This own family favorite hearty chicken stroganoff is made in one pot and ready in half-hour, which makes it a perfect busy weeknight meal!
- 2 1/2 cups reduced-sodium chicken stock divided
- 1 Tbsp all-purpose flour
- 3 Tbsp olive oil divided
- 1 lb. chicken breasts, cut into approximately 1-inch pieces
- 1 tsp kosher salt divided
- 3/4 tsp black pepper, divided
- 12 oz cremini mushrooms, sliced
- 1/2 yellow onion, finely chopped
- 1/2 tsp paprika
- 1/4 tsp dried thyme
- 1/4 tsp dried oregano
- 1/8 tsp red pepper flakes
- 3-4 cloves garlic, minced
- 1/2 cup dry white wine (I used a chardonnay)
- 6 oz uncooked extra-wide egg noodles
- 3 – 4 Tbsp sour cream (more can be used if you want)
- 1 tsp whole-grain or dijon mustard
- chopped fresh parsley, for garnish
- extra black pepper, for garnish
In a small bowl, add all-purpose flour and 1 Tbsp chicken stock and whisk to combine. Set aside.
To a large dutch oven or deep bottomed skillet, add 1 1/2 Tbsp of olive oil and heat over MED-HIGH. Add chicken pieces to the pan, add 1/4 tsp EACH kosher salt and black pepper. Cook 5 minutes, until golden brown and cooked through. Remove to a plate.
Add remaining 1 1/2 Tbsp of oil to the pan and add sliced mushrooms and onion. Add remaining 1/2 tsp black pepper, paprika, dried thyme, oregano, and red pepper flakes. Cook mushrooms about 6-7 minutes, until cooked and slightly golden. Add garlic and cook 30 seconds, stirring often so it doesn’t burn.
Pour in wine, scraping the bottom of the pan with a wooden spoon to loosen any browned bits of flavor. Cook wine about 2 minutes, or until reduced by about half.
Stir in remaining chicken stock and bring to a simmer. Once simmering, add remaining 3/4 tsp salt and egg noodles, stir and cook, uncovered, 8 minutes or until cooked. Stir every so often as the noodles are cooking to prevent sticking.
Pour in chicken stock/flour mixture, stir and cook 1 minute.
Turn off the heat. Add in cooked chicken, sour cream and mustard.
Sprinkle with chopped parsley and serve.