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Cozy Chicken Stroganoff – Easy Creamy Comfort Dinner

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A creamy, comforting chicken stroganoff that comes together in about 30 minutes with simple ingredients. Perfect for busy weeknights, this dish features tender chicken, earthy mushrooms, and a rich sour cream sauce served over egg noodles.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breast, cut into bite-sized pieces
  • 12 oz wide egg noodles
  • 8 oz cremini or white mushrooms, sliced
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 cup full-fat sour cream
  • 1.5 cups low-sodium chicken broth
  • 2 tablespoons all-purpose flour
  • 3 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1 teaspoon sweet or smoked paprika
  • Salt and black pepper to taste
  • Fresh parsley for garnish (optional)

Instructions

  1. Cook the Noodles: Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package directions until al dente (usually about 6-8 minutes). Drain and set aside. Toss with a little butter or oil to keep them from sticking.
  2. Season and Sear the Chicken: Pat the chicken pieces dry with paper towels. Season generously with salt, pepper, and half the paprika. Heat 1 tablespoon of butter and the olive oil in a large skillet over medium-high heat. Once the butter is melted and sizzling, add the chicken in a single layer. Cook for 4-5 minutes, flipping once, until golden brown and cooked through. Transfer the chicken to a plate and set aside.
  3. Sauté the Mushrooms and Onions: In the same skillet, add the remaining 2 tablespoons of butter. Once melted, add the sliced mushrooms and diced onion. Cook over medium-high heat, stirring occasionally, for about 5-7 minutes until the mushrooms release their liquid and start browning. Add the minced garlic and cook for another minute until fragrant.
  4. Make the Roux: Sprinkle the flour over the mushrooms and onions. Stir constantly for about 1 minute to cook out the raw flour taste.
  5. Build the Sauce: Slowly pour in the chicken broth while whisking or stirring vigorously. Scrape up any browned bits from the bottom of the pan. Bring the mixture to a simmer and let it cook for 2-3 minutes, stirring occasionally, until it thickens slightly.
  6. Add the Sour Cream and Seasonings: Reduce the heat to low. Stir in the sour cream, Worcestershire sauce, Dijon mustard, and the remaining paprika. Mix until smooth and well combined. Taste and adjust salt and pepper as needed. Do not let it boil after adding the sour cream.
  7. Combine and Finish: Return the cooked chicken to the skillet, along with any accumulated juices. Stir everything together and let it simmer on low for 2-3 minutes, just until the chicken is heated through and the flavors meld.
  8. Serve: Add the cooked noodles to the skillet and toss gently to coat them in the sauce, or serve the stroganoff over a bed of noodles. Garnish with fresh parsley if desired. Serve immediately.

Notes

For best results, let sour cream come to room temperature before adding to prevent curdling. If sauce is too thick, add a splash of broth or milk. If too thin, let simmer uncovered or add a cornstarch slurry. Leftovers keep in the refrigerator for up to 4 days and can be frozen for up to 3 months (freeze without noodles for best texture).

Nutrition

Keywords: chicken stroganoff, creamy chicken, easy dinner, weeknight meal, comfort food, egg noodles, mushroom stroganoff

Find it online: https://emacrave.com/cozy-chicken-stroganoff-easy-creamy-comfort-dinner/