Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and pepper, to taste
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1 teaspoon paprika
- 1/2 cup chicken broth
- 1 cup sour cream
- 2 tablespoons flour
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh parsley, chopped (optional)
- Egg noodles, cooked (for serving)
Feel free to swap sour cream with Greek yogurt for a lighter version, or use leftover rotisserie chicken to save time.
Instructions
- Heat olive oil in a large skillet over medium heat. Add the chicken pieces, season with salt and pepper, and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the chopped onion and garlic. Sauté until the onion becomes translucent, about 2-3 minutes.
- Add the mushrooms to the pan, cooking until they are browned and have released their juices, about 4-5 minutes. Sprinkle paprika over the mixture and stir to combine.
- In a small bowl, mix the chicken broth, sour cream, flour, and Dijon mustard until smooth. Pour this mixture into the skillet, stirring constantly until the sauce begins to thicken, about 3-4 minutes.
- Return the chicken to the skillet, stirring to coat with the sauce. Let it simmer for another 5 minutes, allowing the flavors to meld together.
- Sprinkle with fresh parsley before serving, if desired. Serve over egg noodles and enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Creamy Chicken Stroganoff, recipe, cooking, food
