Description
Chicken Mushroom Stroganoff is a comforting and creamy dish featuring tender bite-sized pieces of chicken sautéed with mushrooms, onions, and garlic, then simmered in a rich sour cream sauce with a touch of Dijon mustard and paprika. Served over egg noodles or rice, this Russian-American classic is perfect for an easy, satisfying weeknight dinner.
Ingredients
Scale
Chicken and Seasonings
- 1 pound boneless, skinless chicken breasts (cut into bite-sized pieces)
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Sauce and Vegetables
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 small onion (finely chopped)
- 2 garlic cloves (minced)
- 8 ounces cremini or white mushrooms (sliced)
- 1 tablespoon all-purpose flour
- 1 cup low-sodium chicken broth
- 1/2 cup sour cream
- 1 teaspoon Dijon mustard
- 1 tablespoon chopped fresh parsley (optional)
To Serve
- Cooked egg noodles or rice
Instructions
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces, season with salt, pepper, and paprika, and cook for 5–6 minutes until browned and cooked through. Remove the chicken from the skillet and set aside.
- Sauté Onions and Mushrooms: In the same pan, add butter and sauté the finely chopped onion for 2–3 minutes until soft. Stir in the minced garlic and sliced mushrooms, cooking for 5–7 minutes until the mushrooms are browned and tender.
- Make the Sauce Base: Sprinkle the all-purpose flour over the mushroom mixture and stir well to coat everything evenly. Slowly add the chicken broth while stirring constantly to prevent lumps, then bring the mixture to a simmer. Cook for 2–3 minutes until the sauce thickens slightly.
- Add Sour Cream and Mustard: Reduce heat to low and stir in the sour cream and Dijon mustard until the sauce is smooth and creamy.
- Combine and Warm Through: Return the cooked chicken pieces to the skillet and cook for an additional 2–3 minutes to heat through and allow flavors to meld.
- Serve: Spoon the stroganoff over cooked egg noodles or rice and garnish with chopped fresh parsley if desired. Serve immediately for best flavor.
Notes
- For extra richness, substitute heavy cream or mix half-and-half in place of sour cream.
- Chicken thighs can be used instead of breasts for a juicier texture.
- Leftovers reheat well the next day and can be stored in the refrigerator for up to 2 days.
