Description
A rich and creamy Chicken & Mushroom Stroganoff featuring tender chicken strips, sautéed mushrooms, and a luscious sour cream sauce, perfect served over egg noodles or rice for a comforting 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
To Serve
- Cooked egg noodles or rice, for serving
- Fresh parsley, chopped (for garnish)
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 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 release their moisture and become browned and tender, approximately 5-7 minutes.
- Build the Sauce: Stir in the chicken broth, Dijon mustard, and paprika. Bring the mixture to a simmer and let it cook for 5 minutes to reduce slightly and intensify the flavors.
- Combine Chicken and Sauce: Lower the heat and return the cooked chicken strips to the skillet. Stir in the sour cream carefully and heat gently without allowing it to boil, until the sauce is creamy and warmed through.
- Season to Taste: Adjust the seasoning with salt and pepper as needed to balance the flavors.
- Serve: Spoon the creamy chicken and mushroom stroganoff over cooked egg noodles or rice. Garnish with freshly chopped parsley and serve immediately.
Notes
- For best results, do not boil after adding sour cream to prevent curdling.
- You can substitute Greek yogurt for sour cream for a lighter version, but add it off the heat.
- Button or cremini mushrooms work well, but feel free to experiment with shiitake or portobello for a deeper flavor.
- This dish pairs beautifully with buttered egg noodles or fluffy white rice.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
