This budget-friendly Chicken Stroganoff is the perfect weeknight dinner recipe... ready in just 30 minutes, and made entirely in ONE POT! #stroganoff #chicken #onepotmeal #easyrecipe #weeknightmeal #chickenstroganoff #onepan #30minutemeal
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4.95 from 17 votes

Chicken Stroganoff

This family favorite hearty chicken stroganoff is made in one pot and ready in 30 minutes, which makes it a perfect busy weeknight meal!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: American
Keyword: chicken stroganoff
Servings: 4 servings
Calories: 471kcal

Ingredients

  • 2 1/2 cups reduced sodium chicken stock divided
  • 1 Tbsp all purpose flour
  • 3 Tbsp olive oil divided
  • 1 lb. chicken breasts, cut into approximately 1 inch pieces
  • 1 tsp kosher salt divided
  • 3/4 tsp black pepper, divided
  • 12 oz cremini mushrooms, sliced
  • 1/2 yellow onion, finely chopped
  • 1/2 tsp paprika
  • 1/4 tsp dried thyme
  • 1/4 tsp dried oregano
  • 1/8 tsp red pepper flakes
  • 3-4 cloves garlic, minced
  • 1/2 cup dry white wine (I used a chardonnay)
  • 6 oz uncooked extra wide egg noodles
  • 3 - 4 Tbsp sour cream (more can be used if you want)
  • 1 tsp whole-grain or dijon mustard
  • chopped fresh parsley, for garnish
  • extra black pepper, for garnish

Instructions

  • In a small bowl, add all purpose flour and 1 Tbsp chicken stock and whisk to combine.  Set aside.
  • To a large dutch oven or deep bottomed skillet, add 1 1/2 Tbsp of olive oil and heat over MED-HIGH.  Add chicken pieces to pan, add 1/4 tsp EACH kosher salt and black pepper.  Cook 5 minutes, until golden brown and cooked through.  Remove to a plate.
  • Add remaining 1 1/2 Tbsp of oil to the pan and add sliced mushrooms and onion.  Add remaining 1/2 tsp black pepper, paprika, dried thyme, oregano, and red pepper flakes.  Cook mushrooms about 6-7 minutes, until cooked and slightly golden.  Add garlic and cook 30 seconds, stirring often so it doesn't burn.
  • Pour in wine, scraping the bottom of the pan with a wooden spoon to loosen any browned bits of flavor.  Cook wine about 2 minutes, or until reduced by about half.
  • Stir in remaining chicken stock and bring to a simmer.  Once simmering, add remaining 3/4 tsp salt and egg noodles, stir and cook, uncovered, 8 minutes or until cooked.  Stir every so often as the noodles are cooking to prevent sticking.
  • Pour in chicken stock/flour mixture, stir and cook 1 minute.
  • Turn off the heat.  Add in cooked chicken, sour cream and mustard.
  • Sprinkle with chopped parsley and serve.

Video

Notes

If desired, beef stock can be substituted for the chicken stock.

Nutrition

Calories: 471kcal | Carbohydrates: 40g | Protein: 35g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 108mg | Sodium: 789mg | Potassium: 1081mg | Fiber: 2g | Sugar: 3g | Vitamin A: 220IU | Vitamin C: 3.1mg | Calcium: 52mg | Iron: 2.3mg