Creamy Chicken Stroganoff with Mushrooms and Golden Onions
Ingredients:
1 ½ lbs boneless, skinless chicken breast or thighs, cut into strips
1 tablespoon olive oil
2 tablespoons unsalted butter
1 medium onion, thinly sliced
2 cloves garlic, minced
1 cup mushrooms, sliced
1 teaspoon Dijon mustard
1 teaspoon paprika
1 cup chicken broth
½ cup sour cream
½ cup heavy cream
1 tablespoon flour (optional, for thickening)
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)
Cooked egg noodles or rice, for serving
Directions:
Heat olive oil in a large skillet over medium-high heat. Add chicken, season with salt and pepper, and sear until golden on all sides. Remove from pan and set aside.
In the same skillet, melt butter. Add onions and cook until softened, about 5 minutes. Stir in garlic and mushrooms, and cook another 4–5 minutes until mushrooms are tender and lightly browned.
Sprinkle in paprika and stir in Dijon mustard. Add flour, if using, and stir for 1 minute to combine.
Pour in chicken broth and bring to a simmer. Return chicken to the pan and simmer for 10 minutes until the sauce begins to thicken slightly.
Reduce heat to low and stir in sour cream and heavy cream. Simmer gently for 5–7 more minutes until everything is creamy and heated through.
Taste and adjust salt and pepper. Serve hot over egg noodles or rice, garnished with fresh parsley.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: 475 kcal per serving | Servings: 4 servings