Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 8 ounces sliced cremini mushrooms
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 1/4 cup dry sherry (optional, can substitute with more chicken broth)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup sour cream
- 2 tablespoons chopped fresh parsley, for garnish
- 8 ounces egg noodles or rice, for serving
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Season with salt and pepper. Remove chicken from skillet and set aside.
- Add mushrooms and onion to the skillet and cook until softened and lightly browned, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
- Pour in chicken broth and dry sherry (if using), scraping up any browned bits from the bottom of the skillet. Stir in Dijon mustard and smoked paprika. Bring to a simmer and cook for 2-3 minutes to reduce slightly.
- Reduce heat to low and stir in sour cream until well combined. Do not boil. Return chicken to the skillet and heat through.
- Serve the creamy chicken mushroom stroganoff over cooked egg noodles or rice. Garnish with fresh parsley.
Notes
For a richer flavor, use a combination of cremini and shiitake mushrooms. Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stovetop over low heat, stirring occasionally. You can also add a splash of milk or broth if the sauce becomes too thick. For a lighter option, use plain Greek yogurt instead of sour cream.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg