Rich Chicken Stroganoff (Printable)
Tender chicken strips with mushrooms in a velvety sour cream sauce, ready in 45 minutes.
# What You Need:
→ Chicken
01 - 1.3 lbs boneless, skinless chicken breasts or thighs, cut into strips
02 - 1/2 tsp salt
03 - 1/4 tsp freshly ground black pepper
→ Vegetables
04 - 1 medium onion, finely chopped
05 - 9 oz cremini or button mushrooms, sliced
06 - 2 cloves garlic, minced
→ Sauce
07 - 2 tbsp unsalted butter
08 - 1 tbsp olive oil
09 - 2 tbsp all-purpose flour
10 - 1 cup chicken broth
11 - 1 tbsp Dijon mustard
12 - 2/3 cup sour cream
13 - 1 tsp paprika
14 - 1 tbsp Worcestershire sauce
→ Garnish
15 - 2 tbsp chopped fresh parsley
# Directions:
01 - Season the chicken strips evenly with salt and pepper on all sides.
02 - Heat 1 tbsp butter and the olive oil in a large skillet over medium-high heat. Add the seasoned chicken and sauté until golden brown and cooked through, approximately 5–7 minutes. Transfer to a plate and reserve.
03 - Add the remaining 1 tbsp butter to the skillet. Sauté the onion for 2–3 minutes until translucent. Add the mushrooms and cook until browned and all liquid has evaporated, about 5 minutes. Stir in the garlic and cook for 1 minute until fragrant.
04 - Sprinkle the flour over the vegetables, stirring constantly to coat evenly. Cook for 1 minute to remove raw flour taste.
05 - Gradually pour in the chicken broth while stirring continuously. Add the Dijon mustard, paprika, and Worcestershire sauce. Simmer for 3–4 minutes until the sauce thickens slightly.
06 - Reduce heat to low. Stir in the sour cream until fully incorporated—do not allow the sauce to boil as this may cause curdling. Return the chicken and any accumulated juices to the skillet. Simmer gently for 2–3 minutes until everything is heated through.
07 - Taste the sauce and adjust seasoning if needed. Garnish with fresh parsley and serve immediately over egg noodles, rice, or mashed potatoes.
# Expert Suggestions:
01 -
- The sauce comes together faster than you can imagine, perfect for those nights when you want something special but do not have hours to spend at the stove
- Mushrooms and chicken become impossibly tender in that rich sour cream sauce, creating restaurant-quality results with zero restaurant effort
02 -
- Sour cream will curdle if the sauce is too hot, so always reduce the heat to the lowest setting before stirring it in
- Mushrooms release a surprising amount of liquid as they cook, so be patient and let it evaporate completely for the best flavor concentration
03 -
- Cutting the chicken while it is partially frozen makes it easier to get even, uniform strips
- Letting the stroganoff rest for 5 minutes off the heat before serving allows the sauce to thicken slightly and cling better to everything