Creamy Mushroom Chicken Stroganoff – Juicy, Flavor-Packed & Easy!
A rich and creamy dish combining tender chicken, earthy mushrooms, and a velvety sauce. Perfect for weeknights or special occasions, this stroganoff serves four and comes together in 40 minutes.
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 8 oz fresh mushrooms, sliced
- 1 cup heavy cream
- 3 cloves garlic, minced
- 2 tbsp butter
- 1 medium onion, diced
- 1 tsp paprika
- Salt and pepper to taste
- 2 tbsp fresh parsley, chopped (for garnish)
- Cooked egg noodles or rice (for serving)
Instructions
- In a large skillet, melt the butter over medium heat. Once melted, add the diced onion and sauté for about 3–4 minutes until softened.
- Increase the heat to medium-high and add the chicken pieces. Season with salt, pepper, and paprika. Cook until the chicken is browned and cooked through, about 6–8 minutes. Stir occasionally to ensure even cooking.
- Add the minced garlic and sliced mushrooms to the skillet. Cook for an additional 5–7 minutes, or until the mushrooms are tender and have released their moisture.
- Pour in the heavy cream, stirring well to combine all the ingredients. Reduce the heat to low and let the mixture simmer for about 5 minutes, allowing the sauce to thicken.
- Once the sauce is creamy and the chicken is well coated, taste and adjust the seasoning if necessary. Remove from heat.
- Serve over cooked egg noodles or rice. Garnish with freshly chopped parsley before serving.
Notes
For a richer flavor, use a mix of button and cremini mushrooms.
Make sure not to overcrowd the pan when cooking the chicken to achieve a nice sear.
For a lighter version, substitute heavy cream with Greek yogurt but add it at the end of cooking to prevent curdling.
For added depth, toss in a tablespoon of Dijon mustard into the sauce while it simmers.
Let the stroganoff sit for a few minutes after cooking for the best texture and flavor.
Use tofu in place of chicken for a vegetarian option.
Make sure not to overcrowd the pan when cooking the chicken to achieve a nice sear.
For a lighter version, substitute heavy cream with Greek yogurt but add it at the end of cooking to prevent curdling.
For added depth, toss in a tablespoon of Dijon mustard into the sauce while it simmers.
Let the stroganoff sit for a few minutes after cooking for the best texture and flavor.
Use tofu in place of chicken for a vegetarian option.