Soy-Free Chicken Stroganoff
Indulge in the creamy and comforting flavors of Soy-Free Chicken Stroganoff, a classic dish reimagined for allergy-friendly dining. Tender bite-sized chicken pieces, lightly seasoned and pan-seared, are simmered to perfection with earthy cremini mushrooms, aromatic garlic, and onion in a velvety sour cream sauce enhanced with Dijon mustard for a subtle tang. This hearty stroganoff is served atop a bed of wide, buttery egg noodles and finished with a sprinkling of fresh parsley for a bright, herbaceous touch. With no soy-based ingredients in sight, this recipe is perfect for those avoiding soy but craving rich, homestyle comfort food. Ready in just 45 minutes, it’s an easy, family-friendly dinner that’s bound to become a weeknight favorite. Perfect for searches like "soy-free comfort foods" or "easy chicken stroganoff recipes," this dish offers both flavor and allergen-conscious convenience!
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Recipe Information
Ingredients
- 1.5 pounds boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 8 ounces cremini mushrooms, sliced
- 2 cups chicken broth
- 2 teaspoons Dijon mustard
- 1 cup sour cream
- 12 ounces wide egg noodles
- 2 tablespoons fresh parsley, chopped
Instructions
Cut the chicken breasts into bite-sized pieces. Season with the salt and pepper, then coat the pieces in flour, shaking off any excess.
In a large skillet, heat the olive oil over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 6-8 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the butter and allow it to melt. Add the chopped onion and sauté until soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
Stir in the sliced mushrooms and cook until they release their liquid and begin to brown, approximately 5-7 minutes.
Pour in the chicken broth and bring to a simmer. Stir in the Dijon mustard and return the chicken to the skillet. Simmer over low heat until the chicken is cooked through, about 5-7 minutes.
While the chicken mixture is simmering, cook the egg noodles according to package instructions. Drain and set aside.
Remove the skillet from heat and stir the sour cream into the chicken and mushroom mixture until well combined and creamy.
Serve the chicken stroganoff over the cooked egg noodles and garnish with chopped fresh parsley.
Nutrition Facts
Calories |
2726 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.9 g | 168% | |
| Saturated Fat | 56.7 g | 284% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 887 mg | 296% | |
| Sodium | 4548 mg | 198% | |
| Total Carbohydrate | 134.6 g | 49% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 28.0 g | ||
| Protein | 250.9 g | 502% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 534 mg | 41% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 3164 mg | 67% | |
*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.
