Chicken Mushroom Stroganoff Recipe
If you are looking for a comforting, creamy dish that is both hearty and packed with flavor, this Chicken Mushroom Stroganoff Recipe will quickly become a favorite go-to in your kitchen. It combines tender chicken, earthy mushrooms, and a luscious sour cream sauce that clings perfectly to every bite. Whether you’re cooking for a weeknight dinner or hosting friends, this dish delivers satisfying textures and a warm richness that feels both elegant and homey at the same time.
Ingredients You’ll Need
The magic of the Chicken Mushroom Stroganoff Recipe lies in its simplicity, with each ingredient playing a crucial role in building layers of flavor and texture. From the umami depth of mushrooms to the creamy tang of sour cream, these essentials come together to make a comforting and visually inviting meal.
- 1 pound boneless, skinless chicken breasts: Choose fresh chicken breasts for tender, juicy bites.
- 2 tablespoons olive oil: Perfect for browning the chicken and adding a subtle fruity flavor.
- 1 tablespoon unsalted butter: Adds a silky richness to the sautéed onions and mushrooms.
- 1 small onion, finely chopped: Brings a mild sweetness that forms the base of the sauce.
- 3 garlic cloves, minced: Infuses the dish with aromatic depth and warmth.
- 8 ounces cremini or white mushrooms, sliced: Offers that iconic earthy taste and hearty texture.
- 1/2 teaspoon salt: Enhances all the flavors without overpowering.
- 1/4 teaspoon black pepper: Adds a subtle heat and complexity.
- 1 teaspoon paprika: Gives a gentle smoky note and beautiful color.
- 2 tablespoons all-purpose flour: Helps thicken the sauce to the perfect creamy consistency.
- 1 cup chicken broth: Provides savory depth and moisture to the base.
- 1/2 cup sour cream: Gives the sauce its signature creaminess and tang.
- 1 teaspoon Dijon mustard: Adds a mild kick that brightens the flavors.
- 1 tablespoon chopped fresh parsley: For a fresh, vibrant finish.
- Cooked egg noodles or rice: Ideal for serving and soaking up every bit of that tasty sauce.
How to Make Chicken Mushroom Stroganoff Recipe
Step 1: Brown the Chicken
Start by heating olive oil in a large skillet over medium-high heat. Once hot, add the bite-sized chicken pieces and cook until they develop a beautiful golden crust and are cooked through, about 5 to 6 minutes. Don’t crowd the pan; this helps the chicken brown nicely instead of steaming. Remove the chicken and set it aside — it’s ready to join the sauce later.
Step 2: Sauté Aromatics and Mushrooms
In the same skillet, toss in the unsalted butter and chopped onion. Let the onions soften and become translucent, which takes about 2 to 3 minutes; this creates the sweet base for your sauce. Next, add the garlic and sliced mushrooms. Cook everything together for around 5 minutes until the mushrooms release their moisture and turn a rich brown, adding wonderful depth to the dish.
Step 3: Season and Build the Sauce
Sprinkle salt, black pepper, and paprika into the skillet to season the vegetables. Stir in the flour and cook for a minute to take away its raw taste—this step ensures your sauce will be thick and velvety. Slowly pour in the chicken broth while stirring constantly, which helps prevent lumps and allows the sauce to thicken beautifully.
Step 4: Add Sour Cream and Mustard
Lower the heat to a gentle simmer and whisk in the sour cream and Dijon mustard until the sauce is perfectly smooth and creamy. Be sure not to boil the sauce at this point to keep the sour cream from curdling. This creamy mixture is what makes the Chicken Mushroom Stroganoff Recipe so irresistibly comforting.
Step 5: Return Chicken and Simmer
Finally, return the browned chicken to the pan and let everything simmer together for 2 to 3 minutes, allowing the flavors to meld and the chicken to warm back up. Sprinkle with freshly chopped parsley for a pop of color and freshness before serving.
How to Serve Chicken Mushroom Stroganoff Recipe
Garnishes
A sprinkle of fresh parsley not only brightens the dish but adds a subtle herbal note that contrasts beautifully with the rich sauce. For an extra touch, a few dashes of smoked paprika on top can enhance the smoky flavors.
Side Dishes
This recipe shines when served over classic buttered egg noodles, which soak up every bit of the luscious sauce. Alternatively, steamed rice or even creamy mashed potatoes make excellent bases, balancing the creamy textures with their softness.
