Description
Chicken Stroganoff is a lighter twist on the classic beef stroganoff, made with tender chicken in a creamy, savory sauce with mushrooms, sour cream, and Dijon mustard. It’s a quick, one-pan dish that’s perfect for weeknights, and pairs beautifully with pasta, rice, or mashed potatoes.
Ingredients
- 2 boneless, skinless chicken breasts (or thighs)
- 1 1/2 cups mushrooms (sliced)
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 1 1/2 cups chicken broth
- 3/4 cup sour cream
- 1 tbsp Dijon mustard
- 2 tbsp all-purpose flour
- 2 tbsp olive oil or butter
- Salt and pepper to taste
Instructions
- Prepare the Chicken
Slice chicken breasts (or thighs) into bite-sized pieces. Season with salt and pepper. Heat olive oil or butter in a large skillet over medium-high heat. Cook chicken for 5-7 minutes, until golden brown on all sides. Remove from skillet and set aside. -
Sauté the Mushrooms and Onions
In the same skillet, add more oil/butter if needed. Sauté diced onions until soft, about 4 minutes. Add sliced mushrooms and cook for 5-6 minutes, until tender and browned. -
Make the Sauce
Stir in minced garlic and cook for 30 seconds. Sprinkle flour over the mushrooms and onions to make a roux. Gradually add chicken broth, stirring constantly to avoid lumps. Let the sauce simmer for a few minutes until it thickens slightly. -
Add Sour Cream and Mustard
Reduce heat to low, then stir in sour cream and Dijon mustard. Stir until smooth and velvety. -
Combine Chicken and Sauce
Add the cooked chicken back into the pan and stir to coat it in the creamy sauce. Let it simmer together for a few more minutes until the chicken is heated through. -
Serve and Enjoy
Serve the Chicken Stroganoff over pasta, mashed potatoes, or rice. Garnish with fresh parsley, if desired.
Notes
- Add a splash of white wine after cooking the mushrooms and onions for extra flavor.
- To save time, use rotisserie chicken or pre-cooked chicken.
- Use cornstarch or a gluten-free flour blend to make this recipe gluten-free.
- For a vegetarian option, replace the chicken with mushrooms
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 320
- Sugar: 3g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 80mg