Chicken Mushroom Stroganoff Recipe
This easy Chicken Mushroom Stroganoff is rich and satisfying. This busy weeknight meal has tender chicken pieces, baby bell mushrooms, and creamy sauce served over tender egg noodles. Simply boil the pasta, then make the rest in one pan. Ready in just 20 minutes!
Ingredients
- 4 ounces wide egg noodles
- 8 ounces boneless skinless chicken breasts
- 2 Tablespoons butter (divided use)
- 2 Tablespoons olive oil
- ½ small onion
- 1 teaspoon jarred minced garlic
- 1 cup sliced baby bella mushrooms
- ⅛ cup flour
- ½ teaspoon paprika
- 1 Tablespoon Worcestershire sauce
- 1 cup chicken broth (or chicken stock)
- ⅛ cup sour cream
- Salt and black pepper to taste
- Optional - 1/2 Tablespoon chopped fresh parsley
Instructions
- Bring a large pot of salted water to a boil, add egg noodles, and cook according to package directions.
- On a cutting board, dice the onion and cut the chicken into bite-sized cubes.
- In a large skillet over medium heat add olive oil. Add chicken and cook until golden brown and cooked through. Remove chicken from pan and set aside.
- In the same pan add 1 tablespoon butter, add onions, and cook for about 2 minutes.
- Add mushrooms and garlic and cook for about 2 more minutes.
- Add remaining butter. Once melted, add flour and paprika, and stir for about 30 seconds.
- Add chicken broth, Worcestershire sauce, and cooked chicken. Bring to a gentle simmer, and cook until thickened.
- Stir in sour cream and add salt and pepper to taste.
- Add cooked egg noodles to skillet and stir to coat. Top with parsley if desired.
Video
Notes
- Store leftovers in an airtight container for up to 4-5 days in the fridge.
Nutrition
Serving: 1Calories: 678kcalCarbohydrates: 55gProtein: 37gFat: 35gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 159mgSodium: 388mgPotassium: 980mgFiber: 3gSugar: 4gVitamin A: 762IUVitamin C: 5mgCalcium: 77mgIron: 3mg
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