This delicious Chicken Stroganoff Recipe brings life to a classic dish by using chicken instead for a healthier but oh so tasty meal that is hearty and easy to make.
- 3 ½ cups reduced sodium chicken stock (2 Tbsp to be used for roux)
- 2 Tbsp all purpose flour
- 3 Tbsp olive oil
- 3 large chicken breasts, cut into small bite size pieces
- 12 – 16 oz cremini mushrooms, sliced (you can add more if you wanted sautéed mushrooms as a topping)
- 1/2 yellow onion, finely chopped (see notes for alternatives)*
- 1 ½ – 2 Tbsp of Italian seasoning (to your taste) – If you don’t have it see notes for alternatives**
- ½ tsp paprika
- ¼ tsp red pepper flakes
- 3–4 cloves garlic, minced
- 1 cup white wine
- 16 oz uncooked egg noodles (I used medium wide but suggest extra wide) – see notes***
- ½ cup sour cream (more can be used if you want)
- chopped fresh Italian parsley, for garnish
- Kosher salt for garnish
- Black pepper for garnish
- In a small bowl, add all purpose flour and 2 Tbsp chicken stock and whisk to combine. Set aside.
- In a large Dutch oven or deep skillet (the one in my photos is a 12.5 inch skillet), add 1 1/2 Tbsp of olive oil on medium-high heat. Add chicken pieces to pan, add kosher salt and black pepper to taste. Cook the chicken until it is golden brown and cooked through. Remove from the skillet and put to the side.
- Add remaining 1 1/2 Tbsp of oil to the pan and add sliced mushrooms and finely chopped onion*.
- Optional add more salt & pepper to taste
- Add paprika, Italian seasoning and red pepper flakes. Cook mushrooms until they are golden.
- Optional – I took out half of the mushrooms in the pan and set them aside with the chicken. We like to have some of the sautéed mushrooms as a topping. You can leave them all in if you prefer them soft and all of them in the sauce.
- Add minced garlic and sauté for about 30 seconds, stir frequently so it doesn’t burn.
- Pour in the wine, scrape the bottom of the pan for the brown bits and leave in the pan. This is more flavour!
- Let the wine simmer for 3-5 minutes, or until it has been reduced by about half.
- Stir in remaining chicken stock and bring to a simmer. Once it is simmering add some salt (about 1/8 teaspoon) and add egg noodles, stir and cook, uncovered. Time will depend on the size of the noodles. Stir so the noodles don’t stick. Cook until almost al dente (if you like them firmer)
- Add the roux (flour/chicken stock mixture), stir and leave for about 1 minute.
- Turn off the heat. Add the cooked chicken and sour cream and mix thoroughly.
- If you set aside some sautéed mushrooms top with the mushrooms and sprinkle some chopped Italian parsley and if wanted/needed salt and pepper.
- Serve and enjoy!
*I hate chopping raw onions much to my husband’s chagrin. However, I know onions can add a nice flavour so what I did here instead was I used a dried onion mix, it didn’t have added salt or anything like that. You can also use an onion soup mix if that’s all you have. Just add to your taste. Great flavour. Feel free to cook the raw onions if you don’t mind that.
**Don’t have Italian seasoning mix? That’s okay I only use it because it adds a nice flavour and it’s easy. You can use the following herbs instead if you prefer: ½ tsp dried thyme & ½ tsp dried oregano, ¼ tsp onion powder
***If you use the extra-wide egg noodles you may want to add a bit less as they will take up more room in the pan. If you like lots of noodles feel free to add what you want.
Keywords: one pan meal, chicken stroganoff, chicken dinner, one pan chicken stroganoff