Description
A comforting plate of creamy chicken stroganoff with tender chicken pieces, sautéed mushrooms, and a rich, velvety sauce served over a bed of egg noodles. Garnished with fresh parsley for a burst of color and freshness.
Ingredients
Scale
- 500g boneless, skinless chicken breasts, cut into bite-sized pieces
- 250g cremini mushrooms (or white button mushrooms), sliced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup chicken broth
- ¾ cup Greek yogurt (or sour cream)
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp dijon mustard (optional)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Cooked egg noodles, rice, or mashed potatoes for serving
Instructions
- Sear the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt, pepper, and paprika. Add the chicken to the skillet and cook until golden brown on all sides, about 4-5 minutes. Remove the chicken and set aside.
- Cook the Vegetables: In the same skillet, add the remaining olive oil. Sauté the mushrooms for 5-7 minutes until browned and softened. Add the onions and cook until soft, about 3 minutes, then stir in the garlic and cook for another minute.
- Prepare the Sauce: Pour the chicken broth into the skillet to deglaze, scraping up any browned bits. Let it simmer for 2-3 minutes to reduce slightly. Stir in the Greek yogurt and Dijon mustard (optional), then mix until smooth and creamy.
- Combine and Simmer: Return the chicken and any accumulated juices to the skillet. Stir everything together and simmer on low heat for 5-7 minutes, until the chicken is cooked through and the sauce has thickened. Season with salt and pepper to taste.
- Serve: Spoon the creamy chicken stroganoff over your choice of egg noodles, rice, or mashed potatoes. Garnish with fresh parsley.