Creamy Mushroom Chicken Stroganoff

Serves 4 · 15 min prep · 30 min cook

Ingredients

• 1.5 lb boneless skinless chicken thighs
• 12 oz wide egg noodles
• 16 oz cremini mushrooms, sliced
• 1 medium yellow onion, thinly sliced
• 3 garlic cloves, minced
• 3 tbsp butter
• 1 tbsp olive oil
• 2 tbsp all-purpose flour
• 1.5 cups beef or chicken broth
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• 3/4 cup sour cream
• 1 tsp smoked paprika
• 1.25 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 cup fresh parsley, chopped

Instructions

1. 1Bring a large pot of salted water to a boil and cook the egg noodles according to package directions until al dente. Drain, toss with a drizzle of oil to prevent sticking, and set aside.
2. 2While water heats, pat the chicken thighs dry and cut into 1-inch strips. Season generously with salt, pepper, and smoked paprika.
3. 3Heat the olive oil and butter in a large skillet over medium-high heat. Add the chicken in a single layer and sear until golden on both sides and nearly cooked through, 5 to 6 minutes total. Transfer to a clean plate.
4. 4Add the remaining butter to the same skillet. Once melted and foaming, add the sliced mushrooms and onion. Cook without stirring for 2 minutes, then stir and continue until mushrooms release their liquid and turn deep golden brown, 7 to 9 minutes.
5. 5Stir in the minced garlic and cook 30 seconds. Sprinkle the flour over the mushrooms and stir constantly for 1 minute to cook out the raw taste.
6. 6Slowly pour in the broth while whisking to avoid lumps, then add Worcestershire and Dijon. Bring to a gentle simmer and cook 3 to 4 minutes until the sauce thickens enough to coat the back of a spoon.
7. 7Reduce heat to low. Return the chicken and any juices to the skillet and simmer 2 minutes more until chicken is fully cooked. Remove from heat and stir in the sour cream until the sauce turns silky and pale. Do not boil after adding sour cream.
8. 8Taste and adjust salt. Serve the stroganoff spooned generously over the warm egg noodles and finish with a shower of fresh parsley.