Hey there, friend! You know, I’ve got this dish that’s kind of become a bit of a legend in our household—Chicken Mushroom Stroganoff. I remember the first time I ever tried it was during a particularly soggy summer when all we wanted was some good comfort food, and boy, did this deliver. I mean, who doesn’t love a creamy, savory dish that makes you feel like you’re dining at a cozy little bistro?
Why You’ll Love This
I make this when I want to feel like a kitchen wizard without all the fuss. My family goes crazy for this because it’s just so darn tasty (and, let’s be honest, it’s a sneaky way to get everyone to eat mushrooms). Plus, it’s the perfect dish for those nights when you want something warm and hearty, but also feel like you’ve done some real cooking (even though it’s pretty easy!).
Ingredients
- 2 tablespoons of butter (or olive oil works too!)
- 500g chicken breast, sliced (thighs are juicier if you ask me)
- 250g mushrooms, sliced (button or cremini are my go-to)
- 1 onion, chopped (red onion gives it a sweet kick)
- 2 cloves garlic, minced (because more garlic is always better)
- 1 teaspoon paprika (smoked adds a lovely depth)
- 1 cup chicken broth (or vegetable broth if you’ve got a vegetarian at the table)
- 1 cup sour cream (full-fat makes it creamier, but don’t stress)
- Salt and pepper to taste
- Handful of fresh parsley, chopped (skip this if you’re not a fan)
Directions
- First, melt the butter in a large skillet over medium heat. Add the chicken slices, and cook until they’re golden brown. This is where I usually sneak a taste, just to make sure it’s as good as it smells!
- Toss in the mushrooms, onion, and garlic. Stir occasionally until the mushrooms are just right (soft and a little browned).
- Sprinkle that paprika over everything, and let’s not forget a good pinch of salt and pepper. Stir it all until well-combined.
- Pour in the broth, and let it simmer for about 5 minutes. Don’t worry if it looks a bit weird at this stage—it always does!
- Now, reduce the heat and stir in the sour cream until the sauce is smooth and creamy. Actually, I find it works better if you do this slowly, to keep it from curdling.
- Sprinkle with parsley before serving. Or not. Totally up to you!
Notes
If your sauce is too thin, a teaspoon of cornstarch mixed with water will fix that right up. But remember, it thickens as it cools (kind of like me on a lazy Sunday).
Variations
I’ve experimented with adding a splash of white wine before the broth, and it gave it a posh little twist. I once tried with Greek yogurt instead of sour cream—let’s just say it was a bit too tangy for my liking!
Equipment
Don’t have a skillet? A large saucepan will do just fine. Though, it might take a bit longer to cook evenly.
Storage Information
This keeps in the fridge for up to 3 days, but honestly, in my house, it never lasts more than a day! It tastes even better the next day, I think.
Serving Suggestions
I love serving this over a bed of fluffy rice or some egg noodles. Sometimes I throw in a slice of crusty bread on the side to mop up that luscious sauce. It’s how my grandma did it!
Pro Tips
I once tried rushing the chicken browning step and regretted it because it ended up tasting a bit bland. Take your time!
FAQ
Can I freeze this? You probably could, but I find the sour cream can get a bit funky after freezing.
What if I don’t have paprika? No worries! Just skip it or try a bit of cumin for a different vibe.