Creamy Chicken and Mushroom Stroganoff: A Comfort Food Classic

Stroganoff, a dish traditionally made with beef, has been reimagined countless times, but this Creamy Chicken and Mushroom Stroganoff version truly shines. It’s a comforting, flavorful, and relatively quick meal perfect for a weeknight dinner or a cozy weekend gathering. The combination of tender chicken, earthy mushrooms, and a rich, creamy sauce is simply irresistible. This recipe takes the classic flavors of stroganoff and applies them to a lighter, more accessible protein, resulting in a dish that’s both satisfying and elegant.

## Why You’ll Love This Recipe

* **Comfort Food at its Finest:** The creamy sauce and tender chicken are the ultimate comfort food experience.
* **Quick and Easy:** Ready in under an hour, this is a perfect weeknight meal.
* **Flavorful and Delicious:** The combination of chicken, mushrooms, and a tangy cream sauce is a flavor explosion.
* **Versatile:** Serve it over pasta, rice, mashed potatoes, or even toasted bread.
* **Adaptable:** Easily customized with different types of mushrooms, herbs, or spices.

## Ingredients You’ll Need

* **Chicken:** 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces. Chicken thighs can also be used for a richer flavor.
* **Mushrooms:** 1 pound cremini mushrooms, sliced. Other mushroom varieties like shiitake, oyster, or a blend can be used.
* **Onion:** 1 medium yellow onion, chopped.
* **Garlic:** 2-3 cloves garlic, minced.
* **Butter:** 2 tablespoons unsalted butter. Adds richness and flavor.
* **Olive Oil:** 1 tablespoon olive oil. For sautéing the vegetables and chicken.
* **Chicken Broth:** 1 cup chicken broth. Adds depth of flavor to the sauce.
* **Dry White Wine:** 1/2 cup dry white wine (optional, but recommended). Adds acidity and complexity to the sauce. Use chicken broth if omitting.
* **Sour Cream:** 1 cup sour cream. Provides the classic stroganoff tang and creaminess. Full-fat sour cream is recommended for the best texture and flavor.
* **Dijon Mustard:** 1 tablespoon Dijon mustard. Adds a subtle tang and enhances the other flavors.
* **Worcestershire Sauce:** 1 teaspoon Worcestershire sauce. Adds umami and depth of flavor.
* **Fresh Parsley:** 2 tablespoons chopped fresh parsley. For garnish and fresh flavor.
* **Salt and Pepper:** To taste. Essential for seasoning.
* **Egg Noodles or Pasta:** For serving. Other options include rice, mashed potatoes, or toasted bread.

## Equipment You’ll Need

* Large skillet or Dutch oven
* Cutting board
* Knife
* Measuring cups and spoons
* Wooden spoon or spatula

## Step-by-Step Instructions

Here’s how to make this delicious Creamy Chicken and Mushroom Stroganoff:

**1. Prepare the Chicken and Mushrooms:**

* Pat the chicken breasts dry with paper towels and cut them into bite-sized pieces (about 1-inch cubes). Season generously with salt and pepper.
* Slice the cremini mushrooms. If using other varieties, prepare them accordingly.
* Chop the onion and mince the garlic.

**2. Sauté the Chicken:**

* Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat.
* Add the chicken in a single layer (work in batches if necessary to avoid overcrowding the pan). Overcrowding will steam the chicken instead of searing it. Sear the chicken on all sides until lightly browned and cooked through. This usually takes about 5-7 minutes, depending on the size of the pieces. Don’t worry about cooking the chicken completely at this stage, as it will continue to cook in the sauce.
* Remove the chicken from the skillet and set aside.

**3. Sauté the Vegetables:**

* Add 2 tablespoons of butter to the same skillet. Once melted, add the chopped onion and sauté until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning.
* Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it will become bitter.
* Add the sliced mushrooms to the skillet and cook until they release their moisture and become tender and browned, about 8-10 minutes. Stir occasionally.

**4. Deglaze the Pan (Optional but Recommended):**

* If using white wine, pour it into the skillet and scrape up any browned bits from the bottom of the pan. These browned bits (fond) add a lot of flavor to the sauce.
* Let the wine simmer for a minute or two, allowing the alcohol to evaporate. If you’re not using wine, skip this step and move directly to adding the chicken broth.

**5. Make the Sauce:**

* Pour in the chicken broth and bring to a simmer.
* Stir in the Dijon mustard and Worcestershire sauce. These add a complex savory note to the sauce.
* Reduce the heat to low and let the sauce simmer for about 5 minutes, allowing it to thicken slightly.

**6. Add the Chicken and Sour Cream:**

* Return the cooked chicken to the skillet.
* Remove the skillet from the heat. This is crucial to prevent the sour cream from curdling.
* Gently stir in the sour cream until it’s fully incorporated into the sauce. Do not boil the sauce after adding the sour cream, as it will curdle.

**7. Season and Serve:**

* Taste the stroganoff and adjust seasoning with salt and pepper as needed.
* Stir in the chopped fresh parsley.
* Serve the Creamy Chicken and Mushroom Stroganoff immediately over cooked egg noodles, rice, mashed potatoes, or toasted bread.

