Print

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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 onion 2–3 min, then 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; combine until smooth.

  • Return chicken; simmer 2–3 min. Adjust seasoning.

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

Notes

Cook chicken just until browned to keep it juicy. Sauté mushrooms until golden for maximum flavor. Add sour cream over low heat to prevent curdling.

Find it online: https://sandradish.com/savory-chicken-stroganoff-better-than-restaurant/