Chicken Stroganoff

5 from 1 vote

This creamy chicken has mushrooms and a delicious, spicy sauce.

Prep Time30

Cook Time20

Total Time50

Course: Main Course

Cuisine: American

Keyword: chicken, stroganoff

Servings: servings

6 boneless skinless chicken thighs (about 20 ounces), trimmed of excess fat and cut into bite-sized pieces
1 tablespoon sweet paprika
2 tablespoons all purpose flour
½ medium yellow onion, diced
8 ounces baby bella mushrooms, rinsed and sliced
¼ cup vermouth
½ cup chicken broth
1 tablespoon tomato paste
2 whole dried bay leaves
¼ cup plain Greek yogurt
16 ounces dried egg noodles
chopped fresh parsley, for garnish
kosher salt and freshly ground black pepper, to taste

Toss the chicken with the paprika and a good pinch of salt and pepper. Dust it with flour.
Heat a medium skillet over medium-high heat- spray with nonstick spray (or add 1 tablespoon olive oil). Add the chicken and sear until browned on all sides, about 7 minutes total. Remove from pan and set aside.
Add a little more oil to the pan if needed, then toss in the onions and mushrooms. Saute until everything starts to brown and caramelize, 5 minutes.
Deglaze the pan with the vermouth and let it sizzle about 1 minute. Add the chicken broth, tomato paste and bay leaves. Stir to combine.
Nestle the chicken back into the pan (with its collected juices) and simmer until the chicken is cooked through and the sauce thickens a bit, 5 to 7 minutes. Stir in the yogurt and cook 2 more minutes. Add a good pinch of salt and pepper.
In the meantime, boil the egg noodles until they reach al dente (with still a bit of a bite to them). Drain.
Serve the stroganoff over a bed of noodles and garnish with parsley.