Ah, a comforting classic with a creamy twist—chicken stroganoff is like the cozy cousin of beef stroganoff, but just as indulgent! Here’s a recipe that hits all the right notes. 🍗🍄
Chicken Stroganoff Recipe
Serves 4
Ingredients
- 1 lb (450 g) boneless, skinless chicken breasts or thighs, cut into bite-sized strips
- Salt and pepper, to taste
- 2 tbsp olive oil or butter
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 8 oz (225 g) mushrooms, sliced
- 1 tbsp all-purpose flour
- 1 cup chicken broth
- 1 tsp Dijon mustard
- 1/2 cup sour cream
- 1 tsp paprika (optional, for warmth)
- Fresh parsley, chopped, for garnish
- Egg noodles, rice, or mashed potatoes, for serving
Instructions
- Cook the chicken:
- Season the chicken with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Sear chicken pieces until lightly browned but not fully cooked, about 4–5 minutes. Remove and set aside.
- Cook the vegetables:
- In the same skillet, add a little more oil or butter if needed.
- Sauté onions until translucent, then add garlic and mushrooms. Cook until mushrooms release moisture and start to brown.
- Make the sauce:
- Sprinkle flour over the mushroom-onion mixture and stir for 1 minute to cook the flour.
- Gradually add chicken broth, stirring constantly until smooth and slightly thickened.
- Stir in Dijon mustard and paprika.
- Finish the stroganoff:
- Return chicken to the skillet and simmer 5–7 minutes until chicken is cooked through.
- Reduce heat to low and stir in sour cream. Heat gently—don’t boil, or the sour cream might curdle.
- Serve:
- Serve over cooked egg noodles, rice, or mashed potatoes.
- Garnish with chopped parsley.
✅ Pro tip: For extra richness, add a splash of white wine when sautéing the mushrooms, or a teaspoon of Worcestershire sauce for depth.
If you want, I can give a quick 20-minute skillet version that’s just as creamy but even faster—perfect for weeknight dinners.
Do you want me to do that?
