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Chicken Stroganoff

Serves 4
30 mins
471 Kcal
This Chicken Stroganoff recipe is a delicious variation of the classic beef stroganoff. It offers a creamy, flavourful meal that perfects a family dinner or a special occasion. The tender chicken breasts were cooked in a rich sauce from mushrooms, onions, garlic, and a creamy mixture of sour cream and chicken broth. The recipe of Chicken Stroganoff begins with saut ing seasoned chicken pieces until golden brown. Meanwhile, the chicken is taken away and kept ready as the mushrooms and onions cookout to give all the natural flavour they possess. Then, when those are pretty well saut ed, they are combined into a flavourful broth mixed with flour to thicken it, then enhanced with sour cream to give it a rich, velvety sauce. Then, back into the pan with the chicken is going - simmered extremely gently till the chicken starts to absorb all the creamy goodness. A splash of Dijon mustard or white wine gives a tangy surprise and opens up a flavour depth. Traditionally, this Chicken Stroganoff recipe is served over egg noodles or mashed potatoes; it also goes quite well with rice or crusty bread. Garnish with fresh parsley for pops of colour and flavour. This Chicken Stroganoff recipe is such a comforting, filling meal that is so easy to make and will be a favourite in your home. Enjoy this filling dish as such a simple yet elegant dinner option!

Ingredients required for Chicken Stroganoff

  1. 2 1/2 cups chicken
  2. 1 tbsp flour
  3. 3 tbsp oil
  4. 1 tsp salt
  5. 3/4 tsp black pepper
  6. 12 cremini mushrooms
  7. 1/2 onion
  8. 1/2 tsp paprika
  9. 1/4 tsp oregano
  10. 1/8 tsp red flakes
  11. 3-4 garlic
  12. 3-4 tbsp cream
  13. 1 tsp mustard
  14. Parsley

Cooking steps for Chicken Stroganoff

  1. 1
    Start by making a roux-thickening agent really to enrich the sauce.
  2. 2
    In a small bowl, whisk together one tablespoon of all-purpose flour and 1/2 cup chicken stock until smooth and free of lumps.
  3. 3
    This mixture helps the lusciousness from the sauce while getting clingingly appetizing to the noodles and chicken later on.
  4. 4
    Set it aside once well mixed.
  5. 5
    Next, heat 11/2 tablespoons of olive oil in a large Dutch oven or a deep-bottomed skillet over medium-high heat.
  6. 6
    Let the oil shimmer, but do not smoke because this means that the oil is too hot to cook.
  7. 7
    Add the 1 pound of the chicken pieces to the pan and season it with 1/2 teaspoon of kosher salt and 1/2 teaspoon of black pepper.
  8. 8
    Pan-fry the chicken until it gets golden brown and is cooked through for about 5 minutes, stirring frequently.
  9. 9
    The goal is to add a deep colour and flavour to the chicken.
  10. 10
    Remove the chicken from the pan, place it on a platter and set aside.
  11. 11
    In the same pan, add the remaining 1 1/2 tablespoons of olive oil.
  12. 12
    Then add sliced cremini mushrooms and finely chopped yellow onion.
  13. 13
    Add a pinch of ¼ teaspoon black pepper, 1/2 teaspoon of paprika, ¼ teaspoon of dried thyme, ¼ teaspoon of dried oregano, and ⅛ teaspoon red pepper flakes to the mixture.
  14. 14
    Saut mushrooms and onions for about 6 to 7 minutes or until mushrooms begin to collapse a bit and turn lightly golden brown.
  15. 15
    This ensures that the water in the mushroom evaporates and releases its nuttiness and sweetness.
  16. 16
    Garlic should be added during the last half minute of cooking and stirred frequently to prevent burning the mixture.
  17. 17
    Add in the 1/2 cup of dry white wine and deglaze the pan by stirring it in and scooping up the browned bits that are sticking to the bottom of the pan.
  18. 18
    Those browned bits add a little phenomenal depth of flavour to the dish.
  19. 19
    Allow the wine to cook for about 2 minutes as it reduces and intensifies that flavour.
  20. 20
    Pour in the remaining 2 cups chicken broth. When it just begins to boil, add the uncooked extra-wide egg noodles and the remaining 1/2 teaspoon kosher salt.
  21. 21
    Stir the noodles into the broth so they are covered completely.
  22. 22
    Cook over an open flame for about 8 minutes, stirring occasionally to prevent sticking.
  23. 23
    Once the noodles are tender, add the flour and chicken stock that you have already prepared.
  24. 24
    Stir well to combine and let it cook for another minute to thicken the sauce.
  25. 25
    Once it has thickened, turn off the flame and mix in the cooked chicken, 3-4 tablespoons of sour cream, and one teaspoon of mustard.
  26. 26
    Sour cream gives fantastic creaminess to it, but the tangy flavour is added by the mustard.
  27. 27
    To serve, spoon the creamy chicken and mushroom mixture into bowls.
  28. 28
    Garnish with a sprinkle of freshly chopped parsley and a dollop of extra black pepper for a splash of colour and added flavour.
  29. 29
    This epitomises any cosy family dinner or hearty weeknight meal accompanied by a simple salad or crusty bread to soak up the splendid sauce. So, everybody can savour all those comforting pieces with succulent chicken, earthy mushrooms, and rich, creamy noodles!!!

