Rich Chicken Stroganoff (Printable)
Creamy chicken and mushrooms in a luxurious sour cream sauce, ready in 45 minutes.
# What You'll Need:
→ Chicken
01 - 1.3 lbs boneless, skinless chicken breasts or thighs, cut into strips
02 - 1/2 tsp salt
03 - 1/4 tsp freshly ground black pepper
→ Vegetables
04 - 1 medium onion, finely chopped
05 - 9 oz cremini or button mushrooms, sliced
06 - 2 cloves garlic, minced
→ Sauce
07 - 2 tbsp unsalted butter
08 - 1 tbsp olive oil
09 - 2 tbsp all-purpose flour
10 - 1 cup chicken broth
11 - 1 tbsp Dijon mustard
12 - 2/3 cup sour cream
13 - 1 tsp paprika
14 - 1 tbsp Worcestershire sauce
→ Garnish
15 - 2 tbsp chopped fresh parsley
# Steps:
01 - Season the chicken strips evenly with salt and pepper on all sides.
02 - Heat 1 tbsp butter and olive oil in a large skillet over medium-high heat. Add chicken and sauté until golden and cooked through, about 5-7 minutes. Transfer to a plate and keep warm.
03 - Add remaining 1 tbsp butter to the pan. Sauté onion for 2-3 minutes until translucent. Add mushrooms and cook until browned and liquid has evaporated, about 5 minutes. Stir in garlic and cook for 1 minute.
04 - Sprinkle flour over vegetables, stirring constantly to coat evenly. Cook for 1 minute to remove raw flour taste.
05 - Gradually whisk in chicken broth while stirring. Add Dijon mustard, paprika, and Worcestershire sauce. Simmer for 3-4 minutes until slightly thickened.
06 - Reduce heat to low and stir in sour cream until fully incorporated. Do not boil to prevent curdling. Return chicken and any accumulated juices to the skillet.
07 - Simmer gently for 2-3 minutes until everything is heated through. Taste and adjust seasoning if needed.
08 - Garnish with fresh parsley and serve hot over egg noodles, rice, or mashed potatoes.
# Expert Advice:
01 -
- The sauce comes together faster than you can boil water for noodles
- Leftovers taste even better the next day for lunch
02 -
- Never let the sauce boil after adding sour cream or it will separate into an unappealing mess
- Room temperature sour cream incorporates more smoothly than cold from the fridge
03 -
- Cut your chicken against the grain into uniformly sized strips so everything cooks evenly
- Pat mushrooms dry with paper towels before cooking so they actually brown instead of steam