A creamy, flavorful Chicken Stroganoff with tender chicken, earthy mushrooms, and a luscious sauce, perfect for weeknight dinners or special occasions.
Ingredients
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
2 tablespoons olive oil or butter
1 medium onion, finely chopped
3 cloves garlic, minced
8 ounces mushrooms, sliced
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons all-purpose flour
1 cup chicken broth
1 teaspoon Dijon mustard
1/2 cup sour cream
2 tablespoons chopped fresh parsley
12 ounces egg noodles, cooked according to package instructions
Instructions
-
Cut chicken into bite-sized pieces.
-
Heat olive oil or butter in a large skillet over medium-high heat. Cook chicken until golden brown, 5–7 minutes. Remove and set aside.
-
Sauté onion until translucent, 3–4 minutes. Add garlic, cook 1 minute.
-
Add mushrooms, cook until browned, 5–6 minutes. Season with paprika, salt, and pepper.
-
Sprinkle flour, stir 1–2 minutes. Gradually add chicken broth while whisking. Simmer to thicken. Add Dijon mustard and return chicken to skillet. Cook 5 more minutes.
-
Lower heat, stir in sour cream. Adjust seasoning. Sprinkle parsley.
-
Serve over egg noodles, ensuring sauce coats chicken and mushrooms