Add the chicken pieces and cook until golden and cooked through. Remove and set aside.
In the same skillet, sauté the onions until soft, then add garlic and cook for 1 minute.
Add mushrooms and cook until they release their moisture and become golden brown.
Stir in the mustard and paprika, then return the chicken to the pan.
Reduce heat to low, stir in the sour cream, and simmer for 5–7 minutes until the sauce thickens slightly.
Season with salt and pepper to taste.
Garnish with fresh parsley and serve hot over your choice of pasta, rice, or mashed potatoes.
Serving and Storage Tips:
Serving: Best served fresh and hot. Pairs well with egg noodles, rice, or mashed potatoes.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or cream if needed.
Variations:
Substitute sour cream with Greek yogurt for a lighter version.
Add a splash of white wine or chicken broth before stirring in sour cream for extra depth.
Swap chicken thighs with boneless, skinless chicken breasts if preferred.
Toss in spinach or peas for added veggies.
FAQ:
Q: Can I make this dish ahead of time?
A: Yes, you can prepare it a day in advance and reheat it gently before serving.
Q: Can I freeze Chicken Stroganoff?
A: It’s best enjoyed fresh, but you can freeze it. Keep in mind that the texture of the sauce might change slightly upon thawing.
Q: Is this recipe gluten-free?
A: Yes, the dish itself is gluten-free. Just be sure to serve it with a gluten-free side if needed.
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