Creamy Chicken Stroganoff (Printable)

Tender chicken and mushrooms in a creamy sour cream sauce, ready in 45 minutes.

# What You’ll Need:

→ Chicken

01 - 1.3 lbs boneless skinless chicken breasts or thighs cut into strips
02 - 0.5 tsp salt
03 - 0.25 tsp freshly ground black pepper

→ Vegetables

04 - 1 medium onion finely chopped
05 - 9 oz cremini or button mushrooms sliced
06 - 2 cloves garlic minced

→ Sauce

07 - 2 tbsp unsalted butter
08 - 1 tbsp olive oil
09 - 2 tbsp all-purpose flour
10 - 1 cup chicken broth
11 - 1 tbsp Dijon mustard
12 - 0.67 cup sour cream
13 - 1 tsp paprika
14 - 1 tbsp Worcestershire sauce

→ Garnish

15 - 2 tbsp chopped fresh parsley

# Steps:

01 - Season the chicken strips thoroughly with salt and pepper on all sides.
02 - Heat 1 tbsp butter and olive oil in a large skillet over medium-high heat. Add chicken and sauté until golden and cooked through, approximately 5 to 7 minutes. Transfer to a plate and keep warm.
03 - Add remaining 1 tbsp butter to the pan. Sauté onion for 2 to 3 minutes until translucent. Add mushrooms and cook until browned and liquid has evaporated, about 5 minutes. Stir in garlic and cook 1 minute.
04 - Sprinkle flour over vegetables, stirring constantly to coat evenly. Cook for 1 minute to remove raw flour taste.
05 - Gradually pour in chicken broth while stirring continuously. Add Dijon mustard, paprika, and Worcestershire sauce. Simmer for 3 to 4 minutes until slightly thickened.
06 - Reduce heat and stir in sour cream until fully incorporated. Do not boil to prevent curdling. Return chicken and accumulated juices to the skillet. Simmer gently for 2 to 3 minutes until heated through.
07 - Taste the sauce and adjust salt and pepper as needed.
08 - Garnish with fresh parsley and serve hot over egg noodles, rice, or mashed potatoes.

# Expert Advice:

01 -
  • The sauce comes together with ingredients you probably already have in your fridge
  • It tastes like something from a restaurant but comes together in under an hour
  • Leftovers reheat beautifully for tomorrow lunch
02 -
  • Never let the sauce boil after adding sour cream or it will curdle and separate
  • Pat your mushrooms dry before cooking or they will steam instead of brown
  • Room temperature sour cream incorporates more smoothly than cold
03 -
  • Cut your chicken against the grain for the most tender bites
  • Let the chicken rest on the plate while you make the sauce so it stays juicy

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