Sarah Brown
Chicken and mushroom stroganoff is a creamy, savory dish that combines tender chicken, earthy mushrooms, and a rich sour cream sauce, making it a comforting and flavorful meal. This recipe typically starts by sautéing chicken pieces until golden, followed by cooking mushrooms to enhance their umami flavor. The dish is then finished with a luscious sauce made from a blend of chicken broth, sour cream, and spices like paprika and garlic, creating a harmonious balance of textures and tastes. Served over egg noodles or rice, chicken and mushroom stroganoff is a quick, satisfying, and versatile dish perfect for both weeknight dinners and special occasions.
| Characteristics | Values |
|---|---|
| Main Ingredients | Chicken breasts, mushrooms, onion, garlic |
| Cooking Time | 30-40 minutes |
| Servings | 4 |
| Protein | Chicken |
| Sauce Base | Sour cream, chicken broth, flour |
| Flavor Profile | Creamy, savory, slightly tangy |
| Cooking Method | Sautéing, simmering |
| Key Spices | Paprika, black pepper, salt |
| Optional Add-ins | Mustard, white wine, parsley |
| Dietary Consideration | Not vegetarian, can be gluten-free with modifications |
| Difficulty Level | Intermediate |
| Equipment Needed | Large skillet, knife, cutting board |
| Storage | Refrigerate up to 3 days, freeze up to 3 months |
| Reheating Instructions | Reheat gently on stovetop or microwave, add a splash of broth if needed |
| Pairings | Egg noodles, rice, or mashed potatoes |
| Calories (per serving) | Approximately 300-400, depending on ingredients |
| Allergens | Dairy (sour cream), gluten (flour, unless substituted) |
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What You'll Learn
- Prepare Ingredients: Gather chicken, mushrooms, onions, garlic, sour cream, paprika, broth, and seasonings
- Cook Chicken: Sauté chicken pieces until golden brown, then set aside for later use
- Sauté Vegetables: Cook mushrooms, onions, and garlic until softened and fragrant in the same pan
- Make Sauce: Whisk in broth, paprika, and sour cream, simmering until sauce thickens slightly
- Combine & Serve: Return chicken to the pan, heat through, and serve over rice or pasta
Prepare Ingredients: Gather chicken, mushrooms, onions, garlic, sour cream, paprika, broth, and seasonings
To begin preparing your chicken and mushroom stroganoff, start by gathering all the necessary ingredients. You’ll need boneless, skinless chicken breasts or thighs, depending on your preference. Cut the chicken into bite-sized pieces, ensuring they are uniform for even cooking. Next, collect fresh mushrooms—button or cremini work well—and slice them thinly. Mushrooms are a key component, so ensure they are cleaned and prepped properly. Alongside the mushrooms, you’ll need a medium onion, finely chopped, and a few cloves of garlic, minced. These aromatics will form the flavor base of your dish.
For the creamy element, sour cream is essential. Ensure it’s at room temperature to prevent curdling when added to the hot sauce. If you prefer a lighter option, Greek yogurt can be substituted. You’ll also need paprika, both for its smoky flavor and to add a subtle warmth to the dish. Have a carton of chicken or vegetable broth ready, as it will be used to create the sauce base. The broth adds depth and helps deglaze the pan, capturing all the flavorful bits stuck to the bottom.
Seasonings are crucial to elevate the dish. Gather salt, black pepper, and any additional herbs you’d like to use, such as thyme or parsley. These will enhance the overall flavor profile. If you enjoy a bit of heat, consider having some cayenne pepper or red pepper flakes on hand. Double-check that you have all these ingredients measured out and within reach before you start cooking, as stroganoff comes together quickly once the preparation is done.
Organize your workspace by placing all the ingredients in bowls or on a tray in the order they’ll be used. This mise en place technique ensures a smooth cooking process. For example, keep the chicken, mushrooms, onions, and garlic separate but ready to go. Place the sour cream, paprika, and broth nearby, along with your measured seasonings. Having everything prepped and organized not only saves time but also reduces the stress of cooking, allowing you to focus on creating a delicious stroganoff.
Finally, take a moment to inspect your ingredients for freshness and quality. Ensure the chicken is properly thawed if frozen, and the mushrooms are firm and free of blemishes. Fresh garlic and onions will make a significant difference in flavor, so avoid using dried substitutes if possible. Once everything is gathered and prepped, you’re ready to move on to the next step of cooking your chicken and mushroom stroganoff. This thorough preparation ensures a seamless and enjoyable cooking experience.
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Cook Chicken: Sauté chicken pieces until golden brown, then set aside for later use
To begin cooking the chicken for your chicken and mushroom stroganoff, start by preparing the chicken pieces. Cut boneless, skinless chicken breasts or thighs into uniform bite-sized pieces, ensuring they are not too thick to promote even cooking. Season the chicken generously with salt and freshly ground black pepper on all sides. This step is crucial as it enhances the flavor of the chicken and helps it develop a nice crust when sautéed. Preheat a large skillet or frying pan over medium-high heat, then add a tablespoon of olive oil or unsalted butter to the pan, allowing it to melt and coat the surface evenly.
