Rich Chicken Stroganoff (Printable version)

Tender chicken strips and mushrooms in a creamy sour cream sauce, ready in 45 minutes.

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

# Expert tips:

01 -
  • The sauce comes together in one pan and tastes like you spent hours at the stove
  • It freezes beautifully and actually tastes better the next day
02 -
  • Never let the sauce boil after adding sour cream or it will separate into an unappealing mess
  • The flour needs that full minute of cooking or your sauce will taste raw and chalky
03 -
  • Room temperature sour cream incorporates more smoothly into hot sauce
  • Let the mushrooms get properly browned even if it takes longer than expected

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