Rich Chicken Stroganoff (Printable)

Creamy chicken and mushrooms in a rich sour cream sauce, ready in under an hour.

# What You Need:

→ Chicken

01 - 1.3 lbs boneless, skinless chicken breasts or thighs, cut into strips
02 - 1/2 tsp salt
03 - 1/4 tsp freshly ground black pepper

→ Vegetables

04 - 1 medium onion, finely chopped
05 - 9 oz cremini or button mushrooms, sliced
06 - 2 cloves garlic, minced

→ Sauce

07 - 2 tbsp unsalted butter
08 - 1 tbsp olive oil
09 - 2 tbsp all-purpose flour
10 - 1 cup chicken broth
11 - 1 tbsp Dijon mustard
12 - 2/3 cup sour cream
13 - 1 tsp paprika
14 - 1 tbsp Worcestershire sauce

→ Garnish

15 - 2 tbsp chopped fresh parsley

# How To Make It:

01 - Season chicken strips evenly with salt and pepper on all sides.
02 - Heat 1 tbsp butter and olive oil in a large skillet over medium-high heat. Add chicken and sauté until golden brown and cooked through, approximately 5-7 minutes. Transfer to a plate and cover to keep warm.
03 - Add remaining 1 tbsp butter to the same pan. Cook onion for 2-3 minutes until translucent. Add mushrooms and cook until browned and liquid has evaporated, about 5 minutes. Stir in garlic and cook for 1 minute until fragrant.
04 - Sprinkle flour over vegetables, stirring constantly to coat evenly. Cook for 1 minute to remove raw flour taste.
05 - Gradually whisk in chicken broth while stirring to prevent lumps. Add Dijon mustard, paprika, and Worcestershire sauce. Simmer for 3-4 minutes until sauce begins to thicken slightly.
06 - Reduce heat to low. Stir in sour cream until fully incorporated and smooth. Return chicken with accumulated juices to skillet. Simmer gently for 2-3 minutes until heated through. Do not boil to prevent sauce from separating.
07 - Taste sauce and adjust salt and pepper as needed.
08 - Garnish with fresh parsley and serve immediately over egg noodles, rice, or mashed potatoes.

# Expert Suggestions:

01 -
  • Its fancy enough for company but comes together in under an hour
  • The sauce is velvety and rich without being heavy or overwhelming
  • Leftovers reheat beautifully for an even better lunch the next day
02 -
  • Never let the sauce boil after adding sour cream or it will separate and curdle
  • Let mushrooms brown properly, any liquid they release needs to evaporate for the best flavor
  • The sauce continues thickening as it stands, so dont reduce it too much in the pan
03 -
  • Pat chicken completely dry before searing for the best golden color
  • Warm your sour cream slightly before adding to prevent shocking the sauce

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