Description
Creamy chicken mushroom stroganoff made with tender chicken strips, mushrooms, and egg noodles in a rich sour cream sauce. Comfort food at its finest.
Ingredients
3 tablespoons unsalted butter
1 medium onion, finely diced
1 cup mushrooms, thinly sliced
1 pound skinless, boneless chicken breasts, sliced into thin strips
1 teaspoon Greek seasoning
½ teaspoon freshly ground black pepper
12 ounces egg noodles
½ cup chicken broth
½ cup milk
½ teaspoon Worcestershire sauce
½ cup sour cream
2 tablespoons all-purpose flour
1 tablespoon chopped fresh parsley (optional, for garnish)
Instructions
Sauté the Aromatics:
In a large skillet, melt the butter over medium heat. Add the onion and mushrooms and cook for about 5 minutes, or until softened.
Cook the Chicken:
Season the chicken with Greek seasoning and black pepper. Add to the skillet and cook until browned and fully cooked, about 5–7 minutes.
Boil the Noodles:
Meanwhile, cook the egg noodles in salted water according to package directions. Drain and set aside.
Make the Sauce:
To the skillet with the chicken, add chicken broth, milk, and Worcestershire sauce. Gradually stir in the sour cream, a spoonful at a time to prevent curdling.
Thicken the Sauce:
In a small bowl, mix flour with a spoonful of the warm sauce to create a slurry. Stir it back into the skillet and simmer for about 5 minutes until thickened.
Assemble & Serve:
Serve the creamy chicken mushroom stroganoff over the egg noodles. Garnish with fresh parsley if desired.
Notes
To avoid curdling, add sour cream slowly and stir continuously.
Swap chicken for turkey, tofu, or use a mix of mushrooms for a vegetarian option.
Almond milk and dairy-free sour cream work well for a dairy-free alternative.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American, European
