One Pan Chicken Stroganoff
You've heard of beef stroganoff, but this chicken version is every bit as hearty & comforting! One Pan Chicken Stroganoff is a 30-minute meal you'll love!
Ingredients
- 3 Tbsp olive oil divided
- 1 lb. boneless skinless chicken breasts cut into 1-inch pieces
- 1 tsp kosher salt divided
- ¾ Tsp black pepper divided
- 2 ½ cups reduced sodium chicken stock divided
- 1 Tbsp all purpose flour
- 12 oz baby Bella mushrooms sliced
- 3-4 cloves garlic minced
- ¼ Tsp dried thyme
- ½ cup dry white wine
- 6 oz uncooked extra wide egg noodles
- ⅓ cup sour cream
- 1 Tsp dijon mustard
- chopped fresh parsley for garnish
- extra black pepper for garnish
Instructions
- 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 a pan, add 1/4 teaspoon 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. Add remaining 1/2 teaspoon black pepper and dried thyme. 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.
- 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.