Description
A rich and creamy chicken stroganoff loaded with tender chicken, sautéed mushrooms, and a luscious sour cream sauce, perfect for a comforting dinner.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cut into strips
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 8 oz mushrooms, sliced (button or cremini)
- 1 cup chicken broth
- 1 tablespoon Dijon mustard
- 1 cup sour cream
- 2 teaspoons paprika
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Cooked egg noodles or rice, for serving
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add chicken strips, season with salt and pepper, and cook until browned and cooked through. Remove chicken and set aside.
- In the same skillet, add onions and cook until soft, about 3 minutes. Add garlic and sauté for 1 minute.
- Add mushrooms and cook until browned and tender, about 5-7 minutes.
- Stir in chicken broth, Dijon mustard, and paprika. Bring to a simmer and cook for 5 minutes to reduce slightly.
- Lower the heat, return chicken to the skillet, and stir in sour cream. Heat gently without boiling until sauce is creamy and warmed through.
- Adjust seasoning with salt and pepper to taste.
- Serve over cooked egg noodles or rice and garnish with fresh parsley.
Notes
- Use Greek yogurt instead of sour cream for a lighter option.
- Add a splash of white wine for extra depth of flavor.
- For a thicker sauce, mix 1 teaspoon cornstarch with 2 teaspoons water and add to the sauce while simmering.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Sautéing
- Cuisine: Russian/American
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 4g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 120mg