Description
This creamy chicken stroganoff is a comforting and delicious dish featuring tender chicken pieces cooked with sautéed mushrooms, onions, and garlic, all enveloped in a rich sour cream and smoked paprika sauce. Perfect for a cozy dinner, it pairs wonderfully with egg noodles, rice, or mashed potatoes for a satisfying meal.
Ingredients
Scale
Chicken and Sauce
- 1½ lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 8 oz mushrooms, sliced
- 2 tbsp all-purpose flour
- 1½ cups chicken broth
- 1 cup sour cream
- 1 tsp Dijon mustard
- 1 tsp smoked paprika
- Salt and pepper to taste
Garnish and Serving
- Fresh parsley, chopped (for garnish)
- Egg noodles, rice, or mashed potatoes (for serving)
Instructions
- Prepare the chicken: Cut the boneless, skinless chicken breasts or thighs into bite-sized pieces to ensure even cooking and easy eating.
- Sauté aromatics: Heat olive oil and butter in a large skillet over medium heat. Add the finely chopped onion and minced garlic, cooking until softened and fragrant, about 3-5 minutes.
- Cook mushrooms: Add the sliced mushrooms to the skillet and cook until they release their moisture and become golden brown, approximately 5-7 minutes.
- Cook chicken: Push the vegetables to the side and add the chicken pieces to the skillet. Season with salt, pepper, and smoked paprika. Cook until the chicken is browned on all sides and nearly cooked through, about 6-8 minutes.
- Add flour: Sprinkle the all-purpose flour evenly over the chicken and vegetables, stirring well to coat. This will help thicken the sauce.
- Add broth and simmer: Gradually pour in the chicken broth while stirring to avoid lumps. Bring the mixture to a simmer and cook for about 5 minutes until the sauce thickens slightly and the chicken is fully cooked.
- Finish with sour cream and mustard: Reduce heat to low. Stir in the sour cream and Dijon mustard, mixing well to create a creamy sauce. Heat gently without boiling to prevent curdling. Adjust seasoning with additional salt and pepper if needed.
- Garnish and serve: Sprinkle freshly chopped parsley over the stroganoff. Serve hot over cooked egg noodles, rice, or mashed potatoes as desired.
Notes
- You can substitute Greek yogurt for sour cream for a lower-fat option, but add it off heat to prevent curdling.
- Use chicken thighs for a juicier, more flavorful stroganoff compared to breasts.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend or cornstarch.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
- Adding a splash of white wine to deglaze the pan after cooking mushrooms can add extra depth of flavor.
