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Chicken Stroganoff

Quick and creamy chicken stroganoff made in one skillet with tender chicken, mushrooms, and a rich sour cream sauce, perfect for easy weeknight dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Russian
Calories: 425
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts or thighs cut into strips
  • 8 oz mushrooms cremini or white button, sliced
  • 1 medium onion finely diced
  • 3 cloves garlic minced
  • 1 cup chicken broth
  • 1 cup sour cream full fat recommended
  • 2 tbsp all-purpose flour
  • 1 tbsp Dijon mustard
  • 1 tbsp Worcestershire sauce
  • 1 tsp paprika
  • 2 tbsp butter divided
  • 1 tbsp olive oil
  • salt and black pepper to taste
  • fresh parsley chopped, for garnish
  • egg noodles or rice for serving

Equipment

  • large skillet
  • wooden spoon
  • sharp knife
  • cutting board

Method
 

  1. Season chicken strips with salt, pepper, and paprika. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Brown the chicken for 5-6 minutes total, flipping halfway through. Remove from skillet and set aside.
  2. In the same skillet, melt the remaining 1 tablespoon of butter over medium heat. Add the onions and mushrooms. Sauté for 6-8 minutes until the mushrooms are golden and the onions are translucent. Stir in the garlic for the last 30 seconds.
  3. Sprinkle the flour over the vegetables and stir for 1 minute to cook out the raw flour taste.
  4. Slowly pour in the chicken broth while scraping the bottom of the pan to release any browned bits. Stir in the Dijon mustard and Worcestershire sauce.
  5. Return the chicken and any accumulated juices to the pan. Bring to a light simmer and cook for 2-3 minutes until the sauce thickens and chicken reaches 165°F internal temperature.
  6. Reduce heat to low. Stir in the sour cream until smooth and heated through. Do not let it boil, or the cream may curdle. Taste and adjust seasoning with salt and pepper.
  7. Garnish with fresh parsley and serve immediately over hot egg noodles or steamed rice.

Notes

Storage: Store in an airtight container in the refrigerator for up to 3 days. Store separately from noodles or rice for best results. Reheat gently over low heat with a splash of broth to loosen the sauce. Not recommended for freezing due to sour cream separation. Make-Ahead: Brown chicken and sauté vegetables up to 1 day ahead. Store in refrigerator and finish the sauce when ready to serve. Substitutions: Greek yogurt can replace sour cream (use full-fat), soy sauce can replace Worcestershire sauce, and turkey or pork can replace chicken. Temper sour cream by stirring a spoonful of hot sauce into it before adding to prevent curdling.