Creamy Chicken Mushroom Stroganoff 🍗🍄😋


 

1. Cook the Chicken

  1. Heat oil/butter in a large skillet over medium-high heat.

  2. Season chicken with salt & pepper, then cook 5–6 minutes until golden. Remove and set aside.

2. Sauté Mushrooms & Aromatics

  1. In the same skillet, add mushrooms and onion. Cook 5 minutes until softened.

  2. Add garlic and cook 30 seconds until fragrant.

3. Make the Sauce

  1. Sprinkle flour over mushrooms and stir to coat.

  2. Pour in broth, Worcestershire, Dijon, and paprika. Simmer 3–4 minutes until slightly thickened.

  3. Reduce heat to low, then stir in sour cream and cooked chicken. Warm through (don’t boil!).

4. Serve & Garnish

  1. Toss with cooked noodles and sprinkle with parsley.

Pro Tips

🔥 Extra richness? Add ¼ cup heavy cream to the sauce.
⏳ Meal prep – Stores 3 days in the fridge (sauce thickens—loosen with broth when reheating).
🍄 Mushroom lovers? Use wild mushrooms for deeper flavor.

Serving Ideas

  • With garlic bread – For soaking up the sauce

  • Over mashed potatoes – Ultimate comfort food

  • As a fancy dinner – Pair with a green salad and white wine

FAQ

Q: Can I use beef instead?
A: Yes! Swap chicken for thinly sliced beef sirloin.

Q: How do I prevent curdling?
A: Keep heat low when adding sour cream.

Q: Can I make it dairy-free?
A: Use coconut yogurt and olive oil instead of sour cream/butter.

;