Chicken Stroganoff recipe

Okay, let’s talk about a dish that has become an absolute weeknight savior and a weekend treat in our household: Chicken Stroganoff. I remember the first time I decided to veer away from the classic beef version; my husband was a bit skeptical. He’s a die-hard traditionalist when it comes to certain comfort foods. But the moment that creamy, savory, mushroom-laden sauce hit the egg noodles, and he took his first bite, his expression changed completely. “Wow,” he said, “this is really good. Maybe even better than the beef!” The kids devoured it too, no questions asked, which is always a win. It’s lighter than its beefy cousin, cooks up much faster, and still delivers that incredible depth of flavor and comforting creaminess we all crave. It’s become my go-to for a quick yet impressive meal, perfect for busy evenings when I want something satisfying without spending hours in the kitchen.

Why This Chicken Stroganoff Recipe Will Become Your New Favorite

Before we dive into the delicious details, let’s explore what makes this Chicken Stroganoff recipe a true standout. It’s not just about swapping beef for chicken; it’s about creating a harmonious blend of flavors and textures that is both comforting and surprisingly elegant. This dish takes the beloved elements of traditional Stroganoff – the earthy mushrooms, the tangy sour cream, the rich savory sauce – and adapts them perfectly for tender, quick-cooking chicken.

Here’s why you’ll fall in love with this particular version:

• Speed and Simplicity: Chicken breast or thigh meat cooks significantly faster than beef cuts typically used for Stroganoff. This means you can have a restaurant-quality meal on the table in under 45 minutes, making it ideal for hectic weeknights.
• Lighter but Still Luscious: While still indulgent and creamy, using chicken (especially breast meat) can result in a slightly lighter dish compared to traditional beef Stroganoff, without sacrificing any of the comforting richness.
• Flavor Depth: The combination of sautéed mushrooms, onions, garlic, a touch of Dijon, and paprika creates an incredible savory base. Deglazing the pan with broth captures all those wonderful browned bits, infusing the sauce with deep, complex flavors.
• Creamy Perfection: The finish of sour cream (or Greek yogurt for a tangier, potentially lighter option) provides that signature creamy, slightly tangy Stroganoff character that is simply irresistible.
• Versatility: While traditionally served over egg noodles, this Chicken Stroganoff is equally delicious with rice, mashed potatoes, quinoa, or even low-carb options like zucchini noodles or cauliflower rice.
• Crowd-Pleaser: The familiar, comforting flavors appeal to a wide range of palates, from picky kids to discerning adults. It’s a fantastic dish for family dinners or casual entertaining.

This isn’t just a quick meal; it’s a culinary experience that feels special. The tender chicken, bathed in a velvety, umami-rich sauce studded with perfectly cooked mushrooms, is a symphony of textures and tastes. It’s the kind of recipe that, once you make it, will earn a permanent spot in your meal rotation. Get ready to impress yourself and your loved ones!

Complete List of Ingredients & Amounts

To whip up this incredibly flavorful and creamy Chicken Stroganoff, you’ll need the following ingredients. Using good quality components will make a noticeable difference in the final taste.

For the Chicken & Aromatics:

• Boneless, Skinless Chicken: 1.5 lbs (about 2-3 large chicken breasts or 4-5 chicken thighs), cut into 1-inch bite-sized pieces.
• All-Purpose Flour: 1/4 cup (for dredging the chicken – helps with browning and slightly thickens the sauce).
• Salt: 1 teaspoon, divided (or to taste).
• Freshly Ground Black Pepper: 1/2 teaspoon, divided (or to taste).
• Olive Oil: 2 tablespoons (for sautéing).
• Unsalted Butter: 2 tablespoons (adds richness to sautéing).
• Yellow Onion: 1 medium, finely chopped.
• Cremini or Button Mushrooms: 12 oz (about 340g), sliced. Cremini (baby bella) mushrooms offer a deeper, earthier flavor.
• Garlic: 3-4 cloves, minced.

