One-Pan Apricot and Chicken Stroganoff with Mushrooms

By AislePrompt Editorial · Published 2026-06-05 · Updated 2026-06-05

A nostalgic Australian-inspired chicken stroganoff combining tender chicken, sweet apricot, and earthy mushrooms in a creamy sauce. This Russian-inspired chicken recipe, ready in about 40 minutes, pairs chicken breast, sliced into strips, olive oil, onion, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 460 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb chicken breast, sliced into strips
• 2 tbsp olive oil
• 1 medium onion, sliced
• 2 garlic cloves, minced
• 8 oz button mushrooms, sliced
• 1/2 cup dried apricots, chopped
• 1 tsp smoked paprika
• 1 cup chicken stock
• 1/2 cup sour cream
• 1 tbsp Dijon mustard
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh parsley, chopped
• 8 oz egg noodles, cooked

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb sliced chicken breast and cook for 5-6 minutes until golden and cooked through, then remove and set aside.
2. Step 2: In the same skillet, add 1 medium sliced onion and 2 minced garlic cloves. Sauté for 3-4 minutes until softened and fragrant.
3. Step 3: Add 8 oz sliced button mushrooms and cook for another 5 minutes until the mushrooms release their moisture and begin to brown.
4. Step 4: Stir in 1/2 cup chopped dried apricots and 1 tsp smoked paprika, cooking for 1 minute until aromatic.
5. Step 5: Pour in 1 cup chicken stock, scraping the pan to loosen any browned bits, and bring to a simmer.
6. Step 6: Reduce heat to low and stir in 1/2 cup sour cream and 1 tbsp Dijon mustard until the sauce is smooth and creamy.
7. Step 7: Return the cooked chicken to the pan, seasoning with 1 tsp salt and 1/2 tsp black pepper. Simmer gently for 3 minutes to heat through.
8. Step 8: Stir in 2 tbsp chopped fresh parsley and serve the stroganoff over 8 oz cooked egg noodles.