This Creamy Cajun Chicken Stroganoff is always a huge hit at my house every time I make it! It is an easy dinner recipe that is based off traditional beef stroganoff. It features juicy Cajun seasoned chicken combined with tender eggs noodles and tossed in a savory chicken-based creamy sauce.
Ingredient List
- Boneless Skinless Chicken Breasts
- Baby Bella Mushrooms
- Yellow Onion
- Butter
- Cajun Seasoning
- Olive Oil
- Minced Garlic
- All-Purpose Flour
- Chicken Stock
- Heavy Whipping Cream
- Worcestershire Sauce
- Dijon Mustard
- Sour Cream
- Egg Noodles
- Salt & Black Pepper
How To Make Creamy Cajun Chicken Stroganoff
Start by bringing a large pot of water to boil and cook the egg noodles according to the package instructions. Drain them and set aside. (add a little olive oil to noodles to prevent sticking)
In a large skillet over medium-high heat, add butter and allow it to melt. Add the mushrooms and onions and allow them to sauté for a couple of minutes until they start to soften and brown. Add olive oil and chicken pieces then season with Cajun Seasoning to your preference. Cook until the chicken reaches an internal temperature of 165 degrees. At the end add the minced garlic and cook for 30-45 seconds.
Add all-purpose flour and combine with the chicken and vegetables. Allow it to cook for 1-2 minutes leaving in all the browned bits from the bottom of the pan. Then turn the heat to low and add chicken stock and heavy cream and stir continuously while bringing to a simmer.
Add the Worcestershire sauce, Dijon mustard, and sour cream then stir to combine. Add the egg noodles and combine with the sauce. Season with salt and black pepper to taste. Serve & enjoy!
FAQ
How do I store any leftovers?
- Store leftovers in an airtight container and eat within 2-3 days of making the dish.
Is this recipe spicy?
- I wouldn’t classify it as spicy, but it has a little kick. If you are someone who doesn’t like spicey at all then feel free to omit the Cajun spice and season the chicken with garlic powder, onion powder, salt and pepper.
Have more questions? Drop a comment below!
What to serve with Creamy Cajun Chicken Stroganoff
I like to serve this dish with a simple side salad. I feel like this recipe is kind of an all-in-one meal, so I typically don’t serve it with any complex sides.
If you enjoy this recipes then you may enjoy these as well!
Ingredients
- 3 Boneless Skinless Chicken Breasts diced
- 1 cup Baby Bella Mushrooms thinly sliced
- ½ Yellow Onion diced
- 3 tablespoons Butter
- Cajun Seasoning
- 1 tablespoon Olive Oil
- 1 tablespoon Minced Garlic
- 2 tablespoon All-Purpose Flour
- 1 ½ cup Chicken Stock
- ½ cup Heavy Whipping Cream
- ½ tablespoon Worcestershire Sauce
- 1 tablespoon Dijon Mustard
- ½ cup Sour Cream
- 12 ounce package of Egg Noodles cooked al dente
- Salt & Black Pepper to taste
Instructions
- Bring a pot of water to boil and cook the egg noodles according to the package instructions. Drain and set aside. (add a little olive oil to noodles to prevent sticking)
- In a large skillet over medium-high heat, add butter and allow it to melt. Add the mushrooms and onions and allow them to sauté for a couple of minutes until they start to soften and brown. Add olive oil and chicken pieces then season with Cajun Seasoning to your preference. Cook until the chicken reaches an internal temperature of 165 degrees. At the end add the minced garlic and cook for 30-45 seconds.
- Add the all-purpose flour and combine with the chicken and vegetables. Allow it to cook for 1-2 minutes then turn the heat to low and add the chicken stock and heavy cream and stir continuously while bringing to a simmer.
- Add the Worcestershire sauce, Dijon mustard, and sour cream then stir to combine. Add the egg noodles and combine with the sauce. Serve & enjoy!
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