For the Sauce:

• Chicken Broth: 1.5 cups (low sodium is recommended so you can control the saltiness).
• Dry White Wine (Optional but Recommended): 1/4 cup (such as Sauvignon Blanc or Pinot Grigio, for deglazing and adding depth. If omitting, use an extra 1/4 cup of chicken broth with a teaspoon of white wine vinegar or lemon juice).
• Dijon Mustard: 1 tablespoon (adds a tangy complexity).
• Smoked Paprika (or Sweet Paprika): 1 teaspoon (smoked paprika adds a lovely, subtle smoky depth).
• Worcestershire Sauce: 1 teaspoon (for umami).
• Full-Fat Sour Cream: 3/4 cup (at room temperature, to prevent curdling). Greek yogurt can be substituted for a tangier, lighter version.
• Fresh Parsley or Dill: 2 tablespoons, freshly chopped (for garnish and added freshness).

Serving Suggestion (Not included in recipe ingredients but essential for the classic experience):

• Cooked Egg Noodles: Approximately 8-12 oz dry, cooked according to package directions.

Notes on Ingredients:

• Chicken: Both chicken breast and boneless, skinless chicken thighs work wonderfully. Thighs will be slightly more tender and flavorful due to higher fat content, while breasts are leaner.
• Mushrooms: Feel free to use a mix of mushrooms if you like – shiitake, oyster, or even wild mushrooms can add interesting flavors and textures.
• Sour Cream: Using full-fat sour cream will result in the creamiest sauce and is less likely to curdle. Ensure it’s at room temperature before adding it to the hot sauce.
• Flour: If you need a gluten-free option, you can use a gluten-free all-purpose flour blend or cornstarch (use about 1 tablespoon mixed with a little cold water to make a slurry, added towards the end of sauce cooking).

Gathering these ingredients is the first step towards a truly satisfying and delicious meal. The interplay of these carefully chosen components is what makes this Chicken Stroganoff so special.

Step-by-Step Instructions for Perfect Chicken Stroganoff

Follow these instructions carefully to create a luscious and flavorful Chicken Stroganoff that will have everyone asking for seconds.

Phase 1: Prepare and Cook the Chicken

1. Prepare Chicken: Pat the cut chicken pieces dry with paper towels (this helps them brown better). In a medium bowl or a shallow dish, combine the 1/4 cup of all-purpose flour, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Add the chicken pieces and toss to coat them evenly. Shake off any excess flour.
2. Brown the Chicken: Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Once the butter is melted and the oil is shimmering, add half of the floured chicken pieces in a single layer. Be careful not to overcrowd the pan, as this will cause the chicken to steam rather than brown.
3. Cook in Batches: Cook the chicken for 3-4 minutes per side, until golden brown and cooked through. Remove the cooked chicken from the skillet with a slotted spoon and set it aside on a plate. Repeat with the remaining chicken, adding more oil/butter if the pan looks dry.

Phase 2: Sauté Aromatics and Mushrooms

1. Sauté Onions: To the same skillet (do not wipe it clean – those browned bits are flavor!), add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter if needed. Add the chopped yellow onion and sauté over medium heat for about 4-5 minutes, or until softened and translucent.
2. Cook Mushrooms: Add the sliced mushrooms to the skillet. Increase the heat slightly to medium-high. Cook the mushrooms, stirring occasionally, for 5-7 minutes, or until they have released their liquid, the liquid has evaporated, and the mushrooms are nicely browned and slightly caramelized. Season them with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper during this process.
3. Add Garlic: Stir in the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.

Phase 3: Build the Sauce

1. Deglaze (Optional but Recommended): If using, pour the 1/4 cup of dry white wine into the skillet. Scrape up any browned bits (fond) from the bottom of the pan with a wooden spoon or spatula. Let the wine simmer and reduce by about half, which should take 1-2 minutes.
2. Add Liquids and Seasonings: Stir in the 1 tablespoon of Dijon mustard, 1 teaspoon of smoked paprika, and 1 teaspoon of Worcestershire sauce. Cook for 30 seconds, stirring constantly, until fragrant.
3. Pour in Broth: Gradually pour in the 1.5 cups of chicken broth, stirring continuously to combine. Bring the mixture to a gentle simmer.
4. Simmer and Thicken: Reduce the heat to low and let the sauce simmer gently for 5-7 minutes, allowing it to thicken slightly. If it’s not thickening as much as you’d like, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to make a slurry, then whisk it into the sauce and simmer for another minute or two until thickened.

