Chicken Mushroom Stroganoff is a rich and comforting dish perfect for a cozy family dinner or an impressive weeknight meal. This hearty recipe is a delightful twist on the traditional beef stroganoff, combining tender chicken breast, earthy mushrooms, and a creamy, flavorful sauce. The addition of sour cream creates a luscious texture, while the garlic, onions, and parsley add depth of flavor. Serve it over egg noodles or rice for the perfect meal that brings both convenience and a gourmet touch to your table.
Ingredients:
- 1 lb (450g) chicken breast, sliced into strips
- 8 oz (225g) mushrooms, sliced
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 cup chicken broth
- 1/2 cup sour cream
- 2 tbsp all-purpose flour
- 2 tbsp butter
- 1 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Preparation:
Step 1:
Begin by heating 1 tbsp olive oil and 2 tbsp butter in a large pan over medium heat. Once the butter melts and the oil heats up, add the chicken breast slices. Sauté the chicken, turning occasionally, until all sides are browned and cooked through, about 5-7 minutes. Once done, remove the chicken from the pan and set it aside on a plate.
Step 2:
In the same pan, add the sliced mushrooms, chopped onions, and minced garlic. Sauté the vegetables in the leftover fat from the chicken. Stir occasionally, allowing the onions to soften and the mushrooms to release their juices. This process takes around 4-5 minutes. The mushrooms should be browned, and the onions should become translucent.
Step 3:
Once the vegetables have cooked down, sprinkle 2 tbsp of flour over the mixture. Stir continuously to ensure the vegetables are evenly coated with the flour. This step helps in thickening the sauce later, creating that signature creamy texture.
Step 4:
Next, slowly pour in 1 cup of chicken broth while stirring to prevent lumps from forming. Bring the mixture to a gentle simmer and allow it to cook for another 5 minutes, or until the sauce thickens. You’ll notice the sauce becoming creamy and coating the mushrooms and onions beautifully.
Step 5:
Reduce the heat to low and stir in 1/2 cup sour cream. Be sure to mix it well, allowing the sour cream to fully incorporate into the sauce without curdling. Once smooth, return the cooked chicken breast back to the pan. Stir to combine and cook for an additional 3 minutes, just until the chicken is warmed through.
Step 6:
Before serving, season the dish with salt and pepper to taste. For an extra touch of freshness and a pop of color, garnish the dish with freshly chopped parsley. Serve the Chicken Mushroom Stroganoff over a bed of egg noodles or rice for a complete meal.
Cooking Note:
- For a lighter version of this recipe, you can substitute the sour cream with Greek yogurt. It will still maintain the creamy texture while adding a slight tang.
- If you prefer a tangier flavor, adding a splash of lemon juice just before serving will enhance the dish with a fresh, zesty note.
- The dish can also be made with skinless, boneless chicken thighs for a juicier alternative to chicken breasts.
Serving Suggestions:
Chicken Mushroom Stroganoff pairs wonderfully with a variety of side dishes. Traditionally served over egg noodles, the silky sauce clings perfectly to the wide noodles. However, it’s equally delicious when served over rice or mashed potatoes. For a complete meal, serve it alongside steamed green beans or a fresh salad with a simple vinaigrette to balance out the richness of the dish.
Tips:
- Mushroom Variety: Feel free to experiment with different types of mushrooms. Cremini, portobello, or even wild mushrooms can add a deeper, more complex flavor to the dish.
- Make Ahead: You can prepare the sauce ahead of time and store it in the refrigerator for up to 2 days. When ready to serve, reheat it gently over low heat and add the chicken at the end to prevent overcooking.
- Extra Creaminess: For an even creamier sauce, consider adding a splash of heavy cream along with the sour cream.
- Herb Infusion: If you enjoy more herbal flavors, adding a few sprigs of thyme or a bay leaf to the sauce as it simmers can infuse the dish with an aromatic depth.
- Thickening: If the sauce is too thin, let it simmer uncovered for a few more minutes to reduce and thicken further. Alternatively, mix a small slurry of flour and water to add to the sauce for an extra boost in thickness.
