Description
This creamy Chicken Stroganoff features tender chicken strips sautéed with mushrooms and onions in a rich sour cream sauce, served over egg noodles or rice. It’s a comforting and easy-to-make meal that the whole family will love.
Ingredients
Scale
- 1 pound (450g) boneless, skinless chicken breasts, cut into thin strips
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces (225g) mushrooms, sliced
- 1 teaspoon paprika
- 1 tablespoon Worcestershire sauce
- 1 cup (240ml) chicken broth
- 1 cup (240ml) sour cream
- 2 tablespoons all-purpose flour
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- 8 ounces (225g) egg noodles or rice (for serving)
Instructions
- Rinse the chicken breasts under cold water and pat them dry with paper towels. Cut the chicken into thin strips, about 1 inch wide.
- Season the chicken strips with salt and pepper.
- In a large skillet or frying pan, heat 2 tablespoons of olive oil over medium-high heat until shimmering.
- Add the seasoned chicken strips in a single layer. Cook for about 4-5 minutes, stirring occasionally, until browned and cooked through (internal temperature should reach 165°F/75°C).
- Remove the chicken from the skillet and cover with aluminum foil to keep warm.
- In the same skillet, add the chopped onion and sauté for 2-3 minutes until translucent.
- Add the minced garlic and sliced mushrooms. Cook for an additional 5-7 minutes until the mushrooms are tender.
- Sprinkle the paprika over the mixture and stir to combine.
- Sprinkle 2 tablespoons of all-purpose flour over the mushroom mixture and stir to coat.
- Gradually pour in 1 cup of chicken broth while stirring continuously to prevent lumps. Bring to a gentle simmer.
- Add 1 tablespoon of Worcestershire sauce and simmer for about 5 minutes until slightly thickened.
- Reduce heat to low and return the cooked chicken to the skillet, stirring to combine.
- In a separate bowl, mix 1 cup of sour cream with a few tablespoons of the hot sauce from the skillet.
- Slowly add the tempered sour cream mixture back into the skillet, stirring gently. Heat through for 2-3 minutes without boiling.
- Adjust seasoning with salt and pepper. If the sauce is too thick, add more chicken broth to reach desired consistency.
- While the stroganoff simmers, bring a large pot of salted water to a boil. Add 8 ounces of egg noodles or rice.
- For egg noodles, cook according to package instructions (usually about 7-10 minutes) until al dente.
Notes
- For a richer flavor, consider adding a splash of white wine to the sauce before adding the chicken back in.
- This dish can be made ahead of time and reheated gently on the stove.
- Prep Time: 15 minutes
- Cook Time: 30 minutes