Creamy Chicken Mushroom Stroganoff Recipe
Introduction
This Creamy Chicken Mushroom Stroganoff is a comforting and rich dish perfect for family dinners. Tender chicken and mushrooms are cooked in a flavorful, creamy sauce and served over egg noodles for a satisfying meal.
Ingredients
- 2 tablespoons olive oil
- 1 lb chicken breast (cut into bite-sized pieces)
- Salt and pepper (to taste)
- 2 tablespoons unsalted butter
- 1 onion (finely diced)
- 3 garlic cloves (minced)
- 10 oz mushrooms (sliced)
- 1 tablespoon all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream
- 2 teaspoons Dijon mustard
- 1 teaspoon paprika
- ½ teaspoon dried thyme
- ½ teaspoon black pepper
- 8 oz egg noodles
- 2 tablespoons fresh parsley (chopped)
Instructions
- Step 1: Heat olive oil in a skillet over medium heat. Season chicken with salt and pepper, cook until golden brown, then remove and set aside.
- Step 2: In the same skillet, melt butter and sauté the diced onion and minced garlic until fragrant and translucent.
- Step 3: Add sliced mushrooms and cook until they soften and release their moisture, about 5 to 7 minutes.
- Step 4: Sprinkle flour over the mushrooms and stir well to coat. Gradually pour in chicken broth while stirring constantly to prevent lumps.
- Step 5: Stir in heavy cream, Dijon mustard, paprika, dried thyme, and black pepper. Let the sauce simmer gently until it thickens.
- Step 6: Return the cooked chicken to the skillet and toss it thoroughly in the creamy sauce to combine.
- Step 7: Meanwhile, cook egg noodles according to the package instructions. Drain and add them to the skillet, mixing well to coat with the sauce.
- Step 8: Garnish with chopped fresh parsley and serve the stroganoff warm for a comforting meal.
Tips & Variations
- For extra flavor, use a mix of different mushrooms like cremini or shiitake.
- Substitute sour cream for heavy cream to give a tangier finish.
- Add a splash of white wine when deglazing the pan before adding chicken broth for depth.
- Use gluten-free flour or cornstarch if you need a gluten-free version.
- Garnish with additional fresh herbs like dill or chives for a fresh note.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or cream if the sauce thickens too much.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of pasta?
Yes, while egg noodles are traditional, you can substitute them with fettuccine, pappardelle, or even rice for a different texture.
Can I make this dish ahead of time?
This stroganoff can be prepared up to the point of combining chicken and noodles with the sauce, then refrigerated. Reheat gently and add noodles when ready to serve for the best texture.
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Creamy Chicken Mushroom Stroganoff Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
This Creamy Chicken Mushroom Stroganoff is a comforting and delicious dish featuring tender chicken breast pieces cooked with sautéed mushrooms and onions in a rich, creamy sauce infused with Dijon mustard, paprika, and thyme. Served over egg noodles and garnished with fresh parsley, this flavorful recipe is perfect for a hearty family dinner.
Ingredients
Chicken and Seasoning
- 2 tablespoons olive oil
- 1 lb chicken breast, cut into bite-sized pieces
- Salt and pepper, to taste
Sauce Ingredients
- 2 tablespoons unsalted butter
- 1 onion, finely diced
- 3 garlic cloves, minced
- 10 oz mushrooms, sliced
- 1 tablespoon all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream
- 2 teaspoons Dijon mustard
- 1 teaspoon paprika
- ½ teaspoon dried thyme
- ½ teaspoon black pepper
Pasta and Garnish
- 8 oz egg noodles
- 2 tablespoons fresh parsley, chopped
Instructions
- Cook Chicken: Heat olive oil in a skillet over medium heat. Season the chicken pieces with salt and pepper, then cook them until golden brown on all sides. Once cooked, remove the chicken from the skillet and set it aside.
- Sauté Aromatics: In the same skillet, melt the unsalted butter. Add the finely diced onion and minced garlic, sautéing them until they become fragrant and the onions soften, about 3-5 minutes.
- Cook Mushrooms: Add the sliced mushrooms to the skillet and cook them for about 5-7 minutes until they release their moisture and become tender.
- Make Roux and Add Broth: Sprinkle the all-purpose flour over the cooked mushrooms, stirring continuously to coat them evenly. Slowly pour in the chicken broth while stirring to prevent any lumps from forming.
- Add Cream and Seasonings: Stir in the heavy cream, Dijon mustard, paprika, dried thyme, and black pepper. Let the mixture simmer gently until the sauce thickens to a creamy consistency.
- Combine Chicken and Sauce: Return the cooked chicken pieces to the skillet and toss them in the creamy mushroom sauce to coat well. Heat through for a few minutes.
- Prepare Noodles: Cook the egg noodles according to the package instructions until al dente. Drain the noodles thoroughly.
- Mix and Garnish: Add the drained egg noodles to the skillet and mix them into the chicken and sauce mixture. Garnish the finished stroganoff with freshly chopped parsley before serving warm.
Notes
- For a lighter version, substitute heavy cream with half-and-half or milk, but the sauce may be less rich.
- You can add sour cream at the end for a tangier Stroganoff if desired.
- Use gluten-free flour or cornstarch as a thickener for a gluten-free option.
- Fresh mushrooms work best for rich flavor, but canned mushrooms can be used in a pinch.
- Ensure not to overcook chicken to keep it tender and juicy.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Keywords: chicken stroganoff, creamy chicken mushroom stroganoff, easy chicken stroganoff, chicken dinner, mushroom recipes, egg noodles recipe
