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.
Log this recipe in SnapCalorie
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 |
2075 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.9 g | 132% | |
| Saturated Fat | 40.0 g | 200% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 541 mg | 180% | |
| Sodium | 3338 mg | 145% | |
| Total Carbohydrate | 134.5 g | 49% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 27.3 g | ||
| Protein | 159.4 g | 319% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 475 mg | 37% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 1850 mg | 39% | |
*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.
