This Chicken Mushroom Stroganoff is a creamy and comforting dish that’s perfect for a cozy dinner. Tender chicken breast strips are cooked with flavorful mushrooms and onions in a rich stroganoff sauce, then served over a bed of egg noodles for a complete and satisfying meal.
INGREDIENTS YOU’LL NEED:
- 1 lb boneless, skinless chicken breasts
- 2 cups mushrooms, sliced
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 1/2 cups chicken broth
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 2 tbsp flour
- 2 tbsp olive oil
- 2 tbsp butter
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- Salt and pepper to taste
- Fresh parsley (optional, for garnish)
- Egg noodles (for serving)
HOW TO MAKE CHICKEN MUSHROOM STROGANOFF:
STEP-BY-STEP INSTRUCTIONS:
Step 1: Prepare the Chicken
Start by seasoning the chicken breasts with salt and pepper. Slice the chicken into thin strips or bite-sized pieces to ensure even cooking.
Step 2: Cook the Chicken
In a large skillet, heat the olive oil and butter over medium-high heat. Add the chicken strips and cook them for about 5-6 minutes, or until they are browned and cooked through. Once done, remove the chicken from the skillet and set it aside.
Step 3: Sauté the Aromatics
In the same skillet, add the chopped onion and minced garlic. Sauté them for 2-3 minutes until softened and fragrant. This step adds a delicious base of flavor to the dish.
Step 4: Cook the Mushrooms
Add the sliced mushrooms to the skillet and cook for about 5 minutes, stirring occasionally, until they turn golden brown and release their juices.
Step 5: Thicken the Sauce
Sprinkle the flour over the mushrooms, stirring well to coat them evenly. This will help thicken the stroganoff sauce. Gradually pour in the chicken broth, stirring continuously to avoid lumps. The sauce will begin to thicken as it heats up.
Step 6: Add the Flavor Enhancers
Stir in the Worcestershire sauce and Dijon mustard, bringing a deep savory flavor to the dish. Allow the mixture to come to a simmer, ensuring all the ingredients are well combined.
Step 7: Add Creams and Simmer
Lower the heat to a gentle simmer and stir in the sour cream and heavy cream. Let the sauce cook for an additional 3-4 minutes, stirring occasionally, until it thickens and becomes creamy.
Step 8: Combine Chicken and Sauce
Return the cooked chicken strips to the skillet, stirring them into the creamy mushroom sauce. Cook for another 2-3 minutes, allowing the chicken to reheat and soak up the flavors of the sauce.
Step 9: Serve
Cook the egg noodles according to package instructions, then drain. Serve the creamy chicken and mushroom stroganoff over a bed of egg noodles. Garnish with fresh parsley for a touch of color and freshness, if desired.
HELPFUL TIPS:
- Chicken Tenderness: Make sure not to overcook the chicken, as it can become dry. Remove it from the skillet once it’s just cooked through and add it back in at the end to heat through.
- Mushroom Choice: You can use any type of mushrooms you prefer, such as cremini or white button mushrooms, for slightly different flavors.
- Flour for Thickening: Ensure the flour is well incorporated with the mushrooms to prevent lumps in the sauce.
DETAILS:
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Sautéing and Simmering
- Cuisine: Russian-Inspired
- Diet: Non-Vegetarian
NOTES:
- Gluten-Free Option: To make this dish gluten-free, substitute the flour with a gluten-free flour blend or cornstarch, and use gluten-free egg noodles.
- Substitutions: You can use Greek yogurt in place of sour cream for a slightly tangier sauce.
- Vegetarian Option: Swap the chicken with tofu or more mushrooms for a hearty vegetarian version.
FREQUENTLY ASKED QUESTIONS:
Can I use chicken thighs instead of breasts?
Yes! Chicken thighs are more tender and juicy, making them a great alternative to chicken breasts.
Can I make this dish ahead of time?
Yes, you can make the stroganoff sauce ahead of time and store it in the refrigerator for up to 2 days. Reheat gently on the stovetop and serve with freshly cooked egg noodles.
What can I serve with Chicken Mushroom Stroganoff?
This dish is traditionally served over egg noodles, but it also pairs well with mashed potatoes or rice.
STORAGE INSTRUCTIONS:
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat, adding a splash of chicken broth or water to thin the sauce if needed. For longer storage, you can freeze the stroganoff (without noodles) for up to 2 months.
Print
Chicken Mushroom Stroganoff
Description
This Chicken Mushroom Stroganoff is a creamy and comforting dish that’s perfect for a cozy dinner.
Ingredients
- 1 lb boneless, skinless chicken breasts
- 2 cups mushrooms, sliced
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 1/2 cups chicken broth
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 2 tbsp flour
- 2 tbsp olive oil
- 2 tbsp butter
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- Salt and pepper to taste
- Fresh parsley (optional, for garnish)
- Egg noodles (for serving)
Instructions
Step 1: Prepare the Chicken
Start by seasoning the chicken breasts with salt and pepper. Slice the chicken into thin strips or bite-sized pieces to ensure even cooking.
Step 2: Cook the Chicken
In a large skillet, heat the olive oil and butter over medium-high heat. Add the chicken strips and cook them for about 5-6 minutes, or until they are browned and cooked through. Once done, remove the chicken from the skillet and set it aside.
Step 3: Sauté the Aromatics
In the same skillet, add the chopped onion and minced garlic. Sauté them for 2-3 minutes until softened and fragrant. This step adds a delicious base of flavor to the dish.
Step 4: Cook the Mushrooms
Add the sliced mushrooms to the skillet and cook for about 5 minutes, stirring occasionally, until they turn golden brown and release their juices.
Step 5: Thicken the Sauce
Sprinkle the flour over the mushrooms, stirring well to coat them evenly. This will help thicken the stroganoff sauce. Gradually pour in the chicken broth, stirring continuously to avoid lumps. The sauce will begin to thicken as it heats up.
Step 6: Add the Flavor Enhancers
Stir in the Worcestershire sauce and Dijon mustard, bringing a deep savory flavor to the dish. Allow the mixture to come to a simmer, ensuring all the ingredients are well combined.
Step 7: Add Creams and Simmer
Lower the heat to a gentle simmer and stir in the sour cream and heavy cream. Let the sauce cook for an additional 3-4 minutes, stirring occasionally, until it thickens and becomes creamy.
Step 8: Combine Chicken and Sauce
Return the cooked chicken strips to the skillet, stirring them into the creamy mushroom sauce. Cook for another 2-3 minutes, allowing the chicken to reheat and soak up the flavors of the sauce.
Step 9: Serve
Cook the egg noodles according to package instructions, then drain. Serve the creamy chicken and mushroom stroganoff over a bed of egg noodles. Garnish with fresh parsley for a touch of color and freshness, if desired.
Notes
- Gluten-Free Option: To make this dish gluten-free, substitute the flour with a gluten-free flour blend or cornstarch, and use gluten-free egg noodles.
- Substitutions: You can use Greek yogurt in place of sour cream for a slightly tangier sauce.
- Vegetarian Option: Swap the chicken with tofu or more mushrooms for a hearty vegetarian version.