Phase 4: Combine and Finish

1. Return Chicken to Pan: Add the cooked chicken (and any accumulated juices from the plate) back into the skillet with the sauce. Stir to combine and let it heat through for a couple of minutes.
2. Temper and Add Sour Cream: Turn off the heat completely (or reduce to the lowest possible setting). Take the 3/4 cup of room temperature sour cream. To prevent it from curdling, you can temper it: whisk a few tablespoons of the hot sauce from the skillet into the sour cream in a separate small bowl, then pour this tempered mixture back into the skillet. Stir gently until the sour cream is fully incorporated and the sauce is smooth and creamy. Do not let the sauce boil after adding the sour cream.
3. Taste and Adjust: Taste the Stroganoff and adjust seasonings if necessary (more salt, pepper, or a tiny splash of lemon juice for brightness if desired).
4. Garnish and Serve: Stir in most of the freshly chopped parsley or dill, reserving some for garnish. Serve immediately over hot cooked egg noodles, rice, or mashed potatoes. Garnish with the remaining fresh herbs.

Enjoy your homemade, delicious Chicken Stroganoff!

Nutrition Facts (Estimated)

Please note that these nutritional values are an estimate for the Chicken Stroganoff sauce and chicken itself, and do not include the serving accompaniments like egg noodles, rice, or mashed potatoes. Actual values can vary significantly based on specific ingredient brands, exact quantities used, portion sizes, and whether low-fat or full-fat options are chosen (especially for sour cream).

• Servings: This recipe typically yields 4 to 6 servings.
• Calories per serving (Stroganoff only, approximate for 1 of 6 servings): 350-450 calories.

Breakdown Considerations (for the Stroganoff sauce and chicken):

• Chicken: The primary source of lean protein.
• Fats: Come from olive oil, butter, the natural fat in chicken (especially if using thighs), and sour cream. Using full-fat sour cream will increase the fat and calorie content compared to light sour cream or Greek yogurt.
• Carbohydrates: Mainly from the flour used for dredging, onions, mushrooms, and a small amount in the sour cream and other sauce ingredients.
• Sodium: Can vary widely based on the saltiness of your broth and how much salt you add. Using low-sodium broth is recommended to control this.

To get a more accurate nutritional breakdown:
It’s best to use an online recipe nutrition calculator where you can input your exact ingredients, brands, and quantities.

Adding Serving Accompaniments:
Remember to account for the nutritional values of whatever you serve with the Chicken Stroganoff:

• Egg Noodles: A typical 2 oz dry serving (about 1 cup cooked) adds approximately 200-220 calories, primarily from carbohydrates.
• Rice: A 1/2 cup cooked serving of white rice adds about 100-130 calories.
• Mashed Potatoes: Calories will vary based on preparation (butter, milk, cream).

While this Chicken Stroganoff is undeniably rich and flavorful, it can certainly be part of a balanced diet. Opting for chicken breast, using Greek yogurt instead of full-fat sour cream, and loading up on mushrooms can be ways to adjust it to your dietary preferences. It’s a comforting dish meant to be enjoyed!

Preparation Time: Quick & Delicious

One of the most attractive features of this Chicken Stroganoff recipe is its efficiency, making it a fantastic option for a satisfying meal without spending all evening in the kitchen.

Here’s a typical breakdown of the time involved:

• Active Preparation Time (Prep Time): 15-20 minutes
  • This includes:
    • Cutting the chicken into bite-sized pieces.
    • Chopping the onion and mincing the garlic.
    • Slicing the mushrooms.
    • Measuring out other ingredients.
    • Dredging the chicken in flour.
  • If you’re efficient with your knife skills and organized (mise en place), you can likely get this done closer to 15 minutes.
• Cooking Time (Cook Time): 20-25 minutes
  • This covers:
    • Browning the chicken in batches (approx. 6-8 minutes total).
    • Sautéing the onions and mushrooms (approx. 10-12 minutes).
    • Building and simmering the sauce (approx. 7-10 minutes).
    • Combining everything and finishing with sour cream (approx. 2-3 minutes).
  • While the Stroganoff is cooking, you can typically cook your egg noodles or other side dish simultaneously.
• Total Time (from start to serving): Approximately 35-45 minutes.

Factors that can influence time:

• Your Chopping Speed: If you’re slower at prepping vegetables, factor in a little extra time.
• Pan Size: A larger skillet allows you to brown chicken more efficiently, potentially reducing the number of batches.
• Stove Power: How quickly your pan heats up and maintains temperature can slightly affect cooking times.

