Description
This Creamy Chicken Stroganoff with Mushrooms is a comforting, savory dish perfect for weeknight dinners or a cozy weekend meal. Tender, seasoned chicken is cooked to perfection and combined with sautéed mushrooms and onions in a velvety, creamy sauce. The rich sauce, made with either sour cream or heavy cream, adds indulgence to the dish while the mushrooms bring a deep, earthy flavor. This versatile recipe is easy to adapt to different dietary needs and can be served over pasta, rice, or mashed potatoes for a hearty, filling meal. Whether you’re a fan of the traditional beef version or looking for a lighter alternative, this chicken variation will quickly become a family favorite.
Ingredients
- 1 lb (450g) chicken breast, cut into strips
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1/2 lb (250g) mushrooms, sliced
- 1 tbsp flour
- 1 cup (240ml) chicken broth
- 1/2 cup (120ml) heavy cream
- 2 tsp Dijon mustard
- 1 tsp smoked paprika
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken strips, season with salt and pepper, and cook until golden brown on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining olive oil and sauté the chopped onion until translucent, about 4 minutes. Add the garlic and mushrooms, and cook until the mushrooms are tender and browned, about 5 minutes.
Sprinkle the flour over the mushroom mixture, stirring constantly for 1 minute. Gradually pour in the chicken broth, stirring continuously until the sauce thickens.
Stir in the heavy cream, Dijon mustard, and smoked paprika. Bring to a gentle simmer, then return the chicken to the skillet. Cook for another 5-7 minutes until the chicken is fully cooked and the sauce has thickened.
Adjust the seasoning with more salt and pepper if needed. Garnish with freshly chopped parsley before serving.
Notes
- Chicken Choice: You can use either chicken breasts or thighs depending on your preference. Thighs are juicier and more forgiving if slightly overcooked, while breasts offer a leaner option.
- Mushrooms: Fresh mushrooms work best for this recipe as they release less water and have a firmer texture. Cremini or button mushrooms are commonly used, but feel free to experiment with varieties like shiitake or wild mushrooms for a richer flavor.
- Cream Options: Sour cream provides a tangier flavor while heavy cream offers more richness. If you prefer a lighter sauce, you can mix half sour cream with half yogurt or opt for low-fat cream options.
- Sauce Consistency: For a thicker sauce, allow it to simmer longer and reduce. If it’s too thick, add a splash of chicken broth to adjust the texture.
- Make It Ahead: This dish can be prepared ahead of time and stored in the fridge for up to 3-4 days. Reheat on the stovetop to maintain the creamy texture, adding a little broth to loosen the sauce if needed.
- Serving Suggestions: Serve over egg noodles, rice, or mashed potatoes, and garnish with fresh parsley or chives. A dry white wine like Chardonnay pairs well with the creamy sauce.
- Dietary Adaptations: This recipe is easy to make gluten-free by using cornstarch or gluten-free flour to thicken the sauce. For a dairy-free version, use coconut cream or cashew cream instead of sour cream or heavy cream.