Description
A creamy and comforting Chicken Mushroom Stroganoff made with tender chicken breasts, sautéed mushrooms, and a rich sour cream sauce. This quick and easy skillet recipe is perfect for a flavorful weeknight dinner that serves four in just 30 minutes.
Ingredients
Scale
Chicken and Protein
- 1 lb boneless chicken breasts, sliced
Vegetables
- 1 onion, diced
- 2 garlic cloves, minced
- 2 cups mushrooms, sliced
Liquids and Dairy
- 1 cup chicken broth
- ½ cup sour cream
Other Ingredients
- 1 tablespoon olive oil
- 1 teaspoon Dijon mustard
- 1 tablespoon flour
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the Chicken: Heat olive oil in a skillet over medium-high heat. Add the sliced chicken breasts and cook until browned on both sides and fully cooked through, about 6–8 minutes. Once done, remove the chicken from the skillet and set aside to keep warm.
- Sauté the Vegetables: In the same skillet, add the diced onion and minced garlic. Sauté for about 3 minutes until the onion becomes soft and translucent, releasing its natural sweetness.
- Cook the Mushrooms: Add the sliced mushrooms to the skillet with the onions and garlic. Cook them until they are browned and tender, which should take about 5–7 minutes. This step enhances their earthy flavor.
- Make the Sauce: Sprinkle the flour evenly over the cooked mushrooms and stir thoroughly to coat them. Gradually pour in the chicken broth while whisking constantly to avoid lumps. Bring the mixture to a simmer and cook for 3–5 minutes until the sauce thickens beautifully.
- Add the Cream: Stir in the Dijon mustard and sour cream into the sauce. Mix well until the sauce is smooth and creamy, creating the classic stroganoff texture.
- Combine the Chicken and Sauce: Return the cooked chicken pieces to the skillet with the sauce. Stir to coat the chicken evenly in the rich mushroom sauce. Let everything heat through for an additional 2–3 minutes to meld the flavors.
- Season and Serve: Season with salt and freshly ground pepper to taste. Serve the stroganoff hot, garnished with freshly chopped parsley for a touch of color and freshness.
Notes
- For a lower-fat version, substitute Greek yogurt for the sour cream.
- You can use cremini or button mushrooms as alternatives to white mushrooms.
- Serve over egg noodles, rice, or mashed potatoes for a complete meal.
- Ensure chicken is cooked fully to avoid any health risks.
- To thicken the sauce more, add a bit more flour or reduce the sauce longer on the stove.
