Easy Chicken Stroganoff

Chicken Stroganoff is a beloved comfort dish that has earned its place in kitchens around the world. With its rich, creamy sauce and tender pieces of chicken, it evokes feelings of warmth and nostalgia, making it a favorite for family dinners. The origins of Stroganoff date back to 19th-century Russia, where it was traditionally prepared with beef. However, as culinary traditions evolved, variations emerged, and Chicken Stroganoff quickly became a staple for those seeking a lighter, yet equally satisfying, meal.

Discover the comforting goodness of Creamy Chicken Stroganoff Delight, a reimagined classic that brings warmth to your dining table. This quick recipe combines tender chicken, rich mushrooms, and creamy sauce for a perfect weeknight meal ready in under 30 minutes. Pair it with your favorite sides and enjoy a dish that feels like a hug on a plate. Get inspired to whip up this delightful dish tonight! #ChickenStroganoff #ComfortFood #EasyRecipes #HomeCooking #DinnerIn30

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Ingredients

1 lb (450g) boneless, skinless chicken breasts, sliced into thin strips

1 tablespoon olive oil

1 medium onion, finely chopped

2 cloves garlic, minced

8 oz (225g) mushrooms, sliced

1 teaspoon Dijon mustard

1 cup chicken broth

1 cup sour cream

1 tablespoon Worcestershire sauce

1 teaspoon paprika

Salt and pepper to taste

8 oz (225g) egg noodles or pasta of choice

Fresh parsley, chopped (for garnish)

Instructions

Cook the Pasta: Begin by cooking the egg noodles according to the package instructions. Once cooked, drain and set aside, reserving a little pasta water for later.

Sauté Chicken: In a large skillet, heat the olive oil over medium-high heat. Add the sliced chicken and season with salt and pepper. Cook for about 5-7 minutes or until the chicken is no longer pink. Remove the chicken from the pan and set aside.

Sauté Vegetables: In the same skillet, add the chopped onion and garlic, sautéing until soft and translucent (about 3-4 minutes). Add the sliced mushrooms and cook for another 5 minutes until they are golden brown.

Make the Sauce: Stir in the Dijon mustard and paprika, then pour in the chicken broth. Bring the mixture to a gentle simmer, scraping any browned bits from the bottom of the pan.

Combine Chicken and Sauce: Return the cooked chicken to the skillet. Stir in the Worcestershire sauce and simmer for about 5 minutes, allowing the flavors to meld.

Add Sour Cream: Reduce the heat to low and stir in the sour cream. If the sauce is too thick, add a little reserved pasta water to reach your desired consistency. Adjust seasoning with salt and pepper as needed.

Serve: Toss the cooked egg noodles in the sauce until well coated. Garnish with fresh parsley before serving.

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4