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Chicken Mushroom Stroganoff is that cozy weeknight dinner you make when you want real comfort with very little fuss. This creamy dish is packed with tender chicken mushrooms and a luscious sauce that soaks right into egg noodles or rice. It is one of those recipes that feels fancy enough for guests but comes together in just over a half hour.
I first made this dish when my parents came to visit after a long road trip and everyone went back for seconds nobody could believe how quickly it came together.
Ingredients
- Chicken breast: thinly sliced delivers lean protein and soaks up all the sauce flavors try to get fresh and not frozen for the best texture
- Fresh mushrooms: sliced add a deep savory element cremini or white button both work excellent but I prefer cremini for extra earthiness
- Onion: finely chopped builds the foundation of flavor yellow onions lend sweetness and mellow out beautifully
- Garlic: minced gives the dish its signature aromatic boost use fresh cloves over jarred for the best fragrance
- Olive oil: brings healthy fat and helps sear the chicken look for extra virgin for richer taste
- Butter: provides richness letting the sauce carry more flavor use real unsalted butter not margarine
- Paprika: offers warmth that rounds out the sauce choose a good-quality sweet paprika for depth
- Chicken broth: makes the base of the sauce use a low sodium version so you can control the saltiness
- Sour cream: creates the creamy finish that stroganoff is known for go for full fat for the dreamiest result
- Salt and pepper to taste: enhances everything grind fresh pepper if possible for spice
- All-purpose flour: thickens the sauce and gives it that classic silky texture sift it if possible to avoid lumps
- Fresh parsley: chopped for garnish adds brightness and color use flat-leaf for a cleaner look
- Cooked egg noodles or rice: the perfect vehicle for soaking up every drop wide egg noodles are my favorite for nostalgia
Instructions
- Brown the Chicken:
- Heat olive oil and butter in a large skillet over medium-high heat. Add the chicken slices without overcrowding and cook them until golden and just cooked through about 2 to 3 minutes each side. Remove the chicken and set it aside on a plate. Letting the chicken brown in a single layer ensures a deep savory base.
- Sauté the Aromatics:
- In the same skillet add the chopped onions and garlic. Let them sweat over medium heat for about 4 minutes stirring regularly until the onions turn translucent and begin to caramelize. This step draws out the sweetness and adds layers of flavor.
- Cook the Mushrooms:
- Add all the sliced mushrooms to the pan. Cook for 6 to 8 minutes stirring occasionally until the mushrooms have released their liquid and start to brown at the edges. This concentration of flavor is key for an umami-rich stroganoff.
- Build the Sauce:
- Sprinkle the flour evenly over the mushroom mixture. Stir well to fully coat the mushrooms with flour and cook for 2 minutes to get rid of any raw flour taste. This will help thicken the sauce later.
- Add Broth and Simmer:
- Pour in the chicken broth gradually while stirring constantly. This keeps the sauce smooth. Use a wooden spoon to scrape any browned bits from the bottom of the pan. Bring to a gentle simmer to start thickening the sauce.
- Combine and Cook Down:
- Return the browned chicken and any collected juices to the skillet. Toss to coat in the sauce. Lower the heat and let the mixture simmer gently for about 10 minutes so the chicken stays tender and absorbs the flavors.
- Finish with Creaminess:
- Lower the heat and stir in the sour cream and paprika. Mix thoroughly until the sauce becomes velvety and a uniform pinkish gold. Taste and season generously with salt and pepper. Cook another 5 minutes until everything is steaming hot and the sauce is wonderfully thick.
- Serve and Garnish:
- Spoon the stroganoff over a bed of cooked egg noodles or rice. Finish with chopped fresh parsley for color and a fresh herby accent.
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Mushrooms are my favorite part hands down they soak up all the savory sauce just like little sponges. I remember my brother used to pick all the mushrooms out of his stroganoff and sneak them onto my plate growing up.
Storage Tips
Keep leftovers in an airtight container in the refrigerator for up to three days. Gently reheat on the stove with a splash of broth to keep the sauce smooth. Do not boil after adding sour cream or it can separate. You can also freeze the sauce and chicken without the noodles for up to two months just thaw and reheat gently.
Ingredient Substitutions
You can use boneless chicken thighs in place of breast for extra juiciness. For a tangy twist try swapping sour cream with Greek yogurt just make sure it is full fat and add at the very end. If you are low on mushrooms a mix of fresh and dried mushrooms rehydrated will pack even more flavor.
Serving Suggestions
This dish pairs well with tangy pickles crisp green salads or roasted vegetables. To make it extra homey toast some slices of bread to mop up the sauce. When I want to impress I toss the hot noodles with a dab more butter before plating for an extra glossy finish.
Cultural Context
Stroganoff hails from nineteenth century Russia but took on all sorts of international twists like this chicken and mushroom version. It is a perfect example of comfort food meeting convenience and adaptation for home cooks everywhere. If you are new to stroganoff you will love its hearty and satisfying nature combined with just a hint of tang.
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This comforting stroganoff is sure to become a family favorite and is easy enough for a weeknight yet special enough to serve guests. Enjoy every comforting bite!
FAQ sur la recette
- → What can I serve with chicken mushroom stroganoff?
Egg noodles, rice, or mashed potatoes are classic companions, soaking up the creamy sauce beautifully.
- → Can I use other mushrooms instead of button mushrooms?
Yes, cremini, portobello, or shiitake mushrooms add wonderful flavor and texture variations.
- → How do I prevent the sour cream from curdling?
Add sour cream at low heat and stir continuously. Avoid boiling after adding to maintain smoothness.
- → Can I make this dish ahead of time?
Yes, prepare in advance and reheat gently on the stovetop, adding a splash of broth if needed to thin the sauce.
- → Is it possible to use chicken thighs instead of breast?
Absolutely, chicken thighs provide extra juiciness and rich flavor, making a tasty alternative.
- → What herbs work best for garnish?
Fresh parsley is traditional, but chives or dill can also add a bright, fresh touch.