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- 500g chicken breast, sliced into strips - 250g mushrooms, sliced - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 cup chicken broth - 1 cup sour cream - 2 tablespoons flour - 2 tablespoons butter - 1 tablespoon olive oil - 1 teaspoon paprika - Salt and pepper to taste - Fresh parsley, chopped for garnish - Cooked egg noodles or rice for serving Gather these items before you start cooking. The chicken is the star here. Use fresh chicken breast for the best taste. Mushrooms add a nice earthy flavor. Slice them thin for even cooking. Onions bring sweetness and aroma. Chop them finely to blend well in the dish. Garlic gives a punch of flavor. Mince it to release its oils. The chicken broth adds depth. Sour cream makes the sauce creamy and rich. Flour thickens the sauce. Butter and olive oil add richness. Paprika gives a hint of spice and color. Don’t forget salt and pepper! They enhance all the flavors. Fresh parsley is great for a pop of color. Serve your Stroganoff over egg noodles or rice. This makes a filling meal. For the full recipe and detailed steps, check out the Full Recipe section. To start, slice the chicken breast into thin strips. Use a sharp knife for clean cuts. This helps the chicken cook evenly. Next, slice the mushrooms into even pieces. This way, they will cook at the same rate. Chop the onion finely. A small dice ensures it cooks quickly and blends well. Mincing garlic is equally important. This releases flavor faster, making your dish taste better. Heat olive oil and butter in a large skillet over medium heat. Once it melts, add the chopped onion. Sauté for 2-3 minutes until it looks clear. Then stir in the minced garlic and sliced mushrooms. Cook this mixture for 5-7 minutes until the mushrooms are soft. Push the mushroom mix to one side of the skillet. Add the chicken strips to the open space. Cook for 5-6 minutes until the chicken turns golden. Now, sprinkle flour and paprika over the chicken. Stir everything together for about a minute. Gradually pour in the chicken broth. Keep stirring to avoid lumps. Bring this mixture to a gentle simmer. Turn the heat to low. Add the sour cream, mixing until everything blends well. Do not boil this sauce. Taste and add salt and pepper as needed. Serve your Chicken Mushroom Stroganoff over cooked egg noodles or rice. Both options soak up the sauce well. For a nice touch, sprinkle fresh parsley on top before serving. This adds a pop of color and flavor. For a bit of crunch, consider adding crispy fried onions. They make a delightful contrast to the creamy sauce. Enjoy your delicious meal! To get that perfect creamy texture, you should add the sour cream at the end. Stir it in gently. This helps maintain a rich and smooth sauce. Avoid boiling after adding it, as it can curdle. A common mistake is overcooking the chicken. Make sure to cook it just until golden and cooked through. This keeps it tender. You can kick up the flavor by adding herbs like thyme or rosemary. They blend well with the mushrooms. Try adding a splash of white wine for depth. Different mushrooms can also change the taste. Use shiitake for a rich flavor or portobello for a meaty texture. Mixing several types can create a complex dish. If your sauce is too thick, add a bit more chicken broth or water to loosen it. Stir well to blend. If it’s too thin, sprinkle in a little more flour and stir until thickened. For reheating, use low heat to keep the sauce creamy. Adding a splash of broth can help restore the texture if it dries out. For the full recipe, check out the detailed instructions above. {{image_2}} You can easily swap chicken for turkey or tofu. Turkey gives a similar taste but with a lighter feel. Tofu offers a great plant-based option. For a vegetarian version, use mushrooms as the main protein. This adds depth and keeps the dish hearty. To change the flavor, add herbs and spices. Try thyme, rosemary, or even a dash of cayenne for heat. You can also toss in veggies like peas or bell peppers. These add color and nutrition, making your meal more vibrant. Get creative with how you serve Chicken Mushroom Stroganoff. Consider using a bread bowl for a fun twist. You can also pair it with different sides. Try garlic bread, a fresh salad, or steamed veggies for a balanced meal. For the full recipe, check out my guide. To store leftover Chicken Mushroom Stroganoff, cool it to room temperature first. Then, place it in an airtight container. This keeps it fresh and tasty. Properly stored, it lasts for about 3 to 4 days in the fridge. Always check for any off smells before eating. Freezing Chicken Mushroom Stroganoff is easy. First, let it cool completely. Next, scoop it into a freezer-safe container or bag. Label it with the date. It can stay frozen for up to 2 months. When you’re ready to eat, thaw it in the fridge overnight for best results. When reheating, use a skillet over low heat. This helps keep the sauce smooth. Stir often to avoid sticking. If it looks dry, add a splash of chicken broth or water. This adds moisture back and makes it creamy again. You could also use the microwave, but do so in short bursts. Stir between each round for even heating. You can serve Chicken Mushroom Stroganoff with: - Cooked egg noodles - Steamed rice - Mashed potatoes - Fresh green salad - Roasted vegetables - Garlic bread These sides add texture and flavor to your dish. Egg noodles soak up the sauce great, while rice offers a nice base. A fresh salad brings a crisp bite, and roasted veggies add color and nutrients. Yes, you can make Chicken Mushroom Stroganoff ahead of time. Prepare it, cool it, and store it in the fridge. You can reheat it on the stove over low heat. Add a splash of broth or water to keep it creamy. Yes, Chicken Mushroom Stroganoff works well for meal prep. - Cook a large batch on the weekend. - Portion it into containers for easy meals. - It will stay fresh in the fridge for about 3 days. This makes it perfect for busy weekdays. You can also freeze portions for longer storage. Chicken Mushroom Stroganoff is a twist on the classic Beef Stroganoff. The dish likely started in Russia in the 19th century. It was named after a Russian family. Over time, cooks adapted it using different meats like chicken. To make Chicken Mushroom Stroganoff gluten-free: - Use gluten-free flour instead of regular flour. - Ensure your chicken broth is gluten-free. - Serve it over gluten-free pasta or rice. These swaps keep the dish tasty without gluten. Chicken Mushroom Stroganoff is rich in protein and flavor. A typical serving contains: - Approximately 400 calories - 15g fat - 30g carbohydrates - 2g fiber - 30g protein This dish is hearty and satisfying, making it a great meal choice. For more details, refer to the Full Recipe for precise values based on your ingredients. In this blog post, you learned about making Chicken Mushroom Stroganoff, from ingredients to preparation. We covered the main components, cooking tips, and variations to suit your taste. Don’t forget the importance of proper storage and reheating. This dish is not just tasty but also flexible. You can switch ingredients or adapt it for meal prep. Enjoy creating this comforting meal, and share it with friends and family. Now, it’s your turn to try it out and make it your own!

