A creamy and flavorful chicken stroganoff recipe that is perfect for a delightful dinner.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:4 servings 1x
Category:Dinner
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
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-high heat. Add the chicken pieces and season with salt and pepper. 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 and return the cooked chicken to the skillet. Mix well to combine.
Pour in the chicken broth and Worcestershire sauce. Bring to a simmer and let it cook for about 5 minutes.
In a small bowl, whisk together the sour cream and flour until smooth. Gradually stir this mixture into the skillet, cooking until the sauce thickens, about 3-4 minutes.
Meanwhile, cook the egg noodles according to package instructions. Drain and set aside.
Serve the chicken stroganoff over the cooked 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 flavor.