One Pan Chicken Stroganoff 

Date night! Rachael and I love to go out and have our night to ourselves. I love my kids, but we all need alone time with our spouses from time to time. Now, at the same time, there are times where date night can be at home. I know, I have tried to make steaks in a sauce. With an Anne Burrell style of mashed potatoes and a roasted medley of veggies. This is when I discovered that when it comes to cooking and the kids, it’s a struggle to find balance. Recently, I have been trying to focus more simple one dish recipes. This way I reduce the chances of fires, burned food, and alcohol consumption.

This is a simple, easy meal that can pair with wine… or beer! =)

I even took a healthy twist and chose to use chicken instead of beef!

Growing up, I ate a lot of Hamburger Helper – beef stroganoff was always my favorite. After I learned how easy it is without the box, I had to try it. I have learned that this can be done easily at home for cheap with little clean up. Rachael also enjoys cooking and did a lot of cooking in the early years. I honestly had a cloak over my eyes for years not knowing how simple some meals are to make without the box.

Making meals from scratch makes me feel accomplished. You know, for that like five seconds where you’re like: I’m clearly the next Iron Chef. Then you watch Iron Chef and remember how much you suck. This happens on the regular for me!

As I said: whoever you are, whatever your situation is, this is for all. The earthly mushroom blends into the creaminess of the sauce. The warm goodness of getting those perfect bites of all the flavors makes you melt. Crack open something cold, dish up something hot, and turn off the lights!


1 tbsp olive oil
8 oz. white button mushrooms, sliced
2 tbsp butter
1/2 onion, diced
1 lb. ground chicken
2 tsp garlic powder
3 tbsp flour
1 tsp paprika
1/4 cup chicken broth, or white wine
4 cups chicken broth
1 1/2 tsp salt
1/2 tsp black pepper
4 cups dry egg noodles
1/2 cup sour cream
1 to 2 tbsp chopped parsley
Add the olive oil to a 10 inch or larger skillet (that has a lid) and sauté the mushrooms over medium heat. Until tender, about 5 to 6 minutes.

Remove from skillet to a plate.
Return the skillet to the stove top and melt the butter.

Add the ground chicken, onion and garlic powder and cook until ground chicken is cooked.
Stir in the flour and paprika until thick, about 1 to 2 minutes.

Splash the ¼ cup chicken broth into the pan and stir. Scraping any bits from the bottom of the pan, cooking until broth is reduced.
Gradually stir in the remaining chicken broth, salt and pepper.

Bring mixture to a boil and add the egg noodles.

Reduce heat to a simmer and cover. Stir often until noodles are tender, about 8 to 10 minutes.

Return the mushrooms to the skillet and stir to combine.
Stir in the sour cream and chopped parsley.


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