Ingredients

1 lb chicken breast, cut into bite-sized pieces
Salt and pepper, to taste
2 tbsp olive oil, divided
1 tbsp butter
8 oz mushrooms, sliced
1 small onion, finely diced
3 cloves garlic, minced
1 cup chicken broth
1 cup heavy cream
1 tbsp Dijon mustard
1 tbsp Worcestershire sauce
1/2 cup sour cream
Fresh parsley, chopped (for garnish)
8 oz egg noodles (for serving)

Directions

Cook the Chicken: Season chicken with salt and pepper. In a large skillet, heat 1 tbsp olive oil over medium-high heat. Add chicken and cook until browned and cooked through, about 5–7 minutes. Remove and set aside.

Cook the Mushrooms: In the same skillet, add the remaining 1 tbsp olive oil and butter. Sauté mushrooms and onion until softened and golden, about 5 minutes. Add garlic and cook for another minute.

Prepare the Sauce: Pour in chicken broth, scraping up any browned bits from the bottom of the pan. Stir in heavy cream, Dijon mustard, and Worcestershire sauce. Simmer for 5 minutes until slightly thickened.

Add Sour Cream & Chicken: Stir in the sour cream until smooth. Add the cooked chicken back to the skillet and let it simmer for a couple of minutes to heat through.

Serve: Spoon the stroganoff over cooked egg noodles and garnish with chopped parsley.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 520 kcal per serving