Description
This Creamy Chicken Stroganoff is a rich and comforting dish that’s easy to make yet packed with flavor. Tender chicken, sautéed mushrooms, and a velvety sour cream sauce come together in a perfect balance of creaminess and warmth. Serve it over egg noodles, rice, or mashed potatoes for a satisfying meal the whole family will love.
Ingredients
Scale
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 225 g (3 cups) brown mushrooms, sliced
- 240 ml (1 cup) chicken broth
- 240 ml (1 cup) sour cream
- 30 g (¼ cup) all-purpose flour
- 1 tablespoon Dijon mustard
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Cooked egg noodles or rice, for serving
Instructions
- Sauté the Aromatics: In a large skillet over medium heat, cook the chopped onion until soft. Add garlic and sauté for another 30 seconds.
- Cook the Mushrooms: Stir in the sliced mushrooms and cook until they release moisture and become golden brown.
- Create the Sauce: Sprinkle the flour over the mushrooms and stir well. Slowly add the chicken broth, stirring constantly to prevent lumps. Mix in Dijon mustard, paprika, salt, and pepper.
- Add the Creamy Element: Reduce the heat and stir in the sour cream, ensuring a smooth, creamy sauce. Let it heat through without boiling.
- Serve and Garnish: Spoon the stroganoff over cooked egg noodles or rice, then garnish with fresh parsley. Enjoy warm!
Notes
- To make this dish gluten-free, use cornstarch instead of flour to thicken the sauce.
- For extra richness, add a splash of heavy cream.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated gently.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stove Top
- Cuisine: Russian-inspired