Chicken Stroganoff
A comforting and hearty dish featuring tender chicken, savory mushrooms, and rich sour cream in a creamy sauce, perfect for busy weeknights or cozy weekends.
Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken breasts, sliced Opt for thighs for a richer flavor.
- 1 medium onion, chopped Adds sweetness and flavor.
- 2 cloves garlic, minced Use fresh for best flavor.
- 8 ounces mushrooms, sliced Use assorted types like shiitake or cremini for variety.
- 1 cup chicken broth Use low-sodium for a healthier option.
- 1 cup sour cream Can substitute with plain Greek yogurt.
- 2 tablespoons flour Use gluten-free flour for a gluten-free option.
- 2 tablespoons olive oil
- Salt and pepper to taste Adjust according to preference.
- Cooked egg noodles or rice for serving Base for serving.
- Fresh parsley for garnish Enhances flavor and visual appeal.
Instructions
Preparation
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add the chopped onion and minced garlic; sauté for 3-4 minutes until the onion becomes translucent.
- Add the sliced chicken breasts to the skillet, cooking for 5-7 minutes or until golden brown.
- Stir in the sliced mushrooms and cook for an additional 3-4 minutes until they soften.
- Sprinkle 2 tablespoons of flour over the mixture and stir until evenly coated.
- Gradually pour in 1 cup of chicken broth while stirring continuously until the mixture thickens (about 3-5 minutes).
- Remove from heat and stir in 1 cup of sour cream until well combined.
- Season the mixture with salt and pepper to taste.
Serving Suggestions
- Serve Chicken Stroganoff over cooked egg noodles or rice, garnished with fresh parsley.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
To extend the life of leftovers, store in an airtight container in the fridge for up to 3 days. Reheat slowly on the stove, adding chicken broth as necessary. Freeze in an airtight container for up to 2-3 months.