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Nutritional Information (per serving):
- Calories: 350 kcal
- Protein: 28g
- Sodium: 460mg
FAQs:
1. Can I use other types of meat instead of chicken?
Absolutely! You can substitute the chicken with beef strips for a more traditional stroganoff or turkey for a twist on the recipe. Just adjust the cooking time to ensure the meat is cooked through.
2. What type of noodles works best with this dish?
While egg noodles are the classic choice, you can also serve the stroganoff over fettuccine, pappardelle, or even spiral pasta like fusilli. For a gluten-free option, use rice or mashed potatoes.
3. How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat to maintain the creamy texture, or microwave in short intervals, stirring between each one.
4. Can I freeze Chicken Mushroom Stroganoff?
While the chicken and mushrooms freeze well, the sour cream sauce may separate upon thawing. If you plan to freeze the dish, it’s recommended to omit the sour cream and add it fresh when reheating.
Conclusion:
Chicken Mushroom Stroganoff is the perfect meal for anyone looking for a quick yet satisfying dinner. Its creamy sauce, packed with flavors of mushrooms, garlic, and tender chicken, will become a family favorite in no time. With easy-to-find ingredients and simple preparation, this dish delivers comfort and elegance without spending hours in the kitchen. Whether you’re hosting a dinner or just feeding the family, Chicken Mushroom Stroganoff is sure to impress every time.
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Chicken Mushroom Stroganoff Recipe
- Total Time: 30 minutes
Ingredients
Ingredients:
- 1 lb (450g) chicken breast, sliced into strips
- 8 oz (225g) mushrooms, sliced
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 cup chicken broth
- 1/2 cup sour cream
- 2 tbsp all-purpose flour
- 2 tbsp butter
- 1 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
Preparation:
Step 1:
Begin by heating 1 tbsp olive oil and 2 tbsp butter in a large pan over medium heat. Once the butter melts and the oil heats up, add the chicken breast slices. Sauté the chicken, turning occasionally, until all sides are browned and cooked through, about 5-7 minutes. Once done, remove the chicken from the pan and set it aside on a plate.
Step 2:
In the same pan, add the sliced mushrooms, chopped onions, and minced garlic. Sauté the vegetables in the leftover fat from the chicken. Stir occasionally, allowing the onions to soften and the mushrooms to release their juices. This process takes around 4-5 minutes. The mushrooms should be browned, and the onions should become translucent.
Step 3:
Once the vegetables have cooked down, sprinkle 2 tbsp of flour over the mixture. Stir continuously to ensure the vegetables are evenly coated with the flour. This step helps in thickening the sauce later, creating that signature creamy texture.
Step 4:
Next, slowly pour in 1 cup of chicken broth while stirring to prevent lumps from forming. Bring the mixture to a gentle simmer and allow it to cook for another 5 minutes, or until the sauce thickens. You’ll notice the sauce becoming creamy and coating the mushrooms and onions beautifully.
Step 5:
Reduce the heat to low and stir in 1/2 cup sour cream. Be sure to mix it well, allowing the sour cream to fully incorporate into the sauce without curdling. Once smooth, return the cooked chicken breast back to the pan. Stir to combine and cook for an additional 3 minutes, just until the chicken is warmed through.
Step 6:
Before serving, season the dish with salt and pepper to taste. For an extra touch of freshness and a pop of color, garnish the dish with freshly chopped parsley. Serve the Chicken Mushroom Stroganoff over a bed of egg noodles or rice for a complete meal.
Notes
Cooking Note:
- For a lighter version of this recipe, you can substitute the sour cream with Greek yogurt. It will still maintain the creamy texture while adding a slight tang.
- If you prefer a tangier flavor, adding a splash of lemon juice just before serving will enhance the dish with a fresh, zesty note.
- The dish can also be made with skinless, boneless chicken thighs for a juicier alternative to chicken breasts.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 350 kcal
- Sodium: 460mg
- Protein: 28g