Chicken Stroganoff
Indulge in the creamy comfort of Chicken Stroganoff, a hearty spin on a classic family favorite. This dish features tender strips of perfectly seasoned chicken breast, sautéed until golden, paired with earthy mushrooms, sweet onions, and fragrant garlic. The luscious sauce, made with sour cream, Dijon mustard, and a hint of paprika, brings rich tanginess to every bite. Served generously over buttery egg noodles and finished with a sprinkling of fresh parsley, this quick and satisfying recipe takes just 45 minutes from start to finish, making it ideal for busy weeknights or cozy weekends. Packed with flavor and simple ingredients, Chicken Stroganoff is bound to become a staple in your recipe rotation! Perfect keywords include: creamy chicken stroganoff, easy dinner recipe, comforting chicken dish, quick meal ideas.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 8 ounces white button mushrooms, sliced
- 1 medium onion, chopped
- 3 cloves garlic cloves, minced
- 1 cup chicken broth
- 1 cup sour cream
- 1 tablespoon Dijon mustard
- 1 teaspoon paprika
- 2 tablespoons fresh parsley, chopped
- 12 ounces egg noodles
Instructions
Begin by slicing the chicken breasts against the grain into strips about half an inch thick.
Season the chicken strips with salt and black pepper, then lightly dust them with 1 tablespoon of all-purpose flour, ensuring they are evenly coated.
Heat 1 tablespoon of olive oil and 1 tablespoon of unsalted butter in a large, deep skillet over medium-high heat.
Add the chicken strips to the skillet in a single layer and sauté until they are golden brown on all sides, about 4 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining olive oil and butter. Once the butter has melted, add the sliced mushrooms and chopped onion.
Cook the mushrooms and onion, stirring occasionally, until the mushrooms are golden and the onions are translucent, about 5 minutes.
Add the minced garlic to the skillet and cook for another 30 seconds until fragrant.
Sprinkle the remaining flour over the mushroom mixture and stir to combine.
Slowly add the chicken broth to the skillet, stirring constantly to avoid lumps. Bring the mixture to a simmer.
Reduce the heat to low and stir in the sour cream, Dijon mustard, and paprika. Mix until the sauce is smooth and heated through.
Return the chicken strips back to the skillet, along with any juices from the plate. Stir to coat the chicken with the sauce and allow it to simmer for an additional 5 minutes.
Meanwhile, cook the egg noodles according to the package instructions.
Serve the chicken stroganoff hot over the cooked egg noodles, garnished with the chopped fresh parsley.
Nutrition Facts
Calories |
2350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.7 g | 161% | |
| Saturated Fat | 55.0 g | 275% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 661 mg | 220% | |
| Sodium | 3796 mg | 165% | |
| Total Carbohydrate | 135.5 g | 49% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 26.4 g | ||
| Protein | 178.2 g | 356% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 496 mg | 38% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 2558 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