Once the oil is hot and shimmering, carefully add the seasoned chicken pieces to the skillet in a single layer, being mindful not to overcrowd the pan. Overcrowding can cause the chicken to steam instead of sear, resulting in a less appealing texture. Let the chicken cook undisturbed for 3-4 minutes or until the first side is golden brown. Resist the urge to move the chicken too early, as this will prevent it from developing a proper crust. After achieving a nice sear, use tongs to flip each piece and cook the other side for an additional 3-4 minutes until golden brown.
As the chicken cooks, keep an eye on the heat to ensure it remains consistent. If the pan starts to smoke or the chicken browns too quickly, slightly reduce the heat to maintain control over the cooking process. The goal is to achieve a beautiful golden-brown exterior while ensuring the chicken is cooked through but still tender. Depending on the size of the pieces, this should take about 6-8 minutes in total. To check for doneness, you can make a small cut in the thickest piece; if the juices run clear and the meat is no longer pink, it’s ready.
Once the chicken is cooked to perfection, remove it from the skillet using a slotted spoon or tongs, allowing any excess oil to drip back into the pan. Transfer the chicken pieces to a clean plate or bowl and set them aside for later use. This step is essential as it allows you to build the flavors of the stroganoff in the same skillet, incorporating the fond (the browned bits stuck to the pan) for added depth. While the chicken rests, you can proceed with cooking the mushrooms and onions, ensuring the flavors meld together harmoniously in the final dish.
Setting the chicken aside also helps maintain its texture, preventing it from becoming overcooked or dry as you prepare the rest of the ingredients. Cover the chicken loosely with foil or a clean kitchen towel to keep it warm while you work on the next steps. By sautéing the chicken until golden brown and then setting it aside, you’ve created a flavorful foundation for your chicken and mushroom stroganoff, ensuring the dish comes together seamlessly with rich, complementary flavors.
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Sauté Vegetables: Cook mushrooms, onions, and garlic until softened and fragrant in the same pan
To begin the sautéing process for your chicken and mushroom stroganoff, heat a large skillet or frying pan over medium heat. Add a generous amount of butter or olive oil, allowing it to melt and coat the pan's surface. This initial step is crucial as it sets the foundation for building flavors. Once the fat is hot, add the sliced mushrooms to the pan. It's best to use a variety of mushrooms like button, cremini, or even wild mushrooms for a more robust flavor. Cook the mushrooms, stirring occasionally, until they release their moisture and start to brown. This process should take around 5-7 minutes, and you'll notice the mushrooms shrinking in size and developing a deeper color.
Next, introduce the chopped onions to the pan. The onions will add a sweet, aromatic base to your stroganoff. Sauté the onions with the mushrooms, stirring frequently to prevent burning. The goal is to soften the onions and allow them to become translucent, which usually takes about 3-4 minutes. As the onions cook, they will release their natural sugars, enhancing the overall taste of the dish.
Now, add the minced garlic to the pan, being careful not to let it burn. Garlic burns quickly, so keep a close eye on it. Cook the garlic for about 1-2 minutes, stirring constantly, until it becomes fragrant and slightly softened. The aroma of the garlic will fill your kitchen, indicating that its flavors are being released. This step is essential as garlic is a key ingredient in adding depth and complexity to the stroganoff's sauce.
Continue cooking the vegetables until they reach the desired texture. You're aiming for a softened, slightly caramelized mixture that will provide a flavorful base for your stroganoff. The mushrooms should be tender, the onions translucent, and the garlic fragrant. This process of sautéing vegetables is a simple yet vital step in building the layers of flavor that make a stroganoff so delicious.
Remember, the key to a successful sauté is patience and attention. Keep the heat at a moderate level to ensure the vegetables cook evenly without burning. This technique allows the natural sugars in the vegetables to caramelize, adding a subtle sweetness to the savory dish. Once the vegetables are ready, you can proceed to the next steps of creating your mouth-watering chicken and mushroom stroganoff.
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Make Sauce: Whisk in broth, paprika, and sour cream, simmering until sauce thickens slightly
To begin crafting the luscious sauce for your chicken and mushroom stroganoff, start by preparing a base that will seamlessly blend with the other ingredients. In your skillet, after sautéing the mushrooms and chicken, you’ll likely have flavorful browned bits at the bottom. Pour in the chicken broth, ensuring it covers the bottom of the pan. As the broth heats, use a whisk to gently scrape the bottom of the skillet, a technique known as deglazing. This step is crucial as it lifts the caramelized flavors from the pan, infusing the broth with a rich, savory depth that will enhance the overall sauce.
