Description
This Creamy Chicken Stroganoff with Mushrooms is a comforting and flavorful dish featuring tender chicken breast pieces cooked in a rich mushroom sauce made with sautéed baby bella mushrooms, onions, garlic, and a creamy sour cream finish. Served over egg noodles and garnished with parsley, this recipe delivers a classic, hearty meal perfect for weeknight dinners or cozy gatherings.
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 Ingredients
- 4 tablespoons olive oil, divided
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 cups sliced baby bella mushrooms
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 tablespoon Worcestershire sauce
- â…“ cup sour cream
To Serve
- 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 butter until melted, scraping up any browned bits from the bottom of the skillet. 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
- Be careful not to overcrowd the skillet when browning the chicken to ensure proper caramelization.
- Use fresh baby bella mushrooms for the best flavor and texture.
- If you prefer a thicker sauce, you can simmer a few minutes longer or add a bit more flour when making the roux.
- For a lighter version, substitute sour cream with Greek yogurt or reduce butter.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or microwave to prevent curdling of the sour cream.
