Chicken stroganoff is a lighter, modern take on the beef stroganoff we all know and love. This savory, creamy dish is easy to whip up on a weeknight and will please the whole family!
Traditionally stroganoff is served over noodles or pasta. This would also be delicious served over mashed potatoes. For a low carb option try serving it over cauliflower rice or green beans.
Why We Love This Recipe
- Traditional Stroganoff Flavor – Chicken stroganoff is made from seared chicken in a creamy sauce with mushrooms. It has similar flavors as the classic beef stroganoff but is made with chicken.
- One Skillet Recipe – You can make this entire recipe in one large skillet.
- 30 Minute Meal – Boil the noodles while you’re cooking the stroganoff and you have a filling 30-minute meal!
Ingredients For Chicken Stroganoff
- Chicken Breasts – Butterfly larger pieces or use chicken tenders.
- Spices – Salt, Black Pepper, Paprika, Fresh Thyme, Fresh Parsley (for garnish)
- Yellow Onion
- Cremini Mushrooms – You can buy them pre-sliced or slice/quarter them yourself
- Minced Garlic – Fresh is best, but you can also use the pre-minced garlic in a jar
- Butter and Olive oil
- All-Purpose Flour – Flour is added to the butter to make a roux which helps thicken the sauce.
- Chicken Broth or Stock – I always reach for the low sodium variety to keep the salt level adaptable.
- Sour Cream – Regular or lowfat is fine.
- Cooked Egg Noodles – Optional, for serving
Recipe FAQs
Instead of sour cream, you can substitute either plain greek yogurt or cream cheese in a stroganoff recipe. Greek yogurt has a tangy flavor that is more similar to sour cream, but cream cheese will also work to make the sauce creamy.
Gently reheat leftover stroganoff in a covered saute pan over low heat, stirring frequently. You can add a splash of broth or milk if needed to loosen the sauce back up.
While you technically can freeze stroganoff leftovers, the cream in the sauce will likely separate from the sauce, changing the texture as it defrosts. Instead, store leftovers in an airtight container for up to 3 days. Reheat gently in the microwave or on the stovetop.
Variations
- Dried Herbs Instead Of Fresh – You can substitute dried thyme for the fresh, just add about ¼ teaspoon, taste, and add more if desired. Dried thyme can be very potent.
- No Mushrooms – If you don’t like mushrooms you can simply leave them out!
- Chicken Tenderloins Instead Of Breasts – Chicken tenderloins are often less expensive than breasts, and are more forgiving if you leave them in the pan for a minute too long. Remove as much of the white tendon as you can with kitchen shears, and remove the thin membrane from the front/top of the tender if present. Cook about 3 minutes on each side; tenders will cook much quicker than breasts.
Helpful Tips
- Selecting Chicken Breasts – When selecting chicken breasts, I look for small, pink chicken breasts that have not been injected with saline solution. Large, pale yellow chicken breasts with a “wood grain” appearance will be tough and rubbery.
- Browning Chicken – When you’re browning a piece of meat, like the chicken in this recipe, it’s important to not move the pieces around too much or you won’t get the good browning. The chicken will release more easily from the pan once it is browned.
More Chicken Recipes
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Chicken Stroganoff
Chicken stroganoff is seared chicken breasts in a creamy mushroom gravy for an easy weeknight dinner that’s on the table in 30 minutes.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Instructions
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Slice the chicken breasts in half horizontally to create thin cutlets. Season with salt and pepper, set aside.
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Melt olive oil in a large skillet or cast iron pan over medium high heat. Sear the chicken cutlets until golden brown, about 3-5 minutes on each side. Don’t be tempted to move the chicken around in the pan, that will stop the searing process. Transfer to a plate and loosely tent with foil to keep warm.
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Add the onions and mushrooms to the skillet and saute until they soften and start to brown, about 5-8 minutes. Add in the garlic and cook for 30 seconds, remove to the same plate as the chicken.
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Make the sauce – melt the butter, then whisk in the flour and cook for 1 -2 minutes. Whisk in the broth until smooth, add the thyme and paprika and bring up to a simmer.
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Add the sauteed mushrooms and onions back into the sauce and simmer for 10 minutes, until the sauce has thickened. Whisk in the sour cream, add the chicken back in and heat through. Remove the thyme stems and garnish with chopped parsley. Serve with buttered egg noodles.
Notes
Freezing is not recommended as the sauce will break as it defrosts.
Nutrition
Calories: 452kcalCarbohydrates: 11gProtein: 47gFat: 24gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.3gCholesterol: 159mgSodium: 1197mgPotassium: 1178mgFiber: 1gSugar: 3gVitamin A: 685IUVitamin C: 5mgCalcium: 68mgIron: 2mg
