Dijon Chicken Mushroom Stroganoff
Indulge in the rich, comforting flavors of Dijon Chicken Mushroom Stroganoff, a hearty weeknight dinner that combines tender chicken, savory mushrooms, and silky egg noodles in a velvety Dijon-spiked cream sauce. This recipe brings together the earthy depth of sautéed cremini mushrooms, the aromatic warmth of garlic and onions, and the tangy zip of Dijon mustard, creating a sauce that clings beautifully to every noodle. With just 15 minutes of prep time and hearty portions perfect for feeding a family, this one-pan meal is both quick and satisfying. Finished with a sprinkle of fresh parsley, this elegant yet easy dish will become your new favorite comfort food recipe.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 12 ounces cremini mushrooms, sliced
- 2 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 teaspoon paprika
- 12 ounces wide egg noodles
- 2 tablespoons fresh parsley, chopped
Instructions
Season both sides of the chicken breasts with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 5-6 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside.
Reduce the heat to medium, and melt the butter in the same skillet. Add the diced onion and cook until softened, about 3-4 minutes.
Stir in the minced garlic and cook for 30 seconds or until fragrant.
Add the sliced mushrooms and sauté for 5-7 minutes, until the mushrooms turn golden and release their liquid.
Pour in the chicken broth, scraping the bottom of the skillet to deglaze the pan. Bring to a simmer.
Whisk in the heavy cream, Dijon mustard, paprika, and the remaining 1/2 teaspoon of salt and black pepper. Stir well to combine.
Slice the cooked chicken breasts into strips and return them to the skillet. Simmer for 5-7 minutes, allowing the flavors to meld.
Meanwhile, cook the egg noodles according to the package instructions. Drain and set aside.
Toss the cooked egg noodles into the skillet with the sauce and chicken. Gently mix until the noodles are well coated with the sauce.
Garnish with fresh parsley before serving. Enjoy your Dijon Chicken Mushroom Stroganoff warm!
Nutrition Facts
Calories |
725 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.8 g | 51% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 199 mg | 66% | |
| Sodium | 1038 mg | 45% | |
| Total Carbohydrate | 50.1 g | 18% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 5.2 g | ||
| Protein | 39.2 g | 78% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 66 mg | 5% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 784 mg | 17% | |
*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.
