Print

Rich Chicken Stroganoff

Rich chicken stroganoff served over egg noodles in a white bowl garnished with fresh parsley
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Rich Chicken Stroganoff is a creamy, comforting, and satisfying dish. Tender chicken and mushrooms are simmered in a savory sour cream sauce and served over egg noodles. A classic family-friendly meal made with simple, everyday ingredients.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 1/2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 large yellow onion, chopped
  • 8 ounces cremini mushrooms, sliced
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 1 cup low-sodium chicken broth
  • 1 cup full-fat sour cream
  • 2 teaspoons Dijon mustard
  • 1 teaspoon paprika
  • Salt and black pepper to taste
  • 8 ounces egg noodles, cooked according to package directions
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Bring a large pot of salted water to a boil and cook the egg noodles according to package directions. Drain and set aside.
  2. Heat the olive oil and butter together in a large skillet over medium-high heat until the butter is melted and foamy.
  3. Season the chicken pieces with salt and pepper. Add to the skillet in a single layer and cook for 5 to 7 minutes, turning once, until golden brown and cooked through to 165 degrees F. Remove and set aside.
  4. Add the chopped onion and sliced mushrooms to the same skillet. Cook for 5 to 6 minutes, stirring occasionally, until softened and golden.
  5. Add the minced garlic and stir for one minute until fragrant.
  6. Sprinkle the flour over the vegetables and stir constantly for one full minute to cook out the raw flour taste.
  7. Slowly whisk in the chicken broth until smooth. Bring to a gentle simmer and cook for 2 to 3 minutes, stirring often, until the sauce thickens slightly.
  8. Remove the skillet completely from the heat. Stir in the sour cream and Dijon mustard until smooth and fully combined. Season with paprika, salt, and pepper to taste.
  9. Return the cooked chicken to the skillet and stir to coat evenly in the sauce.
  10. Serve immediately over the cooked egg noodles and garnish with fresh chopped parsley.

Notes

  • Remove the skillet fully from the heat before adding sour cream to prevent curdling and keep the sauce silky smooth.
  • Chicken thighs can be substituted for chicken breasts. Cook to an internal temperature of 165 degrees F.
  • For extra flavor, add a splash of dry white wine after the mushrooms are golden and before adding the flour. Cook for one minute before continuing.
  • To freeze, store the chicken and sauce without the sour cream for up to 3 months. Stir in fresh sour cream after reheating.

Nutrition

Find it online: https://www.benefitiany.com/rich-chicken-stroganoff/