Chicken Stroganoff is one of those comfort food meals you can never get enough of. Okay, can I go on record and just say I’m the comfort food queen? I love comfort food and stroganoff has been one of those comfort food meals for me. I’ve always been a gravy or sauce kind of girl–give me any entree with sauce or gravy over top of it and I like it.

This quick and easy stroganoff entree can be ready in about 30 minutes. So it’s an excellent choice for school nights when you’re trying to whip up something quick and don’t have a lot of time to prepare or eat. Another thing I like about this one-pot dish is you don’t have to precook the noodles. Just add them into the stroganoff mixture and, in no time, the noodles are ready and the dish is ready to serve.

A few weeks ago I prepared a meal for a couple in our church. She had just undergone hip replacement surgery. Even though their daughter was there to take care of them, I wanted to bring them dinner along with several items that helped John when he went through the same procedure a couple of years ago. In addition to the Chicken Stroganoff, I made a Creamy Strawberry Kiwi Salad, Rapid Rise Italian Herb Bread and the BEST Strawberry Cake!

This recipe includes the traditional mushrooms, onions and garlic in a savory chicken broth and sour cream sauce. But it also includes leeks and additional seasonings to spice it up like paprika, cayenne pepper and Worcestershire sauce along with a little fresh thyme. I L-O-V-E-D Chicken Stroganoff. While I’ve made my Crockpot Beef Stroganoff a lot of times over the years and even meatball and hamburger versions, I’ve never made stroganoff with chicken before. This entree was absolutely sumptuous.

The amped up seasonings added incredibly good flavor and, if I had not been taking the dish to friends, I probably would have eaten ALL of it. This is a terrific entree to serve for company or holidays like Mother’s Day or Father’s Day. Everyone will go away feeling very comforted and satisfied. Enjoy.

Chicken Stroganoff is the perfect comfort food.

Every forkful of this delicious entree will have you coming back for another bite.

The seasonings in Chicken Stroganoff are what make it special.

Here’s what I did.

I used these ingredients. The large bowl in the back contains homemade chicken broth.

Cut chicken into bite-sized pieces. Sprinkle with garlic powder, onion powder, paprika, cayenne pepper and 1/2 teaspoon each of salt and pepper. Stir well to combine.

In a large Dutch oven, add part of the olive oil and heat over medium heat. Add chicken pieces and saute in hot oil about 2-5 minutes on each side.

With slotted spoon, remove chicken pieces to plate. Set aside.

Add remaining olive oil to pan. Then saute mushrooms about 4 minutes. Add onions, garlic and leeks and saute an additional 2-3 minutes.

Whisk in butter and flour.

Add chicken stock about 1/4 cup at a time until all is incorporated.

Add Worcestershire sauce.

Add remaining salt, pepper and fresh thyme. Bring to a simmer and allow sauce to thicken.

Add chicken pieces.

I goofed here and added dry noodles instead of pre-cooked noodles and sour cream. So I added an additional 2 cups of chicken broth and 1/3 cup more sour cream. Then I allowed the noodles to cook in the sauce about 5-7 minutes until they were done.

Otherwise, if you have cooked noodles, just heat through about 2 minutes.

Garnish stroganoff with fresh thyme, salt, pepper and paprika, as desired.

I thought seasoning Chicken Stroganoff with additional paprika and thyme made a big increase in taste.

If you enjoy traditional stroganoff dishes, you’ll love this chicken version.

Chicken Stroganoff is a delicious meal to take to folks who are convalescing.

Here’s the recipe.

CHICKEN STROGANOFF

(Recipe adapted from Lil’Luna)

Chicken Stroganoff

This amazing comfort food is a quick and easy one-pot meal that will only take about 30 minutes to cook on the stove. Perfect for company or holiday dinners, too.

CourseChicken Main Dish
CuisineRussian

Servings6

Prep Time20 minutes

Cook Time30 minutes

Passive Time15 minutes

Ingredients

3-4tbsp. olive oildivided use
1lb. chicken breastscut into 1-inch chunks
1tsp. garlic powder
1tsp. onion powder
1/2tsp. paprika
1/4tsp. cayenne pepper
1tsp. sea saltdivided use
1tsp. ground black pepperdivided use
16oz. fresh mushroomssliced
1 leekgreen top removed, sliced and separated into rings
1small onionchopped
3cloves garlicfinely minced
4tbsp. unsalted butter
4tbsp. all-purpose flour(I used unbleached)
2cups low-sodium chicken broth(or homemade chicken broth) * see note below
1tbsp. worcestershire sauce
1/2tsp. fresh thyme leaves
1lb. wide egg noodlescooked and drained
1/3cup sour creamplus more for garnish, if desired
fresh parsleychopped, for garnish
paprikafor garnish
fresh thymefor garnish

Instructions

In a large Dutch oven over medium heat, add a couple of tablespoons of olive oil.
Meanwhile, cut chicken into chunks and place in a bowl.
Sprinkle with garlic powder, onion powder, paprika, cayenne pepper, and ½ teaspoon each of salt and pepper; toss chicken to coat well with seasonings.
Place the chicken in the hot pan and brown, (in multiple batches if necessary) about 2-5 minutes on each side.
(Chicken does not have to cook all the way through).
Remove from Dutch oven and transfer to a plate (continue with remaining chicken if needed).
Add remaining olive oil to the skillet.
Add mushrooms and cook until brown, about 4 minutes.
Add the leeks, onion and garlic and cook, stirring occasionally, until veggies are soft and translucent—about 2-3 minutes.
Whisk in the butter and flour.
Add the chicken stock, about ¼ cup at a time until all is added.
Whisk until sauce is smooth.
Add Worcestershire sauce, thyme, and the remaining salt and pepper.
Bring to a simmer and allow the sauce to thicken.
Add chicken; turn heat down to low and continue simmering for 5-8 minutes.
Add the cooked egg noodles and the sour cream and stir until combined.
Cook for 2 more minutes.
Check seasonings.
Add salt and pepper to taste.
Remove pan from heat and garnish with fresh parsley, thyme, paprika, and sour cream if desired.

Recipe Notes

NOTE: I accidentally read the original recipe incorrectly and added the pasta uncooked. So I added an additional 2 cups of homemade chicken broth and cooked the noodles about 5-7 minutes, covered, until the noodles were cooked through. Then I added an additional one-third cup of sour cream. I garnished the entrée with additional thyme and paprika. I did not feel the entrée needed any additional seasoning.

NOTE: If you add the noodles into the sauce without pre-cooking them first, add an additional 2 cups of chicken broth and cook the noodles, covered with lid, an additional 5-7 minutes until noodles cook through.