Prep time: 10 mins | Cook time: 20 mins | Servings: 4
Nutrition & WW SmartPoints (Per Serving)
WW SmartPoints: 5 Points
Protein: 31g
Net Carbs: 7g
Fat: 12g
Calories: 265 kcal
Description
Rich, velvety, and packed with deep umami flavor, this Chicken Mushroom Stroganoff delivers ultimate comfort food in just 30 minutes. Tender seared chicken breast and earthy sliced mushrooms are simmered in a luscious garlic, Dijon, and sour cream pan sauce, making it delicious served over wide egg noodles, zucchini noodles, or cauliflower mash.
Anti-Inflammatory Highlights
Fresh Mushrooms & Garlic: Provide ergothioneine, selenium, and allicin—potent antioxidants that support immune function and help combat cellular oxidative stress.
Lean Chicken Breast & Olive Oil: Deliver clean, bioavailable protein and heart-healthy monounsaturated fats to promote steady energy and muscle repair.
Ingredients
1 lb chicken breast, thinly sliced
2 cups fresh mushrooms, sliced
1 medium onion, finely chopped
2 cloves garlic, minced
1 tablespoon olive oil
1 tablespoon butter
1 cup low-sodium chicken broth
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
1/2 cup sour cream (or plain Greek yogurt)
1 tablespoon all-purpose flour (or arrowroot powder for thickening)
Salt and freshly cracked black pepper to taste
2 tablespoons fresh parsley, chopped (for garnish)
Instructions
1. Sear the Chicken: Season the thinly sliced chicken breast with salt and black pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 3 to 4 minutes per side until golden brown and cooked through. Transfer the chicken to a plate and set aside.
2. Sauté Mushrooms & Aromatics: In the same skillet, melt the butter over medium heat. Add the sliced mushrooms and finely chopped onion, cooking for 5 to 6 minutes until the mushrooms are browned and tender. Stir in the minced garlic and cook for 1 minute until fragrant.
3. Build the Pan Sauce: Sprinkle the flour over the mushroom mixture and stir for 1 minute to coat. Slowly pour in the chicken broth, Worcestershire sauce, and Dijon mustard, scraping up any flavorful browned bits from the bottom of the pan. Bring to a gentle simmer and cook for 3 to 4 minutes until slightly thickened.
4. Make it Creamy: Reduce the heat to low and stir in the sour cream until smooth and velvety (do not let the sauce boil once the sour cream is added).
5. Combine & Serve: Return the seared chicken and any accumulated juices back into the skillet, tossing gently until warmed through and coated in the creamy mushroom sauce. Garnish with fresh chopped parsley and serve warm!