Creamy Chicken and Mushroom Stroganoff

Quick Benefits

This creamy chicken and mushroom stroganoff is a quick and satisfying dish that combines tender chicken with a rich, creamy sauce. Ready in under 45 minutes, it makes for a great weeknight dinner. Packed with protein from chicken and a good balance of carbohydrates from egg noodles, it’s a comforting meal that can be served with a side of vegetables like green beans for extra nutrition.

Essential Ingredients

3 tablespoons butter: For sautéing the onions and mushrooms, providing richness to the dish.
1 medium onion: Diced, adds sweetness and flavor to the base of the sauce.
1 cup sliced mushrooms: These bring an earthy depth and texture to the dish.
1 pound skinless, boneless chicken breasts: Cut into thin strips, a lean source of protein.
1 teaspoon Greek seasoning: Adds a blend of herbs and spices for extra flavor.
½ teaspoon freshly ground black pepper: Enhances the savory profile of the dish.
1 (12 ounce) package egg noodles: The perfect base to soak up the creamy sauce.
½ cup chicken broth: Adds flavor and moisture to the sauce.
½ cup milk: Creaminess and balance for the sauce.
½ teaspoon Worcestershire sauce: A little tang to complement the richness.
½ cup sour cream: The key to making the sauce creamy and smooth.
2 tablespoons all-purpose flour: Used to thicken the sauce.
1 tablespoon chopped fresh parsley: Garnish to brighten the dish and add freshness.

Preparation Steps

Cook the onions and mushrooms: Melt the butter in a heavy skillet over medium heat. Add the diced onion and sliced mushrooms, cooking until the onions release their liquid and the mushrooms soften, about 5 minutes.
Cook the chicken: Season the chicken strips with Greek seasoning and black pepper. Add them to the skillet and cook, stirring occasionally, until lightly browned on all sides, about 5 minutes.
Prepare the noodles: While the chicken is cooking, bring a large pot of salted water to a boil. Cook the egg noodles until tender but firm to the bite, about 10 minutes. Drain and set aside.
Make the sauce: Add the chicken broth, milk, and Worcestershire sauce to the skillet. Gradually stir in the sour cream, a tablespoon at a time, ensuring it blends smoothly. Whisk a small amount of the sauce with flour in a bowl until smooth, then stir it back into the skillet. Simmer the sauce for about 5 minutes until it thickens. Season with salt and pepper to taste.
Serve: Serve the chicken and sauce over the cooked egg noodles. Garnish with fresh parsley.

Health Benefits

This creamy chicken and mushroom stroganoff provides a healthy dose of protein from the chicken, which supports muscle repair and overall body function. The dish also includes mushrooms, which are rich in antioxidants, fiber, and vitamins like B12 and D. The addition of sour cream provides some calcium, while egg noodles offer a good source of carbohydrates for energy. However, it’s important to note that this dish is somewhat high in fat due to the butter and sour cream, so it’s best enjoyed in moderation.

Serving Suggestions

Serve this dish with a side of steamed vegetables such as green beans, broccoli, or a simple salad. The freshness and crunch of these sides provide a nice contrast to the creamy texture of the stroganoff. You can also serve it with crusty bread to help scoop up the delicious sauce.

Creative Variations

Mushroom-only Stroganoff: For a vegetarian twist, skip the chicken and use extra mushrooms for a hearty, plant-based stroganoff.
Spicy Chicken Stroganoff: Add a pinch of cayenne pepper or red pepper flakes to the sauce for a spicy kick.
Whole Wheat Noodles: Swap the egg noodles for whole wheat or gluten-free noodles to make the dish a bit healthier.
Herb Variations: Experiment with different herbs like thyme or rosemary to customize the flavor of the dish.

Storage Tips

Store leftover stroganoff in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to prevent the sauce from separating. If freezing, store the chicken and sauce separately from the noodles. The dish can be frozen for up to 3 months. When ready to serve, thaw overnight in the refrigerator and reheat thoroughly.

Pro Tips

Prevent curdling: When adding sour cream, do it slowly and blend it in well to prevent it from curdling. You can also mix some milk with the sour cream before adding it to the sauce for a smoother consistency.
Browning the chicken: Ensure the chicken strips are browned evenly for extra flavor and texture. Stir frequently to avoid overcooking.
Sauce consistency: If the sauce gets too thick, you can thin it out with a little more milk or chicken broth to reach your desired consistency.

Frequently Asked Questions

Can I use chicken thighs instead of chicken breasts?
Yes, chicken thighs work great in this recipe. They tend to be juicier and can add even more flavor to the dish.

Can I make this dish ahead of time?
Yes, you can prepare the chicken, mushrooms, and sauce ahead of time. Just cook the noodles fresh before serving to avoid them getting soggy.

Can I substitute Greek seasoning with other spices?
If you don’t have Greek seasoning, you can use a combination of oregano, basil, thyme, garlic powder, and a pinch of salt and pepper.

Is this recipe gluten-free?
No, this recipe uses egg noodles, which contain gluten. However, you can easily make it gluten-free by using gluten-free noodles.