Chicken Stroganoff is a hearty, comforting dish that is perfect for a chilly evening or a special occasion. This Russian-inspired recipe combines tender chicken, flavorful mushrooms, and a creamy sauce into a delicious meal that is sure to become a family favorite. Today, I will be sharing with you my recipe for Chicken Stroganoff, along with some tips to make it even more delicious.
The first time I made Chicken Stroganoff, I was nervous. I had never cooked with sour cream before, and I wasn't sure how it would turn out. But as I started cooking, the rich aroma of onions and garlic filled the kitchen, and I felt more confident. When I added the chicken and mushrooms, I could hear them sizzling in the pan, and I knew I was on the right track. Finally, I added the sour cream and let the sauce simmer, watching as it thickened and took on a beautiful beige color. As I tasted the finished dish, I was thrilled. It was creamy, savory, and satisfying, and I knew I would be making it again and again.
- 1 pound boneless, skinless chicken breast, sliced into thin strips
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 pound mushrooms, sliced
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup sour cream
- 2 tablespoons chopped fresh parsley
- Salt and pepper to taste
- 8 ounces egg noodles, cooked according to package instructions
How to make it:
In a large skillet, heat 1 tablespoon of oil over medium-high heat.
Add the chicken and cook until browned on all sides, about 5 minutes. Remove from the pan and set aside.
In the same pan, add another tablespoon of oil and sauté the onion and garlic until softened about 3-5 minutes.
Add the mushrooms and cook until they release their moisture and are tender about 5-7 minutes.
Sprinkle the flour over the mixture and stir to combine.
Add the chicken broth and bring to a simmer, stirring constantly until the sauce thickens.
Reduce the heat to low and stir in the sour cream.
Add the cooked chicken back to the pan and let simmer for 5-10 minutes until heated through.
Season with salt and pepper to taste and garnish with chopped parsley.
Serve hot cooked egg noodles.
How to store it:
If you have leftovers, store Chicken Stroganoff in an airtight container in the refrigerator for up to 3 days.
How to refrigerate it:
If you want to make Chicken Stroganoff ahead of time, let it cool to room temperature, then cover it tightly with plastic wrap and store it in the refrigerator for up to 24 hours.
How to reheat:
To reheat Chicken Stroganoff, place it in a saucepan over low heat, stirring constantly, until heated through. Alternatively, you can reheat it in the microwave in 30-second intervals, stirring between each interval, until heated through.
Tips to make it more delicious:
Add a splash of white wine or brandy to the sauce for extra flavor.
Use a combination of different types of mushrooms for a more complex flavor.
Add some diced bacon or pancetta to the chicken mixture for extra richness.
Can I use a different type of meat besides chicken?
Yes, you can use beef or pork instead of chicken for a more traditional Stroganoff.
Can I use something besides sour cream?
Yes, you can use Greek yogurt or heavy cream instead of sour cream for a slightly different flavor and texture.
Can I make this dish ahead of time?
Yes, you can make Chicken Stroganoff ahead of time and store it in the refrigerator until ready to reheat.
What side dishes go well with Chicken Stroganoff?
Some good side dishes include roasted vegetables, a green salad, or garlic bread.
Can I freeze Chicken Stroganoff?
It is not recommended to freeze Chicken Stroganoff, as the sour cream may separate and affect the texture of the dish.
Chicken Stroganoff is a delicious and satisfying meal that is perfect for any occasion. This recipe is easy to make and can be customized to your liking with the addition of different herbs, spices, and ingredients. With its creamy sauce and tender chicken, it is sure to become a family favorite. Plus, with the tips provided, you can take it to the next level and impress your guests with your culinary skills.
- 2 boneless skinless chicken breasts
- 3 Tablespoons olive oil
- ½ cup flour
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 teaspoons Italian Seasoning
- 1 teaspoon garlic powder
- 3 Tablespoons butter, separated
- 1 small yellow Onion, minced
- 8 oz. white button Mushrooms, cleaned and sliced
- 3 cloves Garlic, minced
- ½ cup white wine, can sub chicken broth
- 1 cup Chicken Broth
- 1 cup Beef Broth
- 1 Tablespoon Worcestershire Sauce
- 1 Tablespoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon pepper
- 3 tablespoons cornstarch + ¼ cup cold water
- ¼ cup Sour Cream
- Fresh Parsley, to garnish
- Slice the chicken in half lengthwise to create 2 thinner pieces of equal size. If desired, pound the chicken even thinner as it will plump up when cooked.
- Pat completely dry and dredge in the flour mixture. Tap off excess.
- Sear the Chicken: Heat 2 Tablespoons olive oil over medium-high heat. Once it’s glistening, add 2 pieces of chicken at a time and allow it to sear undisturbed for 4-5 minutes per side. Carefully flip once it’s developed a nice golden crust. Decrease heat if the oil gets too hot and add more olive oil if needed. Set chicken aside on a plate and sear remaining 2 pieces.
- Deglaze the pan: Carefully add the white wine to the pan and cook over medium-high heat for 4 minutes, until reduced by half. Use a silicone spatula to “clean” the bottom of the pan, working the brown bits into the liquid. This gives the sauce plenty of flavor.
- Add the onions and 2 tablespoons of butter. Reduce heat to medium and sauté for 5 minutes.
- Add 1 tablespoon butter and mushrooms and cook for 4 minutes, stirring occasionally. Add the garlic and cook for 1 minute.
- Add the beef/chicken broth, Dijon mustard, Worcestershire sauce, ½ teaspoon salt, and ¼ teaspoon black pepper. Stir to combine. Gradually bring to a gentle boil.
- Combine 3 tablespoons Cornstarch + ¼ cup COLD water. Whisk continuously and slowly add it to the sauce a little bit at a time, stirring to incorporate. Reduce heat to medium-low.
- Add the sour cream to a small bowl. Take ⅓ cup of the sauce and mix it in with the sour cream until combined and smooth. Add the sour cream mixture to the sauce and stir to incorporate.
- Add the chicken back to the pan along with any drippings from the plate. Partially cover the pan and heat for 5 minutes, until the chicken is warmed through and the internal temperature is 165 degrees.
- Garnish with fresh parsley. Serve with egg noodles, fettuccine, or mashed potatoes.
Crock Pot Method:
- Sear the floured chicken in a skillet with olive oil first for color, texture, and flavor. Place in the Crock Pot once done.
- Deglaze the pan with white wine, and cook the butter, onions, mushrooms, and garlic as outlined.
- Mix in the broth, Dijon Mustard, Worcestershire Sauce, and salt/pepper.
- Transfer to the Crock Pot and cook on low for 3 hours.
- Switch to high. Combine 3 TBS Cornstarch with ¼ cup COLD water. Whisk into the sauce.
- Mix the sour cream and ¼ cup of the sauce in a small bowl until well-combined. Add it to the slow cooker and stir to combine.
- Garnish with parsley and serve with mashed potatoes, egg noodles, or fettucine.
- Get a nice golden sear on the chicken for restaurant quality color, texture, and flavor. Cast iron skillets are ideal for this. Leave the chicken undisturbed while it cooks. It will release from the surface of the pan when ready to flip. If it sticks, cook it longer to prevent tearing the surface of the chicken. This part takes patience but it's worth it.
- The brown specks left on the bottom of the pan is called "fond", and it will give the sauce a lot of great flavor.
- If the oil starts to splatter while it cooks, reduce the heat slightly.
- Dry White Wine is best for this recipe, Pinot Grigio or Sauvignon Blanc are great choices. Chicken Broth can be used instead if needed.
- Sour Cream Substitutes include Plain or Greek Yogurt as well as Mayonnaise.