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Chicken Mushroom Stroganoff

Tender chicken and mushrooms cooked in a creamy, garlicky sauce, perfect served over noodles, rice, or potatoes. Quick and comforting one-pan meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 plates
Course: Dinner
Cuisine: American, European
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Mushrooms
  • 500 g chicken breast or thighs sliced
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tsp paprika
  • 2 tbsp olive oil
  • 250 g mushrooms sliced
  • 1 medium onion diced
  • 2 cloves garlic minced
Creamy Sauce
  • 1 cup chicken broth
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 0.5 cup sour cream
  • 1 tsp paprika
  • 1 tsp parsley chopped for garnish

Equipment

  • Skillet
  • Mixing bowl
  • Spatula
  • Measuring spoons

Method
 

  1. Season chicken with salt, pepper, and paprika.
  2. Heat olive oil in a skillet and cook chicken until golden. Remove and set aside.
  3. Sauté onions until translucent, then add mushrooms until browned. Stir in garlic for 30 seconds.
  4. Pour in chicken broth, Dijon mustard, and Worcestershire sauce. Scrape pan bottom.
  5. Return chicken to skillet and simmer 5–7 minutes until cooked.
  6. Reduce heat, stir in sour cream and paprika until creamy.
  7. Garnish with chopped parsley and serve over noodles, rice, or potatoes.

Notes

Do not boil after adding sour cream to prevent curdling. Can store leftovers in fridge for up to 2 days.