Picture tender chicken, mushrooms, and silky egg noodles all in one glorious pot, infused with a rich, tangy sauce that feels like a warm hug on a plate. Trust me, once you try this, it’ll become a weeknight favorite!
Why You Should Make This Recipe
One-pot convenience: Everything cooks together, which means less cleanup and more time enjoying your meal.
Rich, comforting flavors: The mix of mushrooms, tender chicken, and sour cream creates that classic stroganoff taste in every bite.
Quick cooking time: From stovetop to table in about 30 minutes – perfect for busy evenings.
Customizable and forgiving: Easily swap ingredients to suit your pantry or dietary preferences without losing the dish’s soul.
Ingredients & Substitutions
This One-Pot Chicken Stroganoff Recipe keeps the ingredient list simple yet flavorful, with each component playing a key role in building that creamy, luscious goodness. From the earthy mushrooms to the tangy Dijon, these ingredients balance perfectly to create a symphony of taste and texture.
- Chicken breasts: Boneless and skinless ensures quick cooking and tender bites; you can swap for thighs if you prefer a richer flavor.
- Cremini mushrooms: Their deep flavor adds earthiness; white button mushrooms work fine if that’s what you have.
- White onion: Adds sweetness and body; shallots can be a delicate substitute.
- Dry white wine: Crucial for deglazing and adding brightness; if avoiding alcohol, use extra chicken stock with a splash of white grape juice.
- Extra-wide egg noodles: They soak up the sauce beautifully; pappardelle or thick fettuccine can be used as alternatives.
- Sour cream: Brings creaminess and tang; Greek yogurt can stand in but add it off the heat to prevent curdling.
- Dijon mustard: Adds a subtle kick that wakes up the flavors; feel free to adjust the amount to taste.
How to Make One-Pot Chicken Stroganoff Recipe
Step 1: Sear the Chicken
Start by heating some olive oil in a large, high-sided skillet or Dutch oven over medium-high heat. Season your bite-sized chicken pieces liberally with salt and pepper, then add them to the pan. Cook until golden on all sides and no longer pink inside – this step locks in flavor and keeps the chicken juicy. Once done, set the chicken aside to rest while you build the rest of the dish.
Step 2: Sauté Mushrooms and Onions
In the same pot, add a bit more olive oil and toss in the sliced cremini mushrooms and diced yellow onion. Season with salt, pepper, and paprika, stirring often until they soften and release their lovely aroma – about 7 minutes. This step adds incredible depth and umami that makes stroganoff so irresistible.
Step 3: Deglaze with Wine and Add Garlic
Add the minced garlic and cook it for just a minute to keep its brightness. Then pour in the dry white wine, scraping the bottom of the pan to lift all those browned bits that harbor tons of flavor. Let the wine reduce by half – this concentrates the taste and forms a delicate base for the sauce.
Step 4: Simmer with Stock and Noodles
Pour in the chicken stock and bring everything up to a gentle simmer. Add the uncooked extra-wide egg noodles right into the pot. Let them cook uncovered for about 8 minutes, stirring often to prevent sticking. The noodles soak up the flavorful liquid to become wonderfully tender and infused with those savory notes.
Step 5: Thicken and Finish the Sauce
Mix the flour into a couple tablespoons of water to create a smooth slurry, then whisk it into the pot. Let your stroganoff simmer for another 2–3 minutes to thicken to that perfect creamy consistency. Stir in the Dijon mustard, return the chicken to the pot, and fold in the sour cream last, seasoning with salt and pepper to your liking. This last touch brings balance and luscious creaminess to your dish.
How to Serve One-Pot Chicken Stroganoff Recipe
Garnishes
Nothing beats a sprinkle of fresh parsley scattered over the top — it adds a pop of color and a fresh herbal note that brightens the creamy sauce. If you like, a little extra cracked black pepper right before serving enhances warmth and texture beautifully.
Side Dishes
This dish is hearty enough to serve on its own, but if you’re looking to round out your meal, a crisp green salad or steamed vegetables like broccoli or green beans offer lovely contrast and freshness. A side of crusty bread is also fantastic for mopping up every last bit of that creamy sauce.
Creative Ways to Present
For a fun twist, serve your stroganoff over creamy mashed potatoes instead of noodles, or try layering it with sautéed spinach for added greens. If you want to impress guests, drizzle a bit of truffle oil on top or garnish with thinly shaved Parmesan for a luxurious touch.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors tend to deepen overnight, making for even tastier next-day meals. Just give it a gentle stir before reheating to keep everything creamy and delicious.
