How to make chicken stroganoff

Matt Jenner

Contributing Writer

Just mentioning the word "stroganoff" is enough to make anybody's mouth water! Something about the combination of tender meat, earthy mushrooms and a rich, flavorful gravy that screams comfort food. Add it on top of a bed of perfectly al dente egg noodles, and you've got a hearty, satisfying meal that will bring you back to the old country.

Although typically served as the classic beef stroganoff, the recipe below is made with boneless, skinless chicken thighs for a leaner, healthier take on this comfort standard. The dark meat chicken is both juicier and more flavorful than its white meat counterpart, while also saving on the calories of a typical beef stroganoff. This is by no means a "diet dish," however, as the full-fat sour cream helps create a luscious, silky gravy that you'll want to sop up with a thick slice of crusty, dark bread. It's perfect for winter but delicious all year.

Cooktop Cove

Chicken Stroganoff

4-6

15 mins

20 mins

35 mins

2 pounds chicken thighs, boneless, skinless, cut into 2-inch cubes

1/2 cup sliced white button mushrooms

1/2 cup sliced cremini mushrooms

12 ounces wide, flat egg noodles

1 medium onion, chopped

1 cup low-sodium chicken broth

1/2 cup sour cream

2 tablespoons all-purpose flour

3 tablespoons unsalted butter

1 tablespoon vegetable oil

1 teaspoon paprika

1 teaspoon freshly chopped parsley

Kosher salt and fresh ground black pepper

In a large pot, bring 6 cups of salted water to a rolling boil.

Add egg noodles and cook according to the packaging for "al dente." Drain and set egg noodles aside once fully cooked.

Add 2 tablespoons of butter in a large skillet over medium high heat and melt.

Add the chopped onion to the skillet, and cook until the onions become soft and start to turn translucent (about 3 to 5 minutes).

Add vegetable oil to the skillet, followed by both the sliced white button and cremini mushrooms. Stir and cook so all the mushrooms are coated with grease and start to brown (about 2 to 4 minutes).

Add the cubed chicken thighs to the skillet, as well as the remaining tablespoon of butter, 1 tablespoon flour, paprika, salt and pepper. Make sure the chicken touches the bottom of the pan to brown properly.

Cook and stir until chicken is browned and vegetables have started to cook down.

Add chicken broth to the skillet. Gently stir the mixture and partially cover.

Reduce heat to medium-low and allow to simmer until the gravy thickens. Add remaining tablespoon of flour and stir if the gravy does not thicken enough.

Once the gravy is thickened, add the sour cream to the skillet and stir to evenly incorporate with the stroganoff mixture.

Season with salt and pepper.

Continue to cook the stroganoff until the chicken is fully cooked and the mixture is homogenous.

Portion out the egg noodles in individual bowls.

Top the egg noodles with the hot stroganoff mixture.

Garnish with a dollop of sour cream, a pinch of paprika and some freshly chopped parsley.

For a lower-calorie version, substitute low-fat sour cream and use less butter.

Pro tip: You can mix and match the types of mushrooms used.

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