Chicken Mushroom Stroganoff

Indulge in the rich and creamy goodness of this Chicken Mushroom Stroganoff that’s sure to impress! Made with tender chicken, savory mushrooms, and a delightful sauce, this recipe is quick and perfect for any weeknight dinner. In just 30 minutes, you can serve a comforting meal that pairs beautifully with egg noodles or rice. Click to explore the full recipe and elevate your dining experience!
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Ingredients
  

500g chicken breast, sliced into strips

250g mushrooms, sliced

1 medium onion, finely chopped

2 cloves garlic, minced

1 cup chicken broth

1 cup sour cream

2 tablespoons flour

2 tablespoons butter

1 tablespoon olive oil

1 teaspoon paprika

Salt and pepper to taste

Fresh parsley, chopped for garnish

Cooked egg noodles or rice for serving

Instructions
 

In a large skillet, heat the olive oil and butter over medium heat until melted.

    Add the chopped onion and sauté for 2-3 minutes until translucent.

      Stir in the garlic and sliced mushrooms, cooking for another 5-7 minutes until the mushrooms are tender.

        Push the mushroom mixture to the side of the skillet, then add the chicken strips. Cook for 5-6 minutes until the chicken is golden and cooked through.

          Sprinkle the flour and paprika over the chicken and stir well to combine, cooking for an additional minute.

            Gradually pour in the chicken broth while stirring to prevent lumps from forming. Bring to a simmer.

              Reduce the heat to low and add the sour cream, stirring until well combined and heated through. Do not let it boil. Adjust seasoning with salt and pepper to taste.

                Serve the stroganoff over the cooked egg noodles or rice. Garnish with freshly chopped parsley.

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4