Even with these variables, Chicken Stroganoff remains a relatively quick dish to prepare from scratch, especially when compared to traditional beef Stroganoff which often requires longer simmering times for the beef to become tender. This makes it a true winner for weeknight dinners when time is of the essence but you don’t want to compromise on flavor or satisfaction.

How to Serve Your Creamy Chicken Stroganoff

Serving Chicken Stroganoff is all about complementing its rich, creamy, and savory flavors. The traditional pairing is egg noodles, but there are many wonderful ways to present this dish:

• The Classic – Egg Noodles:
  • Wide or medium egg noodles are the quintessential accompaniment. Their tender texture and ability to soak up the delicious sauce make them a perfect match.
  • Toss the cooked noodles with a little butter and parsley before topping with the Stroganoff.
• Fluffy Rice:
  • Steamed white rice (like Jasmine or Basmati) or brown rice provides a lovely bed for the creamy sauce. The grains absorb the sauce beautifully.
• Creamy Mashed Potatoes:
  • For an ultra-comforting meal, serve Chicken Stroganoff over a generous dollop of buttery mashed potatoes. The combination is incredibly rich and satisfying.
• Other Pasta Shapes:
  • If egg noodles aren’t on hand, other pasta shapes like pappardelle, fettuccine, penne, or even rotini can work well to catch the sauce.
• Low-Carb Alternatives:
  • Zucchini Noodles (Zoodles): A lighter, gluten-free option. Sauté them briefly or serve raw.
  • Cauliflower Rice: Another excellent low-carb base that soaks up the sauce.
  • Spaghetti Squash: Its strands offer a pasta-like experience.
• Crusty Bread:
  • Always a good idea! Serve with slices of crusty bread (like a baguette or sourdough) for mopping up every last bit of that delectable sauce.
• Garnishes for Flair and Freshness:
  • Fresh Herbs: A generous sprinkle of freshly chopped parsley, dill, or chives adds a burst of color and freshness that cuts through the richness.
  • Extra Sour Cream: A small dollop of sour cream on top just before serving can add an extra touch of creaminess and visual appeal.
  • Pinch of Paprika: A light dusting of smoked or sweet paprika can enhance the color.
• Simple Side Dishes:
  • Steamed Green Vegetables: Steamed broccoli, green beans, or asparagus provide a healthy and colorful contrast.
  • Simple Green Salad: A light salad with a vinaigrette dressing can balance the richness of the Stroganoff.

When serving, ensure the Stroganoff is hot and the sauce is plentiful. Allow guests to customize with extra herbs or a dollop of sour cream if desired. No matter how you choose to serve it, this Chicken Stroganoff is bound to be a hit!

Additional Tips for Stroganoff Success

To ensure your Chicken Stroganoff is absolutely perfect every time, here are five additional tips that can make a big difference:

1. Don’t Overcrowd the Pan When Browning Chicken: This is crucial for developing good flavor and texture. If you add too much chicken to the pan at once, the temperature will drop, and the chicken will steam instead of browning. Browning creates the Maillard reaction, which develops deep, savory flavors (the “fond”) on the bottom of the pan – essential for a rich sauce. Work in batches if necessary.
2. Properly Brown Your Mushrooms: Don’t rush this step! Mushrooms contain a lot of water. Allow them to cook until they release their liquid, that liquid evaporates, and then they start to brown and caramelize. This concentrates their earthy flavor and improves their texture. Avoid stirring them too frequently initially; let them sit and develop some color.
3. Temper the Sour Cream (or Use Room Temperature): Adding cold sour cream directly to a hot sauce can cause it to curdle or separate, resulting in a grainy texture. To prevent this, either let your sour cream come to room temperature for about 30 minutes before using, or temper it. To temper, whisk a few spoonfuls of the hot sauce into the sour cream in a separate bowl, then stir this warmed mixture back into the main pot. Always add sour cream off the heat or on very low heat, and do not allow the sauce to boil afterward.
4. Deglaze Like You Mean It: After cooking the chicken and vegetables, you’ll likely have browned bits stuck to the bottom of your pan. This is pure flavor gold! When you add your liquid (wine or broth), use a wooden spoon or spatula to scrape these bits up. This process, called deglazing, incorporates all that concentrated flavor into your sauce.
5. Taste and Adjust Seasoning at the End: The saltiness of your broth, the brand of Dijon, and personal preference can all affect the final taste. Before serving, always taste the Stroganoff. Does it need a bit more salt? A pinch of black pepper? A tiny squeeze of lemon juice or a splash of white wine vinegar for brightness to cut through the richness? A little extra paprika for depth? Small adjustments at the end can elevate the dish from good to great.

