Description
A rich and creamy Chicken Stroganoff made on the stovetop featuring tender chicken strips, sautéed mushrooms, and a luscious sour cream sauce, served over egg noodles for a comforting and flavorful meal.
Ingredients
Scale
Protein
- 1 pound boneless, skinless chicken breasts or thighs (cut into bite-sized strips)
Vegetables and Aromatics
- 1 small onion (chopped)
- 2 cloves garlic (minced)
- 8 oz mushrooms (sliced)
Fats and Oils
- 1 tablespoon olive oil
- 1 tablespoon butter
Seasonings and Thickeners
- Salt and pepper to taste
- 1 teaspoon paprika
- 1 tablespoon all-purpose flour
Liquids
- 1 cup chicken broth
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 1 teaspoon Dijon mustard (optional)
Carbohydrates
- 8 oz egg noodles or pasta of choice (cooked)
Garnish
- Chopped parsley for garnish
Instructions
- Heat fat: Heat olive oil and butter in a large skillet over medium-high heat to get the pan ready for searing the chicken.
- Sear chicken: Season the chicken pieces with salt and pepper. Add them to the skillet and cook for 4–5 minutes until golden and just cooked through. Remove the chicken and set aside.
- Sauté vegetables: In the same skillet, add the chopped onions and cook for 2–3 minutes until they soften. Add the minced garlic and sliced mushrooms, and sauté for another 5–6 minutes until the mushrooms become golden brown.
- Add spices and flour: Stir in the paprika and flour, cooking for about 1 minute to eliminate the raw flour taste while coating the mushrooms and onions evenly.
- Create sauce base: Gradually whisk in the chicken broth while scraping up any browned bits from the pan’s bottom. Let it simmer for 3–4 minutes until the sauce slightly thickens.
- Finish sauce and combine: Reduce heat to low and stir in the sour cream, heavy cream, and optional Dijon mustard. Return the chicken to the skillet and simmer for 2–3 minutes, ensuring the chicken warms through and is coated with the creamy sauce.
- Serve: Spoon the creamy chicken stroganoff over the cooked egg noodles or pasta, then garnish with freshly chopped parsley before serving.
Notes
- For a lighter alternative, substitute sour cream with Greek yogurt and use milk instead of heavy cream.
- This recipe works well with leftover rotisserie chicken for a quick meal.
