Description
A comforting and easy-to-make chicken stroganoff that transforms chicken, cream, and mushrooms into a luxurious meal in just 40 minutes.
Ingredients
Scale
- 1 pound chicken breast, cubed
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1 tablespoon all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- Cooked egg noodles or rice, for serving
Instructions
- Heat the olive oil over medium-high heat. Add the cubed chicken, season with salt and pepper, and cook until browned, about 5-7 minutes.
- Remove the chicken and set aside. In the same skillet, add the chopped onion and sauté for about 2 minutes until translucent.
- Add the minced garlic and sliced mushrooms and cook until the mushrooms soften, about 3-4 minutes.
- Sprinkle the flour over the mixture, stir well and cook for another minute.
- Pour in the chicken broth while stirring to prevent lumps. Bring to a simmer, allowing the mixture to thicken slightly.
- Reduce the heat and stir in the heavy cream, Dijon mustard, and Worcestershire sauce. Simmer for an additional 5 minutes.
- Add the cooked chicken back into the skillet, mix well, and heat through for about 2 minutes. Adjust seasoning as needed.
- Serve the stroganoff over cooked egg noodles or rice and garnish with fresh parsley.
Notes
Consider lighter alternatives like Greek yogurt instead of heavy cream or using turkey instead of chicken. Avoid common mistakes by seasoning well and not overcooking mushrooms.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg