Creamy Chicken Stroganoff A Delicious Dinner Idea

BySally
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Creamy Chicken Stroganoff: A Delicious Dinner Idea

Why is Creamy Chicken Stroganoff such a popular weeknight meal?

In the quest for delicious yet effortless dinners, have you ever found yourself wondering how to achieve that perfect balance of comfort and flavor? Creamy Chicken Stroganoff consistently ranks as a top choice for busy home cooks, and for good reason. This classic dish, featuring tender pieces of chicken enveloped in a rich, velvety sour cream sauce with earthy mushrooms and aromatic onions, offers a symphony of textures and tastes that satisfy on even the coldest evenings. It’s a culinary hug in a bowl, adaptable to various dietary needs, and surprisingly quick to prepare. On average, recipes similar to this take around 45 minutes to prepare and cook, making it an ideal option for a weeknight feast that doesn’t require hours in the kitchen. Let’s dive into how you can create this comforting classic in your own home.

Ingredients for Creamy Chicken Stroganoff

Crafting a truly exceptional Creamy Chicken Stroganoff starts with high-quality ingredients. We’ve broken them down to help you visualize the process and even find suitable substitutions.

Chicken and Vegetables

  • 1.5 lbs Boneless, Skinless Chicken Breasts or Thighs: Cut into bite-sized pieces. Chicken thighs offer a richer flavor and stay more tender, while breasts are leaner. (Substitution: Turkey or firm tofu for a vegetarian option).
  • 8 oz Mushrooms: Sliced. Cremini (baby bella) mushrooms are our favorite for their robust earthy flavor, but white button mushrooms work perfectly too.
  • 1 Large Yellow Onion: Finely chopped. A yellow onion provides a subtle sweetness that complements the savory elements. (Substitution: Shallots for a milder, more refined onion flavor).
  • 2 Cloves Garlic: Minced. Fresh garlic is essential for that pungent aroma and depth of flavor.
  • 2 tbsp Olive Oil or Butter: For sautéing. Butter adds a classic richness, while olive oil offers a slightly lighter alternative.
  • Salt and Freshly Ground Black Pepper: To taste. Essential for bringing out the natural flavors of the ingredients.

Sauce Base

  • 4 tbsp Unsalted Butter: This forms a crucial part of our roux, providing a silky texture.
  • 4 tbsp All-Purpose Flour: The binder for our creamy sauce.
  • 2 cups Chicken Broth: Low-sodium is preferred so you can control the saltiness. This provides the liquid base and savory notes. (Substitution: Vegetable broth for a vegetarian version).
  • 1 cup Sour Cream: Full-fat sour cream is key for superior creaminess and that signature tang. (Substitution: Greek yogurt for a slightly healthier,tangier option; or a non-dairy sour cream alternative).
  • 1 tbsp Worcestershire Sauce: Adds a complex umami depth.
  • 1 tsp Dijon Mustard: For a subtle tang and emulsification.

Finishing Touches

  • Fresh Parsley: Chopped, for garnish. Adds a burst of freshness and vibrant color.

Timing is Everything

One of the biggest draws of this Creamy Chicken Stroganoff is its efficiency. Here’s how it stacks up:

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Compared to the average 60-75 minute stroganoff recipe, this version is wonderfully streamlined, allowing you more time to enjoy your evening.

A steaming bowl of Creamy Chicken Stroganoff served over noodles.

Step-by-Step Instructions

Let’s get cooking! Follow these simple steps for a perfect stroganoff.

Step 1: Prepare the Chicken

Pat your chicken pieces dry with paper towels. This helps them brown beautifully. Season generously with salt and freshly ground black pepper. If using chicken breasts, consider pounding them slightly to an even thickness before cutting to ensure uniform cooking.

Step 2: Sauté the Mushrooms and Onions

In a large skillet or Dutch oven, heat 1 tablespoon of olive oil or butter over medium-high heat. Add the sliced mushrooms and cook, stirring occasionally, until they release their moisture and begin to brown beautifully. This process, called the Maillard reaction, deepens their flavor. Remove the mushrooms from the skillet and set aside. Add the remaining tablespoon of oil or butter, then add the chopped onion. Sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

Step 3: Cook the Chicken

Push the onions and garlic to one side of the skillet, or remove them temporarily if your pan is crowded. Add the seasoned chicken pieces to the skillet in a single layer (cook in batches if necessary to avoid overcrowding, which steams rather than sears). Sear the chicken on all sides until golden brown and mostly cooked through. It doesn’t need to be fully cooked at this stage, as it will finish cooking in the sauce.

Step 4: Create the Sauce

Reduce the heat to medium. Add the 4 tablespoons of butter to the skillet. Once melted, sprinkle in the flour and whisk constantly for about 1-2 minutes to create a roux. This cooks out the raw flour taste. Gradually whisk in the chicken broth until smooth, scraping up any browned bits from the bottom of the pan. Bring the mixture to a simmer, stirring, until it begins to thicken.

Step 5: Combine and Simmer

Stir in the Worcestershire sauce and Dijon mustard. Reduce the heat to low. Gently fold in the sour cream until just combined. Do not boil the sauce after adding sour cream, as it can curdle. Add the sautéed mushrooms back into the skillet. Return the partially cooked chicken to the sauce. Allow everything to simmer gently for 5-10 minutes, or until the chicken is cooked through and the sauce is wonderfully creamy and flavors have melded. Taste and adjust seasoning with salt and pepper as needed. Stir in fresh parsley.

Nutritional Information

While exact nutritional values can vary based on ingredients and portion sizes, a typical serving of Creamy Chicken Stroganoff (without accompaniments) contains approximately:

  • Calories: 450-550
  • Protein: 30-40g
  • Fat: 25-35g
  • Carbohydrates: 15-20g

Note: This is an estimation and should not be considered exact.

