Chicken Stroganoff

A simple, creamy chicken dish you can make in about 30 minutes.

introduction

This Chicken Stroganoff is a quick, creamy meal with mushrooms and tender chicken. If you like simple chicken dinners, you may also enjoy a different rich dish like chicken parmesan with alfredo sauce recipe for another weeknight option.

why make this recipe

• It cooks fast and fills the house with a good smell.
• It uses easy ingredients you likely have.
• It pairs well with noodles or rice for a full meal.
• It is creamy and mild, so many people like it.

how to make Chicken Stroganoff

1. Brown the sliced chicken in olive oil, then set it aside.
2. Sauté onion and garlic in the same pan until soft.
3. Add mushrooms and cook until they release their liquid and get soft.
4. Stir in flour to coat the vegetables and help the sauce thicken.
5. Slowly add chicken broth while stirring to avoid lumps, then let it simmer.
6. Mix in sour cream until the sauce is smooth, then add the chicken back.
7. Simmer a few minutes until the sauce thickens and the chicken is cooked through.
8. Taste and add salt and pepper as needed. Serve over noodles or rice.

Ingredients :

• 1 pound chicken breast, sliced
• 1 cup mushrooms, sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup sour cream
• 1 cup chicken broth
• 2 tablespoons flour
• 2 tablespoons olive oil
• Salt and pepper to taste
• Cooked egg noodles or rice for serving

Directions :

1. In a large skillet, heat olive oil over medium heat. Add the chicken and cook until browned. Remove and set aside.
2. In the same skillet, add onion and garlic, sautéing until translucent.
3. Add mushrooms and cook until soft.
4. Sprinkle flour over the mixture and stir to combine.
5. Gradually pour in the chicken broth while stirring, then bring to a simmer.
6. Stir in sour cream until smooth, and add the chicken back to the skillet.
7. Cook for an additional 5 minutes, allowing the sauce to thicken.
8. Season with salt and pepper, and serve over cooked egg noodles or rice.

how to serve Chicken Stroganoff

• Spoon the stroganoff over hot egg noodles or cooked rice.
• Garnish with chopped fresh parsley for color and a light fresh taste.
• Serve with a side green salad or steamed vegetables for balance.

how to store Chicken Stroganoff

• Cool the dish to room temperature before storing.
• Keep in an airtight container in the fridge for 3–4 days.
• For longer storage, freeze in a freezer-safe container for up to 2 months.
• Reheat gently on low heat and stir often; add a splash of broth if the sauce thickens too much.

tips to make Chicken Stroganoff

• Dry mushrooms with a paper towel before cooking to get better browning.
• Do not boil the sauce after adding sour cream to avoid curdling; just simmer gently.
• Slice chicken evenly so it cooks at the same rate.
• Taste and adjust salt at the end, since broth and sour cream can change the seasoning.
• Use warm broth when adding it to help the sauce come together smoothly.

variation (if any)

• Use beef strips instead of chicken for a classic beef stroganoff.
• Add a teaspoon of Dijon mustard for a tangy boost.
• Swap sour cream for Greek yogurt or heavy cream if you prefer.
• Add a splash of white wine with the broth for extra flavor.

FAQs (minimum three FAQ)

Q: Can I use frozen mushrooms?
A: Yes, but thaw and drain them first. Fresh mushrooms give a better texture.

Q: Can I use chicken thighs instead of breast?
A: Yes. Thighs are juicier and work well. Slice them thin so they cook quickly.

Q: Is there a dairy-free option?
A: Try a non-dairy sour cream or coconut cream, but the taste will change.

Q: How do I stop the sauce from splitting?
A: Warm the sour cream and add it slowly, then keep the heat low. Do not boil after adding sour cream.

Chicken Stroganoff

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American
• Diet: None

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Description

A quick, creamy Chicken Stroganoff recipe that pairs perfectly with noodles or rice.

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Ingredients

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• 1 pound chicken breast, sliced
• 1 cup mushrooms, sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup sour cream
• 1 cup chicken broth
• 2 tablespoons flour
• 2 tablespoons olive oil
• Salt and pepper to taste
• Cooked egg noodles or rice for serving

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Instructions

1. Heat olive oil in a large skillet over medium heat. Add the chicken and cook until browned. Remove and set aside.
2. Add onion and garlic to the same skillet, sautéing until translucent.
3. Add mushrooms and cook until soft.
4. Sprinkle flour over the mixture and stir to combine.
5. Gradually pour in chicken broth while stirring, then bring to a simmer.
6. Stir in sour cream until smooth, and add the chicken back to the skillet.
7. Cook for an additional 5 minutes, allowing the sauce to thicken.
8. Season with salt and pepper, and serve over cooked egg noodles or rice.

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Notes

For better browning, dry mushrooms with a paper towel before cooking. Do not boil the sauce after adding sour cream to avoid curdling.

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Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 5g
• Sodium: 600mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 2g
• Protein: 30g
• Cholesterol: 80mg