Chicken Stroganoff is a delightful twist on the classic beef stroganoff, offering a creamy, savory experience that warms the heart and satisfies the palate. This dish has its roots in Russian cuisine, where the original beef version gained popularity in the 19th century. Over time, variations have emerged, and chicken stroganoff has become a beloved favorite in many households around the world.
People adore chicken stroganoff for its rich flavor and velvety texture, making it a perfect comfort food for any occasion. The combination of tender chicken, earthy mushrooms, and a luscious sour cream sauce creates a symphony of taste that is both indulgent and satisfying. Additionally, this recipe is incredibly convenient, allowing you to whip up a delicious meal in under an hour, making it ideal for busy weeknights or special gatherings. Dive into this recipe and discover why chicken stroganoff has captured the hearts of so many food lovers!
Ingredients:
- 1 pound (450g) boneless, skinless chicken breasts, cut into thin strips
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces (225g) mushrooms, sliced (button or cremini mushrooms work well)
- 1 teaspoon paprika
- 1 tablespoon Worcestershire sauce
- 1 cup (240ml) chicken broth
- 1 cup (240ml) sour cream
- 2 tablespoons all-purpose flour
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- 8 ounces (225g) egg noodles or rice (for serving)
Preparing the Chicken
- Start by preparing the chicken. Rinse the chicken breasts under cold water and pat them dry with paper towels. Cut the chicken into thin strips, about 1 inch wide. This will help them cook evenly and quickly.
- Season the chicken strips with salt and pepper. This will enhance the flavor of the chicken as it cooks.
Cooking the Chicken
- In a large skillet or frying pan, heat 2 tablespoons of olive oil over medium-high heat. Allow the oil to heat until it shimmers but does not smoke.
- Add the seasoned chicken strips to the skillet in a single layer. Avoid overcrowding the pan; you may need to cook the chicken in batches. Cook for about 4-5 minutes, stirring occasionally, until the chicken is browned and cooked through. The internal temperature should reach 165°F (75°C).
- Once cooked, remove the chicken from the skillet and set it aside on a plate. Cover it with aluminum foil to keep it warm.
Sautéing the Vegetables
- In the same skillet, add the chopped onion and sauté for about 2-3 minutes until it becomes translucent.
- Add the minced garlic and sliced mushrooms to the skillet. Cook for an additional 5-7 minutes, stirring occasionally, until the mushrooms are tender and have released their moisture.
- Sprinkle the paprika over the mushroom mixture and stir well to combine. This will add a lovely color and flavor to the dish.
Creating the Sauce
- Once the mushrooms are cooked, sprinkle 2 tablespoons of all-purpose flour over the mixture. Stir well to coat the vegetables with the flour, which will help thicken the sauce.
- Gradually pour in 1 cup of chicken broth while stirring continuously to prevent lumps from forming. Bring the mixture to a gentle simmer.
- Add 1 tablespoon of Worcestershire sauce to the skillet. This will add depth and umami flavor to the sauce.
- Allow the sauce to simmer for about 5 minutes, stirring occasionally, until it thickens slightly.
Incorporating the Chicken and Sour Cream
- Reduce the heat to low and return the cooked chicken to the skillet. Stir to combine the chicken with the mushroom sauce.
- In a separate bowl, mix 1 cup of sour cream with a few tablespoons of the hot sauce from the skillet. This will temper the sour cream and prevent it from curdling when added to the hot mixture.
- Slowly add the tempered sour cream mixture back into the skillet, stirring gently to combine. Allow the stroganoff to heat through for about 2-3 minutes. Do not let it boil, as this can cause the sour cream to separate.
- Adjust the seasoning with additional salt and pepper to taste. If the sauce is too thick, you can add a little more chicken broth to reach your desired consistency.
Cooking the Noodles or Rice
- While the stroganoff is simmering, bring a large pot of salted water to a boil. Add 8 ounces of egg noodles or rice, depending on your preference.
- For egg noodles, cook according to package instructions, usually about 7-10 minutes, until al dente
Conclusion:
In summary, this Chicken Stroganoff recipe is a must-try for anyone looking to elevate their weeknight dinners with a dish that is both comforting and full of flavor. The creamy sauce, tender chicken, and earthy mushrooms come together to create a meal that is not only satisfying but also incredibly easy to prepare. Whether you serve it over a bed of fluffy egg noodles, creamy mashed potatoes, or even a light salad for a healthier twist, this dish is versatile enough to suit any palate. For those looking to mix things up, consider adding a splash of white wine for an extra depth of flavor, or swap out the chicken for beef or even a plant-based protein for a vegetarian option. You can also experiment with different herbs and spices to make the dish your own, such as adding a hint of paprika for a smoky touch or fresh parsley for a burst of color and freshness. We encourage you to try this Chicken Stroganoff recipe and share your experience with friends and family. Whether youre cooking for a special occasion or just a cozy night in, this dish is sure to impress. Dont forget to take a moment to snap a photo of your creation and share it on social mediayour culinary masterpiece deserves to be celebrated! Happy cooking! Print
Chicken Stroganoff: A Creamy and Delicious Twist on a Classic Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
This creamy Chicken Stroganoff features tender chicken strips sautéed with mushrooms and onions in a rich sour cream sauce, served over egg noodles or rice. It’s a comforting and easy-to-make meal that the whole family will love.
Ingredients
Scale- 1 pound (450g) boneless, skinless chicken breasts, cut into thin strips
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces (225g) mushrooms, sliced
- 1 teaspoon paprika
- 1 tablespoon Worcestershire sauce
- 1 cup (240ml) chicken broth
- 1 cup (240ml) sour cream
- 2 tablespoons all-purpose flour
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- 8 ounces (225g) egg noodles or rice (for serving)
Instructions
- Rinse the chicken breasts under cold water and pat them dry with paper towels. Cut the chicken into thin strips, about 1 inch wide.
- Season the chicken strips with salt and pepper.
- In a large skillet or frying pan, heat 2 tablespoons of olive oil over medium-high heat until shimmering.
- Add the seasoned chicken strips in a single layer. Cook for about 4-5 minutes, stirring occasionally, until browned and cooked through (internal temperature should reach 165°F/75°C).
- Remove the chicken from the skillet and cover with aluminum foil to keep warm.
- In the same skillet, add the chopped onion and sauté for 2-3 minutes until translucent.
- Add the minced garlic and sliced mushrooms. Cook for an additional 5-7 minutes until the mushrooms are tender.
- Sprinkle the paprika over the mixture and stir to combine.
- Sprinkle 2 tablespoons of all-purpose flour over the mushroom mixture and stir to coat.
- Gradually pour in 1 cup of chicken broth while stirring continuously to prevent lumps. Bring to a gentle simmer.
- Add 1 tablespoon of Worcestershire sauce and simmer for about 5 minutes until slightly thickened.
- Reduce heat to low and return the cooked chicken to the skillet, stirring to combine.
- In a separate bowl, mix 1 cup of sour cream with a few tablespoons of the hot sauce from the skillet.
- Slowly add the tempered sour cream mixture back into the skillet, stirring gently. Heat through for 2-3 minutes without boiling.
- Adjust seasoning with salt and pepper. If the sauce is too thick, add more chicken broth to reach desired consistency.
- While the stroganoff simmers, bring a large pot of salted water to a boil. Add 8 ounces of egg noodles or rice.
- For egg noodles, cook according to package instructions (usually about 7-10 minutes) until al dente.
Notes
- For a richer flavor, consider adding a splash of white wine to the sauce before adding the chicken back in.
- This dish can be made ahead of time and reheated gently on the stove.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
