Description
This Chicken Stroganoff recipe offers a creamy, comforting dish featuring tender strips of chicken cooked with mushrooms, onions, and garlic in a savory sour cream and Dijon mustard sauce. Perfect for a quick weeknight dinner, it pairs beautifully with egg noodles or rice for a satisfying meal.
Ingredients
Scale
Chicken and Oils
- 1 lb boneless, skinless chicken breasts, cut into thin strips
- 1 tablespoon olive oil
- 1 tablespoon butter
Vegetables and Seasonings
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 oz cremini or white mushrooms, sliced
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
Sauce Ingredients
- 1 tablespoon all-purpose flour
- 1 cup chicken broth
- 1/2 cup sour cream
- 1 tablespoon Dijon mustard
- 2 tablespoons chopped fresh parsley
To Serve
- Cooked egg noodles or rice
Instructions
- Cook the chicken: Heat the olive oil and butter in a large skillet over medium-high heat. Add the chicken strips, season with salt and pepper, and cook for 4–6 minutes until browned and just cooked through. Remove the chicken from the pan and set aside.
- Sauté vegetables: In the same skillet, add the finely chopped onion and sauté for 2–3 minutes until softened. Add the minced garlic and sliced mushrooms, cooking for another 5–7 minutes until the mushrooms are golden and tender.
- Add seasonings and flour: Stir in the paprika, dried thyme, and flour, cooking for 1 minute to remove the raw flour taste and help thicken the sauce.
- Make the sauce: Gradually pour in the chicken broth, stirring constantly to prevent lumps. Bring the mixture to a gentle simmer and cook until slightly thickened, about 3 minutes.
- Finish the sauce: Reduce the heat to low and stir in the sour cream and Dijon mustard until the sauce is smooth and creamy.
- Combine chicken and sauce: Return the cooked chicken strips to the skillet and cook for an additional 2–3 minutes, allowing the flavors to meld and the chicken to heat through.
- Garnish and serve: Sprinkle the chopped fresh parsley over the stroganoff and serve immediately over cooked egg noodles or rice.
Notes
- Substitute Greek yogurt for sour cream for a lighter, tangier version.
- Use boneless chicken thighs instead of breasts for a juicier and more flavorful dish.
- Add a splash of white wine with the chicken broth for extra depth of flavor.
- For a gluten-free version, use a gluten-free flour blend or cornstarch in place of all-purpose flour.
