Description
Creamy Chicken Mushroom Stroganoff is the ultimate comfort dish—tender chicken pieces cooked with golden mushrooms in a rich and silky sour cream sauce. A quick one-pan meal that delivers deep flavor and warmth, it’s a versatile dinner that pairs well with noodles, rice, or mashed potatoes. Perfect for cozy weeknights or crowd-pleasing weekends.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 tablespoons olive oil or unsalted butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 8 oz cremini or white mushrooms, sliced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika (optional)
- 1 tablespoon all-purpose flour
- 1 cup chicken broth (low sodium)
- 3/4 cup sour cream (or full-fat Greek yogurt)
- 1 teaspoon Dijon mustard
- Fresh parsley, chopped (for garnish)
Optional:
- 1/2 teaspoon dried thyme or Italian seasoning
- 1/4 cup white wine (for deglazing)
Instructions
- Pat chicken dry and season with salt, pepper, and paprika.
- In a large skillet, heat 1 tbsp oil over medium-high heat. Sear chicken until golden, then remove and set aside.
- Add remaining oil. Sauté onions until soft, then add garlic and cook for 30 seconds.
- Add mushrooms and sauté until browned and tender, about 6–8 minutes.
- Deglaze the pan with white wine or broth if desired. Stir in flour and cook for 1 minute.
- Pour in broth gradually, stirring constantly. Simmer for 2–3 minutes until thickened.
- Temper the sour cream by mixing it with a spoonful of hot sauce. Stir sour cream and Dijon into the skillet.
- Return chicken to the pan. Simmer for 5–7 minutes until cooked through.
- Garnish with chopped parsley and serve hot.
- Prep Time: 10 minutes
- Cook Time: 20 minutes