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Donna R. Luis

Creamy Chicken and Mushroom Stroganoff

A cozy, creamy chicken stroganoff made with tender seasoned chicken, mushrooms, onions, sour cream, and a savory Worcestershire-infused sauce, all served over egg noodles and finished with fresh parsley.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken Stroganoff
  • 3 tablespoons butter
  • 1 medium onion diced
  • 1 cup sliced mushrooms
  • 1 pound skinless boneless chicken breasts, cut into thin strips
  • 1 teaspoon Greek seasoning
  • ½ teaspoon freshly ground black pepper
  • ½ cup chicken broth
  • ½ cup milk
  • ½ teaspoon Worcestershire sauce
  • ½ cup sour cream
  • 2 tablespoons all-purpose flour
  • Salt to taste
For Serving
  • 1 12-ounce package egg noodles
  • 1 tablespoon chopped fresh parsley or to taste

Equipment

  • Heavy skillet
  • Large pot
  • Small bowl
  • Whisk
  • Colander or strainer
  • Wooden spoon or spatula
  • Measuring spoons and cups
  • Knife and cutting board

Method
 

  1. Sauté the Vegetables: Melt the butter in a heavy skillet over medium heat. Add the diced onion and sliced mushrooms, then reduce the heat.
    Cook and stir for about 5 minutes, until the onions release their liquid and the mushrooms have softened.
  2. Season the Chicken: Sprinkle the thin chicken strips evenly with the Greek seasoning and freshly ground black pepper.
  3. Brown the Chicken: Add the seasoned chicken to the skillet with the vegetables. Cook and stir over medium heat for about 5 minutes, until the chicken is lightly browned on all sides.
  4. Cook the Egg Noodles: While the chicken cooks, bring a large pot of lightly salted water to a boil. Add the egg noodles and cook at a boil for about 10 minutes, or until tender but still firm to the bite. Drain well.
  5. Build the Sauce: Pour the chicken broth, milk, and Worcestershire sauce into the skillet with the chicken and vegetables. Stir gently to combine.
  6. Add the Sour Cream: Slowly incorporate the sour cream into the skillet, adding it about a tablespoonful at a time and stirring as you go to blend it smoothly into the sauce.
  7. Prepare the Thickener: Spoon a small amount of the sauce into a small bowl. Add the flour and whisk until the mixture is smooth and free of lumps.
  8. Thicken the Stroganoff: Stir the flour mixture back into the skillet sauce. Allow the sauce to simmer for about 5 minutes, stirring as needed, until it thickens.
  9. Adjust the Seasoning: Taste the finished sauce and season with salt and additional ground black pepper as needed.
  10. Serve: Spoon the creamy chicken and mushroom stroganoff over the drained egg noodles and garnish with chopped fresh parsley before serving.

Notes

  • Cut the chicken breasts into thin, even strips so they cook consistently and brown lightly on all sides.
  • Cook the onions and mushrooms until the onions release their liquid and the mushrooms soften before adding the chicken.
  • Keep the noodles tender but firm to the bite so they hold up well beneath the creamy sauce.
  • Add the sour cream gradually rather than all at once to help it blend smoothly into the sauce.
  • For a smoother thickener, whisk the flour into a small amount of the sauce before returning it to the skillet.
  • Season the finished sauce with salt and ground black pepper only after it has thickened, allowing you to adjust the final flavor.