Quick Weeknight Chicken Stroganoff – Creamy, Savory & Ready in 30 Minutes!
A creamy, savory chicken and mushroom dish with a rich velvety sauce, ready in 30 minutes. Perfect over noodles or rice for a quick family meal.
Ingredients
- 1 lb chicken breast, cut into strips
- 8 oz mushrooms, sliced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tbsp Worcestershire sauce (optional)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- Egg noodles or rice, for serving
Instructions
- Heat olive oil in a skillet, then sauté onions and garlic until translucent.
- Add chicken strips, cook for 5-7 minutes until browned and cooked through.
- Toss in mushrooms and sauté for 3-4 minutes.
- Pour in chicken broth and Worcestershire sauce, bringing to a boil.
- Reduce heat, stir in heavy cream, and simmer 5 minutes until thickened.
- Adjust seasoning with salt and pepper.
- Serve over cooked egg noodles or rice, garnished with fresh parsley.
Notes
Use thin slices of chicken for faster cooking and tenderness.
Don't rush the onion/garlic step to build flavor.
For depth, use a mix of shiitake and button mushrooms.
Add a splash of lemon juice for acidity to balance the sauce.
Substitute heavy cream with half-and-half or Greek yogurt for a lighter version.
Replace chicken breast with skinless chicken thighs for a richer flavor.
Don't rush the onion/garlic step to build flavor.
For depth, use a mix of shiitake and button mushrooms.
Add a splash of lemon juice for acidity to balance the sauce.
Substitute heavy cream with half-and-half or Greek yogurt for a lighter version.
Replace chicken breast with skinless chicken thighs for a richer flavor.