Description
Creamy chicken stroganoff is a hearty, comforting dish made with tender chicken, mushrooms, and a rich sour cream sauce, all served over egg noodles or rice. This lighter twist on the classic beef stroganoff makes for an easy weeknight dinner the whole family will love.
Ingredients
Chicken and Seasoning
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon paprika
Cooking Fats
- 2 tablespoons olive oil
- 1 tablespoon butter
Vegetables and Aromatics
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
Sauce Ingredients
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup sour cream
- 1 teaspoon Dijon mustard
Garnish and Serving
- 1 tablespoon fresh parsley, chopped (for garnish)
- Cooked egg noodles or rice, for serving
Instructions
- Season and Cook Chicken: Season the chicken pieces with salt, pepper, and paprika. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and just cooked through, about 5 to 6 minutes. Remove the chicken from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add the remaining olive oil and butter. Sauté the chopped onions for 2 to 3 minutes until they soften. Add the minced garlic and sliced mushrooms, and cook for another 5 to 6 minutes until the mushrooms turn golden and most of the moisture has evaporated.
- Create the Sauce Base: Sprinkle the flour evenly over the mushroom mixture and stir to coat everything. Cook this mixture for 1 minute to remove the raw flour taste. Slowly pour in the chicken broth while continuously stirring to form a smooth sauce. Reduce the heat to low and let it simmer for 3 to 4 minutes until slightly thickened.
- Finish the Sauce and Combine: Stir in the sour cream and Dijon mustard into the skillet. Return the cooked chicken to the pan and simmer everything together for an additional 2 to 3 minutes just until heated through. Be careful not to boil after adding the sour cream to prevent curdling.
- Serve: Serve the creamy chicken stroganoff warm over cooked egg noodles or rice. Garnish with chopped fresh parsley before serving for a fresh finish.
Notes
- Use Greek yogurt instead of sour cream for a lighter dish.
- Add a splash of white wine during the sautéing of mushrooms for enhanced flavor depth.
- For a low-carb alternative, serve the stroganoff over cauliflower rice or steamed vegetables instead of noodles or rice.
