Description
This rich, creamy chicken stroganoff is a twist on the classic Russian dish, made with tender chicken, mushrooms, and a velvety sour cream sauce. It’s perfect for a cozy family dinner and pairs beautifully with pasta, rice, or mashed potatoes.
Ingredients
Units
Scale
- 1 1/2 lbs (700g) boneless, skinless chicken breasts or thighs, cut into strips
- 2 tablespoons olive oil or butter
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 cups (200g) mushrooms, sliced (button or cremini)
- 1 teaspoon paprika
- 1 teaspoon Dijon mustard
- 1 cup (240ml) chicken broth
- 3/4 cup (180g) sour cream (or Greek yogurt for a lighter version)
- 1 tablespoon flour (optional, for thickening)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
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Cook the chicken
- In a large skillet, heat 1 tablespoon olive oil over medium-high heat.
- Add the chicken strips, season with salt, pepper, and paprika, and cook for 4–5 minutes until browned and cooked through. Remove from the pan and set aside.
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Sauté the vegetables
- In the same pan, add the remaining tablespoon of olive oil.
- Add onions and cook until softened (3 minutes), then stir in the garlic and mushrooms. Cook until the mushrooms are browned and tender (5 minutes).
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Make the sauce
- Stir in the flour (if using) and cook for 1 minute to remove the raw taste.
- Add the Dijon mustard and pour in the chicken broth, scraping up any bits from the bottom of the pan. Let it simmer for 3–4 minutes until slightly thickened.
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Finish the stroganoff
- Reduce the heat to low, stir in the sour cream, and return the chicken to the pan.
- Simmer for another 5 minutes, stirring occasionally until heated through.
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Serve
- Garnish with fresh parsley and serve hot over pasta, rice, mashed potatoes, or cauliflower rice for a low-carb option.
Notes
- Swap mushrooms for zucchini or bell peppers if you’re not a mushroom fan.
- Use Greek yogurt instead of sour cream for a lighter, high-protein option.
- Add a pinch of red pepper flakes for a little heat.