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Creamy Chicken Stroganoff with Mushrooms Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 74 reviews
  • Author: Lily
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Description

This Creamy Chicken Stroganoff with Mushrooms is a rich and comforting dish featuring tender chicken chunks sautéed with baby bella mushrooms and onions, simmered in a luscious, creamy sauce made from sour cream and Worcestershire sauce. Served over egg noodles and garnished with fresh parsley, this recipe offers a delicious twist on a classic stroganoff, perfect for a cozy dinner.

Ingredients

Scale

Chicken

  • 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
  • 4 tablespoons olive oil, divided

Sauce and Vegetables

  • 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
  • ⅓ cup sour cream

To Serve

  • Cooked egg noodles
  • Fresh parsley, for garnish

Instructions

  1. Prepare the Chicken: In a medium bowl, season the chicken chunks with garlic powder, onion powder, paprika, cayenne pepper, kosher salt, and ground black pepper. Mix well to coat the chicken evenly with the spices.
  2. Sauté the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the seasoned chicken pieces and cook for about 5-7 minutes, turning occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside.
  3. Cook the Vegetables: In the same skillet, add the remaining 2 tablespoons of olive oil. Add the diced onion and minced garlic, sauté for 2-3 minutes until fragrant and translucent. Then add the sliced baby bella mushrooms and cook for another 5 minutes until the mushrooms have released their moisture and become tender.
  4. Make the Roux: Push the vegetables to the side of the skillet and add the unsalted butter. Once melted, sprinkle the all-purpose flour over the butter and vegetables, stirring constantly to combine. Cook the flour mixture for 2-3 minutes to eliminate the raw flour taste and form a roux.
  5. Add Liquids and Simmer: Gradually whisk in the chicken broth and Worcestershire sauce, stirring until the sauce thickens and becomes smooth, about 5 minutes. Reduce the heat to low.
  6. Combine Chicken and Sauce: Return the cooked chicken to the skillet and stir to coat the chicken with the sauce evenly. Simmer for another 3-5 minutes to allow flavors to meld and the chicken to heat through.
  7. Finish with Sour Cream: Remove the skillet from heat and stir in the sour cream until the sauce becomes creamy and well incorporated. Avoid boiling after adding sour cream to prevent curdling.
  8. Serve: Spoon the creamy chicken stroganoff over cooked egg noodles and garnish with freshly chopped parsley. Serve immediately for best flavor and texture.

Notes

  • Use chicken thighs instead of breasts for a juicier texture if preferred.
  • Adjust cayenne pepper to taste depending on your preferred spice level.
  • To make it gluten-free, substitute all-purpose flour with a gluten-free alternative like cornstarch or a gluten-free flour blend.
  • If sour cream is unavailable, Greek yogurt can be used as a substitute but add it at the end off heat to avoid curdling.
  • The dish pairs well with wide egg noodles but can also be served over rice or mashed potatoes.

Find it online: https://justworthi.com/creamy-chicken-stroganoff-with-mushrooms-recipe/