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Tender chicken and mushrooms in a creamy, flavorful sauce served over noodles, rice, or mashed potatoes.

Ingredients

Scale

  • 500 g / 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces

  • 2 tablespoons olive oil

  • 1 medium onion, chopped (150 g / 5 oz)

  • 2 cloves garlic, minced

  • 250 g / 8–9 oz mushrooms, sliced

  • 1 teaspoon paprika

  • ½ teaspoon salt

  • ¼ teaspoon black pepper

  • 1 tablespoon flour

  • 240 ml / 1 cup chicken broth

  • 120 ml / ½ cup sour cream

  • 1 teaspoon Dijon mustard

  • 2 tablespoons chopped fresh parsley (optional)

  • Cooked egg noodles, rice, or mashed potatoes for serving

Instructions

  • Cook chicken in olive oil 5–6 min until browned; remove.

  • Sauté onions 2–3 min; add garlic 30 sec.

  • Add mushrooms; cook 5 min until golden.

  • Sprinkle flour; cook 1 min.

  • Gradually stir in chicken broth; simmer to thicken.

  • Stir in sour cream and Dijon mustard; mix smooth.

  • Return chicken; simmer 2–3 min. Season to taste.

  • Garnish with parsley; serve over noodles, rice, or mashed potatoes.

Notes

Pat chicken dry for best browning. Sauté mushrooms until golden. Add sour cream off heat or over low heat to prevent curdling.

Find it online: https://sandradish.com/creamy-chicken-stroganoff-weeknight-dinner-magic/