Overhead shot in skillet of chicken stroganoff
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Chicken Stroganoff

Chicken Stroganoff, an easy one skillet weeknight dinner with chicken, mushrooms and onion in a rich paprika-laden sour cream gravy.
Course Dinner
Cuisine American
Keyword chicken stroganoff, creamy chicken stroganoff, chicken and mushroom stroganoff
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

  • 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.
  • 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.
  • 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.
  • Stir in the sour cream and season with salt and pepper.  Continue simmering until chicken is cooked through, about 2-3 more minutes.
  • In serving bowl, top cooked egg noodles with the chicken mixture and chopped parsley.  Sprinkle with additional paprika if desired.