This Chicken Stroganoff is a creamy and hearty comfort food! Seared chicken breasts are smothered in a creamy mushroom sauce. A perfect dinner that will be on your table in 30 minutes!
It’s part of my roundup of family-friendly chicken dinners for every night of the week.
Chicken stroganoff recipe
If you have never tried any stroganoff recipe, you are missing a lot. It is seriously one of the easiest meals and requires less efforts than Beef Stroganoff. I should say it is a perfect recipe for those who love stress-free cooking.
You don’t need to waste time slicing chicken thinly and stress yourself about searing chicken to perfection without drying it out. I found that using chicken fillets makes this recipe stand out! Perfectly browned chicken breasts and browned bits boost the flavor of the gravy significantly. And this recipe makes lots of amazing creamy mushroom sauce!
HOW TO MAKE STROGANOFF
As I’ve mentioned already above, the recipe is very easy and calls for chicken breasts. You can use four small and thin chicken breasts or two large fillets. You will need to cut large and thick fillets in half horizontally, using a sharp knife.
Then, season each chicken breast with garlic powder, onion powder, paprika, pepper and salt. Dredge in flour and keep aside. You can use corn starch for gluten free version. The flour coating will keep chicken breasts moist. And finally, pan sear them in oil. If you are on a keto diet, leave out the flour and use butter or ghee for searing chicken.
CHICKEN STROGANOFF SAUCE
I am a stroganoff sauce lover! I can literally eat plain pasta just with sauce without chicken because it is really good! You may feel that there is plenty of sauce in this recipe, but trust me, it is not. Especially if you serve chicken stroganoff over pasta.
This stroganoff sauce is very flavorful because of spices, Worcestershire sauce, Dijon mustard and sour cream. You are going to love it!
It is made in the same skillet with all those browned bits left from chicken which makes it even more flavorful.
Can you make chicken stroganoff without mushrooms?
Mushrooms add a unique flavor that cannot be achieved easily when using other veggies. But, if you don’t have mushrooms in your fridge or simply you don’t like them, use any other veggies that you like. Tofu will work really well too because it doesn’t have its own flavor and it will absorb all the fantastic flavors of chicken stroganoff sauce.
Can you make chicken stroganoff in advance?
Yes!! Chicken stroganoff reheats really well and can be prepared ahead of time. Once it is cooked, allow it to cool completely, then cover the skillet/ pan with the lid or plastic wrap and store in the fridge for 3-4 days. When you are ready to use, reheat on the STOVE, stirring from time to time. If you find that the sauce is too thick, add a few tablespoons of chicken stock or even water to thin it out.
Can Chicken Stroganoff be frozen?
Yes! Don’t be afraid the sauce won’t separate after defrosting because it was flour-thickened. This dish is perfect for freezing. Let chicken stroganoff cool, transfer into an airtight container and freeze for up to 4 months.
WHAT GOES WELL WITH CHICKEN STROGANOFF?
Personally I usually serve it over pasta or steamed jasmine rice. But it goes also with mashed potatoes, egg noodles or with steamed broccoli.
More Chicken Dinner Ideas
If you love comfort food, try our rich and cheesy Chicken Broccoli Pasta Casserole or the always-cozy Chicken and Gravy. Prefer something baked with a crispy twist? Don’t miss the Longhorn Parmesan Crusted Chicken!
If you make this recipe be sure to leave a comment or give this recipe a rating! We will be happy to hear from you!
CHICKEN STROGANOFF
Ingredients
- FOR CHICKEN BREASTS
- Large chicken breasts halved horizontally to make 4 pieces-2
- Onion powder- 1 tsp.
- Garlic powder- 1 tsp.
- Paprika- ½ tsp.
- Ground black pepper-¼ tsp.
- Salt- ½ tsp.
- Flour- 3 tbsp.
- Vegetable oil- 2 tbsp for frying
- CHICKEN STROGANOFF GRAVY
- Unsalted butter cubed-2 tbsp.
- Onion finely chopped-1
- Garlic cloves chopped-3
- Brown mushrooms sliced- 0.8 pound ( 400 gm)
- Dijon mustard- 2 tbsp.
- Paprika- 1 tsp.
- Salt - to taste
- Flour- 1 tbsp.
- Low sodium chicken broth/stock- 2 cups
- Worcestershire sauce- 2 tbsp.
- Black pepper- to taste
- Sour cream- ½ cup
- Salt- as needed
- Fresh parsley chopped- 1 tbsp, to garnish
Equipment
Instructions
CHICKEN
- Using a sharp knife, cut each chicken breast in half horizontally. Season each chicken piece all over with onion powder, garlic powder, paprika, ground black pepper and salt.
- Put the flour into a shallow dish, dredge each chicken breast in it. Keep aside.
- In a large skillet/ non-stick pan heat vegetable oil over medium-high heat, then sear chicken until golden brown and almost cooked through, about 8 minutes ( 4 minutes per side). Transfer to a plate and cover with aluminium foil.
- STROGANOFF GRAVY/SAUCE
- In the same skillet/ pan melt butter, add the chopped onion and saute until transparent. Then, add the garlic and cook just until fragrant, about 20-30 seconds. Add the sliced brown mushrooms and cook over medium high heat until golden. It usually takes 4-5 minutes.
- Stir in Dijon mustard and paprika and mix well.
- Add in flour and cook about 50-60 second, then pour the chicken stock/broth and Worcestershire sauce. Stir to mix everything. Cook the sauce for about 3-4 minutes or until it thickens slightly.
- Season the sauce with black pepper and stir in the sour cream. Keep stirring until cream melts through the sauce. Continue cooking for another 2-3 minutes.
- Return the cooked chicken breasts and allow to simmer for 1-2 minutes or until chicken is heated through and completely cooked. Remove from the heat.
- Garnish with the chopped parsley and serve over noodles, cacio e pepe, pasta, mashed potatoes or steamed jasmine rice.
Video
Nutrition
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