Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1 teaspoon paprika
- 1 cup chicken broth
- 1 cup sour cream
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
- 8 ounces egg noodles (or pasta of your choice)
Instructions
- Gather and prepare all ingredients (chop onion, mince garlic, slice mushrooms, cut chicken).
- Cook egg noodles in salted boiling water according to package instructions, then drain.
- In a skillet, heat olive oil, add chicken, season, and cook until golden brown.
- Add diced onion and minced garlic to the skillet; sauté until onions are translucent.
- Add sliced mushrooms, cook until tender and moisture is released.
- Stir in paprika, pour in chicken broth, and simmer for a few minutes.
- Reduce heat, stir in sour cream until combined.
- Add cooked noodles, toss until well coated, and heat through.
- Adjust seasoning with salt and pepper as needed.
- Serve hot, garnished with fresh parsley.
Notes
- Feel free to add more vegetables like peas or bell peppers for extra flavor.
- For a lighter version, use Greek yogurt instead of sour cream.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free (if using gluten-free noodles)
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 105mg
Keywords: chicken stroganoff, creamy pasta, weeknight dinner, easy recipes, comfort food