Description
A creamy, one-pot Chicken Stroganoff recipe featuring tender chicken breast and mushrooms in a rich, tangy sauce served over egg noodles.
Ingredients
- 1 lb egg noodles, cooked and buttered
- 2 tbsp fresh parsley, chopped
- 1/2 cup Greek yogurt
- 1 tbsp Dijon mustard
- 3 cups chicken stock
- 1 tsp paprika
- 1/4 cup all-purpose flour
- 4 cloves garlic, minced
- 1 large onion, sliced
- 16 oz baby bella mushrooms, sliced
- 1/2 tsp black pepper
- 1 tsp salt
- 2 lbs boneless skinless chicken breast, cubed
- 2 tbsp olive oil
Instructions
- Heat 1 tablespoon of olive oil in a large pot over medium heat. Season the chicken cubes with salt and pepper, then sear in batches until golden brown. Remove chicken and set aside.
- Add the remaining tablespoon of olive oil to the pot along with the sliced mushrooms and onions. Sauté for 7-9 minutes until the liquid evaporates and vegetables soften. Stir in the garlic and cook for 30 seconds until fragrant.
- Sprinkle the flour and paprika over the vegetables and stir to coat. Cook for 1 minute to toast the flour. Pour in the chicken stock and Dijon mustard, whisking to remove any lumps.
- Return the chicken to the pot and bring the mixture to a simmer. Cook for about 15 minutes until the sauce thickens and chicken is cooked through.
- Remove the pot from the heat. Whisk in the Greek yogurt until the sauce is smooth and creamy. Garnish with fresh parsley and serve over warm buttered noodles.
Notes
Add the yogurt only after removing the pan from the heat to prevent curdling. You can substitute sour cream for the yogurt if preferred.
- Prep Time: 20 min
- Resting Time: 5 min
- Cook Time: 40 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.25 cups
- Calories: 295
- Sugar: 3g
- Sodium: 639mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 39g
- Cholesterol: 98mg
Keywords: Chicken Stroganoff, easy dinner, mushroom sauce, creamy chicken, weeknight meal