If you love cozy, comforting meals that feel a little special every time you make them, this Epic Creamy Chicken & Mushroom Stroganoff Recipe is exactly what you need in your cooking repertoire. Silky sour cream mingles with tender chicken strips and earthy mushrooms all simmered in a flavorful sauce spiced just right with paprika and Dijon mustard. The balance of textures and rich, creamy goodness makes every bite utterly satisfying. Whether you’re cooking for family or impressing friends, this stroganoff is sure to become a fast favorite.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity—the ingredients are straightforward but pack a big punch in flavor, texture, and color. Every component works in harmony to deliver that signature creamy, savory goodness you crave.
- 1 lb boneless, skinless chicken breasts: Cut into strips, these provide tender protein that soaks up all the delicious sauce.
- 2 tablespoons olive oil: Adds a subtle richness and helps brown the chicken perfectly.
- 1 medium onion, finely chopped: Brings sweetness and depth once softened.
- 3 cloves garlic, minced: Adds aromatic punch and layers of flavor without overpowering.
- 8 oz mushrooms (button or cremini), sliced: Earthy and meaty, they complement the chicken wonderfully.
- 1 cup chicken broth: Creates a flavorful base to build your sauce.
- 1 tablespoon Dijon mustard: Provides a subtle tang and complexity to the creamy sauce.
- 1 cup sour cream: The star of creaminess that ties everything together in luscious silkiness.
- 2 teaspoons paprika: Adds warmth and a gentle smoky undertone.
- Salt and pepper to taste: Essential seasoning to bring out all the vibrant flavors.
- Fresh parsley, chopped (for garnish): Adds a pop of color and fresh brightness right before serving.
- Cooked egg noodles or rice, for serving: Perfect vehicles to scoop up all that amazing sauce.
How to Make Epic Creamy Chicken & Mushroom Stroganoff Recipe
Step 1: Brown the Chicken
Start by heating olive oil in a large skillet over medium-high heat. Add your seasoned chicken strips and cook until they’re nicely browned and cooked through, about 5-7 minutes. Removing the chicken now allows the pan to retain those flavorful browned bits, which are essential for a rich base.
Step 2: Sauté Onions and Garlic
With the same skillet, toss in your finely chopped onions and cook until translucent and soft—around 3 minutes. Next, add the minced garlic and sauté for just a minute until it releases its beautiful aroma. This simple combo creates a fragrant, flavorful foundation you’ll love.
Step 3: Cook Mushrooms Until Tender
Add the sliced mushrooms to the skillet and let them brown and soften over 5 to 7 minutes, stirring occasionally. Mushrooms bring a wonderful earthiness and meaty texture that complements the chicken perfectly.
Step 4: Build the Sauce
Stir in the chicken broth, Dijon mustard, and paprika, bringing everything to a simmer. Let it cook for about 5 minutes to slightly reduce and thicken, concentrating all those delicious flavors.
Step 5: Bring It All Together with Sour Cream
Lower the heat to gentle warmth, return the cooked chicken to the skillet, and stir in the sour cream. Keep the heat low so the sauce thickens but doesn’t boil, ensuring it stays smooth, creamy, and luxurious.
Step 6: Season and Finish
Adjust with salt and pepper to taste, then give everything a final stir. Your kitchen should now be filled with that irresistible aroma hinting at the meal to come.
How to Serve Epic Creamy Chicken & Mushroom Stroganoff Recipe
Garnishes
Fresh chopped parsley is a simple garnish that instantly brightens the dish with a pop of green and fresh flavor. It’s a small touch that elevates presentation and taste beautifully.
Side Dishes
This stroganoff shines served over fluffy egg noodles or steamed rice, acting as the perfect canvas to soak up every bit of that creamy sauce. You can also pair it with buttered mashed potatoes or even spiralized vegetables to mix things up.
Creative Ways to Present
For a fun twist, serve the stroganoff inside a hollowed-out bell pepper or atop a bed of roasted vegetables. You can also pile it high on toasted artisan bread for an open-faced stroganoff sandwich. Presentation is where your creativity can add extra sparkle to this classic comfort meal.
Make Ahead and Storage
Storing Leftovers
This stroganoff keeps wonderfully in an airtight container in the fridge for up to 3 days. The flavors meld even more overnight, making it perfect for next-day lunches or quick dinners.