By keeping these tips in mind, you’ll be well on your way to making an exceptionally delicious and perfectly textured Chicken Stroganoff that rivals any restaurant version.

Frequently Asked Questions (FAQ) About Chicken Stroganoff

Here are answers to some commonly asked questions about making Chicken Stroganoff:

1. Q: Can I make Chicken Stroganoff ahead of time?
   • A: Yes, with a slight caveat. You can prepare the entire dish up to the point before adding the sour cream. Cool it completely, store it in an airtight container in the refrigerator for up to 2-3 days. When ready to serve, gently reheat it on the stovetop over low heat until warmed through. Once hot, remove from heat and then stir in the room temperature (or tempered) sour cream and fresh herbs. This helps prevent the sour cream from curdling during reheating.
2. Q: Can I freeze Chicken Stroganoff?
   • A: It’s generally not recommended to freeze Stroganoff after the sour cream has been added, as dairy-based sauces can separate and become grainy upon thawing and reheating. However, you can freeze the chicken and mushroom sauce base (before adding sour cream) very successfully. Cool completely, transfer to a freezer-safe container, and freeze for up to 3 months. Thaw overnight in the refrigerator, reheat gently, and then stir in the sour cream and fresh herbs before serving.
3. Q: What can I use instead of sour cream?
   • A: If you’re not a fan of sour cream or don’t have it on hand, there are a few good substitutes:
     • Plain Greek Yogurt: Full-fat plain Greek yogurt is an excellent substitute, offering a similar tang and creaminess. It’s also often higher in protein. Temper it just like sour cream.
     • Crème fraîche: This is a richer, less tangy French cultured cream that works beautifully and is less prone to curdling.
     • Cream Cheese: Softened cream cheese (about 4 oz), thinned with a little milk or broth, can add creaminess and a slight tang. Whisk it in until smooth.
     • Heavy Cream: While it won’t provide the signature tang, a splash of heavy cream can make the sauce rich and luscious. You might want to add a squeeze of lemon juice at the end for brightness.
4. Q: How can I make this recipe gluten-free?
   • A: It’s quite easy to adapt this recipe for a gluten-free diet:
     • Flour for Dredging: Instead of all-purpose wheat flour, use a gluten-free all-purpose flour blend, cornstarch, or even rice flour to dredge the chicken.
     • Worcestershire Sauce: Ensure your Worcestershire sauce is a gluten-free brand (some traditional ones contain malt vinegar or soy sauce made with wheat).
     • Serving: Serve over gluten-free pasta, rice, quinoa, mashed potatoes, or zucchini noodles.
5. Q: My sauce is too thin/too thick. How can I fix it?
   • A:
     • Too Thin: If your sauce is thinner than you’d like, you can create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Whisk this into the simmering sauce (before adding sour cream) and let it cook for a minute or two until it thickens. Alternatively, simply simmer the sauce a bit longer uncovered to allow some excess liquid to evaporate and reduce.
     • Too Thick: If the sauce becomes too thick, you can easily thin it out by stirring in a little more chicken broth, a splash of water, or even a bit of milk or cream until it reaches your desired consistency. Do this gradually, tasting as you go.

This Chicken Stroganoff is more than just a quick weeknight meal; it’s a testament to how simple ingredients, when combined thoughtfully, can create something truly special. The tender, savory chicken, the earthy mushrooms, and that unmistakably creamy, tangy sauce come together in a symphony of comfort. It’s a dish that warms you from the inside out, perfect for chilly evenings or any time you crave a hearty, satisfying meal without a huge time commitment.

The beauty of this recipe lies not only in its deliciousness but also in its adaptability. Whether you stick to the classic egg noodle pairing, opt for rice, or serve it over fluffy mashed potatoes, it’s guaranteed to please. The ability to prepare most of it ahead makes it a fantastic option for entertaining, allowing you more time with your guests and less time stressed in the kitchen.

I sincerely hope you give this Chicken Stroganoff recipe a try. It has brought so much joy and deliciousness to our family table, and I’m confident it will do the same for yours. Prepare for rave reviews and requests for it to become a regular in your meal rotation! Happy cooking!

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