Chicken Stroganoff

Indulge in the creamy, comforting flavors of this homemade Chicken Stroganoff, an irresistible twist on the classic beef version. Tender strips of seasoned chicken breast are sautéed to golden perfection and simmered in a rich, velvety sauce made with sour cream, Dijon mustard, and a hint of paprika. Earthy mushrooms and aromatic onions add depth, while the garlic-infused base ties it all together beautifully. Served over buttery egg noodles and topped with fresh parsley, this one-pot meal is both hearty and elegant—perfect for busy weeknights or cozy dinner parties. Ready in just 45 minutes and packed with flavor, this Chicken Stroganoff recipe is guaranteed to become a family favorite.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 pound boneless, skinless chicken breasts
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 8 ounces white button mushrooms, sliced
• 1 medium onion, chopped
• 3 cloves garlic cloves, minced
• 1 cup chicken broth
• 1 cup sour cream
• 1 tablespoon Dijon mustard
• 1 teaspoon paprika
• 2 tablespoons fresh parsley, chopped
• 12 ounces egg noodles

Directions

Step 1

Begin by slicing the chicken breasts against the grain into strips about half an inch thick.

Step 2

Season the chicken strips with salt and black pepper, then lightly dust them with 1 tablespoon of all-purpose flour, ensuring they are evenly coated.

Step 3

Heat 1 tablespoon of olive oil and 1 tablespoon of unsalted butter in a large, deep skillet over medium-high heat.

Step 4

Add the chicken strips to the skillet in a single layer and sauté until they are golden brown on all sides, about 4 minutes. Remove the chicken from the skillet and set aside.

Step 5

In the same skillet, add the remaining olive oil and butter. Once the butter has melted, add the sliced mushrooms and chopped onion.

Step 6

Cook the mushrooms and onion, stirring occasionally, until the mushrooms are golden and the onions are translucent, about 5 minutes.

Step 7

Add the minced garlic to the skillet and cook for another 30 seconds until fragrant.

Step 8

Sprinkle the remaining flour over the mushroom mixture and stir to combine.

Step 9

Slowly add the chicken broth to the skillet, stirring constantly to avoid lumps. Bring the mixture to a simmer.

Step 10

Reduce the heat to low and stir in the sour cream, Dijon mustard, and paprika. Mix until the sauce is smooth and heated through.

Step 11

Return the chicken strips back to the skillet, along with any juices from the plate. Stir to coat the chicken with the sauce and allow it to simmer for an additional 5 minutes.

Step 12

Meanwhile, cook the egg noodles according to the package instructions.

Step 13

Serve the chicken stroganoff hot over the cooked egg noodles, garnished with the chopped fresh parsley.

Nutrition Facts

Serving size	(1702.6g)

Amount per serving	% Daily Value*
Calories	2349.6

Total Fat 125.7g	0%
Saturated Fat 55.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 661.2mg	0%
Sodium 3795.8mg	0%
Total Carbohydrate 135.5g	0%
Dietary Fiber 11.1g	0%
Total Sugars 26.4g
Protein 178.2g	0%

Vitamin D 27.6IU	0%
Calcium 496.4mg	0%
Iron 13.2mg	0%
Potassium 2558.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.4%

Protein: 29.9%

Carbs: 22.7%