If you’re looking for a quick and easy toss together dinner that tastes like you slaved over it, you might wanna check out this easy and fast One Skillet Chicken Stroganoff. It’s creamy comfort food at it’s best. Tender chunks of chicken, golden brown mushrooms and noodles enveloped in a silky, creamy sauce, it’s a play off of the traditional Beef Stroganoff. And it’s all done in one skillet! Ya gotta love that.
I’ve kind of had a little fascination with skillet dinners lately. I’ve posted a few over the years and it all started with my Mom’s recipe for Vera Hinman’s Noodle Dish that she’d make for us when we were kids, and that was back in the 1970s. I’m just loving that skillet dinners are fast & easy and have very little cleanup. Clean up is always a key factor in the amount of time it takes to get dinner on the table (and off of it!) and never accounted for in recipe timing, right? Well, not only is this One Skillet Chicken Stroganoff fabulous, it hits all those key points, too.
About One Skillet Chicken Stroganoff:
If you’ve ever had Beef Stroganoff, you might know it as the classic Russain dish of seasoned beef and mushrooms seared over a hot flame, tempered with soured cream and served over rice or egg noodles. It’s simple and easy but takes, first of all, some pricey beef, a good amount of attention, split-second timing and multiple processes. And a big pot of boiling water for the noodles!
This chicken stroganoff has so much of the same flavor, is a little lighter and family-friendly (and a touch less expensive) and still as delish but so do-able even on any old busy weeknight. It’s kind of a little miracle and sometimes we cooks need those. And don’t I love not having to deal with a pot of boiling water. And it’s not that I’m too lazy to boil noodles but I am too lazy to wash multiple pans when this sweet little one-skillet recipe works out so well.
With all this creamy deliciousness, it’s nice to have a lovely green salad or a green vegetable (this Simple Steamed Broccoli would be marvelous) to go with this meal, and maybe even a little crusty bread. If you follow me you know I’m always plugging my Crusty Bread (love love love that recipe) and it’s a five minute to mix, no-knead, overnight bread. You’ve got to plan ahead for that but if you love to dip a little bread in a saucy dish, you’ll love it!
Making One Skillet Chicken Stroganoff:
There’s no doubt that this is a super easy dinner. A minimum of chopping or cutting (especially if you buy your mushrooms already sliced) speeds things along. Its just a matter of following through the steps one by one and trusting the process.
I cook mushrooms differently than most (see my Steakhouse Mushrooms) and lid the pan – that sweats them and the juices run accumulate, mix with the butter – then when the lid comes off, let the liquid evaporate and the mushrooms turn a beautiful golden brown. Add a little more water if they brown too much before they’re tender. All those caramelized juices from the mushrooms add so much flavor to the sauce.
Make sure to simmer the noodles at a strong simmer but not an insane boil. Lift the lid and use a spatula to turn if needed; listen to the sound and trust your nose! Once this is done, add as much sour cream as you like but do it off the heat. If the sour cream gets too too hot it can separate and you’ll have something greasy rather than creamy. and don’t stir so much as fold in that sour cream. Add a little more liquid if the noodles aren’t saucy enough for you.
Saving Money on One Skillet Chicken Stroganoff:
There’s no need to ever pay full price for chicken – it goes on sale too often. It pays to know the difference between a good sales price and a rock bottom sales price (usually about once a quarter) and stock up at the low. Often these are larger family packs so portion out in sizes suitable for meals for your family and freeze.
Pasta is a basic pantry ingredient, so stock your pantry when it’s on sale and use coupons if you use them. Watch for store specials when you get a break in price if you buy so many items or you get a break on the pasta if you buy it with a group of items. There’s no need to pay full price on it. Freeze it and any item containing flour when you bring it in the house and there will be less possibility of contamination.
Sour cream is another item I try to buy only on sale and it does go on sale regularly, especially around holidays. It has a long shelf life unopened but once opened, make sure the seal is tight and store it upside down. There won’t be as much air displacement, it won’t get dry around the edges and will stay fresh longer. When you use sour cream, keep it covered, even if it’s just loosely covered between “dips” and use a clean utensil and you’ll be introducing less contamination and it will last much longer. If your sour cream ever separates and looks watery when you open it, just stir it back together.Print
One Skillet Chicken Stroganoff
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 to 6 servings 1x
- Category: Main Dish Chicken
- Cuisine: Russian
- 2 tablespoons olive oil
- about 1 1/2 pounds (2 large breasts) cut into 1″ pieces
- 1 teaspoon salt, divided
- 3/4 teaspoon pepper, divided
- 2 tablespoons butter
- 1 smallish onion sliced pole to pole, about 3/8ths inch thick
- 8 ounces mushrooms, sliced about 3/8” thick
- a little water, if needed, for the mushrooms
- 3 to 4 cloves garlic, smashed and minced
- 2 tablespoons flour
- 2 3/4 cups chicken stock
- 3/4 teaspoon paprika
- 1/2 teaspoon Worcestershire sauce
- 6 ounces wide uncooked egg noodles
- 3 to 4 tablespoons or more if desired sour cream
- chopped parsley or thinly sliced chives or green onion for garnish
Heat olive oil in a large skillet (needs a lid) or Dutch oven over medium-high heat. Working in batches, add chicken, lightly sprikle with salt and pepper and cook, stirring now and then until golden brown; chicken will not be fully cooked. Remove chicken to a plate and set aside.
Add butter to pan along with mushrooms and onions. Spread out, add the lid and allow to cook for three or four minutes, checking now and then. Remove lid, stir and allow any liquid to evaporate, turning now and then with a spatula until mushrooms are golden brown. If the pan becomes too dry before the mushrooms have browned add a tablespoon or two of water or as needed. When the mushrooms are nearly done, add in the garlic and cook until fragrant.
Sprinkle flour over the mushrooms, stir and cook for a minute or two until flour looks dryer and has lost its raw taste. Add the chicken stock, mushroom, paprika & Worcestershire sauce, remaining salt and pepper and scrape the bottom of the pan to remove any browned bits and incorporate them into the sauce. Bring to a boil (if not boiling already) and working quickly, add the chicken and any juices that have accumulated on the plate back to the pan then the noodles. Cover, reduce to a good simmer and cook for eight minutes or until noodles are done to your liking. Remove from heat and gently stir in sour cream.
Garnish with parsley, chives or green onions.
- If desired more sour cream may be added.
- When finished, this dish may thicken as the noodles absorb the sauce; add a touch more stock if you wish to adjust the consistency of sauce to your preference.
Keywords: Bargain Meal of the Week, Chicken, Chicken Breast, Complete Skillet Meal, Egg Noodles, mushrooms, Pasta, Sour cream
I’ll be linking this recipe to Fiesta Friday #306 this week.