Description
This Chicken Stroganoff with Mushrooms is a rich and creamy dish featuring tender chicken breast and savory cremini mushrooms in a luscious sour cream sauce. Perfectly seasoned with paprika, shallots, and garlic, it pairs wonderfully with buttered egg noodles, making it a comforting and satisfying meal ideal for family dinners.
Ingredients
Scale
Chicken and Coating
- 1 1/2 pounds skinless, boneless chicken breast, cut into thicker slices or chunks
- Salt, to taste
- Black pepper, to taste
- 1/2 teaspoon paprika
- 1/2 cup plus 2 tablespoons flour, divided use
Cooking and Sauce
- Olive or avocado oil, about 3-4 tablespoons
- 10 ounces cremini mushrooms, sliced
- 4 tablespoons unsalted butter
- 2 shallots, minced
- 2 cloves garlic, pressed
- 3 cups chicken stock or broth
- 3 tablespoons sour cream
- 1 tablespoon chopped parsley
Optional
- Cooked egg noodles (optional, for serving)
Instructions
- Prepare Egg Noodles: If using egg noodles, cook them according to the package instructions. Once cooked, toss them with a little melted butter and set aside, keeping warm until serving.
- Season and Coat Chicken: In a bowl, combine the chicken pieces with salt, black pepper, paprika, and 1/4 cup of flour. Toss well to coat each piece evenly.
- Sear Chicken: Heat 3-4 tablespoons of olive or avocado oil in a large skillet over medium-high heat. When hot, add the coated chicken in batches, searing until golden brown on all sides. The chicken does not need to be cooked through at this point. Remove chicken with a slotted spoon and set aside.
- Sauté Mushrooms: In the same pan, add the sliced mushrooms (add a touch more oil if necessary) and sauté until golden brown. Remove with a slotted spoon and set aside with the chicken.
- Make Sauce Base: Reduce heat to medium-low. Add the butter to the pan and allow it to melt. Add minced shallots and pressed garlic, sautéing briefly until fragrant.
- Add Flour and Simmer: Sprinkle the remaining 2 tablespoons of flour over the aromatics. Stir continuously for about 30 seconds to cook the flour and form a roux.
- Add Chicken Stock: Gradually pour in the chicken stock while whisking to avoid lumps. Allow the sauce to simmer gently for a couple of minutes until it thickens slightly.
- Finish Cooking and Combine: Return the chicken and mushrooms to the pan. Let everything simmer gently for 3-4 minutes to ensure the chicken is cooked through and flavors meld together.
- Add Sour Cream and Parsley: Turn off the heat. Stir in the sour cream and chopped parsley. Adjust seasoning with salt and pepper as needed.
- Serve: Spoon the chicken stroganoff over the warm, buttered egg noodles or your preferred side. Enjoy immediately.
Notes
- This dish is rich and creamy with tender mushrooms and flavorful sauce perfect for spooning over noodles.
- Do not overcook the chicken during searing as it finishes cooking in the sauce.
- You can substitute sour cream with Greek yogurt for a lighter version, but add it off the heat to prevent curdling.
- Cremini mushrooms provide a deep, earthy flavor, but baby bella or portobello mushrooms can also be used.
- For a gluten-free version, substitute the flour with a gluten-free flour blend and ensure chicken broth is gluten-free.
Nutrition
- Serving Size: 1 serving (approximately 1/6 of recipe without noodles)
- Calories: 406
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 95 mg
