One-Pot Chicken Stroganoff

You can never have too many main course recipes, so give One-Pot Chicken Stroganoff a try. For $1.41 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. This recipe serves 8. One serving contains 435 calories, 23g of protein, and 17g of fat. 31 person have made this recipe and would make it again. From preparation to the plate, this recipe takes around 40 minutes. This recipe from Life Made Simple requires egg noodles, salt, chicken breasts, and flour. Overall, this recipe earns a good spoonacular score of 64%. If you like this recipe, you might also like recipes such as Crock Pot Chicken Stroganoff, Crock Pot Chicken Stroganoff, and Crock Pot Chicken Stroganoff.

Servings: 8

Preparation duration: 10 minutes

Cooking duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Set a deep skillet or pot full of water over high heat, cover and bring to a boil. Cook egg noodles until al dente, drain and set aside in a bowl. Return the pot to the stove and turn heat to medium-high, add 1 tablespoon of olive oil. Meanwhile, place the cut chicken into a bowl. Season with garlic powder, onion powder, paprika, cayenne pepper, and teaspoon each of salt and pepper; toss to combine. Place the chicken in the hot pan (taking care not to overcrowd- you may need to do two batches) and brown, about 2-5 minutes on each side. The chicken does not need to be cooked throughout. Remove from the pan and transfer to a plate (continue with remaining chicken if needed). Add the the remaining tablespoon of oil to the skillet. Add the mushroom and cook until brown, about 4 minutes. Add the shallot, onion and garlic and stir occasionally until they are soft and translucent. Pour in the wine and cook for 1 minute, then add the butter and flour. Whisk continuously taking care not to burn. SLOWLY add the chicken stock, whisking to create a smooth sauce. Add the worcestershire, thyme, and the remaining salt and pepper. Bring to a simmer and allow the sauce to thicken. Toss in the chicken, turn the heat down to medium-low and continue to cook for 5-8 minutes. Add the egg noodles and the sour cream and stir until combined. Cook for 2 more minutes, add salt and pepper to taste, then remove from the heat and garnish with parsley, if desired.

 

Step by step:

1. Set a deep skillet or pot full of water over high heat, cover and bring to a boil. Cook egg noodles until al dente, drain and set aside in a bowl.

2. Return the pot to the stove and turn heat to medium-high, add 1 tablespoon of olive oil.

3. Meanwhile, place the cut chicken into a bowl. Season with garlic powder, onion powder, paprika, cayenne pepper, and teaspoon each of salt and pepper; toss to combine.

4. Place the chicken in the hot pan (taking care not to overcrowd- you may need to do two batches) and brown, about 2-5 minutes on each side. The chicken does not need to be cooked throughout.

5. Remove from the pan and transfer to a plate (continue with remaining chicken if needed).

6. Add the the remaining tablespoon of oil to the skillet.

7. Add the mushroom and cook until brown, about 4 minutes.

8. Add the shallot, onion and garlic and stir occasionally until they are soft and translucent.

9. Pour in the wine and cook for 1 minute, then add the butter and flour.

10. Whisk continuously taking care not to burn. SLOWLY add the chicken stock, whisking to create a smooth sauce.

11. Add the worcestershire, thyme, and the remaining salt and pepper. Bring to a simmer and allow the sauce to thicken.

12. Toss in the chicken, turn the heat down to medium-low and continue to cook for 5-8 minutes.

13. Add the egg noodles and the sour cream and stir until combined. Cook for 2 more minutes, add salt and pepper to taste, then remove from the heat and garnish with parsley, if desired.

Nutrition Information:

covered percent of daily need