Chicken Mushroom Stroganoff

Creamy, comforting, and packed with tender chicken and savory mushrooms, this Chicken Mushroom Stroganoff is a delicious twist on the classic beef version. Ready in about 35 minutes, it’s the perfect family dinner served over egg noodles, rice, or mashed potatoes.

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons butter
• 680 g (1½ lb) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• Salt and black pepper, to taste
• 1 medium onion, diced
• 3 cloves garlic, minced
• 340 g (12 oz) mushrooms, sliced
• 2 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 tablespoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 teaspoon paprika
• 1 cup sour cream, room temperature
• 2 tablespoons chopped fresh parsley
• Cooked egg noodles, rice, or mashed potatoes, for serving

Instructions

1. Season the chicken with salt and black pepper.
2. Heat the olive oil and butter in a large skillet over medium-high heat.
3. Add the chicken and cook for 5–6 minutes until golden and cooked through. Transfer to a plate.
4. In the same skillet, add the onion and cook for 3–4 minutes until softened.
5. Stir in the garlic and cook for 30 seconds.
6. Add the sliced mushrooms and cook for 6–8 minutes until they release their moisture and become golden brown.
7. Sprinkle the flour over the mushrooms and stir well. Cook for 1 minute.
8. Gradually whisk in the chicken broth, then stir in the Dijon mustard, Worcestershire sauce, and paprika.
9. Bring to a gentle simmer and cook for 3–5 minutes until the sauce begins to thicken.
10. Reduce the heat to low and stir in the sour cream until smooth. Do not boil after adding the sour cream.
11. Return the cooked chicken to the skillet and simmer gently for 2–3 minutes until heated through.
12. Sprinkle with fresh parsley and serve immediately.

Serving Suggestions

• Buttered egg noodles
• Creamy mashed potatoes
• Steamed white or brown rice
• Buttered pasta
• Roasted green beans or steamed broccoli

Tips

• Chicken thighs provide extra flavor and stay especially juicy.
• Use cremini or baby bella mushrooms for a richer taste.
• Let the sour cream come to room temperature before adding it to help prevent curdling.
• Leftovers can be refrigerated in an airtight container for up to 3 days and reheated gently over low heat.

Enjoy this rich, creamy Chicken Mushroom Stroganoff for a comforting meal that’s sure to become a family favorite!