Print

Easy Chicken Mushroom Stroganoff

Chicken and Mushroom Stroganoff
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Whip up Chicken and Mushroom Stroganoff tonight This easy comfort food recipe tested in my Texas kitchen is familyapproved Get the recipe

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 8 oz cremini mushrooms, sliced
  • 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
  • 2 cups chicken broth
  • 1/2 cup sour cream (or Greek yogurt)
  • 2 tbsp all-purpose flour
  • 1 tbsp Dijon mustard
  • 1 tsp dried thyme
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)
  • Cooked egg noodles, for serving

Instructions

  • Prepare the Chicken. In a bowl, toss the chicken pieces with salt, pepper, and thyme. This simple seasoning enhances the natural flavor of the chicken. Set aside.
  • Sauté Aromatics. In a large skillet or Dutch oven, heat the olive oil and butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes, stirring occasionally. Then, add the minced garlic and cook for another minute until fragrant.
  • Cook the Mushrooms. Add the sliced mushrooms to the skillet and cook until they’ve released their moisture and are nicely browned, about 8-10 minutes. Don’t overcrowd the pan; give them space to brown properly.
  • Brown the Chicken. Push the mushrooms and onions to one side of the skillet. Add the chicken to the other side and cook until browned on all sides and cooked through, about 6-8 minutes. Make sure the chicken reaches an internal temperature of 165°F (74°C).
  • Deglaze the Pan. Pour in the white wine and scrape up any browned bits from the bottom of the skillet. This adds a ton of flavor! Let the wine simmer for a few minutes to reduce slightly.
  • Create the Sauce. In a small bowl, whisk together the chicken broth and flour until smooth. Pour this mixture into the skillet and bring to a simmer. Cook until the sauce has thickened slightly, about 3-5 minutes, stirring constantly.
  • Finish the Stroganoff. Remove the skillet from the heat and stir in the sour cream and Dijon mustard. Season with salt and pepper to taste. Be careful not to boil the sauce after adding the sour cream, as it can curdle.
  • Serve. Serve the Chicken and Mushroom Stroganoff over cooked egg noodles. Garnish with fresh parsley, if desired.

Notes

Creamy, flavorful, and surprisingly easy to throw together, this Chicken and Mushroom Stroganoff is perfect for busy weeknights. A delicious, satisfying meal on the table in under an hour that the whole family will love!

Find it online: https://familiesrecipes.com/chicken-mushroom-stroganoff/