Description
Irresistible Chicken Stroganoff is a creamy and comforting dish made with tender chicken strips simmered in a rich mushroom sauce with a smooth, velvety finish.
Ingredients
- 1 1/2 lbs boneless, skinless chicken breasts or thighs, cut into strips
- 2 tablespoons olive oil or butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 1 tablespoon all-purpose flour
- 1 cup chicken broth
- 1 teaspoon Dijon mustard
- 1/2 teaspoon paprika
- Salt to taste
- Black pepper to taste
- 1/2 cup sour cream
- 2 tablespoons heavy cream (optional)
- Fresh parsley, chopped (optional garnish)
Instructions
- Heat olive oil or butter in a large skillet over medium heat.
- Add chicken strips and cook for 5–7 minutes until lightly browned and cooked through. Remove and set aside.
- In the same skillet, sauté chopped onion for 3–4 minutes until softened.
- Add sliced mushrooms and cook for 6–8 minutes until golden and moisture has evaporated.
- Stir in minced garlic and cook for 30 seconds.
- Sprinkle flour over the mushroom mixture and stir to coat evenly.
- Gradually pour in chicken broth while stirring to prevent lumps.
- Add Dijon mustard, paprika, salt, and black pepper. Simmer 3–5 minutes until slightly thickened.
- Reduce heat to low and stir in sour cream and heavy cream if using.
- Return chicken to skillet and simmer gently for 3–4 minutes until heated through.
- Garnish with fresh parsley and serve warm.
Notes
- Substitute Greek yogurt for sour cream for a lighter option.
- Add a splash of white wine before the broth for extra depth.
- Include spinach or peas for added vegetables.
- Serve over egg noodles, rice, or mashed potatoes.
- Store in the refrigerator for up to 3 days.
- Reheat gently and avoid boiling to prevent sauce from separating.
Nutrition
- Serving Size: 1 portion
- Calories: 460 kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 26 g
- Saturated Fat: 10 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 46 g
- Cholesterol: 135 mg
