A simple, creamy chicken dish that cooks fast and feeds the family.
introduction
Chicken Stroganoff is a warm, creamy dish with tender chicken, mushrooms, and a mild sauce. It cooks in one pan and goes well with noodles or rice. For another easy, creamy chicken idea, try this creamy chicken tortilla soup to change the menu on a busy night.
why make this recipe
Make this recipe when you want a quick, filling dinner that tastes rich but is easy to cook. It uses simple ingredients you may have at home. It is good for busy weeknights and for a calm weekend meal. If you like creamy, comforting meals, also look at a different but simple creamy chicken tortilla soup recipe for variety.
how to make Chicken Stroganoff
This recipe cooks in one skillet and stays simple.
Ingredients :
- 1 lb chicken breast, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 2 cups chicken broth
- 1 cup sour cream
- 2 tbsp flour
- 2 tbsp olive oil
- Salt and pepper to taste
- Cooked egg noodles or rice for serving
Directions :
- In a large skillet, heat olive oil over medium heat. Add chopped onion and garlic, sauté until soft.
- Add sliced chicken and cook until browned on all sides.
- Stir in mushrooms and cook until they release their moisture.
- Sprinkle flour over the mixture, stir well.
- Gradually add chicken broth, stirring continuously until it thickens.
- Lower the heat and stir in sour cream until well combined.
- Season with salt and pepper.
- Serve over cooked egg noodles or rice.
To keep it smooth, stir while you add the broth and do not boil after adding sour cream. You can also read a quick tip from another easy recipe about creamy sauces for ideas like this easy creamy chicken soup idea.
how to serve Chicken Stroganoff
Serve over hot egg noodles or white rice. Add a sprinkle of fresh parsley or a little black pepper on top. A light green salad or steamed vegetables go well on the side. For another simple side idea with creamy flavors, see this quick creamy chicken tortilla soup.
how to store Chicken Stroganoff
Cool the stroganoff to room temperature before storing. Put in an airtight container and keep in the fridge for up to 3 days. To freeze, place in a freezer-safe container for up to 2 months. Thaw in the fridge and warm gently on the stove. Reheat slowly and stir to keep the sauce smooth.
tips to make Chicken Stroganoff
- Slice the chicken thin so it cooks fast and stays tender.
- Cook mushrooms until their liquid is gone for more flavor.
- Add the sour cream off the heat or on low heat to avoid curdling.
- Use low-sodium chicken broth and add salt at the end so it is not too salty.
variation (if any)
- Use beef strips instead of chicken for a classic stroganoff feel.
- Swap sour cream for Greek yogurt (add off heat) for a tangy note.
- Add a splash of white wine with the broth for deeper flavor.
- Stir in a spoon of mustard for a little sharpness.
FAQs
Q: Can I use frozen chicken?
A: Yes. Thaw first and pat dry, then slice and cook as usual.
Q: Can I make this dairy-free?
A: Use dairy-free sour cream or a coconut cream alternative. The texture will change slightly.
Q: How do I keep the sauce from curdling?
A: Lower the heat before you add the sour cream and stir gently. Do not boil after adding it.
Q: Can I make this ahead for a party?
A: You can cook it a few hours before serving. Keep it warm in a low oven or reheat gently on the stove and add a splash of broth if the sauce is thick.
Chicken Stroganoff
Ingredients
Method
- In a large skillet, heat olive oil over medium heat.
- Add chopped onion and garlic, sauté until soft.
- Add sliced chicken and cook until browned on all sides.
- Stir in mushrooms and cook until they release their moisture.
- Sprinkle flour over the mixture and stir well.
- Gradually add chicken broth, stirring continuously until it thickens.
- Lower the heat and stir in sour cream until well combined.
- Season with salt and pepper.
- Serve over cooked egg noodles or rice.