Creamy Chicken Mushroom Stroganoff

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Creamy Chicken Mushroom Stroganoff is the perfect comfort dish for cozy nights or an indulgent weeknight dinner. This recipe brings together tender chunks of seared chicken breast, earthy sautéed mushrooms, and a luscious, savory cream sauce that clings to every bite. It’s rich without being too heavy, making it a fantastic choice whether you’re hosting guests or just treating yourself after a long day.

The beauty of this dish lies in its simplicity and versatility. The creamy mushroom sauce is deeply flavorful with hints of garlic, pepper, and a splash of sour cream for tang. You can serve it over egg noodles, rice, or mashed potatoes—whichever way, it’s guaranteed to bring a smile to your face and warmth to your table.

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Ingredients for this Creamy Chicken Mushroom Stroganoff

• 1 lb boneless, skinless chicken breasts, cut into bite-sized cubes
• 2 tablespoons olive oil
• 2 tablespoons butter
• 8 oz cremini or white mushrooms, sliced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon all-purpose flour
• 1 cup chicken broth
• 1/2 cup sour cream
• 1/2 cup heavy cream
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• Fresh chopped parsley for garnish

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Step 1: Prepare the Chicken

Season the chicken pieces with salt and pepper. In a large skillet over medium-high heat, heat olive oil and sear the chicken until golden on all sides and cooked through, about 6-8 minutes. Remove and set aside.

Step 2: Sauté the Mushrooms and Aromatics

In the same skillet, melt the butter. Add the sliced mushrooms and cook until browned and their moisture has evaporated, around 5-6 minutes. Stir in the chopped onion and cook until translucent. Add the garlic and sauté for another minute.

Step 3: Build the Sauce

Sprinkle the flour over the mushroom mixture and stir for about a minute to cook out the raw taste. Gradually pour in the chicken broth while stirring constantly. Let the mixture simmer until it thickens slightly.

Step 4: Add the Creamy Elements

Lower the heat and stir in the sour cream, heavy cream, and Dijon mustard. Mix well until everything is combined into a creamy sauce. Return the cooked chicken to the skillet and simmer for 2-3 more minutes to let flavors meld.

Step 5: Serve and Garnish

Taste and adjust seasoning with more salt and pepper if needed. Serve hot over noodles, rice, or mashed potatoes. Sprinkle with chopped parsley for a fresh, herby finish.

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Frequently Asked Questions

Can I use chicken thighs instead of chicken breasts?

Yes! Chicken thighs will add even more flavor and stay juicy. Just make sure they’re boneless and skinless.

What kind of mushrooms work best?

Cremini or white button mushrooms are ideal, but you can use baby bella or a mix including shiitake for deeper flavor.

Can I make this dish ahead of time?

You can cook everything except the final addition of sour cream and heavy cream. Add those in while reheating to keep the sauce fresh and creamy.

How do I make it gluten-free?

Use a gluten-free all-purpose flour or cornstarch slurry instead of regular flour for thickening.

What sides go well with this dish?

Mashed potatoes, buttered noodles, or even steamed rice work wonderfully. A light green salad or roasted veggies complement it well too.

Can I add wine to the sauce?

Absolutely. A splash (about 1/4 cup) of dry white wine added after sautéing the mushrooms enhances the flavor beautifully. Let it reduce before adding the broth.

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