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One-Skillet Mushroom Chicken Stroganoff
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Large Skillet
  • Wooden Spoon
  • Cutting Board

Ingredients
  

  • 1 pound boneless skinless chicken breasts, cut into thin strips
  • 8 ounces cremini mushrooms, sliced
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Heat the olive oil in a large skillet over medium heat. Add the chicken strips and cook until lightly browned on both sides, about 5 minutes. Remove the chicken to a plate and set aside.
  • In the same skillet, add the sliced mushrooms and diced onion. Cook until the mushrooms release their liquid and the onion softens, about 6 minutes.
  • Stir in the minced garlic, flour, paprika, salt, and black pepper. Cook for 1 minute while stirring to coat everything evenly.
  • Pour in the chicken broth and bring the mixture to a simmer. Let it cook for 3 minutes to thicken slightly.
  • Return the chicken to the skillet and stir in the sour cream. Simmer gently for another 3 minutes until the chicken is cooked through and the sauce is creamy.
  • Remove from heat and sprinkle with the chopped parsley before serving.

Notes

For the creamiest texture, keep the heat low once the sour cream is added so it does not separate. Leftovers reheat well in a covered skillet over low heat with a splash of broth to loosen the sauce. If you prefer a thicker sauce, let it simmer uncovered for an extra minute or two before adding the sour cream.
Course: Main Course
Cuisine: American
Equipment: Large Skillet, Wooden Spoon, Cutting Board