Chicken Stroganoff with Golden Mushrooms – This Creamy Chicken Stroganoff with Golden Mushrooms is a rich and savory dish that’s perfect for a cozy family dinner. The succulent chicken pieces are coated in a fragrant spice blend and seared to a golden brown before being combined with mushrooms in a luscious sauce made with chicken stock, shallots, garlic, and sour cream. The creamy and comforting flavors of this recipe make it a perfect choice for any day of the week. Serve it over warm buttered egg noodles, and you’ll have a hearty and satisfying meal that’s sure to impress.
My husband and I fell in love with this Creamy Chicken Stroganoff with Golden Mushrooms recipe from the first time we tried it. The combination of tender chicken pieces, earthy mushrooms, and creamy sauce makes this dish a regular in our household. I remember the first time I made it; my husband was so excited when he smelled the aroma coming from the kitchen. He always says that it’s one of his favorite dishes, and he always looks forward to it when I make it. This recipe has also become a staple in our family because it’s so easy to make, and it’s always a hit with our guests.
Why This Recipe is Special?
This Creamy Chicken Stroganoff with Golden Mushrooms recipe is special because it’s a classic dish with a twist. It’s made with boneless, skinless chicken breasts that are cut into thick slices or chunks and then coated in a blend of spices, including paprika, salt, and black pepper. The chicken is then seared until golden brown and combined with cremini mushrooms in a luxurious sauce made with shallots, garlic, chicken stock, and sour cream. The dish is finished with a sprinkling of chopped parsley, which adds a burst of freshness and color. This recipe is unique because it’s a one-pan meal that’s easy to make and perfect for any occasion.
Ingredients:
- 680g/1.5 lb. boneless, skinless chicken breasts, cut into thick slices or chunks
- Salt
- Black pepper
- ½ teaspoon paprika
- 80g/½ cup plus 2 tablespoons all-purpose flour, divided use
- 60ml/4 tablespoons olive or avocado oil
- 283g/10 ounces cremini mushrooms, sliced
- 56g/4 tablespoons unsalted butter
- 2 shallots, minced
- 2 cloves garlic, pressed through garlic press
- 710ml/3 cups chicken stock/broth
- 45g/3 tablespoons sour cream
- 1 tablespoon chopped parsley
- Cooked egg noodles (optional)
Directions:
If you plan to serve the stroganoff with egg noodles, start by cooking them according to package instructions. Toss them with a little melted butter, set them aside and keep them warm until ready to serve.
In a bowl, add the chicken slices or chunks, and sprinkle with a couple of good pinches of salt and pepper, plus the paprika. Add ¼ cup of the flour, and toss everything to coat well.
Place a large skillet or pan over medium-high heat, and drizzle in about 3-4 tablespoons of the oil. Once the oil is hot, add the coated chicken pieces in, working in batches, and sear to allow them to become golden-brown on all sides. Remove from the pan with a slotted spoon, and repeat until all chicken is golden-brown. Set aside for a moment.
Into the same pan, add the mushrooms (you can drizzle in a touch more oil, if needed), and sauté those for a few minutes until golden-brown. Remove with a slotted spoon, and set aside for a moment (you can keep the mushrooms with the chicken, if desired).
Reduce the heat under the pan to medium-low, and add the 4 tablespoons of butter into the pan. Once melted, add in the shallots and garlic and sauté just until aromatic. Sprinkle in the remainder of the flour and stir it into the butter, cooking the mixture for about 30 seconds or so.
Next, pour in the chicken stock/broth, whisking all the while to avoid lumps, and allow the sauce to simmer for a couple of minutes until thickened.
Add the chicken and the mushrooms back into the pan with the sauce, and allow them to gently simmer for 3-4 minutes. Then, turn the heat off, and stir in the sour cream and the chopped parsley. Check salt/pepper if to see if more is needed.
Serve over the warm, buttered egg noodles, or your choice of side. Enjoy!
Notes:
- You can substitute chicken breast with boneless chicken thighs, if preferred.