Freezing
If you want to freeze, pop the cooled stroganoff into a freezer-safe container and store for up to 2 months. Just note that sour cream can sometimes change texture after freezing, so give it a gentle stir when thawed.
Reheating
Reheat gently in a saucepan over low heat or microwave in short bursts, stirring frequently to maintain creaminess and prevent curdling. Adding a splash of chicken broth or water can help loosen the sauce if needed.
FAQs
Can I use different types of mushrooms in this stroganoff?
Absolutely! While button or cremini mushrooms are classic choices, you can experiment with shiitake, portobello, or even chanterelles to bring new flavor dimensions to the dish.
Is it possible to make this recipe dairy-free?
Yes, you can substitute sour cream with dairy-free alternatives like coconut cream or cashew cream. Just keep in mind that the flavor and texture will be slightly different but still delicious.
Can I substitute chicken with another protein?
Definitely! This stroganoff works well with turkey breast strips, pork tenderloin, or even beef. Adjust cooking times accordingly to ensure your protein is tender and cooked through.
What’s the best way to thicken the sauce if it’s too thin?
If your sauce is thinner than you’d like, you can simmer it a bit longer to reduce or stir in a small mixture of cornstarch and water to gently thicken without affecting the flavor.
Can I prepare parts of this recipe ahead of time?
Yes, you can chop vegetables and slice chicken ahead, then quickly cook everything when you’re ready. This saves time and makes the cooking process much smoother.
Final Thoughts
This Epic Creamy Chicken & Mushroom Stroganoff Recipe is the kind of comforting dish that feels like a warm hug after a long day. It’s simple enough to whip up any night but special enough to serve company. Once you taste that rich, creamy sauce and tender chicken mingling with earthy mushrooms, you’ll understand why it’s a recipe worth having at your fingertips. Give it a try soon—you won’t regret it!
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Epic Creamy Chicken & Mushroom Stroganoff Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Epic Creamy Chicken & Mushroom Stroganoff is a comforting and flavorful dish featuring tender strips of chicken cooked with mushrooms in a rich, creamy sauce made with sour cream, Dijon mustard, and paprika. Served over egg noodles or rice, it’s a perfect weeknight dinner that comes together in just 40 minutes.
Ingredients
Protein
- 1 lb boneless, skinless chicken breasts, cut into strips
Vegetables & Aromatics
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 8 oz mushrooms (button or cremini), sliced
Liquids & Sauces
- 2 tablespoons olive oil
- 1 cup chicken broth
- 1 tablespoon Dijon mustard
- 1 cup sour cream
Spices & Garnish
- 2 teaspoons paprika
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Serving
- Cooked egg noodles or rice, for serving
Instructions
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken strips, season them with salt and pepper, and cook until they are browned on the outside and cooked through. Remove the chicken from the skillet and set aside to keep warm.
- Sauté Onions and Garlic: In the same skillet, add the finely chopped onions and cook until softened, about 3 minutes. Add the minced garlic and sauté for an additional 1 minute, ensuring the garlic is fragrant but not burnt.
- Cook Mushrooms: Add the sliced mushrooms to the skillet and cook until they release their moisture and become browned and tender, about 5-7 minutes. Stir occasionally to prevent sticking.
- Make the Sauce Base: Stir in the chicken broth, Dijon mustard, and paprika into the mushroom mixture. Bring the mixture to a gentle simmer and cook for about 5 minutes, allowing the sauce to reduce slightly and intensify in flavor.
- Combine Chicken and Cream: Lower the heat to medium-low, then return the cooked chicken strips to the skillet. Stir in the sour cream carefully, heating the sauce gently without letting it boil. Continue warming until the sauce is creamy and the chicken is heated through.
- Season and Finish: Taste the stroganoff and adjust the seasoning by adding more salt and pepper if needed. Remove from heat once the flavors are balanced and the sauce is luscious.
- Serve: Serve the creamy chicken and mushroom stroganoff over cooked egg noodles or rice. Garnish with freshly chopped parsley for a fresh, vibrant touch.
Notes
- Do not boil the sauce after adding sour cream to prevent curdling; heat gently instead.
- Button mushrooms can be substituted with cremini or baby bella mushrooms for a deeper flavor.
- This dish pairs well with wide egg noodles, rice, or even mashed potatoes.
- For a lighter version, use Greek yogurt instead of sour cream but add it off heat to avoid splitting.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
