A quick and creamy Chicken Stroganoff recipe that is perfect for a weeknight dinner.
Author:Lorenzo Bonucci
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:4 servings 1x
Category:Main Course
Method:Skillet
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 paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup chicken broth
1 tablespoon Worcestershire sauce
1 cup sour cream
2 tablespoons all-purpose flour
1 tablespoon fresh parsley, chopped (for garnish)
8 ounces egg noodles
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 paprika, salt, and black pepper. 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 stir this mixture into the skillet, cooking for an additional 3-5 minutes until the sauce thickens. Return the cooked chicken to the skillet and stir to combine.
Meanwhile, cook the egg noodles according to package instructions. Drain and set aside.
Serve the chicken stroganoff over the egg noodles and garnish with fresh parsley.
Notes
For a lighter version, substitute Greek yogurt for sour cream.
Add frozen peas or spinach for extra vegetables and color.