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Creamy Chicken and Mushroom Stroganoff

creamy chicken and mushroom stroganoff - featured image
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A quick and easy creamy chicken and mushroom stroganoff recipe ready in 30 minutes, perfect for cozy weeknight dinners with a rich, tangy sauce made without heavy cream.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 8 oz cremini or white button mushrooms, sliced
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour (use gluten-free flour as substitute)
  • 1 ½ cups low-sodium chicken broth
  • ½ cup full-fat sour cream
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce (optional)
  • Salt and pepper to taste
  • A handful fresh parsley, chopped (for garnish)
  • Cooked egg noodles or rice, to serve

Instructions

  1. Slice the mushrooms, chop the onion, mince the garlic, and cut the chicken into bite-sized pieces (about 5-7 minutes prep).
  2. Heat 1 tablespoon butter in a skillet over medium-high heat. Add chicken pieces, season with salt and pepper, and cook about 5 minutes until golden and cooked through. Remove chicken and set aside.
  3. In the same skillet, add remaining tablespoon of butter. Cook onion for 3-4 minutes until translucent. Add garlic and mushrooms; cook 5 minutes until mushrooms shrink and brown.
  4. Sprinkle flour over mushroom mixture and stir well. Cook 1-2 minutes, stirring constantly to remove raw flour taste and thicken base.
  5. Slowly pour in chicken broth while stirring to avoid lumps. Simmer 3-4 minutes until sauce thickens slightly.
  6. Lower heat to medium-low. Stir in sour cream, Dijon mustard, and Worcestershire sauce. Return chicken to pan and gently combine. Warm through 2-3 minutes without boiling.
  7. Adjust salt and pepper to taste. Garnish with chopped parsley and serve immediately over cooked egg noodles or rice.

Notes

Do not overcrowd the pan when cooking chicken to avoid steaming. Use medium-low heat when adding sour cream to prevent curdling. If sauce is too thick, add a splash of chicken broth or water. For gluten-free, use gluten-free flour and noodles or rice. For dairy-free, substitute sour cream with coconut or cashew cream and use dairy-free butter.

Nutrition

Keywords: chicken stroganoff, creamy chicken recipe, mushroom stroganoff, quick dinner, easy weeknight meal, comfort food

Find it online: https://sunnysavory.com/creamy-chicken-and-mushroom-stroganoff-recipe-easy-30-minute-dinner/