For a richer flavor, use bone-in, skin-on chicken thighs and remove the skin after browning. Add a splash of dry sherry or white wine to the sauce for added depth of flavor. If the sauce is too thick, add a little more chicken broth to reach your desired consistency. Serve with egg noodles or mashed potatoes instead of rice for a different twist. Adjust the amount of Dijon mustard and Worcestershire sauce to suit your taste preferences.
Chicken Stroganoff
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PREP TIME20 mins
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COOK TIME25 mins
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TOTAL TIME45 mins
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SERVING4 People
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VIEWS27
Elevate your weeknight dinner with this creamy and comforting Chicken Stroganoff. Tender chicken pieces are enveloped in a luscious mushroom sauce, creating a symphony of flavors that will tantalize your taste buds. Serve over a bed of fluffy rice for a truly satisfying meal.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate35 g
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Cholesterol198 mg
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Fiber1 g
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Protein41 g
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Saturated Fat9 g
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Sodium801 mg
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Sugar4 g
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Fat23 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare Ingredients: Gather all ingredients and have them measured and within reach. (5 minutes)
02
StepSeason and Coat Chicken: Season the chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Sprinkle 2 tablespoons of the flour over the chicken and toss to coat evenly. (5 minutes)
03
StepSear Chicken: Heat 1 tablespoon of vegetable oil in a 12-inch skillet over medium heat. Add half of the chicken and brown on each side, approximately 3 minutes per side. Transfer the chicken to a plate. Repeat with the remaining chicken, adding up to 1 tablespoon additional oil if needed. (10 minutes)
04
StepSauté Mushrooms and Onions: Melt butter in the same skillet. Add the sliced mushrooms and chopped onion and cook until the mushrooms release their liquid and the liquid cooks away, about 6 to 8 minutes. Add the minced garlic to the skillet and cook until fragrant, about 1 minute. (10 minutes)
05
StepCreate Roux: Sprinkle the remaining 1 tablespoon of flour over the mushroom mixture. Cook and stir for 1 minute to create a roux. (1 minute)
06
StepDeglaze and Simmer: Add the chicken broth, Worcestershire sauce, Dijon mustard, the remaining 1/4 teaspoon salt, and the remaining 1/4 teaspoon pepper to the skillet. Bring to a boil, scraping the browned bits off the bottom of the skillet with a wooden spoon. (3 minutes)
07
StepIncorporate Sour Cream: In a small bowl, add sour cream. Gradually whisk about 1/2 cup of the hot broth mixture into the sour cream to temper it. Add the sour cream mixture back to the skillet. Return to a gentle boil. (2 minutes)
08
StepCombine and Thicken: Return the seared chicken to the skillet. Simmer until the chicken is heated through and the sauce thickens slightly, about 2 to 3 minutes. (3 minutes)
09
StepServe: Serve the Chicken Stroganoff hot over a bed of cooked rice. Garnish with a sprinkle of paprika and fresh chives. (2 minutes)
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Michale Gibson
Apr 15, 2025This is my new go-to recipe for chicken stroganoff. Thank you!
Seamus Walker
Mar 27, 2025I made this last night and it was a huge hit. The sauce was so creamy and flavorful.
Albertha Schumm
Mar 20, 2025I doubled the recipe for a larger crowd and it worked perfectly.
Liliana Heaney
Mar 10, 2025I've never made stroganoff before, but this recipe made it so simple. It turned out great!
Ernesto Wehner
Mar 8, 2025This recipe was so easy to follow and tasted amazing! My family loved it.
Malinda Little
Feb 17, 2025I added a little bit of sherry to the sauce and it really took it to the next level.