A creamy and delicious Chicken Stroganoff with mushrooms, perfect for a comforting meal.
Author:Lorenzo Bonucci
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:4 servings 1x
Category:Main Course
Method:Stovetop
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
2 tablespoons olive oil
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1 medium onion, chopped
2 cloves garlic, minced
8 ounces mushrooms, sliced
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup chicken broth
1 tablespoon Worcestershire sauce
1 cup sour cream
2 tablespoons all-purpose flour
1 tablespoon fresh parsley, chopped (for garnish)
Cooked egg noodles or rice, for serving
Instructions
In a large skillet, heat the olive oil over medium heat. Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the chopped onion and garlic. Sauté for 2-3 minutes until the onion is translucent.
Add the sliced mushrooms to the skillet and cook for an additional 5 minutes until they are tender.
Stir in the paprika, salt, and black pepper.
Pour in the chicken broth and Worcestershire sauce, bringing the mixture to a simmer.
In a small bowl, mix the sour cream and flour until smooth. Gradually add this mixture to the skillet, stirring constantly until the sauce thickens, about 3-5 minutes.
Return the cooked chicken to the skillet and stir to combine. Cook for another 2-3 minutes until heated through.
Serve the chicken stroganoff over cooked egg noodles or rice, garnished with fresh parsley.
Notes
For a lighter version, substitute Greek yogurt for sour cream.
Add a splash of white wine to the sauce for extra flavor.