Creamy Chicken Stroganoff with Mushrooms Recipe

This Creamy Chicken Stroganoff with Mushrooms recipe offers a comforting and flavorful twist on classic stroganoff, featuring tender chicken breast chunks simmered in a rich mushroom sauce with sour cream. Perfect served over egg noodles and garnished with fresh parsley, it’s a delicious, hearty meal ideal for weeknight dinners.

📝 Ingredients

• 1 pound chicken breasts, cut into 1-inch chunks
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon kosher salt
• 1 teaspoon ground black pepper
• 4 tablespoons olive oil, divided
• 1 small onion, diced
• 3 cloves garlic, minced
• 2 cups sliced baby bella mushrooms
• 4 tablespoons unsalted butter
• 4 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 tablespoon Worcestershire sauce
• 1/3 cup sour cream
• Cooked egg noodles
• Parsley, for garnish

👨‍🍳 Instructions

1. 1Prepare the Chicken: In a bowl, combine chicken chunks with garlic powder, onion powder, paprika, cayenne pepper, kosher salt, and ground black pepper. Mix well to evenly coat the chicken pieces with the spices.
2. 2Sear the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the seasoned chicken chunks in batches to avoid overcrowding. Cook for about 3-4 minutes on each side or until golden and cooked through. Remove the chicken from the skillet and set aside.
3. 3Sauté Onion, Garlic, and Mushrooms: In the same skillet, add the remaining 2 tablespoons of olive oil. Add the diced onion and minced garlic, sautéing for about 2 minutes until fragrant. Add the sliced baby bella mushrooms and cook for an additional 5-7 minutes until the mushrooms have released their moisture and are browned.
4. 4Create the Roux: Push the vegetables to one side of the skillet. Add the unsalted butter to the cleared space and allow it to melt. Sprinkle the all-purpose flour over the butter and whisk constantly for about 2 minutes to cook the flour and form a roux, which will thicken the sauce.
5. 5Add the Liquids: Gradually whisk in the chicken broth, blending thoroughly to avoid lumps. Stir in the Worcestershire sauce. Bring the mixture to a gentle simmer, allowing it to thicken into a creamy sauce, about 3-5 minutes.
6. 6Combine Chicken and Sour Cream: Return the cooked chicken to the skillet with the sauce and vegetables. Stir to combine and heat through for a couple of minutes. Remove the skillet from the heat and gently fold in the sour cream until the sauce is smooth and creamy. Avoid boiling to prevent curdling.
7. 7Serve: Spoon the creamy chicken stroganoff over cooked egg noodles. Garnish with freshly chopped parsley and serve immediately for a comforting meal.