Super Simple One Pot Classic Chicken Stroganoff
We generally don’t eat any beef in our house, but you won’t miss it with this classic chicken stroganoff. This is comfort food at its finest. A rich luscious sauce, extra crispy and flavorful chicken, sitting in beautiful egg noodles. This is stick to your ribs good.
This recipe comes together super quick, is easy, and only requires one pot! You can substitute the chicken for beef, or go vegetarian and just use extra mushrooms. If you choose not to use the chicken, substitute the chicken stock for beef or veggie stock. Be sure to heavily season your chicken - when you think you are finished, add a bit more - it’s going to make your sauce extra nice. And, don’t worry that this dish isn’t too pretty while it’s being made, it’ll come together in the end. This won’t disappoint - and is even better as leftovers! Enjoy!
Ingredients
1 bag egg noodles
3 tablespoons Butter
2 tablespoons Flour
6 ounces Sour Cream
1/2 cup White Wine
1 small white onion, finely chopped
1 pound boneless chicken thighs
1 tablespoon minced garlic
2 tablespoon dried thyme
1 tablespoon Italian seasonings
2 tablespoon garlic powder
2 cups chicken stock
1 tablespoon Whole Grain Mustard
Salt and Pepper
3-4 ounces mushrooms, diced
Cook Time: 45 minutes
Total Time: 60 minutes
Recipe
In a heavy bottom pot bring about 10 cups of water to a boil. Once boiling, add salt to season. Then add egg noodles. Cook until done. Drain and set aside.
To that same pot. add a few tablespoons of olive oil over medium heat.
Season your chicken, on both sides, with dried thyme, Italian seasonings, garlic powder, salt and pepper. Place chicken in pot for about 8-10 minutes per side, or until done. Move the chicken as little possible. (The seasonings will likely stick to the bottom of the pan - we want that! It’s going to help develop a deep base of flavors for the sauce)
Once chicken is done, remove from the pot, and set aside.
In same pot, melt 3 tablespoons of butter. Once melted, add onions and stir constantly until they are translucent. Once onions are cooked down, add mushrooms and garlic. Cook down for about 5 minutes.
Then, add flour to make roux. Sprinkle 2 tablespoons of flour over the garlic, onion and mushroom mixture. Stir to ensure flour is covering all of the veggies. This will help thicken the sauce.
Then, add 1/2 cup of wine to deglaze the pan. Let the alcohol cook off, and then incorporate into veggie mixture. Scrape up all those brown bits on the bottom of the pan into your mixture.
Once fully incorporated, add 2 cups chicken stock sour cream and 1 tablespoon whole grain mustard. Stir and reduce to a simmer. Let simmer for 5-10 minutes, stirring often.
While the sauce is simmering, dice up chicken. I like to chop mine in long strips - it holds up more sauce!
Once sauce has thickened a bit, add in noodles and chopped chicken to the pan. Stir and cover on a low simmer. Let thicken for about 15-20 minutes - stirring often.
Garnish with parsley and enjoy!
