Description
Chicken Stroganoff is a quick, comforting American main dish featuring tender chicken, earthy mushrooms, and a creamy sauce infused with Dijon mustard and Worcestershire sauce. This easy skillet recipe takes just 30 minutes to prepare, perfect for a satisfying weeknight meal served over buttered egg noodles, rice, or mashed potatoes.
Ingredients
Chicken and Seasoning
- 1½ pounds boneless skinless chicken breasts
- ½ teaspoon granulated garlic or garlic powder
- ½ teaspoon paprika
- ¾ teaspoon kosher salt, divided
- ¼ teaspoon freshly ground black pepper, plus more to taste
Cooking Fats and Aromatics
- 2 tablespoons extra virgin olive oil
- 2 tablespoons butter
- 8 ounces cremini mushrooms, sliced
- ½ cup diced yellow onion
- 1 teaspoon minced garlic
- 1 tablespoon fresh thyme leaves
Sauce Ingredients
- 2 tablespoons all-purpose flour
- 2 cups low-sodium chicken broth, warm
- 1 tablespoon Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1 to 2 tablespoons chopped Italian parsley
- ½ cup full-fat sour cream
Garnish
- Fresh chopped chives or minced parsley
Optional for Serving
- Cooked buttered egg noodles, rice, or mashed potatoes
Instructions
- Prepare the Chicken: Cut the chicken into 1-inch pieces and place in a medium bowl. Season with granulated garlic, paprika, ½ teaspoon salt, and ¼ teaspoon pepper. Toss well to coat evenly and set aside.
- Cook the Chicken: Heat extra virgin olive oil in a large deep skillet over medium-high heat. When hot, add the seasoned chicken pieces. Cook, stirring occasionally, until browned and cooked through, about 6 to 8 minutes. Remove chicken with a slotted spoon and set aside on a plate.
- Sauté Vegetables: In the same skillet, melt butter over medium heat with any remaining drippings. Add sliced mushrooms, diced onion, minced garlic, and fresh thyme leaves. Cook, stirring occasionally, until onions are tender and golden, and mushrooms have released their liquid, about 5 to 6 minutes. Season with remaining ¼ teaspoon salt and additional pepper to taste.
- Make the Sauce: Sprinkle flour over the mushroom mixture and cook, stirring constantly, for 2 minutes to form a roux. Gradually pour in the warm chicken broth while stirring continuously to incorporate and deglaze the pan, loosening browned bits. Whisk in Dijon mustard and Worcestershire sauce. Simmer on medium-low heat until the sauce thickens slightly, approximately 3 to 4 minutes.
- Finish Cooking Chicken in Sauce: Return the cooked chicken and any accumulated juices to the skillet. Stir to combine and heat through for about 1 minute. Reduce heat to low, stir in chopped Italian parsley, then remove skillet from the heat.
- Add Sour Cream and Season: Gently fold in the full-fat sour cream until the sauce is smooth and fully combined. Taste and adjust seasoning with additional salt and pepper as desired.
- Serve: Garnish with fresh chopped chives or parsley. Serve hot over buttered egg noodles, rice, or mashed potatoes for a complete meal.
Notes
- Use warm chicken broth to prevent lumps in the sauce when adding flour and broth.
- Do not boil after adding sour cream to avoid curdling the sauce.
- Fresh thyme adds an aromatic earthiness but can be substituted with dried thyme if needed (use 1 teaspoon dried).
- Feel free to swap cremini mushrooms with white button mushrooms if preferred.
- For a lighter option, substitute sour cream with Greek yogurt, but add it off the heat to prevent curdling.
- This recipe can be doubled easily for larger gatherings.
- Make sure to cook chicken pieces evenly to avoid dryness.
