Pioneer Woman Chicken Stroganoff

Pioneer Woman chicken stroganoff takes 55 minutes and tender chicken thighs, cremini mushrooms and sour cream to make a creamy, comforting skillet dinner. This easy chicken stroganoff over buttered egg noodles fits weeknight dinner, Sunday lunch and cozy winter nights.

Stir in the sour cream only after the skillet comes off the heat, because high heat makes it curdle and turns the sauce grainy. Add it while the pan is still hot and you lose that smooth, creamy finish.

Browning the chicken thighs first leaves tasty drippings in the pan, and the mushrooms and onions then cook right in them. A spoonful of dijon and a splash of soy sauce give the sauce a savory depth that plain cream sauces never get.

Pioneer Woman Chicken Stroganoff

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Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

35

minutes

Calories

750

kcal

Chicken thighs, mushrooms and onions simmer in a thick, velvety sauce with a tangy finish from sour cream and dijon. Spooned over buttery egg noodles, it turns into a rich one-skillet dinner.

Ingredients

• Kosher salt, to taste
  

• 12 oz. egg noodles
  

• 4 tbsp. salted butter, melted
  

• 1/3 c. chopped fresh parsley
  

• 1 1/2 lb. boneless skinless chicken thighs, cut into 1-inch pieces
  

• 1/4 tsp. paprika
  

• 1 tsp. ground black pepper, plus more to taste
  

• 8 oz. cremini mushrooms, thinly sliced
  

• 1 small yellow onion, sliced
  

• 1 tsp. minced fresh thyme
  

• 2 tbsp. all-purpose flour
  

• 1/4 c. dry white wine (such as sauvignon blanc)
  

• 2 c. low-sodium vegetable broth, hot
  

• 2 tsp. soy sauce
  

• 1/2 c. sour cream
  

• 2 tbsp. dijon mustard
  

• 2 tbsp. chopped chives
  

Directions

• Cook the noodles: Bring a large pot of salted water to a boil, then cook 12 oz. egg noodles for 5 to 6 minutes. Drain, return them to the pot and toss with 2 tablespoons butter and 1 tablespoon parsley, then keep them warm.
• Brown the chicken: Melt the remaining 2 tablespoons butter in an extra-large skillet over medium-high heat, then add 1 1/2 lb. chicken thighs cut into 1-inch pieces. Season with 1/4 tsp. paprika, 1 tsp. black pepper and a good pinch of salt, and cook 8 to 10 minutes until browned and cooked through.
• Set the chicken aside: Use a slotted spoon to move the chicken to a plate. Leave the drippings in the skillet, because they flavor everything that comes next.
• Cook the vegetables: Add 8 oz. sliced cremini mushrooms, 1 sliced small yellow onion and 1 tsp. minced fresh thyme to the drippings. Stir occasionally over medium-high heat for 5 to 6 minutes, until the onions brown and the mushrooms release their moisture.
• Build the sauce: Sprinkle in 2 tablespoons flour and cook for a few minutes, then whisk in 1/4 c. dry white wine. Let it boil and thicken, then slowly add 2 c. hot low-sodium vegetable broth and 2 tsp. soy sauce.
• Simmer until thick: Let the sauce cook for 2 to 3 minutes more until it thickens. It should coat the back of a spoon before the chicken goes back in.
• Return the chicken: Add the chicken back to the skillet along with any juices from the plate. Cook for about 1 minute until heated through, then pull the pan off the heat.
• Finish with sour cream: Stir in 1/2 c. sour cream, 2 tbsp. dijon mustard, 2 tbsp. chopped chives and 2 tablespoons parsley. Taste and adjust the seasoning with more salt and pepper.
• Serve: Spoon the stroganoff over the buttered noodles. Garnish with the remaining parsley and serve right away.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, OXO 11-inch balloon whisk, OXO stainless slotted spoon, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use chicken breast instead of thighs?

Yes, boneless skinless chicken breast works if you cut it into 1-inch pieces. Watch the browning time closely, since breast meat dries out faster than thighs and the thighs stay juicier in the sauce.

What can I serve with chicken stroganoff besides egg noodles?

Mashed potatoes, white rice or even toasted crusty bread all soak up the creamy sauce nicely. A simple green salad or steamed green beans on the side balances the richness.

How do I reheat leftover stroganoff without breaking the sauce?

Warm it gently in a skillet over medium-low heat, stirring often. A splash of broth loosens the sauce as it heats, and skipping high heat keeps the sour cream smooth.

Can I make this without mushrooms?

You can leave them out if someone at the table doesn't like them. The sauce will be a little less earthy, so add an extra pinch of thyme and use a bit more onion to make up for it.

What's the most common mistake with chicken stroganoff?

Crowding the skillet when browning the chicken is the big one, because the pieces steam instead of getting golden. Cook in two batches if your skillet is small, so the drippings turn dark and flavorful.