Description
This Easy One Pan Chicken Stroganoff is a comforting and delicious meal made with tender chicken breast cooked in a creamy mushroom sauce, flavored with Dijon mustard and paprika. Ready in just 30 minutes, this recipe is perfect for a quick weeknight dinner and pairs wonderfully with egg noodles or rice.
Ingredients
Scale
Chicken and Seasoning
- 1.5 lbs chicken breast, cut into bite-size pieces
- Salt and black pepper to taste
Cooking Ingredients
- 2 tbsp olive oil
- 1 yellow onion, finely chopped
- 8 oz brown or cremini mushrooms, sliced
- 3 cloves garlic, minced
- 2 cups chicken broth
- 2 tbsp all-purpose flour
- 3/4 cup sour cream
- 1 tbsp Dijon mustard
- 1 tsp paprika
- 2 tbsp fresh parsley, chopped
To Serve
- Egg noodles or rice
Instructions
- Heat oil: Heat olive oil in a large skillet over medium-high heat to prepare for cooking the chicken.
- Cook chicken: Season the chicken pieces with salt and pepper, add them to the skillet, and cook until golden brown and fully cooked through. Remove the chicken from the skillet and set aside.
- Sauté onions: In the same skillet, add the finely chopped yellow onion and sauté until translucent and soft.
- Cook mushrooms and garlic: Add the sliced mushrooms and minced garlic to the skillet and cook until the mushrooms are tender and fragrant.
- Add flour: Sprinkle the all-purpose flour over the vegetables and stir continuously for about 1 minute to cook the flour and help thicken the sauce.
- Add broth: Gradually pour in the chicken broth while stirring constantly to prevent lumps and allow the sauce to thicken smoothly.
- Add sour cream and seasoning: Stir in the sour cream, Dijon mustard, and paprika until the sauce is creamy, smooth, and evenly mixed.
- Combine chicken and simmer: Return the cooked chicken to the skillet and let it simmer in the sauce for 5 minutes to allow the flavors to blend.
- Serve: Serve the chicken stroganoff hot over cooked egg noodles or rice, garnished with chopped fresh parsley for a fresh finish.
Notes
- For a lower-fat version, substitute sour cream with Greek yogurt.
- Use gluten-free flour to make this recipe gluten-free.
- Ensure starch is well cooked by stirring flour for at least one minute before adding broth.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- If preferred, substitute chicken breast with thigh meat for juicier results.
