Description
This Easy Chicken Stroganoff is a creamy and comforting dish made with tender chicken breasts, sautéed mushrooms, and a rich sour cream sauce, all served over egg noodles. Perfect for a quick and satisfying dinner, it combines classic stroganoff flavors with simple ingredients and straightforward cooking.
Ingredients
Scale
Chicken and Coating
- 2 boneless skinless chicken breasts (about 1 lb)
- 1/4 cup all-purpose flour, for dredging
Cooking Fats
- 3 tablespoons olive oil
- 1 tablespoon butter
Vegetables and Flavorings
- 8 oz cremini mushrooms, sliced
- 1 small yellow onion, chopped
- 1 teaspoon dry mustard
- 1 tablespoon Worcestershire sauce
- 2-3 cloves garlic, minced
Liquids and Finishing
- 1 cup chicken broth
- 1/2 cup sour cream
- Kosher salt and freshly ground black pepper, to taste
- Egg noodles, for serving
Instructions
- Prepare Chicken: Cut the chicken breasts into 1-inch pieces. Season generously with kosher salt and freshly ground black pepper, then dredge the pieces in 1/4 cup all-purpose flour until evenly coated.
- Brown Chicken: Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Cook the chicken pieces in batches if needed, browning each side for about 3 minutes until lightly golden. Remove the browned chicken to a plate and set aside. Add remaining 1 tablespoon olive oil if cooking a second batch.
- Sauté Vegetables: Add 1 tablespoon butter to the skillet, then add the sliced cremini mushrooms and chopped yellow onion. Cook for 6 to 8 minutes until the mushrooms release their liquid and it evaporates, and the onions are softened.
- Add Flavorings: Stir in 1 teaspoon dry mustard, 1 tablespoon Worcestershire sauce, and 2 to 3 cloves minced garlic. Cook for 1 minute to release the aromas.
- Deglaze Pan: Pour in 1 cup chicken broth, scraping the browned bits off the bottom of the pan with a wooden spoon to incorporate all the flavors.
- Simmer Chicken: Return the browned chicken pieces to the skillet. Let the mixture simmer for a few minutes while stirring occasionally to cook the chicken through and blend the flavors.
- Finish Sauce: Reduce the heat to low and stir in 1/2 cup sour cream until the sauce is smooth and creamy. Adjust seasoning with salt and pepper to taste.
- Serve: Serve the chicken stroganoff hot over cooked egg noodles or mashed potatoes. Enjoy your comforting meal!
Notes
- For a thicker sauce, you can add an additional tablespoon of flour when dredging the chicken or simmer a little longer to reduce the liquid.
- Sour cream is essential for authentic flavor, but Greek yogurt can be a lower-fat substitute if desired.
- Use fresh mushrooms like cremini or baby bella for best flavor; button mushrooms also work well.
- Chicken thighs can be substituted for breasts for a juicier texture.
- To keep the dish gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 80 mg
