Chicken Stroganoff
Deliciously rich and creamy, this chicken stroganoff is made from scratch in one pan and is ready to serve in around 30 minutes.
Servings: 4 servings
Ingredients
- 2 chicken breasts cut into 1” pieces or butterflied in half
- ½ teaspoon each garlic powder & paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Flour for dredging (I used gluten-free flour)
- 2 Tablespoon olive oil
- 1 tablespoons butter
Stroganoff Sauce
- 2 tablespoons butter
- 1 small onion finely diced
- 8 oz baby bella mushrooms sliced
- 3 cloves garlic minced
- 1 Tablespoon Worcestershire sauce
- 1 Tablespoon Dijon mustard
- 2 cups chicken stock
- ½ cup sour cream
- 2 Tablespoon flour ( or 1 Tbsp arrowroot starch/cornstarch for gluten-free)
- Fresh chopped parsley
Instructions
- Season the chicken with garlic powder, paprika, salt and pepper, then coat each piece in flour.
- Heat olive oil and 1 tablespoon of the butter to a large skillet over medium-high heat. Once the pan is hot, add the chicken and cook it for about 3 minutes on each side or until cooked through (165F) & lightly browned. Transfer to a plate. Add 1 tablespoon olive oil to the skillet and cook the second batch. Transfer to the chicken on the plate.
- Add 2 tablespoons butter to the pan and let it melt, then add the mushrooms and saute turning occasionally for 6-8 minutes or until their water has been released and they get a nice sear.
- Add onions and saute for a couple of minutes until translucent. Stir in minced garlic. Turn the heat down to simmer.
- Stir in Worcestershire sauce, Dijon mustard, and cook for about a minute.
- Add in the chicken stock and scrape up any brown bits from the bottom of the pan. Add 2 Tbsp of the chicken stock to a small bowl with 2 Tbsp of flour (or 1 Tbsp cornstarch), and mix well making a slurry.
- Stir in the sour cream and the slurry into the skillet. Let it simmer stirring occasionally on medium-low heat for about 3 minutes until it thickens.
- Add the chicken back in and cook until it’s warmed through, stirring occasionally.
- Season with more salt & pepper as needed and serve immediately.
Video
Notes
- Cook the chicken through when you cook it in the skillet. If you have an instant-read thermometer, it should register at 165F.
- Don't boil the stroganoff sauce. If you do, the sour cream can curdle.
- You can also make this recipe with boneless skinless chicken thighs.
- Don't cover the skillet when you cook the mushrooms. Let them brown undisturbed for a few minutes on each side until their liquid has evaporated and they have a nice brown sear.
Nutrition
Calories: 413kcal | Carbohydrates: 15g | Protein: 30g | Fat: 26g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 781mg | Potassium: 945mg | Fiber: 1g | Sugar: 5g | Vitamin A: 566IU | Vitamin C: 6mg | Calcium: 74mg | Iron: 2mg
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