1. Can I make Chicken Stroganoff with Mushrooms ahead of time?

Yes, you can prepare Chicken Stroganoff ahead of time. Make the dish as usual, let it cool, and store it in an airtight container in the refrigerator for 4-5 days. To reheat, gently warm the dish on low heat to prevent the sauce from separating.

Can I use chicken thighs instead of breasts for this recipe?

Absolutely! Chicken thighs are a great alternative and will add more flavor and moisture to the dish. Just be sure to cook them thoroughly until the internal temperature reaches 165°F (74°C). You can follow the same method as the recipe for chicken breasts.

Is there a vegetarian version of Chicken Stroganoff with Mushrooms?

Yes! For a vegetarian version, simply replace the chicken with hearty mushrooms like cremini or portobello mushrooms. The rest of the recipe remains the same, creating a delicious Mushroom Stroganoff that's rich and satisfying.

Creamy Chicken Stroganoff with Mushrooms

Description

Chicken Stroganoff with Mushrooms is a creamy, flavorful dish featuring tender chicken breasts sautéed with earthy mushrooms, all enveloped in a rich sour cream sauce. This recipe is simple, quick, and packed with comforting flavors, perfect for family dinners or special occasions.

Ingredients

Scale

1 tbsp olive oil
1 tbsp butter
1 cup / 125g chestnut mushrooms, sliced
1/2 tsp salt
1 small onion, chopped
2 cloves garlic, minced
1 lb (450g) skinless, boneless chicken breasts, sliced
1/2 tsp salt
1/4 cup / 70 ml dry white wine
1/3 cup / 85 ml chicken stock
1 tsp whole grain mustard
1 tbsp tomato paste
1 bay leaf
1 cup / 250 ml sour cream
1 tbsp parsley, chopped

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Instructions

Heat olive oil and butter in a large pan over medium heat. Add the sliced chestnut mushrooms and sauté until golden brown, about 5-7 minutes. Stir occasionally to avoid burning.
Add chopped onion and minced garlic to the pan and cook for an additional 5 minutes until softened.
Remove the mushrooms, onion, and garlic from the pan and set them aside.
Add sliced chicken breasts to the same pan and season with a pinch of salt. Brown the chicken on all sides, about 5-7 minutes.
Pour in the dry white wine and scrape the bottom of the pan to release the flavorful bits stuck to the surface.
Add the chicken stock, Dijon mustard, tomato paste, and bay leaf. Stir well to combine.
Return the cooked mushrooms, onions, and garlic to the pan. Bring everything to a boil, then reduce the heat.
Stir in the sour cream and chopped parsley. Let the sauce simmer uncovered for about 5 minutes or until it thickens to your desired consistency.
Taste the sauce and adjust the seasoning with salt or additional mustard, if needed.
Serve the Chicken Stroganoff with Mushrooms over rice, mashed potatoes, or egg noodles.

Notes

Don’t rush the process of browning the mushrooms; allow them to reach a golden color for the best flavor.
Keep the heat low when adding sour cream to avoid curdling the sauce.
If you don’t want to use white wine, replace it with apple juice and white wine vinegar in equal parts.
For a creamier texture, use half sour cream and half double cream if you find the sour cream too strong.
This dish can be made ahead and stored in an airtight container for 4-5 days in the fridge.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: European

Nutrition

Serving Size: 1 serving
Calories: 340 kcal
Sugar: 4g
Sodium: 364mg
Fat: 21g
Saturated Fat: 9g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 7g
Fiber: 1g
Protein: 27g
Cholesterol: 112mg