Chicken Stroganoff Recipe
Creamy chicken stroganoff in about 30 minutes, featuring tender thinly sliced chicken, sautéed mushrooms, onions, garlic, and sour cream simmered in a silky pan sauce with a splash of stock and Worcestershire. Rich, tangy, and easy for weeknights. Serve it over egg noodles, mashed potatoes, or rice.
Servings: 4
Calories: 546kcal
Ingredients
- 2 tbsp avocado or olive oil
- 2 lbs boneless, skinless chicken breast meat (or thigh meat) thinly sliced
- 16 oz cremini mushrooms (aka baby bella mushrooms), thinly sliced
- 1 Vidalia onion or shallots, thinly sliced
- 1 1/2 cups full fat sour cream
- 1/2 cup juices saved from cooking chicken (or chicken broth)
- 1 tbsp Worcestershire sauce
- 1 tsp garlic powder
- 1 tbsp fresh minced parsley
- salt to taste
- fresh cracked black pepper to taste
Instructions
- Prepare your ingredients before stating to cook.
- Preheat a large cooking pan over medium-high heat and add oil. Season chicken with some salt, pepper, and garlic powder. Sear chicken over medium-high heat until it gets golden brown and almost done. (Drain off chicken juices while cooking but do not discard.)
- Take chicken out of the pan and set aside.
- Add onions and mushroom to the same pan. (You may need to add a little more oil.) Sear mushrooms and onions over medium-high heat until it gets nicely browned.
- Lower the heat to low and add chicken back into the pan. Stir in sour cream, juices from chicken, (a little chicken broth if you didn’t get much chicken juices), Worcestershire sauce, salt, and fresh cracked black pepper.
- Stir until the sauce is completely smooth. Let it all simmer for a few minutes and stir in parsley.
- Serve Chicken Stroganoff over egg noodles, another type of pasta, rice, mashed potatoes, or vegetables.
Video
Notes
- Gluten Free Notes: this recipe can easily be gluten free if you serve it with gluten free pasta.
- Using other meats: The traditional Stroganoff recipe calls for thinly sliced beef, so you can use a flank steak and slice thinly against the grain.
If you wish, you can also use ground chicken or ground beef.
For a leaner option, use raw turkey tenderloin meat sliced thin. - How to reheat: Since this sauce is cream based, it’s very easy to scald. For stove-top, reheat it over medium-low heat, stirring from time to time, just until warmed through. In the microwave, reheat it in 30 second increments, stirring in between, just until warmed through.
- Remember to add sour cream off heat (or after lowering to very low) to avoid curdling; full‑fat recommended.
- Optional flavor boosts: 1 tsp Dijon or ½ cup dry white wine (reduce before dairy).
- Chicken Notes: Thighs are juicier and more tender, while breasts are leaner.
Nutrition
Calories: 546kcal | Carbohydrates: 15g | Protein: 54g | Fat: 30g | Saturated Fat: 12g | Cholesterol: 190mg | Sodium: 496mg | Potassium: 1634mg | Fiber: 1g | Sugar: 9g | Vitamin A: 685IU | Vitamin C: 11mg | Calcium: 148mg | Iron: 2mg