Description
This Epic Creamy Chicken & Mushroom Stroganoff is a comforting, flavorful dish featuring tender chicken strips and sautéed mushrooms in a rich, creamy sauce with a hint of paprika and Dijon mustard. Perfectly served over egg noodles or rice, it makes for a satisfying and elegant 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
- 1 cup chicken broth
- 1 tablespoon Dijon mustard
- 1 cup sour cream
- 2 teaspoons paprika
Finishing
- Fresh parsley, chopped (for garnish)
- Cooked egg noodles or rice, for serving
Instructions
- Cook the 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 cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Sauté onions and garlic: In the same skillet, add the chopped onions and cook until soft and translucent, approximately 3 minutes. Add the minced garlic and sauté for an additional 1 minute until fragrant.
- Cook mushrooms: Add the sliced mushrooms to the skillet with onions and garlic. Cook, stirring occasionally, until mushrooms are browned and tender, about 5-7 minutes.
- Prepare the sauce: Stir in the chicken broth, Dijon mustard, and paprika with the mushroom mixture. Bring the mixture to a simmer and let it cook for 5 minutes to reduce slightly and blend flavors.
- Combine chicken and sour cream: Lower the heat to medium-low, return the cooked chicken to the skillet, and stir in the sour cream. Heat gently without boiling until the sauce becomes creamy and the chicken is warmed through, about 3-5 minutes.
- Adjust seasoning: Taste the stroganoff and add additional salt and pepper as needed to suit your preference.
- Serve: Spoon the creamy chicken and mushroom stroganoff over cooked egg noodles or rice. Garnish with chopped fresh parsley before serving.
Notes
- For a lighter version, substitute sour cream with Greek yogurt.
- Use cremini mushrooms for a deeper flavor, but button mushrooms work well too.
- Do not boil after adding sour cream to avoid curdling the sauce.
- Leftovers keep well refrigerated for up to 3 days and can be gently reheated on the stovetop.
- Serving over egg noodles gives a traditional touch, but rice or mashed potatoes are excellent alternatives.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
