Chicken Mushroom Stroganoff Delight

This creamy chicken mushroom stroganoff brings together tender chicken slices and hearty mushrooms in a rich savory sauce making it the perfect comfort food for a busy weeknight or a cozy Sunday dinner This recipe was my introduction to stovetop dinners when I started learning to cook for my family and it remains a favorite whenever we crave something warming but fuss free

The first time I made this was on a chilly autumn evening when I needed something filling but not complicated My family always asks for it whenever mushrooms are in season and we all enjoy spooning the extra sauce over soft egg noodles

Ingredients

• Chicken breast: Sliced thinly for faster cooking Look for chicken that is pink and firm for best texture
• Fresh mushrooms: Choose cremini or white mushrooms for a deep savory flavor Firm fresh mushrooms yield the best results
• Onion: Use a medium yellow or white onion for gentle sweetness Choose bulbs that are heavy and free from soft spots
• Garlic: Adds aromatic depth Fresh cloves are best instead of jarred
• Olive oil and butter: The combination balances flavor and allows even browning Opt for extra virgin olive oil and unsalted butter for control over seasoning
• Paprika: Brings warmth and subtle spice Hungarian or smoked paprika will offer more depth
• Chicken broth: Forms the backbone of the sauce Use low sodium for seasoning flexibility
• Sour cream: Adds creamy tang and smoothness Full fat or light both work but full fat is classic for richness
• Salt and pepper: Essential for bringing out flavors Freshly cracked pepper elevates the taste
• All purpose flour: Thickens the sauce without lumps Sift before using for smooth results
• Fresh parsley: Brightens the finished dish Choose flat leaf parsley and chop just before serving
• Egg noodles or rice: Either makes the ultimate bed for soaking up the sauce Use wide egg noodles for traditional stroganoff

Instructions

Prep the Chicken:

Slice chicken breasts thinly against the grain If your chicken is particularly thick flatten it with a meat mallet for quicker and more even cooking

Brown the Chicken:

Heat olive oil and butter in a large skillet over medium high Once the butter is melted and foamy add the chicken slices in a single layer Allow each piece to brown without stirring for two or three minutes per side until both sides have golden edges Remove the chicken and set aside on a plate

Cook the Aromatics:

In the same skillet lower the heat to medium Add the finely chopped onions and minced garlic Stir frequently for about five minutes until the onions become translucent and soft This pays off by building the dish’s deep base flavor

Sauté the Mushrooms:

Add in the sliced mushrooms spreading them in an even layer Let them sit for two minutes to develop a golden edge before stirring Cook until the mushrooms have browned and released their juices about five to seven minutes

Create the Roux:

Sprinkle the flour evenly over the mushrooms Stir for one to two minutes just until you can no longer see streaks of flour This step thickens the gravy but also cooks off any raw flour taste

Deglaze and Simmer:

Slowly pour in the chicken broth a little at a time stirring constantly with a wooden spoon to loosen any caramelized bits from the pan The sauce should begin to thicken to a smooth consistency

Return Chicken and Simmer:

Add the browned chicken back into the skillet Reduce heat to low Cover and let simmer gently for ten minutes so the chicken absorbs the flavors and stays juicy

Finish with Cream:

Stir in the sour cream and paprika Mix well and season with salt and pepper Let the stroganoff cook uncovered for five more minutes just until the sauce is glossy and coats the back of a spoon but do not boil to prevent curdling

Serve:

Spoon the stroganoff over cooked egg noodles or fluffy rice and finish with freshly chopped parsley Serve right away for best flavor

Save it

Whenever I make this I look forward to stirring in the paprika at the end The warm color and subtle smoke always remind me of my grandmother who believed paprika was the secret to every memorable stroganoff We still talk about her dinners around our table every time we make this recipe

Storage Tips

Keep any leftovers refrigerated in an airtight container Stroganoff will stay fresh for up to three days Gently reheat on the stove over low heat adding a splash of broth if the sauce looks too thick Avoid microwaving for too long to prevent the sauce from separating

Ingredient Substitutions

If you do not have chicken breast you can use boneless skinless chicken thighs for more flavor Greek yogurt can take the place of sour cream if you want a lighter version Baby bella mushrooms or shiitake add different textures and flavors to the sauce

Serving Suggestions

Egg noodles are the traditional accompaniment for stroganoff Their shape holds plenty of sauce Rice or even mashed potatoes make a lovely base as well Add a crisp green salad or steamed green beans on the side to round out the meal

Cultural Historical Context

Stroganoff originated in nineteenth century Russia as a celebration dish for special occasions Over time home cooks adapted the sauce for chicken to make it accessible and affordable for everyday meals The combination of creamy tangy sauce with earthy mushrooms is now a global comfort food favorite

Save it

This stroganoff always brings warmth to our table and a bit of nostalgia for family traditions Leftovers reheat beautifully for quick weekday lunches

FAQ sur la recette

→ What type of mushrooms work best?

White button or cremini mushrooms add earthy flavor, but you can substitute with portobello for a deeper profile.

→ Can I use chicken thighs instead?

Yes, chicken thighs offer a juicier texture and richer flavor; be sure to cook them thoroughly until tender.

→ How do I prevent the sauce from splitting?

Lower the heat before adding sour cream and stir gently; avoid boiling to maintain a smooth, creamy consistency.

→ Which sides pair well?

Cooked egg noodles, rice, or mashed potatoes are ideal bases to soak up the flavorful sauce.

→ Can this dish be made ahead?

Yes, prepare in advance and reheat gently over low heat to preserve the creamy sauce.

→ Is fresh parsley necessary?

Fresh parsley brightens the dish but can be omitted or swapped for chives or dill if desired.