Chicken Stroganoff in a creamy mushroom sauce is a quick dinner ready to serve in no time. The creamy, tangy sauce makes this chicken Stroganoff recipe one of the ultimate comfort foods.
If you love beef stroganoff and also like chicken chances are that you’ll enjoy this chicken Stroganoff recipe even more.
Chicken Stroganoff has never tasted so good….
With little preparation and so many uses, chicken Stroganoff will become your next favorite recipe. Seasoned chicken tights perfectly browned in butter, smoldered in incredibly flavorful sauce. And, if you know me by now, I always have few tweaks needed to make the best chicken Stroganoff to impress your family and friends.
You know me, I love all time classic recipes, but I love to put spin on them. For the sauce, I use heavy cream and at the end I like to add a dollop of sour cream. By using heavy cream you are making incredible velvety and smoot sauce. The key element to make this dish extra delicious is to make sure that the chicken is seared well.
For this version of the classic recipe, I decided to cut up the chicken. I find it easier to cook the chicken separately and then add it to the sauce.
You shouldn’t skip the Dijon mustard and Worcestershire sauce on this dish because those are the things that give it its signature taste. Also, if you want to substituted the sour cream with low-fat yogurt: “DON’T”. It would not taste good and will curdle, due to the lower fat content.
Next comes the question of what to serve with the chicken stroganoff?
Traditionally stroganoff is served over noodles or pasta but you can serve it with whatever you like. You can serve it on top of mashed potatoes, rice, roasted veggies, steamed potatoes, cauliflower rice, for low carb meal, or with nothing. In our family we like it with the traditional egg noddle pasta and with a lot of butter.
For a low carb meal you can skip dredging the chicken in flour, skip the pasta and still you will have mouthwatering dinner in no time.
I am totally addicted to the sauce; it’s hard to stop eating it. My favorite way of enjoying the sauce is by dunking crusty piece of bread and let the bread soak all the flavors.
You need:
| Boneless Chicken Thighs | 5 | ||||||
| Butter | 1 tbsp. | ||||||
| Olive Oil | 3 tbsp. | ||||||
| Salt | 1/4 tsp. | ||||||
| Black Pepper | 1/4 tsp. | ||||||
| Onion And Garlic Powder | 1/2 tbsp. | ||||||
| Dry Thyme | 1/4 tsp. | ||||||
| Paprika | 1/2 tbsp. | ||||||
| Small Onion | 1 | ||||||
| Cremini Mushrooms | 1 1/2 pound- 700g. | ||||||
| Heavy Cream | 1 cup | ||||||
| White Wine | 1/2 cup | ||||||
| Garlic Cloves | 3 | ||||||
| Chicken Stock | 2 1/2 cups | ||||||
| Fresh Parsley | 1 tbsp. | ||||||
| Fresh Dill | 1 tbsp. | ||||||
| Worcestershire Sauce | 1 1/2 tbsp. or more | ||||||
| Dijon Mustard | 2 tbsp. | ||||||
| Sour Cream | 2 tbsp. or more | ||||||
| Flour | 5-6 tbsp. |
Instructions:
Cut the chicken into larger juliennes. Sprinkle them with garlic powder, onion powder, paprika and generously with salt & pepper. Then, coat each piece in flour.
Add 2 tablespoons of the oil to a deep skillet over medium – high heat. Cook the chicken in 2 batches, so the pan isn’t overcrowded and the chicken browns evenly. Once the pan is hot add the chicken, and cook it for about 3 minutes/side or until cooked through (165F) and lightly browned. Stir occasionally.
The second batch tends to cook a bit faster because the pan is hotter (you may need to turn the heat down a bit). For the second batch, add another tablespoon of olive oil otherwise the pan will go dry. Transfer the cooked chicken to a plate.
Add the butter to the pan and more olive oil if necessary. Add the onion and sauté for a 1 minute or so. Add the mushrooms. Sauté for 5-8 minutes or until their water has been released (cooked off), the mushrooms have a nice sear and the onions have golden color.
Then, add the finely chopped garlic, and cook for a minute, stirring constantly so you don’t burn it. Pour in the wine to deglaze the pan, and let it reduce for about 1 minute while stirring occasionally to mix all of the flavors through. Add flour and cook, stirring for about 1 minute. Add the chicken stock, more onion, garlic powder, salt and pepper to taste, the dry thyme, Worcestershire sauce and Dijon mustard.
Mix well to incorporate, and let it simmer while stirring occasionally or until the sauce begins to thicken slightly 2-3 minutes. Reduce the heat to medium-low and stir in the heavy cream.
Return chicken breasts along with the accumulated juices from the plate to the pan. Let them simmer until the sauce is smooth and creamy (about 25-30 minutes). If sauce is too thin, simmer for a minute or 2 longer until the sauce thickens. You can add an extra spoon of flour mix with a little bit of cold water and cook for a few extra minutes to thicken the meal.
Season with more salt & pepper as needed, garnish with freshly chopped dill and parsley, and serve immediately over noodles, pasta, mashed potatoes, rice or anything you like.
I hope you like this recipe the way I do.
Enjoy!
Equipment you may find helpful!