Shop Ingredients

Paprika (1/2 Tsp)
146
1
Oil (3 Tbsp)
175
1
172
1
161
1
149
1
151
1
308
1
141
1
730
1
236
1
181
1
Parsley
89
1
125
1
Black Pepper (3/4 Tsp)
145
1
270
1
243
1
180
1
276
1
135
1
130
1
179
1
121
1
230
1
Mustard (1 Tsp)
27
1
33
1
26
1
35
1
38
1
31
1
23
1
25
1
25
1
50
1
Flour (1 Tbsp)
75
1
35
1
79
1
37
1
58
1
55
1
35
1
125
1
37
1
136
1
Oregano (1/4 Tsp)
101
1
118
1
90
1
202
1
79
1
93
1
106
1
Red Flakes (1/8 Tsp)
81
1
49
1
80
1
161
1
77
1
42
1
Onion (1/2)
51
1
123
1
32
1
33
1
51
1
94
1
65
1
64
1
132
1
72
1
Garlic (3-4)
127
1
108
1
143
1
133
1
176
1
133
1
170
1
144
1
140
1
Cream (3-4 Tbsp)
68
1
220
1
75
1
Chicken (2 1/2 cups)
159
1
275
1
159
1
169
1
249
1
145
1
229
1
239
1
135
1
319
1
Salt (1 Tsp)
27
1
21
1
114
1
22
1
50
1
107
1
58
1
99
1
47
1
83
1

FAQs

What kind of chicken should I use in Chicken Stroganoff?

You can either use boneless, skinless chicken breasts or thighs for your chicken stroganoff. If you would like to offer a leaner version, then you'd be better off using breasts. These also cook extremely quickly, which is convenient. If you are looking for something more flavourful, then go with the chicken thighs because they are juicier and more tender. Slice the chicken into thin strips or cubes so that it cooks evenly throughout. You don't want to overcook the chicken as that would make it dry and tough.

How can I get a creamy chicken Stroganoff?

Adding the sour cream or heavy cream toward the end of the cooking time is what gives Chicken Stroganoff its creamy texture. Do not stir in the sour cream if it is overhot, as curdling will be a problem. Of course, you may want to just use a little sour cream and some cream cheese for added richness. For a dairy-free version, coconut milk or a plant-based cream can be used as a substitute without losing the creaminess.

What to serve with Chicken Stroganoff?

Chicken Stroganoff is best served over egg noodles, where the sauce really coats very well into it. Chicken stroganoff can be served with other foods, including rice, mashed potatoes, and quinoa, as a healthier alternative. Good add-on texture includes roasted vegetables, fresh green salad, or crusty bread. For a low-carb meal, you could serve the chicken stroganoff over cauliflower rice or zucchini noodles instead of traditional pasta or potatoes.