Freezing
You can freeze this dish, but keep in mind that sour cream-based sauces may separate slightly. To minimize texture changes, freeze before adding sour cream and stir it in fresh after thawing and reheating. Freeze in portion-sized airtight containers for easy meal prep.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally to prevent sticking and to redistribute the sauce evenly. If the sauce looks too thick, add a splash of chicken stock or water to loosen. Avoid microwave reheating when possible, as it can make the sauce separate.
FAQs
-
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will add a bit more richness and stay juicy during cooking. Just make sure to cut them into uniform pieces for even cooking.
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What can I substitute for dry white wine?
If you’d prefer to skip the alcohol, use additional chicken stock mixed with a splash of white grape juice or a little lemon juice to keep the acidity that wine provides.
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How do I prevent the sauce from curdling when adding sour cream?
Stir the sour cream in off the heat and temper it by mixing a few spoons of hot sauce into the sour cream before adding. This helps keep the sauce silky and smooth.
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Can I make this recipe gluten-free?
Yes, swap the all-purpose flour for a gluten-free flour blend or cornstarch slurry, and use gluten-free egg noodles or another preferred gluten-free pasta.
Final Thoughts
Once you make this One-Pot Chicken Stroganoff Recipe, it’ll quickly become your go-to for cozy, hassle-free dinners that don’t skimp on flavor. It’s comfort food in its finest form, ready to bring joy to your table any night of the week. So grab your skillet, invite in those warm aromas, and dive into a bowl of pure deliciousness—you won’t regret it!
Print
One-Pot Chicken Stroganoff Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This One-Pot Chicken Stroganoff is a creamy, comforting dish that combines tender chicken, savory mushrooms, and wide egg noodles all cooked together in a rich sour cream sauce. Perfect for a satisfying weeknight meal, it features simple ingredients and requires only one pan, making cleanup a breeze.
Ingredients
Chicken and Sauce
- 1 lb boneless skinless chicken breasts, cut into 1-inch pieces
- 4 tablespoons olive oil, divided
- 8 oz cremini mushrooms, sliced
- 1/2 yellow onion, diced
- 3 cloves garlic, minced
- 1/2 teaspoon paprika
- 1/2 cup dry white wine
- 2 1/2 cups chicken stock
- 6 oz uncooked extra-wide egg noodles
- 2 tablespoons all-purpose flour
- 2 teaspoons Dijon mustard
- 1/2 cup sour cream
- Kosher salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Cook the Chicken: Heat 2 tablespoons of olive oil in a large high-sided skillet or Dutch oven over medium-high heat. Season the chicken pieces with salt and pepper. Add them to the pan and cook until the chicken is golden brown and no longer pink inside. Remove the chicken from the pan and set aside on a plate.
- Sauté the Vegetables: Add the remaining 2 tablespoons of olive oil to the pan. Add the sliced mushrooms and diced onion, seasoning with salt, pepper, and paprika. Cook, stirring occasionally, until the vegetables are softened, about 7 minutes.
- Add Garlic and Wine: Stir in the minced garlic and cook for another minute until fragrant. Pour in the white wine, using a wooden spoon to scrape up any browned bits from the pan’s bottom. Continue cooking until the wine has reduced by half, about 2 minutes.
- Simmer with Stock and Noodles: Pour in the chicken stock and bring the mixture to a simmer. Add the egg noodles and cook uncovered, stirring often to prevent sticking, until the noodles are tender, about 8 minutes.
- Thicken the Sauce and Combine: Whisk the all-purpose flour into 2 tablespoons of water to make a slurry. Stir this slurry into the pot and simmer for 2-3 minutes until the sauce thickens slightly.
- Finish the Stroganoff: Stir in the Dijon mustard, cooked chicken, and sour cream. Season with additional salt and pepper to taste. Warm through gently without boiling to prevent curdling. Serve garnished with fresh chopped parsley if desired.
Notes
- Using cremini mushrooms adds a deeper, earthier flavor but white button mushrooms can be substituted.
- To save time, use pre-cooked rotisserie chicken and add it during the final step.
- Ensure the noodles cook fully in the simmering broth; stir frequently to avoid sticking to the pan.
- Do not boil after adding sour cream to prevent the sauce from curdling.
- For a dairy-free version, substitute sour cream with a plant-based alternative.
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