Chicken Stroganoff

This Chicken Stroganoff is classic comfort food at its best, with golden brown chicken breasts, onions, garlic, and mushrooms all in a rich and creamy stroganoff sauce.

Course main meal chicken

Cuisine Russian

Keyword chicken stroganoff recipe, how to make chicken stroganoff, quick chicken stroganoff

Prep Time 10

Cook Time 25

Servings servings

Calories 467kcal

Author Beth Pierce

Ingredients

Chicken

2 large chicken breasts cut in half lengthwise
½ teaspoon salt
¼ teaspoon fresh ground black pepper
⅛ teaspoon paprika
2 tablespoon butter
1 tablespoons olive oil

Stroganoff Sauce

4 tablespoons butter
1 large onion chopped
1 lb. white or cremini mushrooms sliced
2 clove garlic minced
2 tablespoons flour
2 ½ cups low sodium chicken broth
1 tablespoon Worcestershire sauce
2 teaspoon Dijon mustard
⅔ cup cup sour cream full fat
Fresh chopped Italian parsley

Instructions

Season the chicken with salt, pepper, and paprika. Melt the butter and heat the olive oil in a large skillet over medium heat. Add the chicken and cook until golden brown on both sides. Plate the cooked chicken.
Melt 4 tablespoons butter in the same skillet over medium heat. Add the onions and mushrooms. Cook until the onions are soft and the mushrooms are lightly browned. Reduce the heat to low and add the garlic, cooking for 1 minute while stirring constantly.
Sprinkle in the flour and continue cooking for 2 minutes while stirring. Slowly stir in the chicken broth. Continue cooking over low heat until it is slightly thickened. Stir in the Worcestershire sauce and the mustard. Cook for 2-3 more minutes.
Turn the heat as low as it will go and stir in the sour cream. Add the cooked chicken breasts back to the skillet with the stroganoff sauce and warm. Serve over rice, egg noodles, or mashed potatoes. For best results, serve promptly.

Notes

Split the chicken breasts in half lengthwise to make four thinner chicken cutlets. They will cook evenly and all the way through more easily.
Use white button or cremini mushrooms (also known as baby bella) for this recipe. Slice the mushrooms about 1/4 inch thick. Sauté the mushrooms until lightly browned.
Sprinkle the dish with fresh chopped Italian parsley or fresh thyme leaves.
Use full-fat sour cream and turn the heat as low as it goes when adding the sour cream, as you don't want it to curdle or separate. Be prepared to remove the skillet from the heat and serve it shortly thereafter.
Keep it low-carb and serve with zucchini noodles or mashed cauliflower
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat over low heat on the stovetop or in the microwave at reduced power.

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