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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
