Indulge yourself in the most savory of dinners.. Chicken Stroganoff! We became instantly hooked after trying it out! The chicken is SO savory and flavorful while the sauce is just the creamiest. This is definitely a meal to impress your family and friends at your next dinner.
The ingredients you’ll need are: 6 boneless skinless chicken thighs, one 5 oz. package of baby bella mushrooms, one large white onion, garlic, sour cream, Worcestershire sauce, and noodles. I’d recommend egg noodles, but for this dish we used Penne, since that’s what we had in the pantry.
Start by heating 1 tablespoon of olive oil in a large skillet over medium-high heat. Make sure the skillet is deep, since you’ll be making the sauce in the skillet. When olive oil is hot, add the chicken thighs and cook until browned on both sides, about 4-5 minutes per side. When chicken thighs are browned, remove the chicken from the skillet and set aside on a plate.
In the same skillet, add 2 tablespoons of salted butter and 2 tablespoons of a dry white wine. I normally use Pinot, but whatever you have on hand will do. Deglaze the pan by scraping up the browned chicken bits with a wooden spoon. Add the sliced onions and sliced mushrooms and cook until the mushrooms are golden in color.
Now add 3 tablespoons of flour and stir constantly for 30 seconds. Add 2 cups of beef broth and stir well to combine. Add 1 tablespoon of Worcestershire sauce and stir again. Now add 1 cup of sour cream and stir to incorporate the sour cream into the beef broth. Reduce heat to low, let simmer for at least ten minutes.
While the sauce is simmering, chop the cooked chicken thighs into bite sized pieces. Add chicken to the sauce and let simmer another 5 minutes. Taste the sauce and see if it needs any salt and pepper to liking. I usually add a pinch of salt and pepper at the end, if I feel it needs a little something more.
Serve over egg noodles (or whatever you have on hand) and enjoy your super savory chicken stroganoff!
Chicken Stroganoff
Ingredients
- 1 pound boneless skinless chicken thighs
- 1 white onion, sliced
- 1 8 oz package baby bella mushrooms, sliced with stems
- 4 cloves garlic, sliced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons salted butter
- 2 tablespoons dry white wine (pinot works great)
- 2 tablespoons flour
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 cup sour cream
- egg noodles
- parsley, to garnish
Instructions
- Heat 1 tablespoon olive oil in large skillet over medium high heat or in a cast iron Dutch oven, if you have one.
- Season chicken thighs all over with 1 teaspoon salt, 1 teaspoon garlic powder, and 1/2 teaspoon pepper. Add chicken thighs and cook until browned on both sides, about 4-5 minutes per side. When browned, remove chicken from skillet and set aside on plate.
- Add 2 tablespoons of butter and 2 tablespoons of white wine to the same pan and deglaze while scraping up the browned bits of chicken on the skillet.
- Add sliced onions and mushrooms, cook until the mushrooms are golden in color.
- Add 3 tablespoons of flour, stir constantly for 30 seconds.
- Add 2 cups of beef broth, stir well. Add 1 tablespoon of Worcestershire sauce.
- Add 1 cup of sour cream. Stir well to combine.
- Reduce to low, let simmer for about 10 minutes.
- While sauce is simmering, chop chicken thighs into bite sized pieces. Add to the sauce and let simmer for another 5 minutes.
- Season with salt and pepper to taste (if needed).
- Serve over egg noodles. Garnish with parsley. Enjoy!