- If you don’t have cremini mushrooms, you can use white mushrooms or any other type of mushrooms you prefer.
- If the sauce is too thick, you can thin it out by adding a bit more chicken stock/broth.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
In conclusion, Chicken Stroganoff with Mushrooms is a hearty and delicious meal that is sure to satisfy any cravings. With tender chicken pieces coated in a flavorful paprika and flour mixture, and golden-brown sautéed mushrooms, all simmered in a creamy and savory sauce, this dish is perfect for a cozy dinner at home or for entertaining guests. The addition of sour cream and fresh parsley adds a tangy and herbaceous note that perfectly complements the rich flavors of the dish. Serve it over buttered egg noodles or your favorite side for a complete meal that is sure to impress. Give this recipe a try, and you won’t be disappointed!
FAQ
Can I make this recipe ahead of time?
Yes, you can make this recipe ahead of time and reheat it when you’re ready to serve. However, keep in mind that the sauce may thicken over time, so you may need to add a bit more chicken stock/broth when reheating.
What should I serve with chicken stroganoff?
You can serve chicken stroganoff over egg noodles, as suggested in the recipe, or with mashed potatoes, rice, or even crusty bread to soak up the delicious sauce.
Can I freeze chicken stroganoff?
Yes, you can freeze chicken stroganoff for up to 3 months. Allow it to cool completely before transferring it to an airtight container or freezer-safe bag. When you’re ready to reheat it, thaw it overnight in the refrigerator and reheat it on the stove or in the microwave.
Can I use Greek yogurt instead of sour cream?
Yes, you can use Greek yogurt instead of sour cream if you prefer. However, keep in mind that Greek yogurt has a tangier flavor than sour cream, so it may affect the taste of the dish slightly.
Chicken Stroganoff with Golden Mushrooms
Ingredients
- 680 g/1.5 lb. boneless skinless chicken breasts, cut into thick slices or chunks
- Salt
- Black pepper
- ½ teaspoon paprika
- 80 g/½ cup plus 2 tablespoons all-purpose flour divided use
- 60 ml/4 tablespoons olive or avocado oil
- 283 g/10 ounces cremini mushrooms sliced
- 56 g/4 tablespoons unsalted butter
- 2 shallots minced
- 2 cloves garlic pressed through garlic press
- 710 ml/3 cups chicken stock/broth
- 45 g/3 tablespoons sour cream
- 1 tablespoon chopped parsley
- Cooked egg noodles optional
Instructions
- If you plan to serve the stroganoff with egg noodles, start by cooking them according to package instructions. Toss them with a little melted butter, set them aside and keep them warm until ready to serve.
- In a bowl, add the chicken slices or chunks, and sprinkle with a couple of good pinches of salt and pepper, plus the paprika. Add ¼ cup of the flour, and toss everything to coat well.
- Place a large skillet or pan over medium-high heat, and drizzle in about 3-4 tablespoons of the oil. Once the oil is hot, add the coated chicken pieces in, working in batches, and sear to allow them to become golden-brown on all sides. Remove from the pan with a slotted spoon, and repeat until all chicken is golden-brown. Set aside for a moment.
- Into the same pan, add the mushrooms (you can drizzle in a touch more oil, if needed), and sauté those for a few minutes until golden-brown. Remove with a slotted spoon, and set aside for a moment (you can keep the mushrooms with the chicken, if desired).
- Reduce the heat under the pan to medium-low, and add the 4 tablespoons of butter into the pan. Once melted, add in the shallots and garlic and sauté just until aromatic. Sprinkle in the remainder of the flour and stir it into the butter, cooking the mixture for about 30 seconds or so.
- Next, pour in the chicken stock/broth, whisking all the while to avoid lumps, and allow the sauce to simmer for a couple of minutes until thickened.
- Add the chicken and the mushrooms back into the pan with the sauce, and allow them to gently simmer for 3-4 minutes. Then, turn the heat off, and stir in the sour cream and the chopped parsley. Check salt/pepper if to see if more is needed.
- Serve over the warm, buttered egg noodles, or your choice of side. Enjoy!
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