Description

This Chicken Mushroom Stroganoff is the ultimate comfort food! Tender chicken and savory mushrooms are simmered in a rich, creamy sauce and served over your favorite base like noodles, rice, or mashed potatoes. Quick, easy, and utterly delicious, this recipe is perfect for weeknight dinners or special occasions.

Ingredients

Scale

Main Ingredients:

1 lb (450g) boneless, skinless chicken thighs or breasts – cut into bite-sized pieces
2 cups mushrooms (button or cremini) – cleaned and sliced
1 medium onion – diced
2 cloves garlic – minced
2 tbsp butter
2 tbsp olive oil
2 tbsp all-purpose flour
1 cup chicken broth
1 cup sour cream
1 tsp paprika
Salt and pepper – to taste

Optional Additions:

1 tbsp Dijon mustard
½ cup heavy cream for added richness
Fresh parsley or dill for garnish
White wine (¼ cup) for depth of flavor

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Prepare Ingredients

Clean and slice the mushrooms evenly.
Dice the onion and mince the garlic.
Cut the chicken into small, bite-sized pieces and season with salt, pepper, and paprika.

Step 2: Cook the Mushrooms and Onions

Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium heat.
Add the mushrooms and onions, sautéing until softened and golden brown (about 5-7 minutes). Remove from the skillet and set aside.

Step 3: Sear the Chicken

In the same skillet, add the remaining olive oil and butter.
Add the chicken pieces and cook until lightly browned on all sides (about 5 minutes).

Step 4: Create the Sauce

Sprinkle the flour over the chicken and stir to coat evenly.
Slowly pour in the chicken broth, stirring constantly to avoid lumps.
Bring the mixture to a simmer, allowing the sauce to thicken slightly.

Step 5: Combine Ingredients

Return the mushrooms and onions to the skillet with the chicken.
Stir in the sour cream, Dijon mustard (if using), and heavy cream. Mix well and let simmer for 5 minutes.
Adjust seasoning with additional salt, pepper, or paprika as needed.

Step 6: Serve and Garnish

Remove the skillet from heat and garnish with freshly chopped parsley or dill.
Serve hot over egg noodles, rice, or mashed potatoes.

Notes

Storage Tips: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
Freezing: Freeze the stroganoff (without sour cream) for up to 3 months. Add sour cream upon reheating to maintain texture.
Substitutions:
- For gluten-free, replace flour with cornstarch or gluten-free flour.
- For dairy-free, substitute sour cream with cashew cream or coconut milk.

Prep Time: 10 minutes
Cook Time: 25 minutes