Chicken Mushroom Stroganoff is a delicious and comforting dish that brings together tender chicken, flavorful mushrooms, and a creamy sauce. This hearty meal is perfect for family dinners or busy weeknights. It combines simple ingredients to create a rich and satisfying dish that everyone will love.
Why Make This Recipe
This recipe is a must-try because it’s quick, easy, and uses common ingredients you might already have in your kitchen. It’s a one-pan meal, making clean-up a breeze. Plus, the creamy sauce pairs perfectly with egg noodles, creating a filling and flavorful dinner that pleases both kids and adults.
How to Make Chicken Mushroom Stroganoff
Ingredients:
- 1 lb Chicken breast, sliced
- 8 oz Mushrooms, sliced
- 1 medium Onion, chopped
- 2 cloves Garlic, minced
- 1 cup Chicken broth
- 1 cup Sour cream
- 2 tbsp Flour
- 1 tsp Paprika
- To taste: Salt and pepper
- 12 oz Egg noodles
- To garnish: Fresh parsley
Directions:
- Cook the egg noodles according to package instructions. Drain them well and set aside.
- In a large skillet over medium heat, add a drizzle of oil and sauté the chopped onion and minced garlic for about 2-3 minutes until the onion becomes translucent and fragrant.
- Add the sliced mushrooms to the pan and sauté for another 4-5 minutes, stirring occasionally, until the mushrooms are golden brown and have released their juices.
- Push the onion, garlic, and mushroom mixture to one side of the skillet. Add the sliced chicken breast to the empty side and cook for 5-6 minutes, turning pieces occasionally, until the chicken is no longer pink in the center.
- Sprinkle the flour and paprika evenly over the chicken and mushroom mixture. Stir well to coat everything evenly, allowing the flour to cook for about 1 minute.
- Gradually pour in the chicken broth while stirring, scraping up any browned bits from the pan. Continue to cook for 2-3 minutes until the sauce begins to thicken.
- Lower the heat and fold in the sour cream until everything is beautifully combined and silky. Season with salt and pepper to taste.
- Serve the chicken and mushroom mixture over the drained egg noodles and garnish with a generous sprinkle of fresh parsley.
How to Serve Chicken Mushroom Stroganoff
Serve Chicken Mushroom Stroganoff hot over a bed of egg noodles. Garnish with fresh parsley for a pop of color and extra flavor. This dish is great on its own but pairs well with a side salad or steamed vegetables for a complete meal.
How to Store Chicken Mushroom Stroganoff
To store leftover Chicken Mushroom Stroganoff, let it cool completely. Then, place it in an airtight container and keep it in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze it for up to 2 months. Just make sure to thaw it in the refrigerator before reheating.
Tips to Make Chicken Mushroom Stroganoff
- For extra flavor, sauté some carrots or bell peppers along with the onions.
- Use fresh herbs like thyme or dill for added taste.
- If you prefer a thicker sauce, add a bit more flour or let it simmer longer.
- You can substitute the chicken with beef or use a mix of both if desired.
Variation
You can easily modify this recipe by adding spinach or peas for extra vegetables. If you want a lighter version, use low-fat sour cream or Greek yogurt instead of regular sour cream.
FAQs
1. Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken. Just make sure to thaw it before cooking for even cooking.
2. What can I serve with Chicken Mushroom Stroganoff?
It pairs well with a simple green salad, steamed vegetables, or even crusty bread.
3. Can I make this dish ahead of time?
Yes, you can prepare the chicken and mushroom mixture ahead of time and store it in the refrigerator. Just reheat and serve over fresh noodles when you are ready to eat.
Chicken Mushroom Stroganoff
Ingredients
Main Ingredients
- 1 lb Chicken breast, sliced
- 8 oz Mushrooms, sliced
- 1 medium Onion, chopped
- 2 cloves Garlic, minced
- 1 cup Chicken broth
- 1 cup Sour cream
- 2 tbsp Flour
- 1 tsp Paprika
- to taste Salt and pepper
- 12 oz Egg noodles
- Fresh parsley, to garnish
Instructions
Preparation
- Cook the egg noodles according to package instructions. Drain them well and set aside.
- In a large skillet over medium heat, add a drizzle of oil and sauté the chopped onion and minced garlic for about 2-3 minutes until the onion becomes translucent and fragrant.
- Add the sliced mushrooms to the pan and sauté for another 4-5 minutes, stirring occasionally, until the mushrooms are golden brown and have released their juices.
- Push the onion, garlic, and mushroom mixture to one side of the skillet. Add the sliced chicken breast to the empty side and cook for 5-6 minutes, turning pieces occasionally, until the chicken is no longer pink in the center.
- Sprinkle the flour and paprika evenly over the chicken and mushroom mixture. Stir well to coat everything evenly, allowing the flour to cook for about 1 minute.
- Gradually pour in the chicken broth while stirring, scraping up any browned bits from the pan. Continue to cook for 2-3 minutes until the sauce begins to thicken.
- Lower the heat and fold in the sour cream until everything is beautifully combined and silky. Season with salt and pepper to taste.
- Serve the chicken and mushroom mixture over the drained egg noodles and garnish with a generous sprinkle of fresh parsley.