Next, add a generous sprinkle of paprika to the broth, whisking continuously to ensure it dissolves evenly. The paprika not only adds a warm, smoky flavor but also imparts a subtle earthy tone that complements both the chicken and mushrooms. Keep the heat at a steady medium-low to allow the paprika to release its full aroma without burning. This step is key to building the sauce’s complexity, so take a moment to appreciate the transformation as the broth takes on a slightly reddish hue and a more robust flavor profile.
Once the paprika is fully incorporated, it’s time to introduce the sour cream, which will give the sauce its signature creamy texture and tangy finish. To avoid curdling, temper the sour cream by first whisking a small amount of the hot broth into it in a separate bowl. This gradual mixing helps the sour cream adjust to the temperature of the sauce before you add it to the skillet. Once tempered, pour the sour cream mixture into the skillet, whisking constantly to ensure a smooth, lump-free integration. The sauce will immediately take on a creamy consistency, but it’s important to keep whisking to prevent any separation.
With the sour cream incorporated, reduce the heat to low and let the sauce simmer gently. This simmering process allows the flavors to meld together while the sauce thickens slightly. Keep a close eye on the sauce, as the sour cream can curdle if it boils. Stir occasionally to ensure even heating and to prevent sticking. The sauce is ready when it coats the back of a spoon and has a velvety, cohesive texture. This step is where patience pays off, as the sauce transforms from a thin mixture into a rich, indulgent coating for your stroganoff.
Finally, taste the sauce and adjust the seasoning if needed. A pinch of salt or an extra dash of paprika can elevate the flavors to perfection. The sauce should strike a balance between the savory broth, the smoky paprika, and the tangy sour cream, creating a harmonious base for the chicken and mushrooms. Once the sauce has reached the desired consistency and flavor, it’s ready to be combined with the rest of the ingredients, bringing your chicken and mushroom stroganoff to life with its creamy, flavorful finish.
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Combine & Serve: Return chicken to the pan, heat through, and serve over rice or pasta
Once your chicken is cooked to perfection and set aside, it's time to bring all the elements of your chicken and mushroom stroganoff together. Start by returning the cooked chicken pieces to the same pan where you sautéed the mushrooms and onions. This step is crucial as it allows the chicken to absorb the rich flavors of the sauce and ensures everything is heated through evenly. Gently stir the chicken into the creamy mushroom sauce, taking care not to break the chicken pieces. Allow the mixture to simmer on medium-low heat for about 3-5 minutes, ensuring the chicken is thoroughly warmed and coated in the luscious sauce.
While the chicken and sauce combine, prepare your chosen base—either steamed rice or cooked pasta. Both options work wonderfully, but the key is to have it ready just before serving to maintain the ideal texture. If using pasta, consider tossing it with a little olive oil or butter to prevent sticking and to add a subtle richness. For rice, ensure it’s fluffy and not clumpy by using a fork to gently separate the grains. The goal is to create a perfect bed for your stroganoff that complements the creamy, savory flavors.
Once the chicken is heated through and the sauce is bubbling gently, it’s time to plate your dish. Spoon a generous portion of rice or pasta onto each serving plate or bowl. Ladle the chicken and mushroom stroganoff over the base, ensuring each serving is well-covered in the creamy sauce. The contrast between the hearty chicken, earthy mushrooms, and the soft rice or pasta creates a satisfying and balanced meal. For an extra touch, garnish with freshly chopped parsley or a sprinkle of paprika to add a pop of color and a hint of warmth.
Serving the stroganoff immediately is essential to enjoy it at its best. The warmth of the dish enhances the flavors and ensures the sauce remains creamy and inviting. If you’re serving a group, consider placing the stroganoff in a large serving dish alongside the rice or pasta, allowing everyone to help themselves. This not only keeps the meal interactive but also ensures everyone gets a hearty portion of this comforting dish. Pair it with a side of steamed vegetables or a crisp salad for a well-rounded meal.
Finally, take a moment to appreciate the simplicity and richness of your homemade chicken and mushroom stroganoff. The combination of tender chicken, savory mushrooms, and creamy sauce served over rice or pasta is a classic for a reason—it’s hearty, flavorful, and deeply satisfying. Whether it’s a weeknight dinner or a special occasion, this dish is sure to impress. Enjoy the warmth and comfort it brings to your table, and don’t be surprised if it becomes a regular in your meal rotation.
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Frequently asked questions
You'll need chicken breasts, mushrooms, onions, garlic, butter or oil, flour, chicken broth, sour cream, paprika, salt, pepper, and optional ingredients like parsley or dill for garnish.
Cut the chicken breasts into bite-sized pieces, season with salt and pepper, and cook in a pan until golden brown. Set aside while you prepare the sauce and mushrooms.
Yes, you can substitute sour cream with heavy cream, Greek yogurt, or crème fraîche. However, sour cream adds a tangy flavor that’s traditional to stroganoff.
Temper the sour cream by mixing a small amount of the hot sauce into it before adding it to the pan. Also, remove the pan from direct heat when adding the sour cream to avoid overheating.
