If you're craving a comforting, creamy dish with a bright, citrusy twist, Lemon Herb Chicken Stroganoff is your go-to recipe. This dish combines the richness of classic stroganoff with refreshing lemon and aromatic herbs for a perfect weeknight meal.
Chicken breasts are the lean protein base, providing a tender and hearty element. Olive oil is used for sautéing, adding a subtle richness to the dish. A large onion and garlic introduce depth and aroma, forming a flavorful foundation. Chicken broth enhances the savory aspect, while sour cream brings creaminess with a slight tang. Lemon juice is the star for its fresh, zesty kick. A small amount of all-purpose flour thickens the sauce, while dried thyme and basil provide earthy and sweet herbal notes. Salt and black pepper balance and enhance the flavors. Mushrooms add an umami complexity and meatiness. Finally, fresh parsley serves as a vibrant garnish, and egg noodles are the perfect starchy base, soaking up all the delicious sauce.
This Lemon Herb Chicken Stroganoff pairs beautifully with a simple green salad or steamed asparagus on the side. A glass of chilled white wine, like a Sauvignon Blanc, complements the dish's citrusy notes perfectly.
Start by heating the olive oil in a large skillet over medium heat. Once it's shimmering, add the finely chopped onion and garlic. Sauté them together until the onion becomes translucent and fragrant, which should take about 3-4 minutes.
Next, add the cubed chicken breasts to the skillet. Season them with a little salt and pepper, and cook until they're browned on all sides. This will take around 5-7 minutes, and it's important to stir occasionally to ensure even cooking.
Once the chicken is browned, throw in the sliced mushrooms. Continue to cook everything together for another 5 minutes. The mushrooms will release some moisture and start to brown, deepening the flavor of the dish.
While that's cooking, grab a small bowl and whisk together the chicken broth, sour cream, lemon juice, flour, thyme, basil, remaining salt, and black pepper. Make sure the mixture is smooth and lump-free.
Pour this mixture into the skillet with the chicken and mushrooms. Stir it frequently as it cooks to combine everything and let it thicken slightly. This should take about 3-5 minutes. You’re looking for a creamy, well-blended sauce.
While the sauce is coming together, boil a pot of salted water and cook the egg noodles according to the package instructions. Once they’re cooked, drain them well.
Add the cooked noodles into the skillet, gently tossing them with the sauce and chicken until everything is evenly coated. This is where all the flavors meld together perfectly.
Finish by garnishing your dish with fresh parsley for a pop of color and fresh flavor. Serve immediately and enjoy!
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