Creamy Chicken Stroganoff

$For creamy chicken stroganoff, you need: - 1 lb (450g) boneless, skinless chicken breasts, sliced thinly - 1 cup mushrooms, sliced (preferably cremini or button) - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 cup low-sodium chicken broth - 1 cup sour cream - 2 tablespoons flour - 2 tablespoons olive oil - 1 teaspoon Dijon mustard - Salt and black pepper to taste - Fresh parsley, chopped, for garnish - Cooked egg noodles or rice for serving If you lack any ingredients, don’t worry! Here are some easy swaps: - Use turkey instead of chicken for a leaner option. - Substitute any mushrooms with canned mushrooms or even spinach for a twist. - Swap sour cream with Greek yogurt for a healthier choice. - Use vegetable broth instead of chicken broth for a vegetarian version. - If you don't have Dijon mustard, try yellow mustard or omit it altogether. This dish serves about four people. Each serving has: - Calories: 450 - Protein: 30g - Carbohydrates: 35g - Fat: 20g - Fiber: 2g This creamy chicken stroganoff is not just tasty but also packed with protein. It’s perfect for a cozy dinner! {{ingredient_image_1}} First, gather your ingredients. You need 1 pound of boneless chicken breasts. Slice them thinly for even cooking. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chicken to the skillet. Season it with salt and black pepper. Cook the chicken for about 5 to 7 minutes. You want it to be lightly browned and cooked through. Once done, remove the chicken from the skillet and set it aside. Next, use the same skillet for your vegetables. Add 1 medium onion, finely chopped, and 2 cloves of minced garlic. Sauté them for about 2 to 3 minutes. You want the onions to become translucent. Then, add 1 cup of sliced mushrooms. I recommend using cremini or button mushrooms. Cook them for about 5 minutes. They should release moisture and turn golden brown. This adds great flavor to your dish. Now it’s time to make the sauce. Sprinkle 2 tablespoons of flour over the mushrooms. Mix well to coat them. Gradually stir in 1 cup of low-sodium chicken broth. Make sure to scrape any browned bits from the bottom of the skillet. This adds even more taste. Bring the mixture to a gentle simmer. Let it thicken for about 3 to 5 minutes. Now, reduce the heat to low. Stir in 1 cup of sour cream and 1 teaspoon of Dijon mustard. Mix until everything is combined. Return the cooked chicken to the skillet. Stir well and gently heat through for another 2 to 3 minutes. Do not let it boil. This ensures your sauce stays creamy and rich. To get a creamy sauce, use sour cream at room temperature. It will mix better. When adding it to the pan, do not let the sauce boil. Boiling can make it curdle. Stir gently and keep the heat low. If the sauce is too thick, add a splash of chicken broth. This will help you reach the perfect consistency. When cooking chicken, slice it thinly. Thin pieces cook faster and stay juicy. Season the chicken well with salt and pepper. This adds flavor right from the start. Cook the chicken over medium heat for about 5-7 minutes. Look for a light brown color. Once done, remove it from the heat to keep it tender. One common mistake is not sautéing the onions and garlic long enough. They should be soft and fragrant. Another mistake is skipping the flour. It helps thicken the sauce, giving it a nice texture. Do not rush the process! Take your time to let the flavors blend. Lastly, avoid overcooking the mushrooms. They should be golden brown, not mushy. Pro Tips Use Fresh Ingredients: Fresh chicken and mushrooms will enhance the flavor and texture of your stroganoff significantly. Adjust the Thickness: If you find the sauce too thick, simply add a splash of chicken broth to reach your preferred consistency. Flavor Boost: For an added depth of flavor, consider adding a splash of white wine to the sauce after sautéing the vegetables. Garnish Wisely: Fresh parsley not only adds color but also a fresh flavor that balances the richness of the dish. {{image_2}} You can switch up the protein in chicken stroganoff easily. If you prefer beef, use thinly sliced beef sirloin instead of chicken. Cook it the same way. For a lighter option, try turkey. Thinly slice turkey breast and follow the same steps. You can even use pork or shrimp for a unique twist. Each protein offers a different taste while still being creamy and delicious. You can enjoy a plant-based stroganoff too. Replace chicken with hearty vegetables like zucchini or bell peppers. Use mushrooms for that umami flavor. Instead of sour cream, try cashew cream or coconut cream for creaminess. Use vegetable broth in place of chicken broth. This vegan version tastes great and is still comforting. You won’t miss the meat at all. Want to boost the flavor? Add some spices like paprika or cayenne pepper for heat. Fresh herbs like thyme or rosemary add depth to the dish. You can also toss in some spinach or peas for added color and nutrition. A splash of white wine while cooking the mushrooms gives a lovely taste. Each tweak brings out new flavors, making your stroganoff special every time. To keep your creamy chicken stroganoff fresh, let it cool first. Then, place it in an airtight container. Store it in the fridge for up to three days. This dish tastes great even the next day! When you're ready to enjoy your leftovers, reheat them on the stove. Use low heat and stir often. If the sauce is too thick, add a little chicken broth. You can also microwave it in a bowl. Heat in short bursts, stirring in between. You can freeze creamy chicken stroganoff too! Just make sure it cools down fully. Use a freezer-safe container or bag. It will stay good for about two months. When you want to eat it, thaw it overnight in the fridge. Then, reheat it on the stove as mentioned above. Yes, you can use frozen chicken. Just make sure to thaw it first. You can do this overnight in the fridge or use the microwave if you're short on time. Once thawed, slice it thinly, as the recipe calls for. This ensures even cooking and flavor. Creamy chicken stroganoff pairs well with cooked egg noodles or rice. The sauce clings nicely to these carbs. You can also serve it with a fresh green salad or steamed vegetables. These sides add color and crunch to your meal. Yes, you can make a gluten-free version. Simply substitute the flour with gluten-free flour or cornstarch. Use gluten-free broth and ensure your sour cream is gluten-free too. This way, you can enjoy the same creamy goodness without the gluten. This blog post shared all you need for creamy chicken stroganoff. You learned the ingredients, step-by-step cooking tips, and ways to store leftovers. I highlighted tasty variations and answered common questions. Remember, the right ingredients and methods make a big difference. Enjoy experimenting with different proteins or flavors. With these tips and tricks, you can create a meal that everyone will love. Happy cooking!$

