Creamy Chicken Chipotle Stroganoff
Indulge in the smoky, spicy, and comforting flavors of Creamy Chicken Chipotle Stroganoff—a bold twist on a classic dish that combines tender, pan-seared chicken, silky egg noodles, and a luscious sauce infused with chipotle peppers in adobo. This recipe features a tantalizing balance of heat and creaminess, thanks to a blend of sour cream, heavy cream, and paprika, creating a velvety base that clings to every bite. The chicken is seasoned and lightly coated in flour for a golden crust, while garlic, onions, and chipotle peppers lend depth and a smoky kick. Ready in just 45 minutes, this stroganoff is perfect for weeknight dinners yet impressive enough for guests. Serve it piping hot with a sprinkle of fresh parsley for a pop of color and added freshness. Whether you're craving comfort food with a spicy edge or something new to elevate your pasta nights, this creamy chicken chipotle stroganoff is sure to please!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 pieces chipotle peppers in adobo sauce, chopped
- 1 teaspoon paprika
- 2 cups chicken broth
- 1 cup sour cream
- 0.5 cup heavy cream
- 12 ounces egg noodles
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Season the chicken breasts with salt and pepper on both sides.
Coat the chicken in the all-purpose flour, shaking off any excess flour.
Heat the olive oil and butter in a large skillet over medium-high heat.
Add the chicken breasts to the skillet and cook for 4-5 minutes per side or until golden brown and almost cooked through. Remove the chicken from the skillet and set aside on a plate.
In the same skillet, add the diced onion and cook for 3-4 minutes until softened.
Stir in the minced garlic and chopped chipotle peppers, cooking for another minute until fragrant.
Sprinkle the paprika over the onion mixture and stir to coat.
Pour in the chicken broth, scraping the bottom of the skillet to deglaze. Bring to a simmer.
Reduce the heat to low and stir in sour cream and heavy cream until the mixture is smooth and creamy.
Slice the cooked chicken into thin strips and return them to the skillet. Simmer gently for 5 minutes until the chicken is cooked through and the sauce thickens slightly.
Meanwhile, cook the egg noodles according to the package instructions. Drain and set aside.
Serve the creamy chipotle chicken stroganoff over the cooked egg noodles. Garnish with chopped fresh parsley if desired.
Nutrition Facts
Calories |
2546 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.3 g | 204% | |
| Saturated Fat | 78.2 g | 391% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 692 mg | 231% | |
| Sodium | 4165 mg | 181% | |
| Total Carbohydrate | 134.7 g | 49% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 23.8 g | ||
| Protein | 142.8 g | 286% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 502 mg | 39% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 1861 mg | 40% | |
*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.
