Description
This Chicken Stroganoff with Mushrooms is a creamy, rich, and satisfying dish featuring tender chicken breast pieces and sautéed cremini mushrooms simmered in a flavorful sauce made with shallots, garlic, and sour cream. Perfectly served over buttered egg noodles, it’s an easy yet elegant meal that can be prepared in about 35 minutes.
Ingredients
Scale
Chicken and Coating
- 1 1/2 pounds skinless, boneless chicken breast, cut into thicker slices or chunks
- Salt, to taste
- Black pepper, to taste
- 1/2 teaspoon paprika
- 1/2 cup plus 2 tablespoons flour, divided use
- Olive or avocado oil, about 3-4 tablespoons plus more if needed
Mushrooms and Sauce
- 10 ounces cremini mushrooms, sliced
- 4 tablespoons unsalted butter
- 2 shallots, minced
- 2 cloves garlic, pressed through garlic press
- 3 cups chicken stock/broth
- 3 tablespoons sour cream
- 1 tablespoon chopped parsley
Optional
- Cooked egg noodles, for serving
Instructions
- Cook egg noodles (optional): If serving with egg noodles, cook them according to package instructions. Toss with a little melted butter, set aside, and keep warm until ready to serve.
- Prepare the chicken coating: Add the chicken slices or chunks into a bowl. Sprinkle with a couple of good pinches of salt, black pepper, and paprika. Add 1/4 cup of the flour and toss well to coat every piece evenly.
- Sear the chicken: Place a large skillet or pan over medium-high heat. Drizzle in 3-4 tablespoons of oil; once hot, add the coated chicken pieces in batches. Sear to golden-brown on all sides, then remove from the pan with a slotted spoon. Repeat until all chicken is seared. Set aside (chicken will finish cooking later).
- Sauté mushrooms: In the same pan, add the sliced mushrooms. Add a touch more oil if needed. Sauté mushrooms for a few minutes until golden-brown. Remove with a slotted spoon and set aside (can be kept with chicken).
- Cook shallots and garlic: Reduce heat to medium-low. Add 4 tablespoons of butter to the pan; once melted, add minced shallots and pressed garlic. Sauté until aromatic but not browned.
- Create sauce base: Sprinkle the remaining 2 tablespoons of flour over the butter mixture. Stir and cook for about 30 seconds to form a roux.
- Add chicken broth: Pour in the 3 cups of chicken stock while whisking continuously to avoid lumps. Allow the sauce to simmer for a couple of minutes until it thickens.
- Simmer chicken and mushrooms in sauce: Return the seared chicken and mushrooms to the pan. Let them gently simmer in the sauce for 3-4 minutes until chicken is cooked through and flavors meld.
- Finish with sour cream and parsley: Turn off the heat. Stir in 3 tablespoons of sour cream and 1 tablespoon chopped parsley. Adjust salt and pepper to taste.
- Serve: Spoon the creamy chicken stroganoff over warm, buttered egg noodles or your choice of side and enjoy immediately.
Notes
- This chicken stroganoff is rich and creamy, filled with tender mushrooms and lots of savory sauce perfect for spooning over egg noodles.
- Make sure not to overcook the garlic and shallots to avoid bitterness—just sauté until aromatic.
- Using cremini mushrooms gives a nice earthy flavor, but you may substitute with white button mushrooms if desired.
- For a lighter version, substitute sour cream with Greek yogurt but add it off heat to prevent curdling.
- Leftovers reheat well on stovetop or microwave; if sauce thickens too much, add a splash of chicken broth to loosen.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe without noodles)
- Calories: 406
- Sugar: 3g
- Sodium: 530mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 110mg
