Easy Chicken and Mushroom Stroganoff
Creamy, comforting, and packed with flavor, this Easy Chicken and Mushroom Stroganoff is the perfect weeknight dinner that feels indulgent without the extra fuss. Tender chunks of seasoned chicken breast are sautéed to golden perfection before being smothered in a rich and velvety sauce made from earthy baby bella mushrooms, savory chicken stock, tangy sour cream, and a hint of paprika. This hearty dish comes together in just 45 minutes, including prep, and is served atop a bed of buttery egg noodles for the ultimate comfort food experience. Garnished with fresh parsley for a burst of color and freshness, this quick stroganoff recipe is an irresistible twist on a classic, ideal for busy families or anyone craving a satisfying homemade meal. Perfectly balanced and easy to make, it’s bound to become a new favorite in your dinner rotation!
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Ingredients
- 500 grams chicken breast
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion
- 3 garlic cloves
- 250 grams baby bella mushrooms
- 1 tablespoon all-purpose flour
- 2 cups chicken stock
- 0.75 cup sour cream
- 1 teaspoon paprika
- 300 grams wide egg noodles
- 2 tablespoons fresh parsley
Directions
Step 1
Dice the chicken breasts into bite-sized pieces and season them with salt and black pepper.
Step 2
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Step 3
Add the chicken to the skillet and cook for 5-6 minutes until golden and cooked through. Remove the chicken from the skillet and set aside.
Step 4
Add the remaining 1 tablespoon of olive oil and butter to the skillet. Finely dice the onion and mince the garlic. Slice the mushrooms into thin pieces.
Step 5
Sauté the onion for 2-3 minutes until translucent, then add the garlic and mushrooms. Cook for 5-7 minutes until the mushrooms are tender and release their moisture.
Step 6
Sprinkle the flour over the cooked mushrooms, stirring until no dry flour remains. Cook for 1-2 minutes to eliminate the raw flour flavor.
Step 7
Gradually pour in the chicken stock while stirring continuously to create a smooth sauce. Bring the mixture to a gentle simmer and let it cook for 5 minutes until it thickens.
Step 8
Reduce the heat to low and stir in the sour cream and paprika. Mix well to combine into a creamy sauce.
Step 9
Return the cooked chicken to the skillet and stir to coat in the sauce. Allow it to heat through for 2-3 minutes.
Step 10
Meanwhile, boil the egg noodles according to package instructions. Drain and set aside.
Step 11
Serve the stroganoff over the cooked noodles, garnished with freshly chopped parsley.
Nutrition Facts
| Serving size | (2132.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2263.3 |
| Total Fat 118.4g | 0% |
| Saturated Fat 47.7g | 0% |
| Polyunsaturated Fat 5.1g | |
| Cholesterol 733.4mg | 0% |
| Sodium 4414.1mg | 0% |
| Total Carbohydrate 118.2g | 0% |
| Dietary Fiber 10.0g | 0% |
| Total Sugars 25.4g | |
| Protein 194.6g | 0% |
| Vitamin D 17.5IU | 0% |
| Calcium 448.3mg | 0% |
| Iron 12.3mg | 0% |
| Potassium 2881.3mg | 0% |
Source of Calories