Description

This Epic Creamy Chicken & Mushroom Stroganoff is a comforting and flavorful dish featuring tender chicken strips sautéed with savory mushrooms and onions, all enveloped in a rich, creamy sauce made with sour cream and Dijon mustard. Perfectly seasoned with paprika and fresh parsley, it makes a delightful weeknight dinner served over egg noodles or rice.

Ingredients

Scale

Chicken & Cooking Base

1 lb boneless, skinless chicken breasts, cut into strips
2 tablespoons olive oil
Salt and pepper to taste

Vegetables

1 medium onion, finely chopped
3 cloves garlic, minced
8 oz mushrooms, sliced (button or cremini)

Sauce

1 cup chicken broth
1 tablespoon Dijon mustard
1 cup sour cream
2 teaspoons paprika

To Serve & Garnish

Cooked egg noodles or rice, for serving
Fresh parsley, chopped (for garnish)

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Instructions

Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken strips, seasoning them with salt and pepper. Cook until browned and cooked through, then remove the chicken from the skillet and set aside.
Sauté Onions and Garlic: In the same skillet, add the finely chopped onions and cook until soft, about 3 minutes. Add the minced garlic and sauté for 1 minute until fragrant.
Cook the Mushrooms: Add the sliced mushrooms to the skillet and cook until they are browned and tender, about 5 to 7 minutes.
Make the Sauce Base: Stir in the chicken broth, Dijon mustard, and paprika. Bring the mixture to a simmer and cook for 5 minutes to allow the sauce to reduce slightly and develop flavor.
Combine Chicken and Sauce: Lower the heat and return the cooked chicken strips to the skillet. Stir in the sour cream gently, heating the sauce without allowing it to boil, until it becomes creamy and warmed through.
Season and Serve: Adjust the seasoning with salt and pepper to taste. Serve the stroganoff over cooked egg noodles or rice and garnish with freshly chopped parsley.

Notes

Do not boil the sauce after adding sour cream to prevent curdling.
You can use button or cremini mushrooms depending on your preference.
For a lighter option, substitute sour cream with Greek yogurt, but add it off the heat.
Leftovers can be refrigerated for up to 3 days and reheated gently on the stove.
Serve with crusty bread for an extra hearty meal.