Ingredients
For the Chicken and Mushrooms:
1 lb chicken breast, thinly sliced: Provides a lean protein base for the dish.
2 cups fresh mushrooms, sliced: Adds earthy depth; use cremini, white button, or baby bella mushrooms for more complexity.
1 medium onion, finely chopped: Gives sweet, savory notes to the sauce.
2 cloves garlic, minced: Enhances the overall flavor with a pungent kick.
1 tablespoon olive oil: For sautéing the chicken and vegetables.
1 tablespoon butter: Adds richness to the sauce.
1 teaspoon paprika: Brings warmth and a subtle color to the sauce.
For the Sauce:
1 cup chicken broth: Creates a savory liquid base that ties all the flavors together.
1 cup sour cream: Adds creaminess and a tangy note to balance the dish.
Salt and pepper to taste: Essential seasonings to enhance the flavors.
2 tablespoons all-purpose flour: Helps thicken the sauce.
For Garnish and Serving:
Fresh chopped parsley: Adds a fresh touch of color and flavor.
Cooked egg noodles or rice: The perfect base to soak up the delicious sauce.
Instructions
Step 1: Sauté the Chicken
Heat Oil and Butter: In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat.
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Brown the Chicken: Add the thinly sliced chicken to the skillet, making sure not to overcrowd the pan. Sauté for 2-3 minutes on each side until golden brown. Remove from the skillet and set aside.
Step 2: Cook the Vegetables
Sauté Onions and Garlic: In the same skillet, add the finely chopped onion and minced garlic. Sauté for 3-4 minutes until the onion is soft and translucent.
Add Mushrooms: Add the sliced mushrooms to the skillet and cook for another 5-7 minutes until the mushrooms are browned and have released their juices.
Step 3: Make the Sauce
Sprinkle Flour: Sprinkle 2 tablespoons of flour over the mushrooms and stir well to coat, cooking for about 1 minute.
Add Chicken Broth: Gradually pour in 1 cup of chicken broth, stirring constantly to avoid lumps. Bring the mixture to a gentle simmer.
Return Chicken to Skillet: Add the browned chicken back into the skillet. Reduce the heat to low and let it simmer for about 10 minutes.
Stir in Sour Cream and Paprika: Remove the skillet from heat and stir in 1 cup of sour cream and 1 teaspoon of paprika. Mix well until the sauce is smooth and creamy.
Step 4: Serve and Garnish
Serve Over Noodles or Rice: Spoon the Chicken Mushroom Stroganoff over a bed of cooked egg noodles or rice.
Garnish: Sprinkle with fresh chopped parsley before serving.
Variations & Substitutions
Vegetarian Alternative: Replace the chicken with tofu or a plant-based meat alternative and use vegetable broth instead of chicken broth.
Add Veggies: Incorporate spinach, bell peppers, or peas for extra flavor and nutrients.
Different Proteins: Try using turkey, pork, or beef instead of chicken for a variation.
Lighter Version: Use Greek yogurt instead of sour cream for a lower-fat option, or blend olive oil with half the butter to reduce fat content.
Spice It Up: Add a dash of cayenne pepper or red pepper flakes for some heat.
Conclusion
Chicken Mushroom Stroganoff is the ultimate comfort food, perfect for any occasion. Its creamy sauce, tender chicken, and savory mushrooms come together to create a dish that’s both satisfying and luxurious. Enjoy this easy-to-make recipe that’s sure to become a family favorite!
Chicken Mushroom Stroganoff
Ingredients
- 1 lb chicken breast thinly sliced
- 2 cups fresh mushrooms sliced (cremini, white button, or baby bella)
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 tbsp olive oil
- 1 tbsp butter
- 1 tsp paprika
- 1 cup chicken broth
- 1 cup sour cream
- salt and pepper to taste
- 2 tbsp all-purpose flour
- fresh chopped parsley for garnish
- cooked egg noodles or rice for serving
Instructions
- In a large skillet, heat olive oil and butter over medium heat. Add the chicken slices and cook for 2-3 minutes on each side until golden brown. Remove and set aside.
- In the same skillet, sauté the onion and garlic for 3-4 minutes until soft. Add mushrooms and cook for another 5-7 minutes until browned and their juices are released.
- Sprinkle flour over the mushrooms, stirring for 1 minute. Gradually add chicken broth, stirring constantly. Bring to a simmer, return the chicken to the skillet, and simmer for 10 minutes.
- Remove from heat and stir in sour cream and paprika. Mix until the sauce is smooth and creamy.
- Serve over egg noodles or rice, and garnish with fresh parsley.
