Description
Indulge in the creamy goodness of this Chicken Stroganoff with Egg Noodles recipe. Tender chicken, savory mushrooms, and a rich sour cream sauce make this dish a comforting and satisfying meal for any day of the week.
Ingredients
Scale
For the Chicken Stroganoff:
- 1 lb boneless, skinless chicken breasts (cut into bite-sized pieces)
- 2 tbsp olive oil
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 8 oz cremini or white mushrooms (sliced)
- 1 tbsp all-purpose flour
- 1 cup chicken broth
- 1 cup sour cream
- 1 tbsp Dijon mustard
- 1 tsp paprika
- Salt and pepper to taste
For Serving:
- 12 oz wide egg noodles
- 2 tbsp fresh parsley (chopped, for garnish)
Instructions
- Cook the Egg Noodles: Bring a large pot of salted water to a boil and cook the egg noodles according to package directions. Drain and set aside.
- Sauté Chicken: In a skillet, sauté chicken pieces in olive oil until golden and cooked through. Season with salt and pepper, then set aside.
- Cook Vegetables: In the same skillet, sauté onion, garlic, and mushrooms until tender. Sprinkle flour, then add chicken broth and stir until slightly thickened.
- Make the Sauce: Stir in sour cream, Dijon mustard, and paprika until smooth. Return chicken to the skillet and heat through.
- Serve: Serve the creamy chicken stroganoff over warm egg noodles, garnished with fresh parsley.
Notes
- You can substitute Greek yogurt for sour cream for a lighter option.
- For added flavor, use a mix of fresh herbs like thyme or dill.
- This dish also works well with leftover rotisserie chicken.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 4g
- Sodium: 410mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 130mg
