Here’s a comforting, creamy Chicken and Mushroom Stroganoff recipe—perfect for a weeknight dinner or cozy meal:
Ingredients (Serves 4)
- 500 g (1 lb) chicken breasts or thighs, cut into bite-sized pieces
- 2 tbsp olive oil or butter
- 1 medium onion, finely chopped
- 2–3 cloves garlic, minced
- 250 g (8–9 oz) mushrooms, sliced
- 1 tsp paprika (smoked or sweet)
- 1 cup (240 ml) chicken stock
- 1 tsp Dijon mustard (optional, for tang)
- 1/2 cup (120 ml) sour cream or Greek yogurt
- Salt and black pepper to taste
- Fresh parsley for garnish
- Cooked rice, egg noodles, or mashed potatoes for serving
Instructions
- Cook the chicken:
Heat 1 tbsp oil or butter in a large skillet over medium-high heat. Add chicken pieces, season with salt and pepper, and cook until lightly browned and mostly cooked through (about 5–6 minutes). Remove chicken and set aside. - Sauté vegetables:
In the same skillet, add remaining oil or butter. Sauté onion until translucent, then add garlic and cook 1 minute. Add mushrooms and cook until soft and browned (5–7 minutes). - Add seasoning and stock:
Sprinkle paprika over the mushrooms, stir, then pour in chicken stock. Bring to a simmer and cook for 3–5 minutes to reduce slightly. - Finish the sauce:
Reduce heat to low. Stir in Dijon mustard (if using) and sour cream, mixing until smooth. Return chicken to the pan and simmer gently for 3–5 minutes until the chicken is fully cooked and the sauce is creamy. - Serve:
Adjust seasoning with salt and pepper. Garnish with chopped fresh parsley. Serve over rice, egg noodles, or mashed potatoes.
💡 Tips:
- Use chicken thighs for juicier meat that stays tender.
- Don’t boil after adding sour cream—it may curdle. Keep the heat low.
- Mushrooms like cremini or button work best; you can mix in wild mushrooms for extra flavor.
If you want, I can also give a one-pot version that cooks the chicken, mushrooms, and sauce together for an even easier cleanup. Do you want me to share that?
