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One-Pan Chicken Stroganoff Recipe

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4.1 from 13 reviews

This One-Pan Chicken Stroganoff is a hearty and comforting dish that combines tender chicken, sautéed mushrooms, and egg noodles in a creamy, flavorful sauce. Perfect for a quick weeknight dinner, this recipe uses simple ingredients cooked all in one pan, making cleanup a breeze while delivering classic stroganoff flavors with a modern twist.

Ingredients

Protein

  • 1 pound chicken breasts, cut into 1-inch cubes

Vegetables & Aromatics

  • 1 onion, peeled and chopped
  • 2 cloves garlic, peeled and minced
  • 1 pound button mushrooms, sliced thinly

Liquids

  • 1/2 cup white wine
  • 3 cups chicken broth

Dairy & Fats

  • 1 tablespoon canola oil
  • 2 tablespoons butter
  • 1/2 cup sour cream

Pantry

  • salt and pepper to taste
  • 6 ounces uncooked wide egg noodles
  • 1 tablespoon flour
  • 1/2 teaspoon dried parsley

Instructions

  1. Brown the chicken: Heat canola oil in a wide, deep pan over medium heat. Add chicken cubes, season with salt and pepper, and cook until lightly browned but not fully cooked through. Remove chicken from the pan and keep warm.
  2. Sauté onions and garlic: In the same pan, add butter. Once melted, add chopped onions and minced garlic. Cook until the onions are softened and fragrant.
  3. Cook mushrooms: Add sliced mushrooms to the pan and sauté until they are softened and have released their moisture.
  4. Deglaze with wine: Pour in the white wine and bring it to a boil while scraping the browned bits from the bottom of the pan using the back of a spoon. Simmer until the wine reduces slightly.
  5. Add broth and boil: Pour in 2 1/2 cups of chicken broth and bring the mixture to a boil.
  6. Add noodles and chicken: Stir in the uncooked wide egg noodles, browned chicken pieces, and dried parsley. Mix well to combine all ingredients.
  7. Simmer covered: Reduce the heat to low, cover the pan, and simmer for 8 to 10 minutes until the noodles are al dente and the chicken is fully cooked. The liquid will not be completely absorbed at this stage.
  8. Make and add thickening mixture: In a small bowl, whisk together the remaining 1/2 cup chicken broth with the flour until smooth. Stir this mixture into the pan, while stirring constantly to avoid lumps.
  9. Thicken the sauce: Continue simmering until the sauce slightly thickens and coats the noodles and chicken.
  10. Finish with sour cream and seasoning: Stir in the sour cream until evenly distributed. Taste and adjust seasoning with salt and pepper as needed. Serve warm.

Notes

  • Use wide egg noodles as specified to best mimic traditional stroganoff texture.
  • For a richer flavor, substitute canola oil with olive oil or add a splash of heavy cream instead of sour cream.
  • Ensure not to overcook the chicken during browning since it will finish cooking while simmering with the noodles.
  • If you prefer a thicker sauce, you can increase the flour slightly or simmer a bit longer uncovered after adding the thickening mixture.
  • White wine adds depth to the flavor but can be omitted or replaced with additional broth if preferred.

Find it online: https://marthatasty.com/one-pan-chicken-stroganoff-recipe/