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A skillet of creamy chicken stroganoff with mushrooms and egg noodles

Rich Chicken Stroganoff

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Calories 485 kcal

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts, cut into 1-inch strips
  • 8 oz cremini mushrooms, sliced
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic , minced
  • 2 tablespoons unsalted butter
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons all -purpose flour
  • 1.5 cups low -sodium chicken broth
  • 1 tablespoon Dijon mustard
  • 1 teaspoon smoked paprika
  • 0.75 cup full -fat sour cream
  • 1 teaspoon kosher salt
  • 0.5 teaspoon ground black pepper
  • 2 tablespoons fresh Italian parsley, chopped
  • 12 oz wide egg noodles, cooked

Instructions
 

  • Season chicken strips with salt and pepper.
  • Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
  • Sear chicken in batches until browned on both sides, approximately 3 minutes per batch. Remove chicken from skillet and set aside.
  • Add remaining 1 tablespoon of butter to the skillet. Sauté mushrooms and onions until moisture has evaporated and vegetables are golden brown, about 7 minutes.
  • Add minced garlic and cook for 60 seconds until fragrant.
  • Dust the vegetables with flour and stir constantly for 2 minutes to create a light roux base.
  • Gradually whisk in chicken broth, Dijon mustard, and smoked paprika, scraping the bottom of the pan to deglaze.
  • Return chicken and accumulated juices to the skillet. Simmer for 5 minutes until the sauce has thickened and chicken is cooked to an internal temperature of 165°F (74°C).
  • Remove skillet from heat. Temper the sour cream by stirring in a spoonful of hot sauce, then fold the sour cream into the skillet until smooth.
  • Serve immediately over cooked egg noodles and garnish with chopped parsley.