Deliciously creamy and hearty, this Chicken Mushroom Stroganoff is a delightful twist on the classic. Tender pieces of chicken are sautéed with earthy mushrooms and smothered in a rich, flavorful sauce made with sour cream, garlic, and herbs. Perfectly balanced with the right amount of creaminess and tang, this dish is quick to prepare and pairs wonderfully with pasta, rice, or mashed potatoes. A comforting meal that’s sure to be a hit with the whole family!
Chicken Mushroom Stroganoff
Ingredients
- 1 lb chicken breast thinly sliced
- 2 cups fresh mushrooms sliced
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 teaspoon paprika
- 1 cup chicken broth
- 1 cup sour cream
- Salt and pepper to taste
- 2 tablespoons all-purpose flour
- Fresh parsley chopped for garnish
- Cooked egg noodles or rice for serving
Instructions
- Heat olive oil and butter in a large skillet over medium-high heat. Add the chicken slices and brown on both sides. Remove chicken and set aside.
- In the same skillet, add onions and garlic. Sauté until onions are translucent.
- Add mushrooms and cook until they start to brown and release their juices.
- Sprinkle flour over the mushrooms and stir to combine. Cook for 1-2 minutes.
- Gradually pour in chicken broth, stirring constantly to create a smooth sauce.
- Return the chicken to the skillet. Reduce heat to low and simmer for 10 minutes.
- Stir in sour cream and paprika. Season with salt and pepper. Cook for an additional 5 minutes, or until the sauce thickens and the chicken is cooked through.
- Serve over cooked egg noodles or rice, garnished with fresh parsley.
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