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Creamy chicken stroganoff served over egg noodles with fresh parsley garnish

Chicken Stroganoff

A creamy, comforting dish featuring tender chicken strips in a rich sour cream sauce served over egg noodles. This family-friendly meal comes together in just 30 minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 485
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken breasts, cut into strips
  • 12 oz wide egg noodles
  • 2 tablespoons olive oil
  • 1 medium yellow onion sliced
  • 8 oz baby bella mushrooms sliced
  • 3 cloves garlic minced
  • 3 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 2 tablespoons Dijon mustard
  • 1 teaspoon paprika
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley chopped

Method
 

  1. Cook egg noodles according to package directions until al dente. Drain and set aside.
  2. Season chicken strips with salt, pepper, and paprika. Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
  3. Add chicken strips to skillet and cook for 5-6 minutes until golden brown and cooked through. Remove chicken and set aside.
  4. Add remaining oil to the same skillet. Sauté onions for 3-4 minutes until softened, then add mushrooms and cook 4 minutes more.
  5. Add minced garlic and cook for 30 seconds until fragrant. Sprinkle flour over vegetables and stir constantly for 1 minute.
  6. Gradually whisk in chicken broth, scraping up any browned bits from the bottom of the pan.
  7. Bring mixture to a simmer and cook for 3-4 minutes until sauce thickens slightly.
  8. Remove skillet from heat and stir in sour cream and Dijon mustard until smooth.
  9. Return chicken to the skillet and toss to coat in the creamy sauce. Season with additional salt and pepper if needed.
  10. Serve immediately over cooked egg noodles and garnish with fresh chopped parsley.

Notes

For best results, remove the pan from heat before adding sour cream to prevent curdling. Leftovers keep in the refrigerator for up to 3 days.