Chicken Stroganoff

This creamy, comforting one-pan wonder is pure French bistro magic—tender chicken thighs and earthy mushrooms in a silky sour cream sauce that clings to every strand of egg noodles, ready in under 45 minutes.

Ingredients:

• 1.5 lb chicken thighs, cut into bite-sized pieces
• 8 oz mushrooms, sliced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 cup chicken broth
• ½ cup sour cream
• 2 tbsp tomato paste
• 12 oz egg noodles
• 2 tbsp olive oil
• Salt, pepper, and fresh thyme to taste
• Fresh parsley for garnish

Method:

1. Heat oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then sear until golden (about 5 minutes). Set aside.
2. In the same pan, sauté mushrooms and onion until soft, about 5 minutes. Add garlic and tomato paste, stirring for 1 minute.
3. Return chicken to the pan. Pour in broth and thyme, then simmer for 12–15 minutes until chicken cooks through.
4. Meanwhile, cook noodles according to package directions. Drain and set aside.
5. Remove the pan from heat. Stir in sour cream until the sauce is silky and creamy.
6. Toss noodles into the stroganoff, season to taste, and finish with fresh parsley.

Full recipe at Budget Bytes →

Chef's tip: Don't boil the stroganoff after adding sour cream—low heat keeps the sauce luxurious and prevents it from breaking or becoming grainy.