Chicken Mushroom Stroganoff
A creamy and comforting chicken mushroom stroganoff that comes together in under 30 minutes, perfect for a weeknight dinner.
Servings: 4 servings
Equipment
- Large Skillet
- Pot
Ingredients
Main Ingredients
- 1 lb Chicken breast, sliced
- 8 oz Mushrooms, sliced
- 1 medium Onion, chopped
- 2 cloves Garlic, minced
- 1 cup Chicken broth
- 1 cup Sour cream
- 2 tbsp Flour
- 1 tsp Paprika
- to taste Salt and pepper
- 12 oz Egg noodles
- to garnish Fresh parsley
Instructions
- Cook the egg noodles according to package instructions. Drain them well and set aside.
- In a large skillet over medium heat, add a drizzle of oil and sauté the chopped onion and minced garlic for about 2-3 minutes until the onion becomes translucent and fragrant.
- Add the sliced mushrooms to the pan and sauté for another 4-5 minutes, stirring occasionally, until the mushrooms are golden brown and have released their juices.
- Push the onion, garlic, and mushroom mixture to one side of the skillet. Add the sliced chicken breast to the empty side and cook for 5-6 minutes, turning pieces occasionally, until the chicken is no longer pink in the center.
- Sprinkle the flour and paprika evenly over the chicken and mushroom mixture. Stir well to coat everything evenly, allowing the flour to cook for about 1 minute.
- Gradually pour in the chicken broth while stirring, scraping up any browned bits from the pan. Continue to cook for 2-3 minutes until the sauce begins to thicken.
- Lower the heat and fold in the sour cream until everything is beautifully combined and silky. Season with salt and pepper to taste.
- Serve the chicken and mushroom mixture over the drained egg noodles and garnish with a generous sprinkle of fresh parsley.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of chicken broth or milk.