Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 8 oz mushrooms, sliced
- 1 cup chicken broth
- 1 tablespoon Dijon mustard
- 1 teaspoon smoked paprika
- 1 cup sour cream
- 2 cups cooked egg noodles
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Preheat oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Season chicken breasts with salt and pepper, then sear until golden brown on both sides. Remove and set aside.
- In the same skillet, sauté onion and garlic until fragrant. Add mushrooms and cook until tender.
- Stir in chicken broth, Dijon mustard, and smoked paprika. Bring to a simmer.
- Return chicken to the skillet, spoon some sauce over the top, then transfer everything to a baking dish.
- Bake uncovered for 25-30 minutes until chicken is cooked through.
- Remove from oven, stir in sour cream, and mix with cooked egg noodles.
- Garnish with fresh parsley before serving.
Notes
- You can substitute Greek yogurt for sour cream for a healthier version.
- Serve with crusty bread for added comfort.
- This dish can be prepared ahead and baked later.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 plate
- Calories: 520 Kcal
- Sugar: 5g
- Sodium: 820mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 125mg