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Creamy Chicken Stroganoff with Mushrooms Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 52 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 6 servings
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American

Description

This Creamy Chicken Stroganoff with Mushrooms is a comforting and flavorful dish featuring tender chicken chunks simmered in a rich, creamy mushroom sauce. Infused with garlic, onion, and a blend of spices, it’s served over warm egg noodles and garnished with fresh parsley for a hearty family-friendly meal.

Ingredients

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 and Sauce 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
  • ⅓ cup sour cream

To Serve

  • Cooked egg noodles
  • Parsley, for garnish

Instructions

  1. 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.
  2. 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. They do not need to be fully cooked at this stage. Remove chicken and place on a clean plate.
  3. Sauté onions 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.
  4. 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.
  5. Add liquids and return 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.
  6. Simmer to thicken and cook chicken: Reduce heat to low and let the sauce simmer gently until it thickens and the chicken is cooked through, about 8-10 minutes.
  7. 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.
  8. Serve: Spoon the chicken stroganoff over hot cooked egg noodles. Garnish with freshly chopped parsley and serve immediately for a comforting meal.

Notes

  • For best results, cut chicken into uniform pieces to ensure even cooking.
  • Do not overcrowd the skillet when browning the chicken to achieve a nice sear.
  • Make sure to stir the flour continuously when making the roux to avoid lumps.
  • Adjust the amount of cayenne pepper to control the spiciness of the dish.
  • This dish pairs well with a side of steamed green vegetables or a simple green salad.

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