A creamy and flavorful Chicken Mushroom Stroganoff served over egg noodles, perfect for a comforting meal.
Author:Lorenzo Bonucci
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes
Yield:4 servings 1x
Category:Main Course
Method:Stovetop
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
2 tablespoons olive oil
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1 medium onion, diced
2 cloves garlic, minced
8 ounces mushrooms, sliced
1 teaspoon dried thyme
1 teaspoon paprika
Salt and pepper to taste
1 cup chicken broth
1 tablespoon Worcestershire sauce
1 cup sour cream
2 tablespoons all-purpose flour
8 ounces egg noodles
Fresh parsley, chopped (for garnish)
Instructions
In a large skillet, heat the olive oil over medium heat. Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the diced onion and cook until translucent, about 3-4 minutes. Add the minced garlic and sliced mushrooms, cooking until the mushrooms are tender, about 5 minutes.
Stir in the dried thyme, paprika, salt, and pepper. Cook for another minute to combine the flavors.
Pour in the chicken broth and Worcestershire sauce, bringing the mixture to a simmer.
In a small bowl, mix the sour cream and flour until smooth. Gradually add this mixture to the skillet, stirring constantly until the sauce thickens, about 3-4 minutes.
Return the cooked chicken to the skillet and stir to coat in the sauce. Cook for an additional 2-3 minutes to heat through.
Meanwhile, cook the egg noodles according to package instructions. Drain and set aside.
Serve the chicken mushroom stroganoff over the egg noodles and garnish with fresh parsley.
Notes
For a lighter version, substitute Greek yogurt for sour cream.
Add a splash of white wine to the sauce for extra depth of flavor.