Description
Creamy Chicken Stroganoff is a comforting and flavorful dish featuring tender bite-sized chicken pieces sautéed with mushrooms, onions, and garlic, simmered in a luscious sour cream and heavy cream sauce, seasoned with paprika and Worcestershire sauce. Perfectly served over egg noodles or mashed potatoes, this quick stovetop recipe offers a hearty, satisfying meal with rich Russian-American flavors.
Ingredients
Scale
Chicken and Seasoning
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
Cooking Base
- 2 tbsp olive oil
- 1 tbsp butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 1 tbsp all-purpose flour
Sauce Ingredients
- 1 cup chicken broth
- 1 tbsp Worcestershire sauce
- 1/2 cup sour cream
- 1/4 cup heavy cream
Garnish and Serving
- 2 tbsp chopped fresh parsley (optional)
- Cooked egg noodles or mashed potatoes, for serving
Instructions
- Cook the Chicken: Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces then season them with salt, pepper, and paprika. Cook for 5 to 7 minutes, stirring occasionally, until the chicken is browned and fully cooked through. Remove the chicken from the skillet and set it aside.
- Sauté Onions and Mushrooms: In the same skillet, melt the butter over medium heat. Add the finely chopped onion and cook for about 2 minutes until softened. Then add the minced garlic and sliced mushrooms. Cook for an additional 5 to 6 minutes, stirring occasionally, until the mushrooms are tender and nicely browned.
- Make the Sauce Base: Sprinkle the flour over the mushroom mixture and cook for 1 minute while stirring to remove the raw flour taste. Gradually pour in the chicken broth and Worcestershire sauce, scraping the bottom of the pan to lift any browned bits. Bring the mixture to a gentle simmer and cook for 2 to 3 minutes until the sauce thickens slightly.
- Finish the Sauce and Combine: Reduce the heat to low, then stir in the sour cream and heavy cream until smooth and creamy. Return the cooked chicken to the skillet and stir to coat it well in the sauce. Let everything simmer gently for 3 to 4 minutes until heated through and flavors meld.
- Serve: Spoon the creamy chicken stroganoff over cooked egg noodles or mashed potatoes. Garnish with chopped fresh parsley if desired. Serve immediately for the best taste.
Notes
- Substitute Greek yogurt for sour cream to make a lighter version of the sauce.
- Use rotisserie chicken to reduce prep and cook time for a quick weeknight meal.
- For a gluten-free variation, replace all-purpose flour with gluten-free flour and serve over rice or gluten-free pasta.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Russian-American