Creative Ways to Present
To elevate your presentation, serve the Chicken Mushroom Stroganoff Recipe in shallow bowls garnished with edible flowers or microgreens for a delicate look. You can also plate it atop a bed of sautéed spinach or roasted vegetables to add color and nutritious flair.
Make Ahead and Storage
Storing Leftovers
You can store any leftover Stroganoff in an airtight container in the refrigerator for up to 3 days. It holds up well, and the flavors often intensify overnight, making for delicious next-day meals.
Freezing
If you want to freeze this Chicken Mushroom Stroganoff Recipe, transfer cooled portions into freezer-safe containers. It can be frozen for up to 2 months. Keep in mind that the texture of sour cream-based sauces may change slightly after freezing, but a good stir after reheating helps bring it back to life.
Reheating
Reheat leftovers gently on the stovetop over low heat, stirring frequently to prevent sticking or curdling. Adding a splash of broth or water can help loosen the sauce if needed. Avoid microwaving at high power to maintain the creamy texture perfectly.
FAQs
Can I use Greek yogurt instead of sour cream?
Absolutely! Greek yogurt is a fantastic lighter alternative that still provides creaminess with a tangy flavor similar to sour cream. Just be sure to add it off the heat to avoid curdling.
What mushrooms work best for this recipe?
Cremini mushrooms are ideal because they have a nice balance of earthiness and firmness, but white button mushrooms are also great if that’s what you have on hand. Their mild flavor blends seamlessly with the sauce.
Is this recipe gluten-free?
Not as written, since it uses all-purpose flour to thicken the sauce. You can make it gluten-free by substituting the flour with a gluten-free alternative like cornstarch or a gluten-free flour blend.
Can I prepare this recipe in advance for a dinner party?
Yes! You can cook the Chicken Mushroom Stroganoff Recipe ahead of time and gently reheat it when ready to serve. Just prepare the noodles or rice fresh to keep everything at its best.
What can I add for extra flavor?
Consider adding a splash of white wine in the sauce or a touch of smoked paprika for a deeper, more complex flavor. Fresh herbs like thyme or dill also complement the dish well.
Final Thoughts
This Chicken Mushroom Stroganoff Recipe is truly one of those dishes that makes you feel instantly at home. Its balance of creamy, savory, and comforting notes is perfect for any occasion, from busy weeknights to weekend indulgences. I can’t wait for you to try it and see how it quickly becomes a beloved staple in your recipe collection.
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Chicken Mushroom Stroganoff Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
This Chicken Mushroom Stroganoff is a creamy and comforting dish featuring tender chicken pieces sautéed with mushrooms and onions, simmered in a rich sour cream and Dijon mustard sauce. Served over egg noodles or rice, it makes a delicious and easy weeknight dinner inspired by Russian-American cuisine.
Ingredients
Chicken and Cooking Base
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 small onion, finely chopped
- 3 garlic cloves, minced
Mushrooms and Seasoning
- 8 ounces cremini or white mushrooms, sliced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon paprika
- 2 tablespoons all-purpose flour
Sauce
- 1 cup chicken broth
- 1/2 cup sour cream
- 1 teaspoon Dijon mustard
- 1 tablespoon chopped fresh parsley
Serving
- Cooked egg noodles or rice, for serving
Instructions
- Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 5–6 minutes. Remove the chicken from the pan and set aside.
- Sauté onions and mushrooms: In the same pan, add butter and finely chopped onion. Sauté for 2–3 minutes until softened. Add minced garlic and sliced mushrooms, cooking for another 5 minutes until the mushrooms are browned.
- Add seasonings and flour: Sprinkle salt, black pepper, and paprika over the vegetables. Stir in the flour and cook for 1 minute to eliminate the raw flour taste.
- Prepare the sauce: Gradually pour in the chicken broth while stirring constantly to prevent lumps. Cook until the sauce thickens slightly.
- Finish the sauce and combine: Reduce heat to low and stir in the sour cream and Dijon mustard until smooth. Return the cooked chicken to the skillet and simmer for 2–3 minutes to heat through and meld flavors.
- Serve: Garnish with chopped fresh parsley and serve hot over cooked egg noodles or rice.
Notes
- For a lighter version, substitute sour cream with Greek yogurt.
- Add a splash of white wine along with the chicken broth to deepen the flavor of the sauce.
- Ensure not to boil the sauce after adding sour cream to prevent curdling.
- Adjust seasoning to taste before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Russian-American
