Description
Chicken stroganoff brings tender chicken and egg noodles together in a creamy, savory sauce. It is rich, cozy, and perfect when you want an easy comfort meal.
Ingredients
Scale
Proteins and Starches:
- 2 pounds chicken breast
- 1 pound egg noodles
Cooking Fats:
- 4 tablespoons butter
- 2 tablespoons olive oil
Vegetables and Aromatics:
- 1 large onion
- 8 ounces mushrooms
- 3 cloves garlic
- 2 tablespoons fresh parsley
Sauce and Seasonings:
- 2 tablespoons tomato paste
- 1 cup beef broth
- 1 cup sour cream
- 2 tablespoons Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
Instructions
- Trim your 2 pounds of chicken breast and cut it into bite-sized cubes measuring about 1 to 1.5 inches each.
- Heat 1 tablespoon of olive oil in a large skillet on medium-high heat for about 2 minutes until the surface shimmers.
- Season your chicken pieces with 1 teaspoon of salt and 1/2 teaspoon of black pepper, then place half the batch in the hot skillet and let them sit undisturbed for 3 to 4 minutes until they develop a golden crust.
- Flip your chicken pieces and continue cooking for another 2 to 3 minutes until they’re cooked through, then move them to a clean plate and repeat this process with the remaining half of your chicken and 1 tablespoon of olive oil.
- Lower your heat to medium and add 2 tablespoons of butter to the skillet, then incorporate your diced onion and let it soften for about 5 minutes.
- Slice your 8 ounces of mushrooms and add them to the pan along with 3 minced garlic cloves, cooking together for 4 minutes until the mushrooms release their liquid.
- Mix in 2 tablespoons of tomato paste and let it cook for 1 minute to intensify its depth.
- Pour your 1 cup of beef broth into the skillet while scraping the bottom with a spoon to release the flavorful browned bits, then let it bubble gently for 3 minutes.
- Stir in 2 tablespoons of Dijon mustard, 1/2 teaspoon of paprika, and 1/4 teaspoon of cayenne pepper and cook for 1 minute.
- Take your skillet off the heat and fold in 1 cup of sour cream until no streaks remain.
- Gently return your cooked chicken to the sauce and warm everything together on low heat for 2 minutes, being careful not to let it bubble.
- Meanwhile, cook 1 pound of egg noodles following your package instructions, drain them well, and toss with 2 tablespoons of butter to coat.
- Spoon your stroganoff over your buttered noodles and finish with a sprinkle of 2 tablespoons of fresh parsley.
Notes
- Cut your chicken into uniform bite-sized pieces so everything cooks at the same rate and fits nicely on a fork with the noodles.
- Cook the chicken in two batches rather than crowding the pan, which helps each piece brown properly instead of steaming.
- Stir the sour cream in after removing the skillet from heat and never let the sauce boil once added, or it can separate and turn grainy.
- For a lighter version, swap Greek yogurt or a mixture of Greek yogurt and sour cream in equal amounts, though the flavor becomes slightly tangier.
- Prep Time: 10 minutes
- Cook Time: 27 minutes
- Category: Sautéed Chicken
- Method: Sautéing
- Cuisine: Russian
Nutrition
- Serving Size: 6
- Calories: 633 kcal
- Sugar: 3 g
- Sodium: 555 mg
- Fat: 32 g
- Saturated Fat: 13 g
- Unsaturated Fat: 17 g
- Trans Fat: 0.2 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 49 g
- Cholesterol: 133 mg