Description
This Chicken Stroganoff recipe features tender strips of chicken cooked in a creamy, savory mushroom sauce infused with paprika and Dijon mustard. Served over egg noodles or rice, it offers a comforting and satisfying meal perfect for a quick weeknight dinner.
Ingredients
Scale
Chicken and Sauce
- 1 lb boneless, skinless chicken breasts, cut into thin strips
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 oz cremini or white mushrooms, sliced
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 1 tablespoon all-purpose flour
- 1 cup chicken broth
- 1/2 cup sour cream
- 1 tablespoon Dijon mustard
- 2 tablespoons chopped fresh parsley
To Serve
- Cooked egg noodles or rice
Instructions
- Cook Chicken: Heat the olive oil and butter in a large skillet over medium-high heat. Add the chicken strips, season with salt and pepper, and cook for 4–6 minutes until browned and just cooked through. Remove the chicken from the pan and set aside.
- Sauté Vegetables: In the same skillet, add the finely chopped onion and sauté for 2–3 minutes until softened. Add the minced garlic and sliced mushrooms, cooking for another 5–7 minutes until the mushrooms are golden and tender.
- Add Spices and Flour: Stir in the paprika, dried thyme, and all-purpose flour. Cook for 1 minute, stirring constantly to eliminate the raw flour taste and evenly coat the vegetables.
- Make Sauce: Gradually pour in the chicken broth, stirring continuously to prevent lumps. Bring the mixture to a gentle simmer and cook for about 3 minutes until slightly thickened.
- Finish Sauce: Reduce the heat to low and stir in the sour cream and Dijon mustard until the sauce is smooth and creamy.
- Combine Chicken and Sauce: Return the cooked chicken strips to the skillet. Cook together for an additional 2–3 minutes until heated through and flavors meld.
- Serve: Sprinkle the stroganoff with chopped fresh parsley. Serve hot over cooked egg noodles or rice.
Notes
- Substitute Greek yogurt for sour cream to create a lighter version of the sauce.
- Using boneless chicken thighs instead of breasts will offer a juicier and more flavorful dish.
- Add a splash of white wine along with the chicken broth for extra depth and complexity in the sauce.
