Chicken Stroganoff over Rice

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This is one of my personal favorites so far. I hope you enjoy it too!

Ingredients (makes about 8 servings):

  • 1 1/2 C. dry rice
  • 3 chicken breasts, cubed
  • 1 yellow onion, diced
  • 6 mushrooms, sliced or chopped
  • olive oil
  • 1 1/2 C. chicken stock
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • about 1/2 tsp. garlic powder
  • a pinch of thyme
  • a pinch of paprika
  • 1 lb. (about 1 1/2 or 2 C.) sour cream
  • 3 Tbsp. white flour

Instructions:

  1. Cook rice according to package (I used Jasmine rice). When it is done, set aside and keep the lid on to keep the rice warm.
  2. Cook chicken in saucepan with diced onion and mushrooms and a little bit of olive oil or water.
  3. When chicken is thoroughly cooked, add chicken stock, salt, pepper, garlic powder, thyme, and paprika. Stir and bring to a boil.
  4. Combine flour and sour cream. Add to chicken mixture in saucepan. Stir and bring to a boil for about 3 minutes.
  5. Serve the creamy chicken sauce over the rice. You can also serve it on top of egg noodles or pasta if you prefer it that way.

*I recommend cutting the onions and mushrooms beforehand if you can. You can also pre-cook and/or cube the chicken to speed things up later.