Chicken Stroganoff

5 from 17 votes

An easy chicken dinner perfect for busy weeknights the whole family will enjoy. Comfort food at its finest - Juicy chicken in a creamy mushroom gravy with all the classic flavors of stroganoff sauce.

Course Dinner, Main Course

Cuisine russian

Keyword Chicken Stroganoff, Chicken Stroganoff recipe, Easy Chicken Stroganoff

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 537

Author Erren Hart

Ingredients

1.5 lbs chicken thighs boneless and skinless (or breast cutlets/fillets, see notes for preparation)
1 tablespoon light olive oil
2 tablespoon butter salted or unsalted
1 large onion chopped
1 lb brown mushrooms such as baby bella or chestnut mushrooms, sliced
2 cloves garlic chopped
2 tablespoons all-purpose flour
2 cups chicken stock plus more if needed
1 teaspoon Worcestershire sauce to taste (plus more as needed)
1 teaspoon apple cider vinegar or white wine vinegar (plus more as needed)
1 teaspoon dry mustard or 2 teaspoons jarred Dijon mustard (adjust to your preference)
1 teaspoon paprika
⅓ cup sour cream
2 tablespoons chopped parsley
Salt and black pepper to taste

US Customary - Metric

Instructions

Season the chicken with salt and black pepper, and cut it into bite-sized pieces.
Heat the olive oil over medium-high heat in a large nonstick skillet, then melt in 1 tablespoon of butter.
Add the chicken in a single layer and cook until browned and cooked through. Once done, remove the chicken from the pan and set it aside.
In the same skillet, melt the butter over medium-high heat. Add the chopped onion and sauté until translucent.
Add the sliced mushrooms to the skillet and sauté until they are cooked through, and any liquid released has evaporated. This should take about 7 to 9 minutes. Be sure to scrape the bottom of the skillet to gather any browned bits.
Stir in the chopped garlic and flour, and cook until fragrant, which should take about 30 seconds.
Pour in the chicken stock and add Worcestershire sauce (start with 1-2 teaspoons), vinegar, paprika, dry mustard (or Dijon mustard), salt, and black pepper. Stir well, making sure to scrape up any browned bits from the bottom of the pan. Allow the mixture to come to a boil and let it thicken.
In a small bowl, gradually add a few spoonfuls of the hot sauce to the sour cream, stirring to warm and blend it without curdling. Then, slowly pour the tempered sour cream mixture into the skillet, stirring continuously to incorporate it smoothly into the sauce.
Reduce the heat to low, and stir in the sour cream and chopped parsley. Return the cooked chicken to the skillet along with any accumulated juices. Cook until the sauce is thickened and the chicken is thoroughly warmed through.
If the sauce becomes too thick, add some extra stock a little at a time to thin it out.
Taste the sauce and adjust the seasoning, adding more salt, pepper, Worcestershire sauce, or vinegar if needed.
Serve the creamy chicken stroganoff over your choice of egg noodles, rice, zucchini noodles, or cauliflower rice.

Video

Notes

To Use Chicken Breast Meat

Dry the thin sliced chicken breast well with paper towels after rinsing them under cold water and then lightly flour them. Flouring creates a barrier between the oil in the pan and the moisture in the chicken so that the oil splatters less, and it also helps to produce a consistent brown, crispy exterior while retaining moisture in the meat.

Tips

For tender, juicy chicken, avoid overcooking. The best way to prevent overcooking is to use an instant-read thermometer. You’re looking for a reading of 175°F/80°C for chicken thighs and 170°F/76°C For breast meat.
Use full fat sour cream as low fat and fat free sour cream will liquify when heated and thin out the sauce. If you want to use them, be sure to increase the flour by a half tablespoon.

Nutrition