Description
A creamy, comforting one-skillet chicken stroganoff with mushrooms, Dijon mustard, and sour cream—perfect for a fast and flavorful weeknight dinner.
Ingredients
450 g (1 lb) chicken breast, cut into chunks
1 Tbsp olive oil
1 medium onion, finely chopped
3 garlic cloves, minced
225 g (approx. 3 cups) brown mushrooms, sliced
240 ml (1 cup) chicken broth
240 ml (1 cup) sour cream
30 g (¼ cup) all‑purpose flour
1 Tbsp Dijon mustard
1 tsp paprika
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Cooked egg noodles or rice, for serving
Instructions
- Season chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Cook chicken until browned, about 5–7 minutes. Remove and set aside.
- In the same skillet, sauté onion for ~3 minutes until translucent. Add garlic and mushrooms; cook for ~5 minutes until mushrooms are golden.
- Sprinkle flour over mushroom mixture and stir for 1 minute. Gradually stir in chicken broth until thickened.
- Stir in sour cream, Dijon mustard, and paprika. Mix until well combined.
- Return chicken to skillet. Simmer for 5 minutes to heat through and meld flavors. Adjust seasoning.
- Serve over egg noodles or rice. Garnish with parsley.
Notes
- Use Greek yogurt for a tangier sauce or half yogurt for a lighter version.
- To deepen mushroom flavor, cook them until browned before adding other ingredients.
- Stroganoff is best served fresh, as freezing can affect texture.
- Try fresh herbs like thyme or tarragon for an aromatic twist.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American-Inspired
Nutrition
- Serving Size: 1 portion (1/4 of recipe)
- Calories: 410
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 95 mg
