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
Scale
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.
