Description
Creamy Chicken Stroganoff with Mushrooms is a comforting and flavorful dish featuring tender chicken chunks cooked in a rich mushroom and sour cream sauce, served over egg noodles. This easy stovetop recipe combines well-seasoned chicken with sautéed mushrooms and a velvety roux-based sauce for a classic home-cooked meal perfect for dinner.
Ingredients
Scale
Chicken and Seasonings
- 1 pound chicken breasts, cut into 1-inch chunks
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper
- ½ teaspoon kosher salt
- 1 teaspoon ground black pepper
Cooking Oils and Butter
- 4 tablespoons olive oil, divided
- 4 tablespoons unsalted butter
Vegetables and Aromatics
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 cups sliced baby bella mushrooms
Sauce Ingredients
- 4 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 tablespoon Worcestershire sauce
- â…“ cup sour cream
Serving
- Cooked egg noodles
- Parsley, for garnish
Instructions
- Season the Chicken: In a medium bowl, combine the chicken chunks with garlic powder, onion powder, paprika, cayenne pepper, kosher salt, and ground black pepper. Toss thoroughly to coat all pieces evenly and set aside to let the flavors meld.
- Brown the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium heat until shimmering. Add chicken pieces in batches to avoid overcrowding, and cook until the outside is lightly browned but not fully cooked. Remove chicken and place on a clean plate.
- Sauté the Aromatics: In the now-empty skillet, heat the remaining 2 tablespoons of olive oil until shimmering. Add diced onion and cook until softened and translucent, about 3-4 minutes. Stir in minced garlic and cook for about 1 minute until fragrant.
- Cook the Mushrooms and Build the Roux: Add sliced baby bella mushrooms to the skillet and cook until browned and tender. Stir in unsalted butter until melted, scraping up any browned bits from the bottom of the pan. Sprinkle in all-purpose flour and stir continuously until no lumps remain, forming a roux that will thicken the sauce.
- Add Broth and Seasonings: Gradually pour in chicken broth followed by Worcestershire sauce, stirring to combine with the roux. Return the browned chicken along with any accumulated juices to the skillet. Bring the mixture to a boil.
- Simmer the Stroganoff Sauce: Reduce heat to low and let the sauce simmer gently until it thickens and the chicken is cooked through, about 8-10 minutes.
- Finish with Sour Cream: Remove the skillet from heat and stir in the sour cream until fully incorporated, creating a creamy and luscious sauce. Adjust seasoning if necessary.
- Serve: Spoon the chicken stroganoff over hot cooked egg noodles. Garnish with freshly chopped parsley and serve immediately for a comforting meal.
Notes
- To prevent the chicken from becoming dry, avoid overcrowding the pan while browning so the pieces brown evenly.
- Use full-fat sour cream for a richer sauce, but low-fat sour cream can be used for a lighter version.
- Baby bella mushrooms add great flavor, but cremini or white button mushrooms can be substituted if needed.
- For gluten-free option, substitute all-purpose flour with a gluten-free flour blend or cornstarch slurry to thicken the sauce.
- This dish pairs best with egg noodles but can also be served over rice or mashed potatoes.
