Chicken Stroganoff Recipe

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Cozy Chicken Stroganoff Recipe, Made Simple

There’s something deeply comforting about a warm, creamy Chicken Stroganoff Recipe that feels like a hug on a plate. I love how the tender chicken pieces mingle with earthy mushrooms and that luscious sour cream sauce—it’s the kind of meal that makes the kitchen smell inviting and the dinner table instantly cozy.

Whether you’re cooking for a laid-back weeknight or hosting a small gathering, this recipe delivers rich flavor without complicated fuss. I promise, you’ll find the step-by-step instructions approachable, with plenty of room to tweak flavors to your liking.

Grab your skillet, because once you make this recipe your own, it’ll probably become a staple you return to again and again.

Ingredient Lowdown

• Chicken breasts: Tender and lean, perfect for absorbing sauce flavors. Can swap for thighs if you prefer juicier meat.
• Garlic powder, salt & pepper: The backbone of seasoning—bring out the savory notes evenly.
• Flour: Locks in moisture and helps brown the chicken without sticking.
• Olive oil & butter: A combo that marries heart-healthy fat with rich, buttery flavor—helps sear and soften veggies.
• Cremini mushrooms: Earthy and meaty, they add depth and a subtle chew.
• Onion: Adds sweetness and balances the umami of mushrooms.
• Dijon mustard & Worcestershire sauce: For tang and savory complexity—don’t skip them!
• Garlic cloves: Fresh and fragrant, they brighten the whole dish.
• Chicken broth: The simmering base that melts flavors together with a slight savory note.
• Full fat sour cream: Creamy finish that delivers indulgence and richness without overpowering.

Set Up for Success

Before you dive in, make sure to prep everything (mise en place). Chop your mushrooms, dice the onion, mince garlic, and slice the chicken into bite-sized pieces. Having all your ingredients ready will keep that stovetop rhythm smooth and stress-free. Choose a sturdy deep skillet or sauté pan for even heat distribution—non-stick isn’t necessary here, as browning is key.

Step-by-Step: Chicken Stroganoff Recipe

1. Cut the chicken into 1-inch pieces. Lightly toss with garlic powder, salt, and pepper, then coat each piece evenly with flour. This step adds flavor and helps create a toasty crust once cooking begins.
2. Heat 2 tablespoons of olive oil in a deep skillet over medium-high heat. When the oil shimmers, add the chicken in a single layer—work in batches to avoid crowding. Cook for about 3 minutes per side until golden and cooked through (165°F internal temperature). Use tongs to flip gently once; this keeps the crust intact.
3. For the second batch, add the remaining tablespoon of oil. The pan heats up faster now, so you might want to lower the heat slightly to avoid burning. Once cooked, transfer chicken to a warm plate for resting.
4. Add butter to the same pan and let it melt. Toss in sliced mushrooms and chopped onion, stirring occasionally. Allow them to sauté for 6-8 minutes until they’ve released their moisture, which cooks off, and the mushrooms develop a rich, caramelized sear that adds flavor depth.
5. Stir in Dijon mustard, Worcestershire sauce, and minced garlic. Cook for about a minute, letting the aromas bloom and flavors intensify—this punchy combination gives the sauce its signature tang and umami.
6. Pour in chicken broth. Scrape the bottom of the pan gently to lift up any flavorful browned bits (that fond is gold!). Add the cooked chicken pieces back into the skillet and simmer together for 2 minutes, stirring occasionally to warm through and blend flavors.
7. Lower the heat and stir in the sour cream. Heat gently for about a minute without letting it bubble—this keeps the sauce silky and prevents curdling. Season with additional salt and pepper if needed, then serve immediately for the best texture and freshness.

Flavor Twists for Chicken Stroganoff Recipe

• Add a splash of white wine when deglazing to introduce a bright, acidic lift.
• Swap cremini mushrooms for chanterelles or shiitakes for a woodsy, luxurious touch.
• Stir in fresh herbs like tarragon or parsley right at the end for a fresh, garden aroma.
• For a smoky twist, try stirring in a bit of smoked paprika or serve with a dollop of smoked crème fraîche.
• Mix in caramelized shallots alongside onions for a deeper sweetness.
• For a lighter version, use Greek yogurt instead of sour cream—just remember to fold it in off-heat.

Storage & Make-Ahead Tips

• Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop to preserve creaminess.
• Freeze the cooked chicken and mushroom mixture (before adding sour cream) for up to 2 months. Thaw overnight in the fridge before finishing with sour cream and reheating.
• Prep mushrooms and onions a day ahead and store covered in the fridge to speed up dinnertime.
• If you want to assemble it all ahead, defer sour cream addition until reheating, stirring it in off the heat to prevent curdling.

Chicken Stroganoff Recipe FAQs

• Can I use chicken thighs instead of breasts? Absolutely! Thighs stay juicy and tender, just adjust cooking time slightly as they may take a bit longer.
• Why shouldn’t the sour cream boil? Boiling can cause sour cream to split and turn grainy. Heating gently ensures a creamy, smooth sauce.
• What can I serve with chicken stroganoff? It’s fantastic over egg noodles, mashed potatoes, or even creamy polenta to soak up the sauce.
• Can I make this recipe dairy-free? Yes, substitute sour cream with coconut cream or a cashew-based cream, and use dairy-free butter alternatives.
• How do I thicken the sauce if it’s too thin? A quick slurry of flour and water or a brief simmer can help, but the initial flour dredge usually thickens the sauce well.

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