Description
This Creamy Chicken Stroganoff with Mushrooms is a comforting and flavorful dish featuring tender chicken bites simmered in a rich, creamy mushroom sauce. Perfectly seasoned and served over egg noodles, it’s a quick and satisfying meal ideal for weeknight dinners.
Ingredients
Scale
Chicken and Seasoning
- 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 through. Remove chicken and place on a clean plate.
- Sauté onion and garlic: 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 mushrooms and make 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. Sprinkle in all-purpose flour and stir continuously until no lumps remain, forming a roux that will thicken the sauce.
- Add liquids and chicken: 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 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
- You can substitute Greek yogurt for sour cream for a lighter option.
- For a low-carb version, serve over spiralized zucchini noodles.
- Ensure the skillet is not overcrowded when browning chicken to get a better sear.
- Use fresh parsley for garnish to add a pop of color and freshness.
- Adjust cayenne pepper amount based on your spice preference.
