Chicken Stroganoff

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  • Level: Easy
  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 4 servings
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12 ounces broad egg noodles

1 tablespoon butter

1/2 cup chopped onion

8 ounces sliced mushrooms (any variety and/or combination)

1 teaspoon dried thyme

2 cooked chicken breast halves, cut into 1-inch pieces (about 2 cups)

1/2 cup dry red wine

1 cup reduced-sodium chicken broth

1 1/2 tablespoons cornstarch

2 teaspoons Worcestershire sauce

Salt and freshly ground black pepper

2 tablespoons freshly chopped chives


  1. Cook egg noodles according to package directions.
  2. Meanwhile, melt butter in a large skillet over medium-high heat. Add onion and cook 3 minutes until soft. Add mushrooms and cook 3 minutes, until mushrooms soften. Add thyme and cook 1 minute, until fragrant. Stir in chicken. Add wine and simmer 1 minute. In a small bowl, whisk together broth, cornstarch and Worcestershire sauce. Add mixture to pan and bring to a simmer. Simmer 2 minutes, until mixture thickens. Stir in cooked noodles and toss to combine. Season to taste with salt and black pepper.
  3. Transfer to a serving platter and top with chives.
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