Easy Chicken Stroganoff with Mushrooms | YumAndJoy

Easy Chicken Stroganoff with Mushrooms

Enjoy the classic flavors of stroganoff in this quick and easy chicken version! Juicy chicken, savory mushrooms, and a rich, creamy sauce come together in one pan, making it the perfect comforting meal for busy weeknights. Serve it over pasta, rice, or mashed potatoes for a hearty dinner that’s ready in no time.

Why You’ll Love This Recipe

  • Quick and Easy: Ready in under 30 minutes, perfect for weeknight dinners.
  • One-Pan Meal: Minimal cleanup without sacrificing flavor.
  • Comforting and Creamy: Rich stroganoff sauce makes this dish irresistible.
  • Customizable: Swap ingredients to suit your preferences.
  • Family-Friendly: A classic meal everyone will love.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

  • 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
  • 8 oz mushrooms, sliced
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 1 tbsp all-purpose flour
  • 1 cup chicken broth
  • 1/2 cup sour cream
  • 1 tsp Dijon mustard
  • 1 tsp paprika
  • Salt and pepper, to taste
  • Optional: Fresh parsley, chopped, for garnish

Directions

Step 1: Sauté the Chicken

  1. Heat 1 tbsp olive oil in a large skillet over medium-high heat.
  2. Add the chicken pieces, season with salt and pepper, and cook for 5-7 minutes until golden brown and cooked through. Remove from the skillet and set aside.

Step 2: Cook the Vegetables

  1. In the same skillet, add the remaining olive oil and butter.
  2. Add the onions and mushrooms, cooking for 5-6 minutes until softened and browned. Stir in the garlic and cook for an additional 1-2 minutes.

Step 3: Make the Sauce

  1. Sprinkle the flour over the mushrooms and stir well to coat. Cook for 1 minute.
  2. Gradually pour in the chicken broth, stirring constantly to avoid lumps.
  3. Add the paprika, Dijon mustard, and a pinch of salt and pepper. Let the sauce simmer for 3-4 minutes until thickened.

Step 4: Combine and Serve

  1. Stir in the sour cream and cooked chicken, letting it simmer for 2-3 minutes until heated through. Adjust seasoning to taste.
  2. Garnish with fresh parsley and serve over pasta, rice, or mashed potatoes.

Servings and Timing

  • Servings: 4
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes

Variations

  • Vegetarian Option: Replace chicken with sautéed tofu or chickpeas.
  • Spicy Twist: Add a pinch of red pepper flakes for heat.
  • Lighter Version: Use Greek yogurt instead of sour cream.
  • Gluten-Free: Replace all-purpose flour with cornstarch or a gluten-free flour blend.
  • Herbaceous Flavor: Add thyme or rosemary for an earthy twist.

Storage/Reheating

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheating: Reheat gently on the stovetop over low heat, adding a splash of chicken broth or water to loosen the sauce. Avoid microwaving, as the sour cream may separate.
  • Freezing: Freeze the chicken and sauce in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

FAQs

1. Can I use chicken thighs instead of chicken breast?

Yes, boneless, skinless chicken thighs work beautifully in this recipe.

2. Can I substitute sour cream?

You can use Greek yogurt, crème fraîche, or even heavy cream as a substitute.

3. Can I make this dish ahead of time?

Yes, prepare the stroganoff, cool it completely, and store it in the fridge. Reheat gently before serving.

4. What type of mushrooms work best?

Button, cremini, or baby bella mushrooms are great options.

5. How can I make the sauce thicker?

Let it simmer a little longer or add a slurry made from 1 teaspoon cornstarch mixed with 1 tablespoon water.

6. Can I use vegetable broth instead of chicken broth?

Yes, vegetable broth works as a substitute, but it may slightly alter the flavor.

7. What can I serve this with?

Serve over egg noodles, rice, mashed potatoes, or even zucchini noodles for a low-carb option.

8. Is this dish keto-friendly?

Yes, use a low-carb thickener like xanthan gum instead of flour, and serve with cauliflower rice or zoodles.

9. Can I skip the mustard?

The Dijon mustard adds a subtle tanginess, but you can omit it if preferred.

10. How do I avoid curdling the sour cream?

Stir the sour cream in off the heat or at a very low temperature to prevent curdling.

Conclusion

Easy Chicken Stroganoff with Mushrooms is a creamy, comforting dish that delivers restaurant-quality flavor in just 30 minutes. Perfect for weeknight dinners or casual gatherings, it’s a recipe that’s simple to make and endlessly satisfying. Pair it with your favorite sides and enjoy a delicious meal with minimal effort!

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Easy Chicken Stroganoff with Mushrooms

Easy Chicken Stroganoff with Mushrooms


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  • Author: asma
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

This Easy Chicken Stroganoff with Mushrooms is a comforting twist on the classic dish! Featuring tender chicken, savory mushrooms, and a rich, creamy sauce, this quick and satisfying recipe is perfect for busy weeknights.


Ingredients

Units Scale

Meat:

  • 1 lb chicken breast or thighs (cut into bite-sized pieces)

Produce:

  • 8 oz mushrooms (sliced)
  • 1 small onion (diced)
  • 2 cloves garlic (minced)

Dairy:

  • 1/2 cup sour cream
  • 1/4 cup heavy cream
  • 2 tbsp unsalted butter

Canned Goods:

  • 1 cup chicken broth

Condiments:

  • 1 tbsp Dijon mustard
  • 1 tsp Worcestershire sauce

Baking & Spices:

  • 2 tbsp all-purpose flour
  • 1 tsp paprika
  • Salt and black pepper (to taste)

Oils:

  • 2 tbsp olive oil

Optional:

  • Fresh parsley (chopped, for garnish)
  • Cooked egg noodles, rice, or mashed potatoes (for serving)

Instructions

  1. Cook the Chicken:
    • Heat olive oil in a large skillet over medium-high heat.
    • Season chicken pieces with salt, pepper, and paprika. Add them to the skillet and cook for 4–5 minutes until browned. Remove from the skillet and set aside.
  2. Sauté the Vegetables:
    • In the same skillet, melt butter over medium heat.
    • Add onions and cook for 2–3 minutes until softened.
    • Stir in the mushrooms and cook for 5–6 minutes, until browned and their liquid is mostly evaporated. Add minced garlic and cook for an additional 1 minute.
  3. Make the Sauce:
    • Sprinkle the flour over the vegetables and stir well. Cook for 1–2 minutes.
    • Slowly pour in the chicken broth, stirring constantly to avoid lumps. Add Dijon mustard and Worcestershire sauce, then bring the mixture to a simmer.
  4. Combine Chicken and Sauce:
    • Return the chicken to the skillet and cook for 5–7 minutes, allowing the sauce to thicken and the chicken to heat through.
  5. Add Creamy Finish:
    • Lower the heat and stir in the sour cream and heavy cream. Mix until the sauce is smooth and creamy. Adjust seasoning with salt and pepper as needed.
  6. Serve:
    • Serve hot over egg noodles, rice, or mashed potatoes, and garnish with chopped parsley.

Notes

  • Substitute sour cream with Greek yogurt for a lighter version.
  • For added flavor, use a mix of white button and cremini mushrooms.
  • Leftovers can be stored in the refrigerator for up to 3 days.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Dinner
  • Method: Sautéing
  • Cuisine: European-inspired
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