Creamy Chicken Mushroom Stroganoff Recipe
This Creamy Chicken Mushroom Stroganoff is a comforting and flavorful dish featuring tender chicken breast and sautéed mushrooms in a rich, creamy sauce infused with Dijon mustard and aromatic spices. Served over egg noodles and garnished with fresh parsley, it makes for a wholesome and satisfying meal perfect for any night of the week.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Protein
- 1 lb chicken breast (cut into bite-sized pieces)
Vegetables and Aromatics
- 1 onion (finely diced)
- 3 garlic cloves (minced)
- 10 oz mushrooms (sliced)
- 2 tablespoons fresh parsley (chopped)
Liquids and Dairy
- 1 cup chicken broth
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
Dry Ingredients and Seasonings
- 1 tablespoon all-purpose flour
- 2 teaspoons Dijon mustard
- 1 teaspoon paprika
- ½ teaspoon dried thyme
- ½ teaspoon black pepper
- Salt (to taste)
- Black pepper (to taste)
Pasta
- 8 oz egg noodles
Instructions
- Cook the Chicken: Heat olive oil in a skillet over medium heat. Season the bite-sized chicken pieces with salt and pepper. Cook the chicken until it is golden brown and cooked through, then remove it from the skillet and set aside to rest.
- Sauté Aromatics: In the same skillet, melt the unsalted butter. Add the finely diced onion and minced garlic, sautéing until fragrant and the onions are translucent.
- Cook Mushrooms: Add the sliced mushrooms to the skillet and cook for about 5-7 minutes until they are softened and have released their moisture.
- Create Sauce Base: Sprinkle the all-purpose flour over the mushrooms and stir well to coat them evenly. Gradually add the chicken broth while stirring continuously to prevent lumps from forming, creating a smooth base for the sauce.
- Add Cream and Seasonings: Stir in the heavy cream, Dijon mustard, paprika, dried thyme, and black pepper. Allow the mixture to simmer gently until the sauce thickens to a creamy consistency.
- Combine Chicken and Sauce: Return the cooked chicken pieces to the skillet. Toss everything together thoroughly so the chicken is well coated with the creamy mushroom sauce.
- Cook Egg Noodles: While the sauce simmers, cook the egg noodles according to the package instructions. Drain well once done.
- Mix Noodles and Sauce: Add the drained egg noodles into the skillet with the chicken and sauce, stirring well so the noodles are fully coated and combined.
- Garnish and Serve: Sprinkle chopped fresh parsley on top of the stroganoff and serve immediately while warm for the best flavor and texture.
Notes
- You can substitute heavy cream with half-and-half or sour cream for a lighter sauce, but the texture will be less rich.
- For extra depth of flavor, add a splash of white wine when deglazing the pan after cooking the mushrooms.
- Feel free to use gluten-free flour or cornstarch to make the recipe gluten-free.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stove.
- If preferred, substitute egg noodles with other pasta types like fettuccine or pappardelle.
Keywords: chicken mushroom stroganoff, creamy chicken recipe, easy chicken dinner, stovetop stroganoff, comfort food chicken