## Tips for the Best Stroganoff

* **Don’t Overcrowd the Pan:** When searing the chicken, work in batches to avoid overcrowding the skillet. Overcrowding will steam the chicken instead of searing it, resulting in a less flavorful dish.
* **Use Full-Fat Sour Cream:** Full-fat sour cream provides the best texture and flavor. Reduced-fat sour cream may curdle or not create as rich of a sauce.
* **Don’t Boil the Sauce After Adding Sour Cream:** Boiling the sauce after adding sour cream can cause it to curdle. Remove the skillet from the heat before adding the sour cream.
* **Use Fresh Herbs:** Fresh parsley adds a bright, fresh flavor to the dish. Other herbs like thyme or dill can also be used.
* **Deglaze the Pan:** Deglazing the pan with white wine (or chicken broth) is a crucial step that adds a lot of flavor to the sauce. Don’t skip it!
* **Adjust the Consistency:** If the sauce is too thick, add a splash of chicken broth or water to thin it out. If it’s too thin, simmer it for a few more minutes to reduce it.
* **Spice it up:** Add a pinch of red pepper flakes for a little heat.

## Variations

* **Use Different Mushrooms:** Experiment with different types of mushrooms, such as shiitake, oyster, or a blend of wild mushrooms. Each type of mushroom will add a unique flavor and texture to the dish.
* **Add Vegetables:** Add other vegetables like bell peppers, peas, or spinach for added nutrients and flavor.
* **Make it Spicy:** Add a pinch of red pepper flakes or a dash of hot sauce for a spicy kick.
* **Use a Different Protein:** While this recipe calls for chicken, you can also use beef, turkey, or even tofu.
* **Make it Gluten-Free:** Serve over gluten-free pasta or rice.
* **Add a touch of Sherry:** A splash of dry sherry near the end of cooking can enhance the flavor profile.

## Serving Suggestions

* **Egg Noodles:** The classic pairing for stroganoff.
* **Rice:** A great alternative to egg noodles.
* **Mashed Potatoes:** Creamy mashed potatoes complement the creamy sauce perfectly.
* **Toasted Bread:** Serve with crusty bread for dipping into the sauce.
* **Green Salad:** A simple green salad provides a fresh and light contrast to the rich stroganoff.

## Storage and Reheating

* **Storage:** Store leftover Creamy Chicken and Mushroom Stroganoff in an airtight container in the refrigerator for up to 3 days.
* **Reheating:** Reheat gently in a skillet over low heat, stirring occasionally. You may need to add a splash of chicken broth or water to thin the sauce if it has thickened too much. You can also reheat in the microwave, but be careful not to overheat it, as the sour cream may curdle.

## Frequently Asked Questions (FAQ)

* **Can I use frozen mushrooms?** While fresh mushrooms are recommended for the best flavor and texture, you can use frozen mushrooms in a pinch. Thaw them completely and drain off any excess liquid before using.
* **Can I make this ahead of time?** While the stroganoff is best served fresh, you can make it ahead of time and store it in the refrigerator for up to 24 hours. Reheat gently before serving.
* **Can I freeze this stroganoff?** Freezing is not recommended because the sour cream-based sauce may separate upon thawing, resulting in a grainy texture. However, if you want to freeze it, use a good quality sour cream and allow the stroganoff to cool completely before freezing in an airtight container. Thaw overnight in the refrigerator and reheat gently.
* **What can I use instead of white wine?** If you don’t have white wine on hand, you can substitute with an equal amount of chicken broth. A tablespoon of lemon juice can also be added to mimic the acidity of the wine.
* **Why did my sour cream curdle?** Sour cream curdles when it’s heated too quickly or at too high a temperature. To prevent this, remove the skillet from the heat before adding the sour cream and stir it in gently.

## Creamy Chicken and Mushroom Stroganoff Recipe

**Yields:** 6 servings
**Prep time:** 15 minutes
**Cook time:** 30 minutes

**Ingredients:**

* 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
* 1 pound cremini mushrooms, sliced
* 1 medium yellow onion, chopped
* 2-3 cloves garlic, minced
* 2 tablespoons unsalted butter
* 1 tablespoon olive oil
* 1 cup chicken broth
* 1/2 cup dry white wine (optional)
* 1 cup sour cream
* 1 tablespoon Dijon mustard
* 1 teaspoon Worcestershire sauce
* 2 tablespoons chopped fresh parsley
* Salt and pepper to taste
* Egg noodles or pasta for serving

**Instructions:**

1. Pat the chicken breasts dry with paper towels and cut them into bite-sized pieces. Season generously with salt and pepper.
2. Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat.
3. Add the chicken in a single layer and sear on all sides until lightly browned and cooked through. Remove from the skillet and set aside.
4. Add 2 tablespoons of butter to the same skillet. Once melted, add the chopped onion and sauté until softened and translucent, about 5-7 minutes.
5. Add the minced garlic and cook for another minute, until fragrant.
6. Add the sliced mushrooms to the skillet and cook until they release their moisture and become tender and browned, about 8-10 minutes.
7. If using white wine, pour it into the skillet and scrape up any browned bits from the bottom of the pan. Let simmer for a minute or two.
8. Pour in the chicken broth, Dijon mustard, and Worcestershire sauce. Bring to a simmer.
9. Reduce the heat to low and let the sauce simmer for about 5 minutes, allowing it to thicken slightly.
10. Return the cooked chicken to the skillet.
11. Remove the skillet from the heat and gently stir in the sour cream.
12. Taste and adjust seasoning with salt and pepper as needed.
13. Stir in the chopped fresh parsley.
14. Serve immediately over cooked egg noodles or your choice of side.

Enjoy this comforting and flavorful Creamy Chicken and Mushroom Stroganoff! It’s a guaranteed crowd-pleaser.