Ingredients
Equipment
Method
Cook the chicken
- Season the chicken strips with salt, pepper, garlic powder, and smoked paprika to taste. Heat butter in a large skillet over medium-high heat and cook the chicken for 5-6 minutes until golden and cooked through, then remove to a plate.
Build the mushroom sauce
- In the same skillet, cook the diced onion and sliced mushrooms for 5-6 minutes over medium-high heat until golden. Add the minced garlic and cook for 1 minute until fragrant.
- Sprinkle all-purpose flour over the vegetables and stir for 1 minute. Gradually pour in chicken broth while scraping up all browned bits so the sauce looks smooth and cohesive.
- Stir in Worcestershire sauce and Dijon mustard, then simmer for 4-5 minutes until the sauce visibly thickens and lightly coats the spoon.
Finish and serve
- Remove the skillet from heat, then stir in sour cream until fully smooth and glossy. Return the cooked chicken to the pan so the strips are coated through.
- Serve the creamy chicken stroganoff over the cooked egg noodles and garnish with fresh dill or parsley. Look for wide noodles covered in a silky, tangy sauce with golden chicken strips visible throughout.
Notes
Pro tip: add sour cream off the heat and stir until smooth to prevent curdling. Store leftovers in the fridge up to 3 days in a covered container; reheat gently on the stove until warmed through (add a splash of broth if needed). Freezing is not recommended because sour cream can break when thawed. For a lighter swap, use reduced-fat sour cream or plain Greek yogurt at the finish, off heat, for a tangier profile.