Savor the rich and creamy flavors of Chicken Stroganoff, a delightful twist on the traditional beef stroganoff. This comforting dish features tender chicken in a luscious mushroom and sour cream sauce, served over a bed of egg noodles or rice. Perfect for family dinners or special occasions, Chicken Stroganoff is easy to make and sure to become a favorite in your home.

The first time I made Chicken Stroganoff, I wanted to create a comforting meal that would warm us up on a chilly evening. My husband and kids love creamy sauces, and this dish quickly became a household favorite. As the aroma of sautéed mushrooms and garlic filled the kitchen, everyone eagerly awaited dinner. The creamy sauce, tender chicken, and hearty noodles brought smiles to the table and requests for seconds. Now, Chicken Stroganoff is a go-to recipe for those cozy family dinners where we all gather around and enjoy a comforting meal together.

Why You’ll Love Chicken Stroganoff

1. Creamy and Flavorful: The rich sauce made with sour cream and mushrooms creates a deliciously creamy texture and depth of flavor. 2. Tender Chicken: Juicy chicken pieces cook quickly and absorb the savory flavors of the sauce. 3. Easy to Make: Simple ingredients and straightforward steps make this dish perfect for weeknight dinners. 4. Versatile Serving Options: Serve over egg noodles, rice, or mashed potatoes for a hearty and satisfying meal.

Ingredients Notes For Chicken Stroganoff

1. Chicken: Use boneless, skinless chicken breasts or thighs, cut into bite-sized pieces. 2. Mushrooms: Fresh mushrooms, such as cremini or button, add a savory depth to the sauce. 3. Sour Cream: Adds creaminess and tanginess to the sauce. 4. Beef Broth: Provides a rich, savory base for the sauce. Chicken broth can also be used.

Recipe Steps

1. Prepare the Chicken:
   • Cut 1.5 pounds of boneless, skinless chicken breasts or thighs into bite-sized pieces.
   • Season with salt and pepper.
2. Cook the Chicken:
   • In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
   • Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
3. Sauté the Vegetables:
   • In the same skillet, add 2 tablespoons of butter.
   • Add 1 medium onion, finely chopped, and cook until softened, about 3-4 minutes.
   • Add 3 cloves of minced garlic and cook for another 30 seconds until fragrant.
   • Add 8 ounces of sliced mushrooms and cook until they release their moisture and begin to brown, about 5-7 minutes.
4. Make the Sauce:
   • Sprinkle 2 tablespoons of all-purpose flour over the mushrooms and stir to combine. Cook for 1-2 minutes to remove the raw flour taste.
   • Gradually stir in 2 cups of beef broth, scraping up any browned bits from the bottom of the skillet.
   • Bring to a simmer and cook until the sauce thickens, about 5 minutes.
5. Combine and Finish:
   • Return the cooked chicken to the skillet and stir to combine.
   • Reduce the heat to low and stir in 1 cup of sour cream until well blended. Do not let the sauce boil to prevent curdling.
   • Season with additional salt and pepper to taste.
6. Serve:
   • Serve the Chicken Stroganoff over cooked egg noodles, rice, or mashed potatoes.
   • Garnish with fresh chopped parsley, if desired.

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Storage Options

Store Chicken Stroganoff in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze individual portions for up to 3 months. Reheat gently on the stovetop or in the microwave until heated through.

Quick and Simple Chicken Stroganoff

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Ingredients

• 2 tablespoons olive oil
• 1 pound boneless skinless chicken breasts, cut into strips
• 1 large onion finely chopped
• 2 cloves garlic minced
• 8 ounces mushrooms sliced
• 2 tablespoons all-purpose flour
• 1 cup chicken broth
• 1 cup sour cream
• 1 tablespoon Dijon mustard
• 1 teaspoon paprika
• Salt and freshly ground black pepper to taste
• 2 tablespoons chopped fresh parsley for garnish
• Cooked egg noodles or rice for serving

Instructions

• Cook Chicken: In a large skillet, heat the olive oil over medium-high heat. Add the chicken strips and cook until they are browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
• Sauté Vegetables:
• In the same skillet, add the chopped onion and cook until it becomes translucent, about 3-4 minutes.
• Add the minced garlic and sliced mushrooms, and continue to cook until the mushrooms are tender and any liquid has evaporated, about 5-6 minutes.
• Create Sauce:
• Sprinkle the flour over the mushroom mixture and stir well to combine. Cook for 1-2 minutes to remove the raw flour taste.
• Gradually add the chicken broth, stirring constantly until the mixture begins to thicken.
• Add Cream and Seasonings:
• Stir in the sour cream, Dijon mustard, and paprika. Mix well until the sauce is smooth and creamy.
• Return the cooked chicken to the skillet and stir to coat with the sauce. Cook until everything is heated through, about 2-3 minutes.
• Season with salt and freshly ground black pepper to taste.
• Serve:
• Serve the chicken stroganoff over cooked egg noodles or rice.
• Garnish with chopped fresh parsley.

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