Creamy Chicken & Mushroom Stroganoff

Creamy Chicken & Mushroom Stroganoff ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 1 tsp salt
• 0.5 tsp black pepper
• 2 tbsp all-purpose flour
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 10 oz cremini mushrooms
• 1 medium yellow onion
• 2 cloves garlic
• 2 cups beef broth
• 1 tbsp Dijon mustard
• 1 tbsp Worcestershire sauce
• 0.5 cup sour cream
• 2 tbsp fresh parsley
• 12 oz egg noodles

How to make Creamy Chicken & Mushroom Stroganoff

1. Slice the chicken breasts into 1-inch strips, then pat them dry with paper towels. Season the chicken all over with 1 teaspoon salt and 1/2 teaspoon black pepper, then dredge lightly in 2 tablespoons all-purpose flour, shaking off any excess.
2. In a large skillet or Dutch oven, melt 1 tablespoon unsalted butter and 1 tablespoon olive oil over medium-high heat. Add the floured chicken strips and cook for 3-4 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
3. Add the remaining 1 tablespoon unsalted butter to the same skillet. Add the sliced 10 ounces cremini mushrooms and diced 1 medium yellow onion, cooking over medium heat for 7-9 minutes until the mushrooms are browned and the onion is softened.
4. Mince 2 cloves garlic and add them to the skillet, cooking for another minute until fragrant. Sprinkle in any remaining flour from dredging the chicken and stir constantly for 1 minute to cook out the raw flour taste.
5. Gradually whisk in 2 cups beef broth, 1 tablespoon Dijon mustard, and 1 tablespoon Worcestershire sauce, scraping up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer and cook for 5-7 minutes, until the sauce thickens slightly.
6. Reduce the heat to low, then stir in 1/2 cup sour cream until fully incorporated and the sauce is smooth and creamy. Do not let the sauce boil after adding the sour cream, as it may curdle.
7. Return the cooked chicken to the skillet, stirring to coat it evenly with the stroganoff sauce. Heat through for 2-3 minutes, ensuring the chicken is warm.
8. Meanwhile, cook 12 ounces egg noodles according to package directions until al dente. Drain well.
9. Taste the stroganoff and adjust seasoning with additional salt and pepper if needed. Garnish generously with 2 tablespoons fresh chopped parsley.
10. Serve the creamy chicken and mushroom stroganoff immediately over the hot egg noodles.

More recipes you might like

Browse related collections

Cook smarter with Recipe Genius

Generate recipes, build meal plans, and create shopping lists with Recipe Genius.