Simple Chicken Stroganoff
Creamy, comforting, and packed with flavor, this Simple Chicken Stroganoff is the ultimate weeknight dinner solution. Tender strips of seasoned chicken are pan-seared to golden perfection before being smothered in a rich, velvety sauce made with sautéed onions, garlic, and earthy mushrooms. A heavenly combination of chicken stock, sour cream, and Dijon mustard creates a luscious base that pairs perfectly with al dente egg noodles. This one-pan dish comes together in just 40 minutes, making it a time-saving, family-friendly meal that doesn’t skimp on flavor. Garnish with fresh parsley for a vibrant finishing touch and serve up a restaurant-quality delight right from your kitchen. Perfect for fans of creamy pasta recipes, chicken dinners, and quick comfort food.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon paprika
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 piece yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 2 cups white mushrooms, sliced
- 1.5 cups chicken stock
- 1 cup sour cream
- 1 tablespoon Dijon mustard
- 12 ounces egg noodles, cooked
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Start by preparing the chicken: slice the chicken breasts into thin strips about 1/2-inch wide.
Season the chicken strips with salt, black pepper, and paprika, then toss them with all-purpose flour to lightly coat.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Add the chicken strips in a single layer and cook for 4-5 minutes on each side until golden brown and cooked through. Transfer the cooked chicken to a plate and set aside.
In the same skillet, add the remaining olive oil and butter. Lower the heat to medium and sauté the chopped onion until softened, about 3-4 minutes.
Add the minced garlic and sliced mushrooms to the skillet. Cook for another 5 minutes, stirring occasionally, until the mushrooms are tender and release their juices.
Pour in the chicken stock, scraping the bottom of the skillet with a wooden spoon to deglaze and release any browned bits. Bring the mixture to a simmer.
Lower the heat and stir in the sour cream and Dijon mustard. Mix well until you have a smooth, creamy sauce. Return the cooked chicken strips to the skillet and toss to coat in the sauce. Simmer for 2-3 minutes to heat through.
Taste the sauce and adjust salt and pepper if needed.
Serve the chicken stroganoff over cooked egg noodles. Garnish with chopped fresh parsley for a pop of color and added flavor.
Nutrition Facts
Calories |
569 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.2 g | 40% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 151 mg | 50% | |
| Sodium | 733 mg | 32% | |
| Total Carbohydrate | 34.4 g | 13% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 6.9 g | ||
| Protein | 39.9 g | 80% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 126 mg | 10% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 511 mg | 11% | |
*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.
