Chicken Mushroom Stroganoff
User Reviews
4.2
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4
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Calories
516 kcal
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Course
Main Course
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Cuisine
Russian
Chicken Mushroom Stroganoff
Description
This stroganoff recipe combines bite-sized chicken breast pieces seasoned with paprika and smoked paprika, sautéed with shiitake mushrooms and shallots, then simmered in a sour cream and Dijon mustard sauce. Garlic adds depth, while the parsley finish gives a fresh herbal note. The shiitake mushrooms contribute an earthy, slightly smoky flavor complementing the creamy sauce.
The chicken is cooked until browned, preserving juiciness, and the sauce simmers gently to meld flavors without curdling the dairy. The balance of spices and sour cream creates a mildly tangy, rich sauce that coats the chicken and mushrooms well.
Serve this stroganoff immediately for best texture, alongside simple vegetable dishes such as baked zucchini with mozzarella. The recipe's creamy consistency makes it suited for a comforting main course.
Using shiitake mushrooms is preferred for their distinctive flavor, but portobello or white mushrooms are acceptable substitutes. Larger chicken breasts may require a bit more sour cream to maintain sauce creaminess. The dish stores well refrigerated for about three days but is not recommended for freezing due to potential sauce separation. If freezing is desired, freeze chicken separately and reheat with additional chicken broth or sour cream to loosen sauce.
Ingredients
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- 4 oz shiitake mushrooms thinly sliced
- 2 tablespoon butter
- 2 chicken breast cut into bite size pieces
- 1 teaspoon paprika
- ¼ teaspoon smoked paprika
- 1 teaspoon Dijon mustard
- 1 shallot thinly sliced
- 3 cloves garlic thinly sliced
- 1 ¼ - 1 ½ c sour cream see the notes
- 1 tablespoon parsley
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- In a medium bowl combine chicken, paprika, smoked paprika, salt and pepper.
- Melt 1 tablespoon of butter in a large skillet and over medium high heat. Add mushrooms and cook stirring occasionally for 5 minutes or until slightly browned. Remove mushrooms to a plate.
- In the same pan, melt the remaining tablespoon of butter and cook chicken, 3-4 minutes per side. Add shallot and continue cooking for another 3 minutes.
- Stir in garlic, give it another 30 seconds and return mushrooms back into the pan. Add sour cream along with Dijon mustard, cover with a lid and simmer on a low heat for 5 minutes.
- Sprinkle with the parsley and serve immediately. This recipe pairs beautifully with quick Baked Zucchini with Mozzarella.
Notes
- If shiitake mushrooms are unavailable, portobello or white mushrooms can be used as alternatives.
- Adjust sour cream quantity for larger chicken breasts to keep the sauce creamy.
- Store leftovers in an airtight container in the refrigerator for up to three days.
- Freezing the complete stroganoff is not recommended because the dairy-based sauce may separate; instead, freeze chicken separately and reheat with extra broth or sour cream.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 516 kcal
% Daily Value*
| Calories | 516kcal | 26% |
| Carbohydrates | 9.7g | 3% |
| Protein | 51.2g | 102% |
| Fat | 29.7g | 46% |
| Saturated Fat | 14.9g | 75% |
| Cholesterol | 197mg | 66% |
| Sodium | 576mg | 24% |
| Potassium | 1035mg | 22% |
| Fiber | 1g | 4% |
| Sugar | 1.3g | 3% |
| Calcium | 90mg | 9% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
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