Creamy Chicken & Mushroom Stroganoff
"Indulge in a rustic yet refined one-pan wonder that combines tender chicken and golden mushrooms in a luxuriously thick, paprika-infused cream sauce."
Instructions
Season the chicken fillets lightly with salt and black pepper and set aside at room temperature.
Prepare the vegetables by finely chopping the onion and garlic and slicing the mushrooms evenly for consistent cooking.
Heat the olive oil and butter together in a wide skillet over medium heat. Add the onion and sauté until soft and translucent, about 4–5 minutes. Stir in the garlic and cook for 30 seconds until fragrant.
Add the mushrooms and cook, stirring occasionally, until they release their moisture and become tender and lightly golden.
Increase the heat slightly and add the chicken fillets. Cook, turning gently, until the chicken is lightly golden on all sides but not fully cooked through.
Sprinkle the flour evenly over the chicken and vegetables, stirring well to coat and cooking for 1 minute to remove the raw flour taste.
Gradually pour in the chicken broth while stirring to create a smooth sauce. Lower the heat, stir in the sour cream and paprika, and let the sauce simmer gently until thickened and creamy and the chicken is cooked through.
Taste and adjust seasoning with additional salt and black pepper as needed. Remove from heat and garnish with chopped fresh parsley before serving.