Description
Indulge in the rich flavors of this creamy chicken stroganoff with mushrooms. Tender chicken chunks are cooked in a flavorful sauce with sautéed mushrooms, onions, and garlic, then finished with a touch of sour cream for a luxurious finish.
Ingredients
Scale
Chicken:
- 1 pound chicken breasts, cut into 1-inch chunks
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper
- ½ teaspoon kosher salt
- 1 teaspoon ground black pepper
- 4 tablespoons olive oil, divided
Sauce and Vegetables:
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 cups sliced baby bella mushrooms
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 tablespoon Worcestershire sauce
- ⅓ cup sour cream
To Serve:
- Cooked egg noodles
- Parsley, for garnish
Instructions
- Season Chicken: In a bowl, combine chicken chunks with garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper.
- Cook Chicken: Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Cook the seasoned chicken until browned on all sides. Remove from skillet and set aside.
- Sauté Vegetables: In the same skillet, add remaining olive oil and cook onion, garlic, and mushrooms until softened.
- Make Sauce: Add butter to the skillet, then whisk in flour. Gradually pour in chicken broth and Worcestershire sauce, stirring until thickened. Stir in sour cream.
- Combine Ingredients: Return chicken to the skillet, simmer for a few minutes until heated through.
- Serve: Serve the creamy chicken stroganoff over cooked egg noodles, garnished with parsley.
Notes
- You can add a splash of white wine for extra flavor.
- Feel free to use any type of mushrooms you prefer.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 100 mg