What makes this chicken stroganoff recipe the best?

This recipe is cherished for its perfect balance of tender chicken, savory mushrooms, and a rich, creamy sauce, all ready in under 35 minutes. It uses readily available ingredients and straightforward steps, making it an ideal comforting meal for any night of the week.

Can I substitute some of the ingredients?

Yes! While cremini mushrooms are preferred, white button mushrooms work well too. If you don't have chicken broth, vegetable broth can be used. For a richer flavor, some people swap half the sour cream for cream cheese, but be sure to temper it to avoid curdling.

How do I prevent the sour cream from curdling?

The key to preventing sour cream from curdling is to temper it. Before adding it to the hot pan, mix a spoonful or two of the hot sauce into the sour cream first. This gradually brings its temperature up. Then, stir the tempered sour cream into the pan off the heat or over very low heat, and do not let the sauce boil after adding it.

What are the best serving suggestions for chicken stroganoff?

Chicken stroganoff is traditionally served over egg noodles, which soak up the creamy sauce beautifully. Other excellent choices include mashed potatoes, rice, or even a simple side of crusty bread to sop up every last bit of deliciousness. A fresh green salad or steamed vegetables make a great complement.

Creamy & Quick: The Best Chicken Stroganoff Recipe for Weeknights

Name: Best Creamy Chicken Stroganoff
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 2 boneless, skinless chicken breasts, cut into 1-inch pieces; 1/2 teaspoon garlic powder; Salt and freshly ground black pepper, to taste; 1/4 cup all-purpose flour, for dredging; 3 tablespoons olive oil, divided; 1 tablespoon unsalted butter; 8 ounces cremini mushrooms, sliced; 1/2 medium yellow onion, finely chopped; 2 cloves garlic, minced; 1 1/2 cups chicken broth; 1 tablespoon Dijon mustard; 1 teaspoon Worcestershire sauce; 1 cup sour cream, at room temperature; Fresh parsley, chopped, for garnish; Cooked egg noodles or rice, for serving

Description

A classic, comforting chicken stroganoff recipe featuring tender chicken and mushrooms in a rich, creamy sour cream sauce, perfect for a quick weeknight meal.

Ingredients

Scale

2 boneless, skinless chicken breasts, cut into 1-inch pieces
1/2 teaspoon garlic powder
Salt and freshly ground black pepper, to taste
1/4 cup all-purpose flour, for dredging
3 tablespoons olive oil, divided
1 tablespoon unsalted butter
8 ounces cremini mushrooms, sliced
1/2 medium yellow onion, finely chopped
2 cloves garlic, minced
1 1/2 cups chicken broth
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1 cup sour cream, at room temperature
Fresh parsley, chopped, for garnish
Cooked egg noodles or rice, for serving

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Instructions

Step 1: Pat chicken dry and season with garlic powder, salt, and pepper. Lightly dredge the chicken pieces in flour, shaking off any excess.
Step 2: Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Sear chicken in batches until golden brown on all sides (it doesn't need to be cooked through). Remove chicken from skillet and set aside.
Step 3: Add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter to the skillet. Add sliced mushrooms and chopped onion, cooking until softened and lightly browned, about 5-7 minutes.
Step 4: Add minced garlic and cook for another minute until fragrant. Stir in the chicken broth, Dijon mustard, and Worcestershire sauce. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
Step 5: Reduce heat to low. In a small bowl, whisk a couple of spoonfuls of the hot sauce into the sour cream to temper it. Gradually stir the tempered sour cream into the skillet until fully combined. Do not let the sauce boil after adding the sour cream.
Step 6: Return the seared chicken to the skillet, stirring to coat. Simmer gently for 5-7 minutes, or until the chicken is cooked through and the sauce has thickened slightly. Taste and adjust seasoning as needed.
Step 7: Serve immediately over hot egg noodles or rice, garnished with fresh chopped parsley.

Notes

For best results, ensure your sour cream is at room temperature before adding it to the sauce to help prevent curdling. You can also add a splash of white wine (like Chardonnay) after cooking the onions and mushrooms for extra depth of flavor.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Sautéing, Simmering
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 420 kcal
Sugar: 3g
Sodium: 680mg
Fat: 26g
Saturated Fat: 12g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 2g
Protein: 28g
Cholesterol: 110mg