Chicken Stroganoff

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Chicken stroganoff is a tasty twist on the classic beef dish. You’ll love this creamy, savory meal that’s ready in just 30 minutes. It’s perfect for busy weeknights when you want something quick and delicious.

This recipe uses chicken breast, mushrooms, and a tangy sauce. The sauce mixes sour cream, Dijon mustard, and Worcestershire sauce for lots of flavor. You can serve it over noodles or rice for a filling dinner.

Exact Ingredients List

Here’s a detailed breakdown of the ingredients you’ll need to make chicken stroganoff. The list is split into two parts – one for the chicken and one for the sauce.

For The Chicken

You’ll need 2-3 boneless, skinless chicken breasts. To season them, gather:

• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika
• 1 tablespoon olive oil

These spices will give your chicken a flavorful crust when cooked.

For The Sauce

The sauce is where the magic happens. You’ll need:

• 1 tablespoon olive oil
• 2 tablespoons butter
• 1 small yellow onion, finely chopped
• 3 cloves garlic, minced
• 8 ounces cremini mushrooms, sliced
• 2 tablespoons all-purpose flour
• 1 1/2 cups chicken broth
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon each of salt, black pepper, smoked paprika, and dried thyme
• 1/2 cup sour cream
• 2 tablespoons chopped fresh parsley

These ingredients combine to create a rich, creamy sauce that perfectly complements the chicken.

Instructions

To make chicken stroganoff, you’ll cook seasoned chicken breasts and prepare a creamy mushroom sauce. Follow these steps to create this tasty dish.

Cook The Chicken

Season your chicken breasts with salt, pepper, garlic powder, onion powder, and paprika. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes on each side until golden brown. Check that it’s cooked through before removing from the pan. Set the chicken aside and cover it with foil to keep warm.

Make The Sauce

In the same skillet, heat olive oil and butter. Add chopped onions and cook until soft. Toss in garlic and sliced mushrooms, cooking until tender. If using wine, add it now to deglaze the pan. If not, use a splash of broth instead. Let it simmer for a few minutes.

Sprinkle flour over the mushrooms and stir well. Slowly pour in chicken broth, stirring to avoid lumps. Add Dijon mustard, Worcestershire sauce, salt, pepper, smoked paprika, and dried thyme. Let the sauce simmer and thicken. Stir in sour cream just before serving.

Possible Substitutes List & Recipe Variations

You can easily switch up this chicken stroganoff recipe to suit your tastes or use what you have on hand. Here are some yummy substitutions and variations to try:

Protein options:

• Turkey breast
• Pork tenderloin
• Firm tofu (for vegetarian)

Mushroom swaps:

• White button mushrooms
• Shiitake mushrooms
• Portobello mushrooms

Sauce tweaks:

• Greek yogurt instead of sour cream
• Heavy cream for extra richness
• Coconut milk for dairy-free

You can also play with the flavors by adding:

• 1 tsp smoked paprika
• 1 tbsp tomato paste
• 1/4 cup white wine

For a lighter version, try using:

• Olive oil spray instead of butter
• Low-fat sour cream
• Zucchini noodles as a base

Want it spicy? Add a pinch of red pepper flakes or a dash of hot sauce. For extra veggies, toss in some peas or sliced bell peppers with the mushrooms.

Tips, Tricks & Storing

Use chicken thighs instead of breasts for extra flavor. They stay juicy and tender in the sauce.

Cut the chicken into bite-sized pieces before cooking. This helps it cook faster and more evenly.

Don’t overcook the mushrooms. They should be golden brown but still firm.

Add a splash of white wine for extra depth. It brings out the flavors of the mushrooms and chicken.

Taste and adjust the seasonings before adding sour cream. This ensures a well-balanced dish.

Store leftovers in an airtight container in the fridge. They’ll keep for up to 3 days.

To reheat, warm gently on the stove. Add a splash of broth if the sauce is too thick.

Freeze portions for quick meals later. Thaw overnight in the fridge before reheating.

Serve over egg noodles, rice, or mashed potatoes. They all soak up the creamy sauce nicely.

Garnish with fresh parsley or chives for a pop of color and fresh flavor.