Chicken Mushroom Stroganoff

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Rich, creamy, and absolutely comforting—Chicken Mushroom Stroganoff is the kind of dish that turns an ordinary dinner into something memorable. Tender chunks of golden-seared chicken breast are nestled in a luscious sauce made from a savory medley of mushrooms, garlic, and onions, all swirled together with sour cream and a touch of Dijon mustard. This one-pan wonder is deeply satisfying and perfect for cozy nights when you crave something hearty without a ton of effort.

What makes this stroganoff irresistible is the balance of flavors—the earthiness of the mushrooms, the tang of sour cream, and the slight heat from the mustard—all marrying beautifully with juicy, pan-fried chicken. It’s delicious served over buttered egg noodles, fluffy rice, or even mashed potatoes. With only a handful of simple ingredients and a fast cook time, it’s a weeknight staple that feels like a weekend indulgence.

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Ingredients for Chicken Mushroom Stroganoff

• 1 lb (450 g) boneless, skinless chicken breast or thighs, cubed
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 8 oz (225 g) cremini or white mushrooms, sliced
• 1 teaspoon paprika
• Salt and pepper, to taste
• 1 tablespoon all-purpose flour
• 1 cup (240 ml) chicken broth
• 1 tablespoon Dijon mustard
• 1/2 cup (120 ml) sour cream
• 2 tablespoons chopped fresh parsley (optional, for garnish)

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Step 1: Sear the Chicken

Begin by heating 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the cubed chicken, season with salt and pepper, and cook until golden brown on all sides—about 5–7 minutes. Transfer the chicken to a plate and set aside. This step ensures that the meat stays juicy and flavorful when added back later.

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Step 2: Sauté the Vegetables

In the same skillet, add the remaining tablespoon of olive oil along with the butter. Once melted, stir in the chopped onion and cook until softened and translucent, about 3–4 minutes. Add the garlic and mushrooms, season with a pinch of salt and paprika, and cook for another 6–8 minutes until the mushrooms are browned and their moisture has evaporated.

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Step 3: Make the Sauce

Sprinkle the flour over the vegetables and stir to coat. Cook for 1 minute to eliminate the raw flour taste. Gradually pour in the chicken broth while stirring constantly to avoid lumps. Once combined, stir in the Dijon mustard. Let the mixture simmer for 3–4 minutes until slightly thickened.

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Step 4: Add Sour Cream and Chicken

Lower the heat and stir in the sour cream until fully incorporated. Return the cooked chicken along with any juices back into the skillet. Simmer gently for another 5 minutes, or until the chicken is cooked through and the sauce is creamy and smooth.

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Step 5: Finish and Serve

Taste the stroganoff and adjust seasoning with salt and pepper if needed. Sprinkle with fresh parsley for a pop of color and flavor. Serve hot over your choice of pasta, rice, or mashed potatoes.

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Storage Instructions

To store Chicken Mushroom Stroganoff, allow the dish to cool completely before transferring it into an airtight container.

• Refrigerator: Keeps well for up to 4 days. Reheat gently in a skillet over low heat or in the microwave. Add a splash of chicken broth or cream if the sauce thickens too much.
• Freezer: This dish can be frozen, but note that the sour cream sauce may slightly separate upon thawing. If freezing, store in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.

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Estimated Nutrition

Per serving (based on 4 servings)

• Calories: 390 kcal
• Protein: 30 g
• Fat: 24 g
• Carbohydrates: 12 g
• Fiber: 1.5 g
• Sugar: 3 g
• Sodium: 580 mg

Note: Values can vary based on the ingredients and portion sizes.

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Frequently Asked Questions

1. Can I use chicken thighs instead of breasts?

Yes! Chicken thighs are juicier and add more flavor, making them a great alternative.

2. Can I substitute sour cream?

Greek yogurt or crème fraîche work well as a substitute for sour cream in this recipe.

3. What type of mushrooms is best?

Cremini, white button, or even a mix of wild mushrooms work wonderfully here.

4. How do I keep the sauce from curdling?

Keep the heat low when adding the sour cream and stir constantly to prevent curdling.

5. Is this dish gluten-free?

Not by default. Use gluten-free flour or cornstarch and serve with a GF side to make it gluten-free.

6. What can I serve this with?

Egg noodles, mashed potatoes, rice, or even cauliflower mash for a low-carb option.

7. Can I make it ahead?

Yes, it actually tastes better after the flavors meld. Just reheat gently before serving.

8. Can I add other vegetables?

Absolutely. Spinach, peas, or bell peppers can be stirred in for added nutrition and color.

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