Creamy Chicken Stroganoff with Garlic & Mushrooms
Ingredients:
2 tablespoons olive oil
1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
1 medium onion, finely chopped
2 cloves garlic, minced
8 oz (225g) mushrooms, sliced
1 tablespoon all-purpose flour
1 cup chicken broth
1 cup sour cream
1 teaspoon Dijon mustard (optional, for depth of flavor)
1/2 teaspoon paprika
Salt and black pepper, to taste
2 cups cooked egg noodles or rice (for serving)
Fresh parsley, chopped (for garnish)
Instructions:
Cook the chicken:
Heat olive oil in a large skillet over medium heat. Add the chicken pieces, season with salt and pepper, and cook until lightly golden and cooked through. Remove from the pan and set aside.
Sauté the vegetables:
In the same skillet, add the chopped onion and cook until soft and translucent. Stir in the garlic and cook for about 30 seconds, then add the mushrooms and cook until tender and browned.
Make the sauce:
Sprinkle the flour over the vegetables and stir well. Slowly pour in the chicken broth while stirring to avoid lumps. Let it simmer for a few minutes until slightly thickened.
Add creaminess:
Reduce the heat to low and stir in the sour cream, Dijon mustard, and paprika. Mix until smooth and creamy.
Combine and finish:
Return the cooked chicken to the skillet and stir to coat in the sauce. Let everything simmer gently for 3–5 minutes until heated through. Adjust seasoning as needed.
Serve:
Spoon the creamy chicken stroganoff over warm egg noodles or rice. Garnish with fresh parsley and serve immediately.
Tips:
For a richer flavor, add a splash of white wine before the broth.
Don’t boil after adding sour cream to prevent curdling.
You can substitute Greek yogurt for a lighter version.
A comforting, creamy dish that’s perfect for an easy yet satisfying meal!
