Chicken Mushroom Stroganoff Recipe – Russian Special
Chicken Mushroom Stroganoff is a delicious and creamy variation of the classic Beef Stroganoff, featuring tender chicken cooked with earthy mushrooms in a rich, savory sauce made with sour cream and Dijon mustard. This comforting dish is perfect for a hearty meal and can be served over noodles, rice, or mashed potatoes, offering a perfect balance of flavors with every bite. Easy to prepare and full of flavor, it’s a wonderful option for a weeknight dinner or a special occasion.
- Prep Time10 min
- Cook Time30 min
- Total Time40 min
Chicken Mushroom Stroganoff Recipe Ingredients:
- 1 lb (450g) chicken breast or thighs, cut into strips
- 2 cups mushrooms, sliced (button or cremini mushrooms work well)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup sour cream
- 1 tablespoon Dijon mustard
- 2 tablespoons olive oil or butter
- 1 tablespoon all-purpose flour (optional, for thickening)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- Cooked pasta, rice, or mashed potatoes (for serving)
Cook the Chicken:
Heat 1 tablespoon of olive oil or butter in a large skillet over medium heat.
Add the chicken strips to the pan and cook until golden brown and cooked through (about 5-7 minutes).
Remove the chicken from the pan and set it aside.
Cook the Mushrooms and Onions:
In the same skillet, add the remaining tablespoon of olive oil or butter.
Add the chopped onions and saute for 2-3 minutes until softened.
Add the sliced mushrooms and cook for 5-7 minutes until they release their moisture and become tender.
Make the Sauce:
Add the minced garlic to the skillet and sauté for 1 minute until fragrant.
If using flour for thickening, sprinkle it over the mushrooms and stir to coat.
Cook for another 1-2 minutes.
Gradually pour in the chicken broth, stirring to combine and create a sauce.
Bring to a simmer and cook for 3-4 minutes until the sauce slightly thickens.
Add the Chicken and Finish the Sauce:
Return the cooked chicken to the skillet and stir in the sour cream and Dijon mustard.
Stir well to combine and heat through.
Season with salt and pepper to taste.
If the sauce is too thick, add a little more chicken broth to reach your desired consistency.
Serve:
Serve the Chicken Mushroom Stroganoff over cooked pasta, rice, or mashed potatoes.
Garnish with freshly chopped parsley and enjoy!
Recipe Notes:
Chicken: You can use chicken breasts or thighs. Thighs give a richer flavor, while breasts are leaner.
Mushrooms: Button or cremini mushrooms are best, but any mushrooms you like will work.
Flour: Flour helps thicken the sauce, but you can skip it if you prefer a lighter sauce or want a gluten-free version.
Serving: Serve it over pasta, rice, or mashed potatoes. It’s also great with veggies on the side.
Storage: Store leftovers in the fridge for 2-3 days. Reheat with a little water or broth to keep it creamy.
