Save A comforting and flavorful dish featuring tender chicken in a rich, creamy mushroom sauce, perfect over noodles or rice.
Ingredients
- Chicken: 600 g (1.3 lbs) boneless, skinless chicken breasts or thighs, cut into bite-sized strips, 1/2 tsp salt, 1/4 tsp black pepper, 2 tbsp all-purpose flour
- Vegetables: 250 g (9 oz) cremini or white mushrooms, sliced, 1 medium onion, finely chopped, 2 cloves garlic, minced
- Sauce: 2 tbsp unsalted butter, 2 tbsp olive oil, 250 ml (1 cup) chicken stock, 1 tbsp Dijon mustard, 1 tsp paprika, 120 ml (1/2 cup) sour cream (full-fat recommended), 2 tbsp fresh parsley, chopped (plus extra for garnish)
Instructions
- Season the chicken:
- Season the chicken with salt and pepper, then toss with the flour to coat evenly.
- Sauté the chicken:
- In a large skillet over medium-high heat, add 1 tbsp olive oil and 1 tbsp butter. Sauté the chicken in batches until golden on all sides but not fully cooked through, about 3–4 minutes. Remove and set aside.
- Sauté vegetables:
- Add the remaining oil and butter to the pan. Sauté the onions and mushrooms until soft and golden, about 5 minutes. Stir in the garlic and cook for 1 minute more.
- Add paprika and stock:
- Sprinkle in the paprika, then pour in the chicken stock and stir, scraping up any browned bits from the pan. Stir in Dijon mustard.
- Simmer:
- Return the chicken and any juices to the pan. Reduce heat to medium-low and simmer gently for 7–8 minutes, until the chicken is cooked through and the sauce has thickened slightly.
- Finish the sauce:
- Remove from heat and stir in the sour cream and chopped parsley until smooth and creamy. Adjust seasoning to taste.
- Serve:
- Serve immediately over egg noodles, rice, or mashed potatoes, garnished with extra parsley.
Save Required Tools
- Large skillet
- Sharp knife
- Cutting board
- Wooden spoon or spatula
- Measuring cups and spoons
Allergen Information
- Contains dairy (butter, sour cream).
- Contains gluten (flour, egg noodles if used).
- Dish can be made gluten-free and/or dairy-free with substitutions.
- Always check ingredient labels for allergens if unsure.
Nutritional Information (per serving)
- Calories: 410
- Total Fat: 22 g
- Carbohydrates: 16 g
- Protein: 37 g
Recipe Questions
- → How do I prevent the sauce from curdling?
Make sure to remove the pan from heat before stirring in sour cream and mix gently for a smooth consistency.
- → Can I substitute chicken thighs for breasts?
Yes, either boneless, skinless thighs or breasts work well; thighs offer more flavor and tenderness.
- → What sides pair best with this dish?
Egg noodles, rice, or mashed potatoes soak up the sauce beautifully, and a side salad adds freshness.
- → How can I make this gluten-free?
Use gluten-free flour and serve with gluten-free pasta or rice for a completely gluten-free meal.
- → Can the sauce be made lighter?
Try substituting Greek yogurt for sour cream, and limit butter for a lower fat option without sacrificing creaminess.