Creamy Chicken and Mushroom Stroganoff with Fresh Parsley
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Creamy Chicken and Mushroom Stroganoff is a rich, comforting dish with tender chicken breast, savory mushrooms, and a silky sour cream sauce. Finished with fresh parsley and served over egg noodles, rice, or mashed potatoes, it's perfect for a cozy dinner and is sure to be a hit with family and guests alike.
Prep time
15 min
Cook time
25 min
Servings
4
Calories
380 kcal
Creamy Chicken and Mushroom Stroganoff is a comforting, flavorful dish that brings together tender pieces of chicken breast, hearty mushrooms, and a luscious sour cream sauce. This recipe is inspired by the classic Russian beef stroganoff, but uses chicken for a lighter, quicker meal that’s perfect for a weeknight dinner while still feeling special enough for guests. The mushrooms add earthy depth, while onions and garlic deliver a savory, aromatic base. A splash of white wine and chicken broth creates a well-rounded sauce, thickened with a touch of flour and made silky smooth with sour cream. Fresh parsley is stirred in at the end for a burst of color and freshness. Serve this creamy stroganoff over egg noodles, rice, or mashed potatoes to soak up every bit of the delicious sauce. It’s a satisfying dish that appeals to both adults and kids, offering complete comfort and rich flavors in every bite. Leftovers heat up well, making it a great choice for meal-prep too.
Ingredients
Servings
- 500 g Chicken breast (cut into bite-sized pieces)
- 250 g Mushrooms (sliced)
- 1 Yellow onion (medium, finely chopped)
- 2 Garlic cloves (minced)
- 2 tablespoons Butter
- 1 tablespoon Olive oil
- 1 tablespoon All-purpose flour
- 250 ml Chicken broth ((1 cup))
- 60 ml Dry white wine ((1/4 cup))
- 120 ml Sour cream ((1/2 cup))
- 2 tablespoons Fresh parsley (chopped)
- Salt (to taste)
- Black pepper (to taste)
- Cooked egg noodles, rice, or mashed potatoes (for serving)
Directions
1. Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
2. Add chicken pieces, season with salt and pepper, and sauté until browned and cooked through. Remove chicken and set aside.
3. In the same skillet, add remaining butter and sauté onions until soft, about 3-4 minutes.
4. Add garlic and cook for 1 minute. Add mushrooms and continue to cook until the mushrooms are browned and their moisture has evaporated.
5. Sprinkle flour over the vegetables, stirring well to combine.
6. Pour in the white wine, scraping up any brown bits from the pan, and let it bubble for about 1-2 minutes.
7. Slowly add the chicken broth, stirring constantly until the mixture thickens.
8. Reduce heat to low, return chicken to the skillet, and simmer for 2-3 minutes.
9. Turn off the heat and stir in sour cream until the sauce is creamy and smooth.
10. Add fresh parsley, taste for seasoning, and adjust with more salt or pepper as needed.
11. Serve immediately over your choice of egg noodles, rice, or mashed potatoes, garnished with extra parsley if desired.
About the author
Julia Child
French cuisine
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