Description
Chicken Mushroom Stroganoff is a creamy, comforting dish that combines tender pieces of chicken with savory mushrooms and a rich, velvety sauce. The chicken is sautéed until golden, then simmered with earthy mushrooms, onions, and garlic. A luscious sauce made with sour cream, Dijon mustard, and a splash of white wine adds depth and creaminess to the dish. The combination of flavors is both rich and comforting, making it a perfect dish to serve over egg noodles, rice, or mashed potatoes. This hearty, satisfying meal brings the classic stroganoff experience with a twist, using chicken for a lighter yet equally delicious option.
Ingredients
For the Chicken and Sauce:
- 4 boneless, skinless chicken breasts: The lean protein that serves as the main component of this dish.
- 2 tablespoons olive oil: For searing the chicken and creating a flavorful base for the sauce.
- 1 medium onion, diced: Adds sweetness and depth to the sauce.
- 3 cloves garlic, minced: For a punch of savory flavor.
- 8 ounces cremini or button mushrooms, sliced: Mushrooms provide an earthy, umami flavor that perfectly complements the creamy sauce.
- 1 tablespoon Dijon mustard: Adds a tangy and slightly sharp flavor to the sauce.
- 1 cup chicken broth: Helps deglaze the pan and create the flavorful sauce base.
- ½ cup sour cream: For creaminess and tang.
- ½ cup heavy cream: Adds richness to the sauce.
- Salt and pepper, to taste: Essential for seasoning.
- Fresh parsley, chopped (for garnish): A touch of freshness to balance the richness.
For the Sides:
- Egg noodles, mashed potatoes, rice, or vegetables: Your choice of sides to serve alongside this indulgent dish.
Instructions
STEP 1: SEAR THE CHICKEN
To start, heat a large skillet over medium-high heat and add the olive oil. While the skillet is heating, season both sides of the chicken breasts generously with salt and pepper. Once the oil is hot, add the chicken breasts to the skillet. Sear the chicken for 4-5 minutes on each side until it’s golden brown and cooked through. The internal temperature should reach 165°F (74°C). Once done, remove the chicken from the pan and set it aside on a plate.
STEP 2: SAUTÉ THE ONIONS AND GARLIC
In the same skillet, add a little more olive oil if necessary and reduce the heat to medium. Add the diced onion and sauté for 2-3 minutes, or until it softens and becomes translucent. Add the minced garlic and cook for another 30 seconds, until fragrant.
STEP 3: COOK THE MUSHROOMS
Add the sliced mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until the mushrooms are browned and tender. They will release moisture as they cook, so be patient as they begin to caramelize and shrink.
STEP 4: MAKE THE SAUCE
Once the mushrooms are cooked, add the Dijon mustard to the pan and stir to combine. Pour in the chicken broth and use a wooden spoon to scrape any brown bits off the bottom of the skillet, which will add extra flavor to the sauce. Bring the broth to a simmer, allowing it to reduce for 3-4 minutes.
Next, lower the heat to medium-low and stir in the sour cream and heavy cream. Continue to cook for another 3-4 minutes until the sauce is smooth and creamy. Taste the sauce and season with additional salt and pepper if needed.
STEP 5: RETURN THE CHICKEN TO THE SKILLET
Once the sauce is ready, slice the cooked chicken into strips or bite-sized pieces. Add the chicken back into the skillet, stirring to coat it in the creamy sauce. Let it simmer for another 2-3 minutes to heat the chicken through and allow the flavors to meld together.
STEP 6: SERVE AND GARNISH
Once the chicken is coated in the sauce, remove the skillet from the heat. Serve the Chicken Mushroom Stroganoff over your choice of egg noodles, mashed potatoes, rice, or vegetables. Garnish with freshly chopped parsley for a pop of color and a burst of freshness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 400 kcal
- Fat: 22g
- Carbohydrates: 15g
- Protein: 35g