Homemade Chicken Stroganoff Recipe

Homemade Chicken Stroganoff is a creamy, comforting dish that’s packed with tender chicken, earthy mushrooms, and a luscious sour cream sauce. It’s an easy twist on the classic beef version and perfect for a weeknight dinner or special occasion. Serve it over noodles, rice, or mashed potatoes for a meal that’s as satisfying as it is flavorful!

Necessary Kitchen Equipment

• Large skillet
• Wooden spoon or spatula
• Cutting board and knife
• Medium mixing bowl
• Pot for boiling pasta (if serving with noodles)

Ingredients

• 2 tbsp olive oil
• 1½ lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 8 oz mushrooms, sliced
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1½ cups chicken broth
• ½ cup sour cream
• 1 tsp Dijon mustard
• ½ tsp paprika
• Salt and black pepper, to taste
• 12 oz egg noodles (optional, for serving)
• 2 tbsp fresh parsley, chopped (optional, for garnish)

Step-by-Step Instructions

Cook the Chicken:

1. Heat the olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper. Add the chicken to the skillet and cook until golden and cooked through, about 5–7 minutes. Remove and set aside.

Sauté the Vegetables:

1. In the same skillet, add the onion and cook for 2–3 minutes until softened. Add the garlic and mushrooms, and sauté for an additional 5 minutes, or until the mushrooms release their moisture and are lightly browned.

Make the Sauce:

1. Reduce the heat to medium and melt the butter in the skillet. Stir in the flour and cook for 1–2 minutes to form a roux.
2. Gradually whisk in the chicken broth, ensuring the sauce remains smooth. Bring to a simmer and cook until slightly thickened, about 3–4 minutes.

Combine and Finish:

1. Stir in the sour cream, Dijon mustard, and paprika, mixing until well combined. Return the chicken to the skillet and simmer for 2–3 minutes, allowing the flavors to meld. Taste and adjust seasoning with salt and pepper as needed.

Serve:

1. If serving with noodles, cook the egg noodles according to package instructions and drain.
2. Serve the stroganoff over the noodles (or your choice of side), and garnish with fresh parsley, if desired.

Recipe Tips

• Mushroom Options: Baby bella, cremini, or white button mushrooms work well in this recipe.
• Lighter Option: Use Greek yogurt instead of sour cream for a healthier twist.
• Make Ahead: The stroganoff can be prepared a day ahead and reheated gently on the stovetop.

What to Serve with Chicken Stroganoff

Pair this dish with buttered noodles, steamed broccoli, a fresh garden salad, or crusty bread to soak up the sauce.

Frequently Asked Questions

1. Can I use chicken thighs instead of breasts?
Yes, chicken thighs work perfectly and add extra juiciness to the dish.

2. How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or microwave, adding a splash of chicken broth if the sauce thickens too much.

3. Can I freeze Chicken Stroganoff?
Yes, but the sour cream may separate slightly upon thawing. To fix this, whisk the sauce while reheating to bring it back together.

Homemade Chicken Stroganoff is a simple yet indulgent dish that’s sure to become a family favorite!

Homemade Chicken Stroganoff

Homemade Chicken Stroganoff is a creamy, comforting dish that's packed with tender chicken, earthy mushrooms, and a luscious sour cream sauce. It’s an easy twist on the classic beef version and perfect for a weeknight dinner or special occasion. Serve it over noodles, rice, or mashed potatoes for a meal that’s as satisfying as it is flavorful!

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Equipment

• Large skillet
• Wooden spoon or spatula
• Cutting board and knife
• Medium mixing bowl
• Pot for boiling pasta (if serving with noodles)

Ingredients

  

• 2 tbsp olive oil
• 1½ lbs boneless skinless chicken breasts or thighs, cut into bite-sized pieces
• 1 small onion finely diced
• 2 cloves garlic minced
• 8 oz mushrooms sliced
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1½ cups chicken broth
• ½ cup sour cream
• 1 tsp Dijon mustard
• ½ tsp paprika
• Salt and black pepper to taste
• 12 oz egg noodles optional, for serving
• 2 tbsp fresh parsley chopped (optional, for garnish)

Instructions

 

• Cook the Chicken:
• Heat the olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper. Add the chicken to the skillet and cook until golden and cooked through, about 5–7 minutes. Remove and set aside.
• Sauté the Vegetables:
• In the same skillet, add the onion and cook for 2–3 minutes until softened. Add the garlic and mushrooms, and sauté for an additional 5 minutes, or until the mushrooms release their moisture and are lightly browned.
• Make the Sauce:
• Reduce the heat to medium and melt the butter in the skillet. Stir in the flour and cook for 1–2 minutes to form a roux.
• Gradually whisk in the chicken broth, ensuring the sauce remains smooth. Bring to a simmer and cook until slightly thickened, about 3–4 minutes.
• Combine and Finish:
• Stir in the sour cream, Dijon mustard, and paprika, mixing until well combined. Return the chicken to the skillet and simmer for 2–3 minutes, allowing the flavors to meld. Taste and adjust seasoning with salt and pepper as needed.
• Serve:
• If serving with noodles, cook the egg noodles according to package instructions and drain.
• Serve the stroganoff over the noodles (or your choice of side), and garnish with fresh parsley, if desired.

Notes

Mushroom Options: Baby bella, cremini, or white button mushrooms work well in this recipe.
Lighter Option: Use Greek yogurt instead of sour cream for a healthier twist.