A rich and creamy chicken stroganoff served over egg noodles or rice, perfect for a comforting meal.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Total Time 25

Course Main Course

Cuisine American

Servings 4

Calories 400 kcal

Ingredients

1 lb boneless, skinless chicken breasts, sliced thinly
1 cup mushrooms, sliced (preferably cremini or button)
1 medium onion, finely chopped
2 cloves garlic, minced
1 cup low-sodium chicken broth
1 cup sour cream
2 tablespoons flour
2 tablespoons olive oil
1 teaspoon Dijon mustard
to taste Salt and black pepper
for garnish Fresh parsley, chopped
for serving Cooked egg noodles or rice

Instructions

In a large skillet, heat the olive oil over medium heat. Add the sliced chicken and season with salt and black pepper. Cook until lightly browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the chopped onions and garlic. Sauté for about 2-3 minutes until the onions are translucent. Add the sliced mushrooms and cook until they’ve released their moisture and are golden brown, about 5 minutes.
Sprinkle the flour over the mushrooms and mix to coat. Gradually stir in the chicken broth, scraping any browned bits from the bottom of the skillet. Bring to a gentle simmer and allow to thicken slightly, about 3-5 minutes.
Reduce the heat to low. Stir in the sour cream and Dijon mustard until combined. Return the cooked chicken to the skillet and mix everything well. Allow to gently heat through for another 2-3 minutes, ensuring not to boil.
Check for seasoning and adjust with additional salt or pepper if necessary. If the sauce is too thick, you can add a splash of chicken broth to reach your desired consistency.
Serve the creamy chicken stroganoff over cooked egg noodles or rice, garnished with fresh parsley.

Notes

For an attractive presentation, sprinkle some extra parsley on top before serving and arrange the noodles in a nest shape on the plate, placing the stroganoff on top.

Keyword chicken, creamy, pasta, stroganoff