Creamy Chicken Stroganoff With Mushrooms
A cozy, creamy, and savory chicken and mushroom dish that makes for a comforting dinner, perfect for any weeknight.
Ingredients
Main Ingredients
- 1 lb boneless skinless chicken thighs Can replace with chicken breast or turkey.
- 8 oz mushrooms Cremini mushrooms preferred; use any available or frozen.
- 1 medium onion Can substitute with shallots.
- 3 cloves garlic
- 2 cups chicken broth Vegetable broth can be used as an alternative.
- 1 tbsp mustard Adds depth of flavor.
- 1 cup sour cream Can use plain Greek yogurt as a substitute.
- to taste pinch salt Season to preference.
- to taste pinch pepper Finish with freshly ground black pepper.
- 2 tbsp fresh parsley For garnish, optional.
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Instructions
Preparation
- Cut the chicken into bite-sized pieces.
- Chop the onion and garlic, and slice the mushrooms.
Cooking
- In a wide pan, brown the chicken over medium heat until fully cooked.
- Remove the chicken from the pan and set aside.
- Add mushrooms and onions to the same pan, season with salt, and sauté until browned and tender.
- Add garlic to the pan and cook for an additional minute.
- Pour in chicken broth and stir in mustard, scraping up any browned bits from the pan.
- Bring the mixture to a simmer for about 5 minutes to reduce slightly.
- Lower the heat and stir in the sour cream, being careful not to bring it to a boil.
- Return the chicken to the pan, stir to combine, and heat through.
- Adjust seasoning with salt and pepper as needed.
Serving Suggestions
- Serve hot over egg noodles, rice, or mashed potatoes, garnished with parsley.
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Note
Let leftovers cool completely before storing. It stays fresh in the fridge for 3 days and can be frozen before adding sour cream.