Description
A creamy and flavorful chicken stroganoff recipe that is quick to make, perfect for weeknight dinners.
Ingredients
Scale
- 500 g boneless skinless chicken breasts or thighs, cut into 2.5 cm strips
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 15 ml neutral oil
- 15 g unsalted butter
- 1 medium yellow onion (~150 g), thinly sliced
- 225 g cremini or button mushrooms, sliced
- 2 cloves garlic, minced
- 15 g all-purpose flour or 8 g cornstarch
- 240 ml low-sodium chicken stock
- 120 ml dry white wine or extra stock
- 240 g full-fat sour cream or Greek yogurt
- 1–2 tsp Dijon mustard
- 1 tsp sweet smoked paprika (optional)
- Fresh parsley, chopped (for garnish)
- Lemon zest (optional)
- Egg noodles, rice, or mashed potatoes (for serving)
Instructions
- Season the chicken strips with salt and pepper. Heat the oil in a skillet over medium-high heat and sear the chicken in batches for 2–3 minutes per side until golden. Transfer to a plate.
- Lower the heat to medium, add the butter, and sauté the onion for 4–5 minutes until translucent. Add the mushrooms and cook for 5–6 minutes until they release their liquid and brown.
- Add the minced garlic and cook for 30 seconds. Sprinkle flour (or cornstarch) over the vegetables and cook for 1 minute. Add the wine and deglaze the pan, scraping the bits for 1–2 minutes until mostly reduced.
- Whisk in the chicken stock and bring to a simmer for 2–3 minutes to thicken. Stir in the Dijon mustard and smoked paprika, then return the chicken and juices to the pan. Simmer for 2–3 minutes.
- Remove from heat and stir in the sour cream until smooth. Adjust seasoning and add lemon zest if desired. Serve over noodles, rice, or mashed potatoes.
Notes
For a gluten-free version, replace the flour with cornstarch mixed with water. For a lighter dish, use Greek yogurt instead of sour cream.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 6g
- Sodium: 620mg
- Fat: 34g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1.5g
- Protein: 42g
- Cholesterol: 145mg