When it comes to comfort food, Chicken Stroganoff is an all-time favorite. It’s a creamy, savory dish that feels like a warm embrace after a long day. Tender chicken, earthy mushrooms, and a luscious, tangy sauce come together to create a meal that’s hearty, satisfying, and utterly delicious.
What I love most about this recipe is how simple yet indulgent it feels. The sauce, made with rich sour cream and flavorful broth, coats the chicken and mushrooms beautifully, making every bite melt-in-your-mouth good. Paired with egg noodles, rice, or even mashed potatoes, it’s a dish that never fails to impress.
Chicken Stroganoff is perfect for weeknight dinners or when you’re craving something cozy and filling. It’s quick to prepare and made with ingredients you likely already have on hand, making it a go-to recipe that feels just as special as it is comforting. Trust me, once you try it, you’ll keep coming back to this dish time and time again!
Chicken Stroganoff Recipe
Ingredients
For the Chicken
- 8 Chicken Thighs (Boneless and Skinless)
- 16 ounces Mushrooms Cut Thick
- Mushrooms Cut Thick
- 8 Cloves of crushed garlic
- Garlic Powder
- Onion Powder
- Sour Cream
- Vidalia Sweet Onion Diced Tiny Dices
- White Wine
- Parsley
- Homemade style egg noodles, wide and thick Amish style eggnoodles
- Salt to taste
Instructions
- Pan fry the chicken thighs on medium high heat. No oil is needed as fat will render off the chicken. Cook for 8-10 minutes on each side. Salt each side. While that is going start a pot of boiling salted water for the noodles, cook according to package.
- Remove the chicken from the pan and let rest for 5 minutes.
- Slice mushrooms and heat pan to high heat. Sauté on high heat for 2 minutes. Add onion and the garlic, sauté for another 1-2 minutes just to soften. While you are doing this roughly chop the thighs to around the size of the mushrooms.
- Deglaze the pan with white wine and then add the chicken, beef broth, garlic powder and onion powder along with some of the parsley. Add the noodles and then the sour cream and fold everything in. Top with fresh parsley.