Description
This Chicken Mushroom Stroganoff is a creamy, comforting dish featuring tender chicken breast, sautéed mushrooms, and a rich sour cream sauce, served over egg noodles. Ready in just 30 minutes, it’s a perfect weeknight meal that delivers hearty flavors with a classic touch.
Ingredients
Scale
Proteins and Vegetables
- 1 lb chicken breast, sliced
- 8 oz mushrooms, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
Liquids and Dairy
- 1 cup chicken broth
- 1 cup sour cream
Dry Ingredients and Seasonings
- 2 tbsp flour
- 1 tsp paprika
- Salt and pepper to taste
Pasta and Garnish
- 12 oz egg noodles
- Fresh parsley for garnish
Instructions
- Cook Noodles: Prepare the egg noodles according to the package instructions. Once cooked, drain them well and set aside to keep warm.
- Sauté Aromatics and Mushrooms: Heat a skillet over medium heat and sauté the chopped onion and minced garlic until translucent and fragrant. Add the sliced mushrooms and cook until they release their moisture and turn browned.
- Cook Chicken: Push the sautéed vegetables to one side of the skillet. Add the sliced chicken breast to the pan and cook until the chicken is no longer pink and fully cooked through.
- Make Sauce Base: Sprinkle the flour and paprika evenly over the chicken and vegetable mixture, stirring well to coat everything. Gradually pour in the chicken broth, stirring continuously to avoid lumps, until the sauce thickens.
- Add Sour Cream and Season: Lower the heat and stir in the sour cream carefully, ensuring the sauce is smooth and creamy. Season with salt and pepper to taste, mixing well.
- Serve: Plate the cooked egg noodles and spoon the chicken mushroom stroganoff sauce over the top. Garnish with fresh parsley before serving.
Notes
- Use full-fat sour cream for a richer sauce; low-fat versions may curdle.
- You can substitute chicken broth with vegetable broth for a lighter flavor.
- Adding a splash of white wine while cooking mushrooms enhances depth of flavor.
- Make sure to use a non-stick skillet to prevent sticking during sautéing.
- For a gluten-free version, use gluten-free flour or cornstarch as a thickener and gluten-free noodles.
- Fresh parsley adds a bright finish but can be omitted if unavailable.
