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Creamy Chicken Stroganoff served as a delicious featured image.

BEST CHICKEN STROGANOFF EASY

This creamy and comforting Chicken Stroganoff is an easy-to-prepare dish perfect for a weeknight meal. Tender chicken is bathed in a rich, tangy sauce made with mushrooms, sour cream, and a touch of white wine, served over egg noodles or rice for a satisfying and flavorful experience.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tbsp olive oil
  • 2 tbsp butter
  • 1 large onion, finely chopped
  • 8 oz cremini mushrooms, sliced
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1/2 cup dry white wine optional
  • 1 tsp Dijon mustard
  • 1/2 tsp smoked paprika
  • 1/4 tsp nutmeg
  • Salt to taste
  • Freshly ground black pepper to taste
  • 1 cup sour cream
  • 2 tbsp chopped fresh parsley, for garnish
  • Cooked egg noodles or rice, for serving

Equipment

  • large skillet
  • cutting board
  • knife
  • Measuring cups
  • Measuring spoons
  • whisk
  • spatula

Method
 

  1. Season the chicken pieces generously with salt, pepper, and smoked paprika.
  2. Heat olive oil in a large skillet over medium-high heat. Add the chicken in a single layer (work in batches if necessary) and sear until browned on all sides, about 3-4 minutes per side. Remove the chicken from the skillet and set aside.
  3. Add butter to the skillet and reduce heat to medium. Add the onion and cook until softened, about 5 minutes. Add the mushrooms and cook until they release their moisture and become tender, about 7-10 minutes. Add the garlic and cook for 1 minute more, until fragrant.
  4. Sprinkle the flour over the vegetables and cook, stirring constantly, for 1-2 minutes to create a roux.
  5. Gradually whisk in the chicken broth and white wine (if using), scraping up any browned bits from the bottom of the skillet. Bring to a simmer, then reduce heat to low and cook, stirring occasionally, until the sauce has thickened slightly, about 5-7 minutes.
  6. Stir in the Dijon mustard and nutmeg. Season with salt and pepper to taste.
  7. Return the chicken to the skillet and simmer for another 5-7 minutes, or until the chicken is cooked through and heated through.
  8. Remove the skillet from the heat and gently stir in the sour cream. Do not boil the sauce after adding the sour cream, as it may curdle.
  9. Serve the Chicken Stroganoff immediately over cooked egg noodles or rice. Garnish with fresh parsley.

Notes

For a richer flavor, substitute chicken thighs for chicken breasts, but increase cooking time slightly. Make sure not to boil the sauce after adding sour cream, as it might curdle. The white wine is optional but adds depth of flavor. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.