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
Scale
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.
