Description
This Epic Creamy Chicken Mushroom Stroganoff is a delicious and hearty one-pan meal featuring tender chicken strips cooked with savory mushrooms in a rich, creamy sauce. Perfectly seasoned with paprika and thyme, and finished with sour cream and heavy cream, this dish is served over egg noodles and garnished with fresh parsley. It’s a comforting, restaurant-quality dinner that’s easy enough for a weeknight and versatile with options for gluten-free substitutions.
Ingredients
Scale
Chicken
- 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized strips
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon paprika
- 1 tablespoon olive oil (for cooking chicken)
Sauce and Vegetables
- 1 tablespoon olive oil (for mushrooms and onions)
- 1 tablespoon butter
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 10 ounces cremini or white mushrooms, sliced
- ½ teaspoon dried thyme
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 tablespoon Worcestershire sauce
- ¾ cup sour cream
- ½ cup heavy cream
To Serve
- 8 ounces egg noodles, cooked and drained
- Fresh parsley, chopped (for garnish)
Instructions
- Season and cook the chicken: Season the chicken strips evenly with salt, black pepper, and paprika. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook for about 5 to 6 minutes, turning occasionally, until they are browned on the outside and cooked through. Remove the chicken from the skillet and set aside.
- Sauté onions, garlic, and mushrooms: In the same skillet, add the remaining tablespoon of olive oil and butter. Once melted, add the finely chopped onions and sauté for 2 to 3 minutes until they soften. Add the minced garlic and sliced mushrooms. Cook for 6 to 8 minutes, stirring occasionally, until the mushrooms release their moisture, turn browned, and the mixture is slightly caramelized.
- Create the sauce base: Sprinkle the flour evenly over the mushroom mixture in the skillet. Stir constantly for about 1 minute to cook the flour and eliminate the raw taste. Gradually pour in the chicken broth and Worcestershire sauce while whisking gently to avoid lumps. Scrape up any browned bits from the bottom of the pan. Bring the sauce to a gentle simmer and cook for 2 to 3 minutes until it thickens.
- Finish the creamy sauce and combine: Lower the heat to low and stir in the sour cream and heavy cream until the sauce is smooth and creamy. Return the cooked chicken pieces to the skillet and stir well to coat the chicken in the sauce. Let simmer for another 2 to 3 minutes until everything is heated through and flavors meld.
- Serve: Spoon the creamy chicken mushroom stroganoff over the cooked and drained egg noodles. Garnish generously with freshly chopped parsley and serve immediately.
Notes
- Use rotisserie chicken to save time and skip the initial cooking step.
- Substitute Greek yogurt for sour cream to create a lighter version of the sauce.
- This dish pairs wonderfully with mashed potatoes or rice as an alternative to egg noodles.
- For a gluten-free version, use gluten-free flour and pasta.
- Fresh herbs like dill can also be added for extra flavor.
