Rich Chicken Stroganoff (Printable Version)

Creamy chicken and mushrooms in a rich sour cream sauce, ready in 45 minutes.

# Ingredient List:

→ 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:

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 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. Sauté 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 pour in chicken broth while stirring to prevent lumps. Add Dijon mustard, paprika, and Worcestershire sauce. Simmer for 3–4 minutes until sauce thickens slightly.
06 - Reduce heat to low. Stir in sour cream until fully incorporated and smooth. Return chicken and accumulated juices to skillet. Simmer gently for 2–3 minutes until heated through. Do not boil to prevent curdling.
07 - Taste and adjust seasoning as needed. Garnish with fresh parsley and serve hot over egg noodles, rice, or mashed potatoes.

# Expert Tips:

01 -
  • The sauce comes together faster than you can boil water for noodles and tastes like it simmered all afternoon
  • Chicken stays impossibly tender while soaking up all that velvety tangy goodness
  • Leftovers taste even better the next day if they last that long
02 -
  • Never let the sauce boil after adding sour cream or it will separate into an unappetizing mess
  • Letting mushrooms brown properly is not optional it is where most of the flavor lives
  • The sauce thickens as it stands so do not panic if it looks slightly loose in the pan
03 -
  • Cut chicken against the grain into strips for the most tender bites
  • Room temperature sour cream incorporates more smoothly than cold from the fridge

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