Mushroom Chicken Stroganoff Recipe

Embark on a culinary journey with our Mushroom Chicken Extravaganza, a luscious twist on the classic Chicken Stroganoff. Immerse yourself in the richness of a thick and savory sauce, generously adorned with sizable chunks of seasoned chicken and an abundance of earthy mushroom slices. Every bite is a burst of flavors that will leave you longing for more!

Taking Time for Flavorful Bliss

In crafting our Mushroom Chicken Extravaganza, we believe in taking our time. Allowing the dish to simmer patiently allows the flavors to permeate the chicken, creating a culinary masterpiece. Be sure to have some bread on hand to soak up every last drop of the delectable sauce. For an extraordinary pairing, season with garlic salt and accompany it with our amazing no-yeast breadsticks.

Elevate the Experience

Looking to elevate your culinary experience? Consider making your own egg noodles with our homemade egg noodle recipe. Additionally, if you have leftovers from our slow cooker rotisserie chicken, they seamlessly blend with the gravy in this Mushroom Chicken Extravaganza, enhancing the depth of flavors.

Slow Cooker Bliss: Chicken Stroganoff Unleashed

For those who prefer the ease of a slow cooker, our Slow Cooker Chicken Stroganoff beckons. Skip the chicken-cooking step and follow these simple directions:

1. In the crockpot, combine chicken, garlic powder, onion powder, paprika, cayenne, salt, and pepper, ensuring an even coating.
2. In a frying pan, heat 2 tablespoons of oil and sauté onions until softened. Add garlic and mushrooms until browned.
3. Stir in butter, scraping any flavorful bits from the pan, then add flour, creating a smooth mixture.
4. Transfer this mixture to the crockpot, adding chicken broth, Worcestershire sauce, and sour cream.
5. Cook on low for 4 hours.

The Great Debate: Noodles or Rice?

The eternal debate—noodles or rice? While we recommend serving over egg noodles, whether homemade or store-bought, our Mushroom Chicken Extravaganza is equally delightful with rice. Opt for Jasmine for an aromatic experience, though any long-grain rice variety works seamlessly.

Ingredients

Chicken Stroganoff

• 1 pound (about 454g) chicken breasts, cut into 1-inch chunks
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon paprika
• ¼ teaspoon cayenne pepper
• ½ teaspoon kosher salt
• 1 teaspoon ground black pepper
• 4 tablespoons (60ml) olive oil, divided
• 1 small onion, diced
• 3 cloves garlic, minced
• 2 cups (about 200g) sliced baby bella mushrooms
• 4 tablespoons (60g) unsalted butter
• 4 tablespoons all-purpose flour
• 2 cups (475ml) chicken broth
• 1 tablespoon Worcestershire sauce
• ⅓ cup (80ml) sour cream
• Cooked egg noodles
• Parsley, for garnish

Instructions

1. In a medium bowl, combine chicken, garlic powder, onion powder, paprika, cayenne pepper, salt, and pepper. Set aside.
2. In a large skillet over medium heat, heat 2 tablespoons of oil. Cook the chicken until browned on the outside. Transfer to a plate.
3. In the same skillet, heat the remaining 2 tablespoons of oil. Sauté onions until softened, then add garlic and cook until fragrant.
4. Add mushrooms and cook until browned. Stir in butter until melted, then add flour and stir until no lumps remain.
5. Pour in chicken broth, followed by Worcestershire sauce. Add the chicken along with any juices. Bring to a boil and let simmer until thickened.
6. Stir in sour cream until creamy. Serve hot over cooked egg noodles and garnish with fresh parsley.