Description

Creamy Chicken Stroganoff is a quick, comforting dish of tender chicken strips simmered in a tangy, savory mushroom-onion sour cream sauce, perfect over noodles, rice, or mashed potatoes.

Ingredients

1 tablespoon olive oil

2 tablespoons butter, divided

1 lb boneless, skinless chicken breasts or thighs, sliced into thin strips

Kosher salt and freshly ground black pepper, to taste

8 oz cremini or button mushrooms, sliced

1 small yellow onion, finely chopped

2 cloves garlic, minced

1/2 teaspoon sweet paprika (optional)

1 tablespoon all-purpose flour

1/4 cup dry white wine (or extra broth)

1 cup low-sodium chicken broth

1 tablespoon Dijon mustard

1 tablespoon Worcestershire sauce

1/2 cup sour cream

2 tablespoons fresh parsley, chopped

12 oz cooked wide egg noodles, for serving

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Instructions

Pat chicken dry and season with salt and pepper.
In a large skillet, heat olive oil and 1 tablespoon butter over medium-high heat. Sear chicken in batches for 2–3 minutes per side until golden. Transfer to a plate.
Reduce heat to medium, melt remaining butter, and sauté mushrooms and onion with a pinch of salt for 5–7 minutes until golden. Add garlic and paprika; cook 30 seconds.
Sprinkle in flour and stir for 1 minute. Deglaze with wine or broth, scraping up browned bits.
Whisk in chicken broth, Dijon, and Worcestershire. Simmer for 3–4 minutes until slightly thickened.
Return chicken and juices to pan. Simmer 2–3 minutes until chicken is cooked through.
Temper sour cream with a ladle of hot sauce. Lower heat and stir it into the pan. Keep below a simmer for 1–2 minutes to stay silky.
Adjust seasoning, sprinkle with parsley, and serve over hot egg noodles.

Notes

Use chicken thighs for extra juiciness.

Greek yogurt or crème fraîche can replace sour cream.

Swap wine for extra broth and finish with lemon juice for brightness.

Add more mushrooms or smoked paprika for deeper flavor.

For gluten-free, thicken with cornstarch slurry instead of flour.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Sautéing
Cuisine: Russian-American

Nutrition

Serving Size: 1/4 of recipe with noodles
Calories: 430
Sugar: 4g
Sodium: 520mg
Fat: 22g
Saturated Fat: 9g
Unsaturated Fat: 11g
Trans Fat: 0.2g
Carbohydrates: 30g
Fiber: 2g
Protein: 29g
Cholesterol: 110mg