Chicken Stroganoff - The Incredibly EASY and Creamy One Pan Chicken Dish

By Sip and Feast · 40 min

Ingredients

Instructions

1. Mix the chicken with Worcestershire, salt, pepper and garlic powder. Refrigerate at least 2 hours, or up to overnight.
2. Heat a large pan to medium-high and add the neutral oil. Sear the chicken 3–4 minutes on the first side, then 2–3 minutes on the second, until browned. Move to a plate and tent with foil.
3. Pour ½ cup of stock into the pan and scrape up the browned bits. Combine these pan juices with the remaining 2½ cups of stock and set aside.
4. Rest the chicken at least 5 minutes, then slice into bite-size pieces and keep covered.
5. Bring a large pot of salted water to a boil.
6. Heat a large pan to medium. Add 3 tablespoons olive oil and the mushrooms. Cook until they release water and brown, season with salt and pepper, and remove to a bowl.
7. Add the remaining olive oil, 3 tablespoons butter and the onion to the pan. Sauté 10–15 minutes until soft and browned.
8. Cook the egg noodles per package directions, then toss with 3 tablespoons butter. Reserve at least 2 cups of pasta water.
9. Add the flour to the pan and cook 2 minutes, until no white specks remain.
10. Add the white wine and the stock, raise the heat to high, and scrape the bottom of the pan with a flat wooden spoon.
11. Bring to a boil while whisking until smooth, 3 minutes. Lower to a simmer, then add the mushrooms, sliced chicken with its juices, mustard, Worcestershire and paprika. Keep at a low simmer while the noodles finish.
12. Stir in the heavy cream and sour cream and simmer 2 minutes. Taste and adjust salt and pepper. If too thick, add a few ounces of reserved pasta water. Remove from heat when satisfied.
13. Divide the noodles into bowls, ladle the stroganoff over them, and serve with chopped pickles if you like.

Summarized from Sip and Feast's video. Watch it for the details.

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