Chicken Stroganoff

3 from 1 vote

Chicken Stroganoff is a quick and easy way to enjoy the rich flavors of the classic dish in far less time! Tender chicken, earthy mushrooms, and a creamy sauce come together to create a comforting meal that’s easy enough to make any night of the week.

Prep Time8

Cook Time22

Total Time30

Course: Main Course

Cuisine: American

Servings:

Calories: 351kcal

Author: Valerie Brunmeier

Ingredients

1½ pounds boneless skinless chicken breasts
½ teaspoon granulated garlic or garlic powder
½ teaspoon paprika
¾ teaspoons kosher salt divided
¼ teaspoon freshly ground black pepper plus additional to taste
2 tablespoons extra virgin olive oil
2 tablespoons butter
8 ounces cremini mushrooms sliced
½ cup diced yellow onion
1 teaspoon minced garlic
1 tablespoon fresh thyme leaves
¼ cup dry white wine like pinot grigio or sauvignon blanc
2 tablespoons all-purpose flour
2 cups low-sodium chicken broth warm
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
1 to 2 tablespoons chopped Italian parsley
½ cup sour cream full fat
fresh chopped chives or minced parsley for garnish

Optional for Serving

Cooked buttered egg noodles, rice, or mashed potatoes see notes below

Instructions

Cut the chicken into 1-inch pieces and transfer to a medium bowl. Add the granulated garlic, paprika, ½ teaspoon salt, and ¼ teaspoon pepper and toss to combine well. Set aside.
Add the oil to a large, deep skillet or saute pan and place it over MEDIUM-HIGH heat. When the oil is hot (but not smoking) add the seasoned chicken and cook, stirring occasionally, until browned and cooked through, about 6 to 8 minutes. Remove the pan from the heat and use a slotted spoon to remove the chicken to a plate.
Add the butter to the empty skillet with any drippings and melt it over MEDIUM heat. Add the mushrooms, onion, garlic, and thyme and cook, stirring occasionally, until the onions are tender and golden brown and the mushrooms have released their liquid, about 5 to 6 minutes. Season with the remaining ¼ teaspoon salt and pepper, to taste. Add the wine, stirring to deglaze the bottom of the pan.
Sprinkle in the flour and cook, stirring, for 2 minutes. Slowly add the broth, stirring to combine it well with the mushroom mixture. Then, whisk in the Dijon and Worcestershire sauce and simmer over MEDIUM-LOW heat until slightly thickened, 3 to 4 minutes more.
Return the chicken to the skillet, along with any juices from the plate, and cook until heated through, about 1 minute. Reduce the heat to LOW and stir in the parsley. Add the sour cream and remove the pan from the heat. Stir until the sour cream is completely incorporated into the sauce. Season to taste with additional salt and pepper, if needed.
Garnish with chives or additional parsley and serve with buttered noodles or rice.

Notes

Nutrition information was calculated for the Chicken Stroganoff only and does not include optional noodles, rice, or mashed potatoes.

Serving Suggestions

Noodles: You can cook up any type of noodles you love for this stroganoff. Curly egg noodles are a classic choice and work well for holding on to the sauce. After boiling according to the package directions, drain them well and toss with a little butter for flavor and to help prevent them from sticking together.
Rice: This dish is also delicious served over simpled cooked white rice or brown rice.
Mashed Potatoes: For a heartier and very cozy option, spoon Chicken Stroganoff over Sour Cream Mashed Potatoes or Mashed Red-Skinned Potatoes.

Storage

Refrigerate: Store leftover Chicken Stroganoff in an airtight container in the refrigerator and it will stay fresh for up to 3 days.
Freeze: Since this recipe contains sour cream, the texture of the sauce may change slightly after freezing. However, you can still freeze leftovers for up to 1 month. Just transfer the cooled chicken and sauce to a freezer-safe container or zippered bag. When reheating, the sauce may separate slightly, so stir it well to bring it back together.
Reheating: Reheat in the microwave or on the stovetop over low heat, adding a splash of broth to thin the sauce if needed.

Nutrition