Chicken stroganoff with mushrooms

Skinless chicken breasts smothered in a full-flavoured stroganoff sauce for an easy weeknight dinner! Simply yummy!




  • 1 large onion, chopped
  • 300 g mushrooms, sliced
  • 3 tbsp butter
  • 2 tbsp flour
  • 2 cups beef broth/stock
  • 1 tbsp Dijon mustard
  • 2/3 cup sour cream


  • Sprinkle chicken with garlic powder, salt and pepper on both sides.
  • Heat oil in a large skillet over medium heat. Place chicken in skillet smooth side down.
  • Press down lightly with spatula. Cook for 4 minutes until golden. Turn and press lightly with spatula. Cook for 2 minutes. Remove chicken onto a plate.
  • Turn heat down to medium high. Add butter, melt. Then add onions, cook for 1 minute, then add mushrooms.
  • Cook mushrooms until golden. Scrape bottom of fry pan to get all the golden bits off (this is flavour!).
  • Add flour, cook, stirring, for 1 minute. Add half the broth while stirring. Once incorporated, add remaining broth.
  • Stir, then add sour cream and mustard. Stir until incorporated.
  • Bring to simmer, then reduce heat to medium low. Once it thickens to the consistency of pouring cream (3 minutes), adjust salt and pepper to taste.
  • Add chicken back in (including plate juices). Simmer for 1 minute, then remove from stove.
  • Serve over pasta or egg noodles, sprinkled with parsley or chives if desired.

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