Description
These Homemade Chicken Stroganoff bowls are creamy, comforting, and full of flavor. Tender chicken strips are simmered in a rich mushroom sauce, balanced with garlic, mustard, and a touch of sour cream. Served over noodles, rice, or mashed potatoes, this dish is a satisfying weeknight favorite the whole family will love.
Ingredients
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500g boneless chicken breast or thighs, sliced
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1 medium onion, chopped
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2 cloves garlic, minced
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250g mushrooms, sliced
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2 tbsp olive oil
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1 tbsp butter
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1 ½ cups chicken broth
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1 tbsp all-purpose flour
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1 cup sour cream
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1 tsp Dijon mustard
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½ tsp paprika
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Salt and pepper to taste
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Fresh parsley for garnish
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Cooked noodles, rice, or mashed potatoes for serving
Instructions
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Heat olive oil in a skillet over medium-high heat.
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Add chicken, season with salt, pepper, and paprika. Cook for 5–6 minutes until golden. Remove and set aside.
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In the same skillet, melt butter. Add onion and garlic, sauté for 3–4 minutes until soft.
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Add mushrooms, cook 6–8 minutes until browned.
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Stir in flour and cook 1–2 minutes.
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Gradually pour in chicken broth while stirring.
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Reduce heat, stir in sour cream and mustard. Mix until smooth.
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Return chicken to the skillet. Simmer 5–7 minutes until sauce thickens.
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Garnish with parsley and serve hot.
Notes
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Substitute sour cream with full-fat Greek yogurt if desired.
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For gluten-free version, use cornstarch instead of flour.
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Add smoked paprika or herbs for extra depth.
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Reheat gently with added broth if sauce thickens after storage.
- Prep Time: 10 minutes
- Cook Time: 25 minutes