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Chicken Stroganoff
Rich and delicious! This is much like beef stroganoff but made with chicken breasts (or thighs) instead. Includes savory browned onions and mushrooms, vibrant garlic and a creamy, tangy sauce, all of which is layered over a bed of tender egg noodles.
👥 4 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 20 min🔥 Cook: 15 min👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- skillet
- whisk
📝 Preparation Steps
1
Heat 1 Tbsp oil in a 12-inch skillet over medium-high heat.
2
Dab chicken dry with paper towels and season lightly with salt and pepper, add to skillet in a single layer.
3
Let cook until chicken is cooked through in center and golden brown on exterior about ⏱️ 6 minutes, turning once halfway through. Transfer to sheet of foil and wrap to keep warm.
4
Melt 3 Tbsp butter in same skillet set over medium heat. Add onion and saute ⏱️ 4 minutes.
5
Add mushrooms and saute until reduced in size and golden brown, about ⏱️ 4 minutes. Add garlic and saute ⏱️ 30 seconds longer.
6
Pour in 1 1/2 cups chicken broth, thyme and paprika. Bring to a simmer and let simmer until chicken broth has reduced by about half, about ⏱️ 2 minutes.
7
Meanwhile whisk together remaining 2 Tbsp chicken broth with cornstarch. Pour cornstarch mixture into mixture in skillet and let cook, whisking constantly, until thickened, about ⏱️ 30 seconds.
cornstarch4 tsp
8
Reduce heat to medium-low, add cream cheese and cook and whisk until melted. Season sauce with salt and pepper to taste. Return chicken to sauce and toss.
9
Serve warm over egg noodles or rice, sprinkled with parsley and more paprika if desired.
Nutrition Facts
calories
409 kcal
fat Content
26 g
serving Size
1 serving
fiber Content
1 g
sugar Content
3 g
sodium Content
290 mg
protein Content
35 g
cholesterol Content
144 mg
carbohydrate Content
9 g
saturated Fat Content
12 g
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