Prep Time: 15 mins | Cook time: 20 mins | Total time: 35 mins | Yield: 6 (servings)
I have been making this incredibly delicious, rich, and creamy Chicken Stroganoff with Mushrooms for years now. It’s one of my favourite one-pan chicken recipes. It is loaded with savoury sauce and one heck of a superbly cosy meal! The earthy mushroom flavour and velvety and creamy sauce pair perfectly well together and are excellent to serve over warm, buttery egg noodles.
1 ½ lb skinless, boneless chicken breast, cut into thicker slices, or chunks
½ tsp paprika
½ c. plus 2 tbsp flour, divided use
Olive or avocado oil
10 oz. cremini mushrooms, sliced
4 tbsp unsalted butter
2 shallots, minced
2 cloves garlic, pressed through a garlic press
3 c. chicken stock/broth
3 tbsp sour cream
1 tbsp chopped parsley
Cooked egg noodles (optional)
How to make Chicken Stroganoff with Mushrooms
Step 1: Following the package directions, cook the egg noodles. When done, toss them with a bit of melted butter. Set aside and keep the egg noodles warm until serving.
Step 2: Into a bowl, add the slices of chicken and sprinkle with a few pinches of salt, pepper, and paprika. Then, add 1/4 cup of flour and toss to coat the chicken well.
Step 3: Drizzle about 3 to 4 tbsp of oil in a preheated skillet or pan and heat over medium-high heat. Add the coated pieces of chicken to the pan once the oil is hot, working in batches, and sear both sides until golden brown. Using a slotted spoon, take the seared chicken pieces from the pan and set them aside.
Step 4: Add the mushrooms to the same pan. If needed, add more oil. Saute the mushrooms for a couple of minutes until golden brown. Take the mushrooms out of the pan when done using the same slotted spoon and set them aside for now.
Step 5: Adjust the heat to medium-low. Melt 4 tbsp butter in the now-empty pan. Add the shallots and garlic once the butter has melted and sauteed until fragrant. Sprinkle the shallots and garlic with the rest of the flour and stir. Cooking time takes approximately 30 seconds or so.
Step 6: To the pan, pour in the chicken stock/broth, whisking to remove any lumps. Gently simmer for a few minutes until the mixture has thickened.
Step 7: Return the chicken and mushrooms to the pan. Let the sauce simmer gently for about 3 to 4 minutes. Turn off the heat, then stir in the sour cream and chopped parsley. To taste, season with more salt and pepper.
Step 8: Serve immediately with buttered egg noodles, or your desired side.
For this recipe, I like to use chicken breasts. If you want skinless and boneless chicken thighs instead, it would work, too.
Cremini mushrooms are perfect for this recipe but white button mushrooms, shiitakes, or even a combination of mushrooms works great as well!
We usually serve this stroganoff with egg noodles but you can enjoy this with creamy mashed potatoes, or even rice.
For a dairy-free variation, you can always replace sour cream with dairy-free sour cream, even with plain Greek yoghurt.