A Rich, Comforting Twist on the Classic—Ready in 30 Minutes!
This Chicken Mushroom Stroganoff swaps beef for tender chicken and earthy mushrooms in a luxurious sour cream sauce, served over buttery egg noodles. It’s hearty, flavorful, and perfect for weeknight dinners when you crave something indulgent yet easy!
Why You’ll Love This Recipe
✔ Creamy, dreamy sauce – With a touch of Dijon and Worcestershire for depth
✔ One-pan wonder – Minimal cleanup!
✔ Better than takeout – Restaurant-quality at home
✔ Kid-friendly – Mild but flavorful
Ingredients (Serves 4–6)
For the Stroganoff
1 lb (450g) boneless chicken thighs or breasts, sliced into strips
2 tbsp olive oil or butter
8 oz (225g) cremini or white mushrooms, sliced
1 onion, finely diced
2 cloves garlic, minced
1 tbsp all-purpose flour (or cornstarch for GF)
1½ cups chicken broth
1 tbsp Worcestershire sauce
1 tbsp Dijon mustard
½ tsp paprika
½ cup sour cream or Greek yogurt
Salt & pepper to taste
For Serving
12 oz (340g) egg noodles (or rice/pasta of choice)
Fresh parsley, chopped (for garnish)
Step-by-Step Instructions
