It is a chilly evening. You want something warm and satisfying. This Chicken Stroganoff is the perfect answer for your family tonight.
It delivers a rich, golden sauce in just 35 minutes. You get tender chicken and earthy mushrooms in every single bite. It is the ultimate cozy winter meal.
Why You’ll Love This Recipe
This recipe is a total winner for busy weeknights. It uses simple ingredients you likely already have. You can skip the expensive steak and use budget-friendly chicken instead.
The sauce is incredibly velvety and flavorful. It feels like a fancy restaurant meal at home. Your kids will love the creamy, mild flavors too.
Simple Method
Everything happens in just one large skillet. We sear the chicken first to lock in juices. Then, we build the sauce in the same pan. This saves you time on cleanup later.
Even if you are a beginner, you can do this. The steps are very straightforward and fast. You will feel like a pro in the kitchen.
Ingredients You’ll Need
These mostly pantry staples create a deeply savory flavor profile.
- 1.5 lbs boneless skinless chicken breasts, sliced into 1/2-inch strips
- 8 oz cremini mushrooms, sliced
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 tablespoons all-purpose flour
- 1.5 cups low-sodium chicken broth
- 1 tablespoon Dijon mustard
- 1 teaspoon smoked paprika
- 1 cup full-fat sour cream
- Salt and freshly ground black pepper to taste
- 12 oz wide egg noodles, prepared according to package directions
- 2 tablespoons fresh flat-leaf parsley, chopped
Step-by-Step
- Season the chicken strips generously with salt and black pepper.
- In a large skillet, heat olive oil over medium-high heat.
- Sear chicken in batches until golden brown on both sides.
- Remove chicken from the pan and set aside.
- Reduce heat to medium and add butter to the skillet.
- Add onions and mushrooms and sauté until browned.
- Add minced garlic and cook for 60 seconds until fragrant.
- Sprinkle flour over vegetables and stir for 1-2 minutes.
- Slowly whisk in chicken broth while scraping the pan.
- Stir in Dijon mustard and smoked paprika.
- Simmer the sauce for 3-5 minutes to thicken it.
- Return chicken and juices to the skillet and simmer.
- Reduce heat to low and stir in the sour cream.
- Adjust seasoning and serve over warm egg noodles with parsley.
Best Ways to Enjoy It
Serve this warm over a big pile of noodles. The sauce clings perfectly to the wide egg noodles. Add a side of roasted green beans.
A simple side salad also works beautifully here. It adds a fresh, crisp crunch to the meal. Set the table and enjoy a cozy night.
Storage & Reheating
Store any leftovers in an airtight container. They will stay fresh for three days. This dish makes a fantastic next-day lunch.
Reheat it gently on the stove over low heat. Add a splash of broth if needed. Avoid boiling the sauce to keep it creamy.
Tips for Best Results
- Don’t crowd the pan when searing the chicken.
- Use full-fat sour cream for the richest texture.
- Always turn the heat down before adding sour cream.
- Scrape the brown bits off the pan for flavor.
- For a winter twist, add extra smoked paprika.
- Slice your chicken into even strips for even cooking.
- Use fresh parsley to brighten up the heavy sauce.
Ways to Switch It Up
- Swap chicken for beef sirloin for a classic version.
- Use Greek yogurt instead of sour cream for tang.
- Add a handful of fresh spinach at the end.
- Substitute gluten-free flour to make it allergy-friendly.
Common Questions
Why did my sauce curdle?
This usually happens if the heat is too high. Always reduce the heat to low first. Stir in the sour cream gently and slowly.
Can I use chicken thighs?
Yes, chicken thighs work very well too. They stay very juicy and tender in the sauce. Just cook them a few minutes longer.
I hope this cozy Chicken Stroganoff brings warmth to your table. It is the perfect way to end a busy day. Happy cooking!
— Lidia
Chicken Stroganoff
Ingredients
- 1.5 lbs boneless skinless chicken breasts, sliced into 1/2-inch strips
- 8 oz cremini mushrooms, sliced
- 1 medium yellow onion, finely diced
- 2 cloves garlic , minced
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 tablespoons all -purpose flour
- 1.5 cups low -sodium chicken broth
- 1 tablespoon Dijon mustard
- 1 teaspoon smoked paprika
- 1 cup full -fat sour cream
- Salt and freshly ground black pepper to taste
- 12 oz wide egg noodles, prepared according to package directions
- 2 tablespoons fresh flat-leaf parsley, chopped
Instructions
- Season the chicken strips generously with salt and black pepper.
- In a large skillet or sauté pan, heat the olive oil over medium-high heat. Sear the chicken in batches until golden brown on both sides, approximately 3 minutes per side. Remove chicken from the pan and set aside.
- Reduce heat to medium and add the butter to the same skillet. Once melted, add the onions and mushrooms. Sauté until the mushrooms are browned and the onions are translucent, about 7-8 minutes.
- Add the minced garlic and cook for 60 seconds until fragrant.
- Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste.
- Slowly whisk in the chicken broth, scraping the bottom of the pan to release the fond. Stir in the Dijon mustard and smoked paprika.
- Simmer the sauce for 3-5 minutes until it begins to thicken.
- Return the chicken and any accumulated juices to the skillet. Simmer for an additional 2 minutes until the chicken is cooked through.
- Reduce the heat to low. Stir in the sour cream until completely incorporated and the sauce is smooth. Do not allow the sauce to reach a boil once the sour cream is added to prevent curdling.
- Adjust seasoning with salt and pepper. Serve the chicken and sauce over warm egg noodles and garnish with chopped parsley.
