Chicken Stroganoff Recipe

Discover this easy and creamy Chicken Stroganoff recipe, featuring tender chicken breasts in a rich mushroom and sour cream sauce. Perfect for busy weeknights or family dinners, this comforting dish pairs beautifully with rice, egg noodles, or mashed potatoes. Learn tips, variations, and substitutions to customize your stroganoff and enjoy a flavorful meal in no time!

Ingredients

For the Chicken:

• 2 large chicken breasts, halved lengthwise
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• ⅛ teaspoon paprika
• 2 tablespoons butter
• 1 tablespoon olive oil

For the Stroganoff Sauce:

• 4 tablespoons butter
• 1 large onion, chopped
• 1 pound white or cremini mushrooms, sliced
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 2 ½ cups low-sodium chicken broth
• 1 tablespoon Worcestershire sauce
• 2 teaspoons Dijon mustard
• ⅔ cup full-fat sour cream
• Fresh Italian parsley, chopped (for garnish)

Instructions

1. Cook the Chicken:
   • Season the chicken on both sides with salt, pepper, and paprika.
   • Heat the butter and olive oil in a large skillet over medium heat. Add the chicken and cook until golden brown on both sides and fully cooked. Remove the chicken from the skillet and set aside.
2. Prepare the Sauce Base:
   • In the same skillet, melt 4 tablespoons of butter over medium heat. Add the chopped onion and sliced mushrooms, cooking until the onions are softened and the mushrooms are lightly browned.
   • Reduce the heat to low, stir in the minced garlic, and cook for 1 minute, stirring constantly.
3. Make the Stroganoff Sauce:
   • Sprinkle the flour over the onions and mushrooms, stirring well to coat. Cook for 2 minutes to eliminate the raw flour taste.
   • Gradually pour in the chicken broth, stirring constantly to avoid lumps. Simmer the sauce over low heat until it thickens slightly.
   • Mix in the Worcestershire sauce and Dijon mustard, and let the sauce cook for another 2-3 minutes.
4. Finish the Dish:
   • Reduce the heat to its lowest setting and stir in the sour cream until smooth.
   • Return the cooked chicken breasts to the skillet, spooning the sauce over them to warm through.
   • Serve immediately over rice, egg noodles, or mashed potatoes. Garnish with fresh parsley.

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Tips

• Chicken Cuts: For even cooking, use thinly sliced chicken breasts or pound them to an even thickness.
• Sauce Thickness: If the sauce becomes too thick, thin it with a bit of extra chicken broth.
• Mushroom Selection: Cremini mushrooms add a deeper flavor, but white mushrooms work well too.

Variations and Substitutions

• Protein Swap: Replace chicken with turkey cutlets, pork chops, or beef strips for a different take.
• Dairy-Free Option: Substitute the butter with olive oil and use a dairy-free sour cream alternative.
• Gluten-Free: Replace all-purpose flour with cornstarch or a gluten-free flour blend.

FAQs

Can I make Chicken Stroganoff ahead of time?
Yes, you can prepare the chicken and sauce separately. Reheat gently on low heat before serving to avoid curdling the sour cream.

Can I freeze Chicken Stroganoff?
It’s best enjoyed fresh, as the sauce can separate when frozen. However, you can freeze the chicken and sauce separately without the sour cream. Stir in fresh sour cream after reheating.

How do I know when the chicken is fully cooked?
Check with a meat thermometer; the internal temperature should reach 165°F (75°C).

Serving Suggestions

• Serve over fluffy white rice, buttery egg noodles, or creamy mashed potatoes.
• Pair with steamed green beans, roasted asparagus, or a simple side salad for balance.
• Add crusty bread to soak up the rich stroganoff sauce.

Why You’ll Love This Recipe

• Comfort Food Classic: Rich and creamy with hearty chicken and mushrooms.
• Easy to Make: A straightforward recipe that delivers gourmet results.
• Versatile: Adaptable with different proteins or dietary preferences.

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