Description
A rich and creamy Chicken & Mushroom Stroganoff that combines tender chicken breast strips with sautéed mushrooms in a flavorful sour cream sauce, served over egg noodles or rice for a comforting meal perfect for any weeknight dinner.
Ingredients
Scale
Chicken and Cooking
- 1 lb boneless, skinless chicken breasts, cut into strips
- 2 tablespoons olive oil
- Salt and pepper to taste
Vegetables and Aromatics
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 8 oz mushrooms, sliced (button or cremini)
Sauce Ingredients
- 1 cup chicken broth
- 1 tablespoon Dijon mustard
- 1 cup sour cream
- 2 teaspoons paprika
To Serve
- Fresh parsley, chopped (for garnish)
- Cooked egg noodles or rice
Instructions
- Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken strips, season with salt and pepper, and cook until browned and fully cooked through. Remove chicken from skillet and set aside.
- Sauté Onions and Garlic: In the same skillet, add the finely chopped onions and cook until soft and translucent, about 3 minutes. Add minced garlic and sauté for an additional 1 minute until fragrant.
- Cook Mushrooms: Add the sliced mushrooms to the skillet and cook until they are browned and tender, roughly 5-7 minutes, stirring occasionally to ensure even cooking.
- Add Sauce Ingredients: Stir in chicken broth, Dijon mustard, and paprika. Bring the mixture to a simmer and allow it to cook for about 5 minutes to slightly reduce and concentrate the flavors.
- Combine and Heat Through: Lower the heat to medium-low and return the cooked chicken to the skillet. Stir in the sour cream gently, making sure not to let the sauce boil to prevent curdling. Heat until the sauce is creamy and the dish is warmed through.
- Season and Serve: Taste and adjust seasoning with additional salt and pepper if needed. Serve the stroganoff over cooked egg noodles or rice and garnish with freshly chopped parsley.
Notes
- To prevent the sour cream from curdling, avoid boiling after adding it to the sauce.
- Chicken thighs can be used instead of breasts for a juicier texture.
- For a gluten-free option, serve over rice or gluten-free noodles instead of traditional egg noodles.
- Mushrooms like cremini or button work best for their texture and flavor in this dish.
- Leftover stroganoff can be stored in the fridge for up to 3 days and reheated gently.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Russian-inspired
