Chicken Stroganoff

This hearty chicken stroganoff recipe is packed full of protein and nutritious mushrooms drenched in a mouthwatering, creamy and flavorful sauce. It takes only 30 minutes and 13 simple ingredients to get this fantastic dinner on the table. I guarantee it will quickly become a family favorite!

Course dinner, Main Course

Cuisine Russian

Keyword Chicken Stroganoff, Stroganoff

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 182kcal

Author Olivia Ribas

Ingredients

1 tbsp Olive oil
1 lb Chicken breast cut into 1” pieces
Salt and pepper to taste
1/2 lb Cremini mushrooms thinly sliced
1 cup White onions diced
1 tbsp Garlic minced
½ cup White wine
1 1/2 cup Chicken broth
1 tbsp Dijon mustard
1 tbsp Cornstarch
1/2 cup Sour cream
Fresh parsley for garnishing chopped

US Customary - Metric

Instructions

In a large skillet, heat olive oil over medium-high heat.
Season chicken with salt and pepper. Sear the chicken for 2-3 minutes per side, until golden and set aside. You may need to cook the chicken in shifts to avoid overcrowding the pan, this will help it to brown quickly.
Add mushrooms and sauté for about 5 minutes. For best sear, sauté the mushrooms brown in 2-3 batches to avoid over crowding. Set aside.
If necessary, add a little bit of extra olive oil and then add onions and sauté for 2-3 mins. Add garlic and cook for 30 seconds.
Return mushrooms to the skillet and add wine and broth and Dijon mustard. Mix everything very well and simmer 5 mins.
Make the cornstarch slurry by adding 1 tablespoon of cornstarch to 2 tablespoons of cool water in a small bowl. Then, whisk together really well. Pour the cornstarch slurry in the skillet and simmer until thickened.
Return chicken to the skillet and mix well. Season again with salt and pepper to taste. Turn heat off and thoroughly mix in the sour cream.
Serve over egg noodles and garnish with chopped fresh parsley.

Video

Notes

Use another protein if desired or leave meat out and add extra mushrooms for vegetarian.
Add alternate veggies like zucchini, yellow squash or eggplant.
Avoid overcrowding the pan when sautéing meat and mushrooms.
If you do not have wine, you can use broth in its place.
Make sure to not use red wine as it tends to have sweeter notes that won't go with the stroganoff.
Sub Greek yogurt for sour cream to lighten up this recipe. Just be sure you don't buy flavored yogurt, it should be plain.
To store: Keep the chicken stroganoff in an airtight container for up to 3 to 4 days in the fridge. You can also freeze leftovers for up to 3 months.
To reheat: You can reheat the chicken stroganoff in the microwave or stovetop.

Nutrition