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A bowl of creamy chicken stroganoff with mushrooms over egg noodles garnished with parsley

Chicken Stroganoff

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 485 kcal

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts, sliced into 1/2-inch strips
  • 8 oz cremini mushrooms, sliced
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic , minced
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 2 tablespoons all -purpose flour
  • 1.5 cups low -sodium chicken broth
  • 1 tablespoon Dijon mustard
  • 1 teaspoon smoked paprika
  • 1 cup full -fat sour cream
  • Salt and freshly ground black pepper to taste
  • 12 oz wide egg noodles, prepared according to package directions
  • 2 tablespoons fresh flat-leaf parsley, chopped

Instructions
 

  • Season the chicken strips generously with salt and black pepper.
  • In a large skillet or sauté pan, heat the olive oil over medium-high heat. Sear the chicken in batches until golden brown on both sides, approximately 3 minutes per side. Remove chicken from the pan and set aside.
  • Reduce heat to medium and add the butter to the same skillet. Once melted, add the onions and mushrooms. Sauté until the mushrooms are browned and the onions are translucent, about 7-8 minutes.
  • Add the minced garlic and cook for 60 seconds until fragrant.
  • Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste.
  • Slowly whisk in the chicken broth, scraping the bottom of the pan to release the fond. Stir in the Dijon mustard and smoked paprika.
  • Simmer the sauce for 3-5 minutes until it begins to thicken.
  • Return the chicken and any accumulated juices to the skillet. Simmer for an additional 2 minutes until the chicken is cooked through.
  • Reduce the heat to low. Stir in the sour cream until completely incorporated and the sauce is smooth. Do not allow the sauce to reach a boil once the sour cream is added to prevent curdling.
  • Adjust seasoning with salt and pepper. Serve the chicken and sauce over warm egg noodles and garnish with chopped parsley.