Introduction
Chicken Stroganoff is a creamy, comforting main dish, perfect for family dinners, weeknight meals, or cozy gatherings. This hearty dish, featuring tender chicken, earthy mushrooms, and a rich sour cream sauce, delivers savory, homestyle flavors with a smooth, velvety texture. Presented in a white ceramic serving dish or bowl, optionally garnished with fresh parsley or a sprinkle of paprika, this Chicken Stroganoff recipe offers a warm, inviting aesthetic that elevates any meal. This recipe provides a simple stovetop version with accessible ingredients, adaptable for dietary preferences, ideal for home cooks seeking a crowd-pleasing dish that brings classic, Russian-inspired warmth to any table.
Ingredients
For the Chicken Stroganoff:
- 1.5 lbs boneless, skinless chicken breast, cut into 1-inch strips
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 8 oz cremini mushrooms, sliced
- 2 tbsp all-purpose flour
- 1.5 cups chicken broth (low-sodium preferred)
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 cup sour cream
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/2 tsp paprika (optional, for depth)
For Serving:
- Optional: Fresh parsley, paprika
- Suggested Accompaniments: Egg noodles, rice, or mashed potatoes
- Suggested Pairings: White wine, sparkling water
- Suggested Aesthetic: Serve in a white ceramic serving dish or bowl
- Suggested Equipment: Large skillet, cutting board, knife, measuring cups/spoons, wooden spoon, whisk
Step-by-Step Process
- Prep Ingredients: Cut chicken into strips, chop onion, mince garlic, and slice mushrooms.
- Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken strips, season with a pinch of salt and pepper, and cook until golden and cooked through (about 5–7 minutes). Remove and set aside.
- Sauté Aromatics and Mushrooms: In the same skillet, add onion and garlic; sauté for 2–3 minutes until softened. Add mushrooms and cook for 5 minutes until browned and tender.
- Make Sauce Base: Sprinkle flour over the vegetables and stir for 1 minute. Gradually add chicken broth, stirring constantly to avoid lumps. Add Worcestershire sauce and Dijon mustard. Simmer for 3–4 minutes until slightly thickened.
- Add Sour Cream: Reduce the heat to low. Stir in sour cream and paprika (if using) until smooth. Return chicken to the skillet and stir to coat.
- Taste and Adjust: Taste the sauce and adjust with more salt, pepper, or a splash of Worcestershire to ensure a balanced, savory flavor.
- Simmer: Cook on low for 2–3 minutes to heat through, stirring gently to avoid curdling the sour cream.
- Serve: Spoon into a white ceramic serving dish or bowl. Optionally garnish with fresh parsley or a sprinkle of paprika. Serve over egg noodles, rice, or mashed potatoes with white wine or sparkling water.
Tips for Better Chicken Stroganoff
- Slice chicken evenly for uniform cooking and tender texture.
- Taste the sauce before serving to balance savory, tangy, and creamy flavors; adjust sparingly.
- Cook mushrooms until golden to enhance their earthy flavor.
- Add sour cream on low heat to prevent curdling and ensure a smooth sauce.
- Present in a white ceramic serving dish to highlight the creamy sauce and golden chicken.
- Make ahead: You can prepare the sauce and chicken up to 1 day in advance; refrigerate and reheat gently on the stovetop.
- Use low-sodium broth to control saltiness.
- Enhance aesthetic: Garnish with parsley or paprika for a vibrant, comforting pop.
Variations and Customization
- Gluten-Free Chicken Stroganoff: Replace flour with cornstarch (1 tbsp mixed with 2 tbsp cold water) for thickening.
- Low-Fat Chicken Stroganoff: Use reduced-fat sour cream and cut olive oil to 1 tbsp.
- Vegetarian Chicken Stroganoff: Replace chicken with 12 oz sliced portobello mushrooms or tofu; use vegetable broth.
- Spicy Chicken Stroganoff: Add 1/4 tsp red pepper flakes or 1 tsp sriracha with the broth.
- Creamy Mushroom Chicken Stroganoff: Increase mushrooms to 12 oz and add 1/4 cup heavy cream with the sour cream.
- Beef Stroganoff Style: Substitute chicken with 1.5 lbs of beef sirloin strips.
- Herbed Chicken Stroganoff: Add 1 tsp fresh thyme or dill with the sour cream.
- Dairy-Free Chicken Stroganoff: Use coconut cream instead of sour cream; ensure Worcestershire sauce is dairy-free.
Storage and Serving Tips
- Leftovers can be stored in an airtight container in the fridge for up to 3 days; they can be reheated gently on the stovetop over low heat, stirring to maintain creaminess.
- Freeze in a freezer-safe container for up to 2 months; thaw in the fridge overnight and reheat slowly to avoid sauce separation.
- Serve hot for the best creamy texture and rich flavor.
- Use as a main dish for weeknight dinners or cozy gatherings.
- Pair with white wine or sparkling water to complement the savory, creamy flavors.
- Present in a white ceramic serving dish or bowl with garnishes for a warm, inviting charm.
Nutritional Information
Based on 6 servings (1 cup each, without noodles):
- Calories: 280 kcal
- Total Fat: 16g
- Saturated Fat: 6g
- Trans Fat: 0g
- Cholesterol: 85mg
- Sodium: 450mg
- Total Carbohydrates: 9g
- Dietary Fiber: 1g
- Sugars: 3g
- Protein: 25g
- Vitamin A: 8% Daily Value
- Vitamin C: 6% Daily Value
- Calcium: 10% Daily Value
- Iron: 8% Daily Value
Note: Values vary by ingredient brands and substitutions (low-fat options reduce fat). High in protein; serve with noodles for a hearty meal.
Conclusion
This Chicken Stroganoff recipe delivers a creamy, comforting main dish perfect for family dinners or cozy gatherings. It transforms simple ingredients into a homestyle favorite. Its quick preparation and inviting presentation make it a go-to. The tender chicken and rich sauce delight with every bite. It’s sure to be a cherished recipe, loved for its crowd-pleasing charm.
Chicken Stroganoff Recipe: Creamy and Comforting
Chicken Stroganoff with a creamy, comforting flavor.
Ingredients
- 1.5 lbs boneless skinless chicken breast, cut into strips
- 2 tbsp olive oil
- 1 medium onion finely chopped
- 2 garlic cloves minced
- 8 oz cremini mushrooms sliced
- 2 tbsp all-purpose flour
- 1.5 cups chicken broth
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 cup sour cream
- ½ tsp kosher salt
- ¼ tsp black pepper
- ½ tsp paprika optional
- Optional: Fresh parsley paprika
- Suggested Pairings: Egg noodles white wine
Instructions
- Cook chicken in olive oil until golden; set aside.
- Sauté onion, garlic, and mushrooms 5–7 min.
- Stir in flour, then broth, Worcestershire, and mustard; simmer 3–4 min.
- Add sour cream and paprika; return chicken to skillet.
- Taste and adjust with salt or pepper.
- Simmer 2–3 min; serve in a white ceramic dish with parsley.
Notes
- Cook sour cream on low to avoid curdling.
- Store in fridge for 3 days or freeze for 2 months.
- Try a gluten-free or vegetarian variation.
- Pair with mashed potatoes.
