Description
A creamy and comforting chicken stroganoff made with tender chicken, savory mushrooms, and a rich sour cream sauce served over pasta or rice.
Ingredients
- 1 lb boneless skinless chicken breast, sliced
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 small onion, finely chopped
- 8 oz mushrooms, sliced
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1 tablespoon Dijon mustard
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3/4 cup sour cream
- Cooked egg noodles or rice, for serving
- Fresh parsley, chopped (optional)
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken slices and cook until lightly browned. Remove and set aside.
- In the same skillet, melt butter and sauté onion until softened.
- Add mushrooms and cook until browned and moisture evaporates.
- Stir in garlic and cook for 30 seconds.
- Sprinkle flour over the mixture and stir well; cook for 1 minute.
- Gradually whisk in chicken broth until smooth.
- Add Dijon mustard, paprika, salt, and black pepper.
- Return chicken to the skillet and simmer for 8–10 minutes until cooked through.
- Reduce heat to low and stir in sour cream until creamy.
- Serve over egg noodles or rice and garnish with parsley.
Notes
- Do not boil after adding sour cream to prevent curdling.
- Cremini or button mushrooms both work well.
- Leftovers reheat best gently on low heat.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: European