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Mushroom Chicken pasta




  • 1 tablespoon oil (or butter)
  • 1 pound boneless and skinless chicken breasts or thighs, cut into bite-sized pieces
  • 1 onion, diced or sliced
  • 8 ounces mushrooms, quartered or sliced
  • 2 cloves garlic, chopped
  • 2 teaspoons thyme, chopped (or 1 teaspoon dry thyme)
  • 1 tablespoon paprika
  • 1 cup chicken broth (or beef or water)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon soy sauce
  • 2 teaspoons dried dill (optional)
  • 1/2 cup sour cream
  • Salt and pepper to taste


  1. Heat the oil in a large skillet over medium-high heat. Add the chicken and cook for about 5-8 minutes, then set it aside.
  2. Add the diced or sliced onion and quartered or sliced mushrooms to the skillet. Cook until tender, which usually takes around 7-10 minutes.
  3. Add the chopped garlic, chopped thyme, and paprika to the skillet. Cook until fragrant, which usually takes about a minute.
  4. Pour in the chicken broth, Dijon mustard, Worcestershire sauce, and soy sauce. Add the cooked chicken back into the skillet. Mix everything well, bring to a boil, then reduce the heat and simmer until the sauce thickens a bit, usually around 5 minutes.
  5. Turn off the heat. Stir in the sour cream and dried dill (if using). Season with salt and pepper to taste.
  6. Enjoy your mushroom chicken pasta! You can also consider adding optional ingredients like tomato paste or serving it over egg noodles, pasta, rice, etc. For a one-pan meal, you can add 2 cups of broth and 8 ounces of egg noodles, then simmer for 8 minutes❤️❤️

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