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Overhead shot in skillet of chicken stroganoff

Chicken Stroganoff

Chicken, mushrooms and onion in a rich paprika-laden sour cream gravy.

Course Dinner
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6
Author Kelly ~ the hungry bluebird

Ingredients

  • 3 tablespoons unsalted butter
  • 1 small onion, chopped
  • 8 ounces cremini mushrooms, sliced
  • pounds skinless, boneless chicken thighs, trimmed and cut into chunks
  • 3 tablespoons flour
  • 2 teaspoons paprika
  • Kosher salt and freshly ground pepper
  • cups low sodium chicken broth, preferably homemade
  • 1 tablespoon Worcestershire sauce
  • ½ cup sour cream, room temperature
  • 2 tablespoons fresh parsley, chopped
  • Cooked egg noodles or spaetzle, for serving

Instructions

  1. Melt 2 tablespoons butter in a large skillet over med-high heat.  Add onion, a sprinkle of salt, and cook 3-4 minutes until soft.  Add the mushrooms, another sprinkle of salt, and stir and cook until beginning to release their liquid and starting to brown, about 4 minutes.
  2. Add remaining tablespoon of butter, then add the chicken, flour and paprika.  Season with 1 teaspoon salt and 1/4 teaspoon pepper.  Cook, stirring, until the chicken browns, about 5 minutes or so.
  3. Add the chicken broth and Worcestershire sauce and bring to a simmer.  Stir, scraping up all the brown bits.  Lots of flavor here and I often use a metal spatula to get up all the bits.  Cook until thickened, about 5 more minutes.
  4. Stir in the sour cream and season with salt and pepper.  Continue simmering until chicken is cooked through, about 2-3 more minutes.
  5. In serving bowl, top cooked egg noodles with the chicken mixture and chopped parsley.  Sprinkle with additional paprika if desired.