Healthier Alternatives

Looking to lighten up this classic without sacrificing flavor? Try these swaps:

  • Leaner Protein: Opt for chicken breast or even turkey cutlets.
  • Reduced Fat Dairy: Use light sour cream or plain Greek yogurt (0% or 2% fat) for a tangier, lower-fat sauce. Stir it in gently off the heat to prevent curdling.
  • Whole Wheat Pasta/Brown Rice: Serve your stroganoff over whole wheat pasta or brown rice for added fiber.
  • More Veggies: Bulk up the dish with finely chopped zucchini, bell peppers, or spinach stirred in during the last few minutes of cooking.
  • Thicker Sauce: Instead of a flour-based roux, you can thicken the sauce using a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water), added at the end.

Serving Suggestions

Creamy Chicken Stroganoff is incredibly versatile and pairs beautifully with a variety of sides:

  • Pasta: The classic pairing! Egg noodles, fettuccine, or pappardelle are excellent choices.
  • Rice: Steamed white or brown rice soaks up the delicious sauce perfectly.
  • Potatoes: Mashed potatoes, baked potatoes, or even crispy roasted potato wedges make for a hearty meal.
  • Vegetables: A simple side salad or steamed green beans provides a fresh contrast.

Common Mistakes to Avoid

Steer clear of these pitfalls for the best results:

  • Overcrowding the Pan: When searing chicken or sautéing mushrooms, cook in batches. Overcrowding leads to steaming, not browning, and less flavor.
  • Boiling the Sour Cream: Adding sour cream to a boiling sauce can cause it to curdle. Keep the heat low and stir it in gently, letting the sauce thicken without boiling.
  • Not Browning Mushrooms Enough: Properly browning mushrooms concentrates their earthy flavor. Don’t rush this step!
  • Skipping the Roux: The flour-butter roux is key to a smooth, thick sauce. Make sure to cook it for a minute or two to eliminate the raw flour taste.

Storing Your Stroganoff

Leftover Creamy Chicken Stroganoff can be stored in an airtight container in the refrigerator for up to 3 days. The sauce might thicken considerably upon chilling. When reheating, add a splash of milk, cream, or chicken broth and stir gently over low heat until the sauce is smooth and creamy again. Avoid reheating in the microwave on high, as this can also cause the sour cream to separate.

Close-up of creamy chicken stroganoff with mushrooms.

Enjoy Your Creamy Chicken Stroganoff!

Creamy Chicken Stroganoff is more than just a meal; it’s an experience. It’s comfort food at its finest, offering a delicious escape from the everyday hustle. With its rich, savory sauce, tender chicken, and earthy mushrooms, it’s a dish that’s sure to become a family favorite. Whether you’re looking for a quick weeknight dinner or a comforting weekend treat, this recipe delivers. So, gather your ingredients, follow these steps, and prepare to be delighted. Don’t forget to share your creations and any tips you discover along the way in the comments below!

Frequently Asked Questions

***Can I use pre-cooked chicken?***

Yes, but adjust the cooking time. If using rotisserie chicken or previously cooked chicken, add it to the sauce during the last 5-10 minutes of simmering, just to heat through. You’ll want to build the sauce first and then incorporate the chicken.

***My sauce looks a bit broken or oily. What can I do?***

This can happen if the sour cream was added to a sauce that was too hot, or if it boiled. Gently whisk in a tablespoon of sour cream or a little milk/broth off the heat. If it’s very oily, you might try whisking in a tiny bit more flour-thickened broth.

***Can I make this dairy-free?***

Absolutely! Use a dairy-free butter alternative, vegetable broth, and a good quality dairy-free sour cream substitute (often cashew or coconut-based). Thicken the sauce with a cornstarch slurry instead of a flour roux, as some dairy-free thickeners can react differently.

***How can I make the mushrooms taste better?***

Ensure you don’t overcrowd the pan when sautéing them. Let them brown properly over medium-high heat to develop their deep, earthy flavor. Cooking them in batches is key.

***Can I freeze Creamy Chicken Stroganoff?***

While it can be frozen, the dairy components (sour cream) may separate upon thawing, affecting the sauce’s texture. It’s generally best enjoyed fresh, but if you do freeze it, do so in an airtight container and be prepared to re-whisk or thin the sauce when reheating.

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Chicken Mushroom Stroganoff

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A comforting and creamy dish featuring tender chicken, earthy mushrooms, and a rich sour cream sauce. Perfect for a cozy dinner, this recipe pairs wonderfully with pasta, rice, or mashed potatoes.

  • Author: Chef Sally

Ingredients

Scale
  • 2chicken breasts, cut into1-inch pieces1/2 tspgarlic powderSalt & pepper, to tasteFlour (for dredging)3 tbspolive oil, divided
  • 1/2 tspgarlic powderSalt & pepper, to tasteFlour (for dredging)3 tbspolive oil, divided
  • Salt & pepper, to tasteFlour (for dredging)3 tbspolive oil, divided
  • Flour (for dredging)3 tbspolive oil, divided
  • 3 tbspolive oil, divided
  • 1 tbspbutter8 ozcremini mushrooms, sliced1/2medium onion, chopped1 tbspDijon mustard (or more, to taste)1 tbspWorcestershire sauce (or more, to taste)3cloves garlic, minced2/3 cupchicken broth1/2 cupfull-fat sour cream
  • 8 ozcremini mushrooms, sliced1/2medium onion, chopped1 tbspDijon mustard (or more, to taste)1 tbspWorcestershire sauce (or more, to taste)3cloves garlic, minced2/3 cupchicken broth1/2 cupfull-fat sour cream
  • 1/2medium onion, chopped1 tbspDijon mustard (or more, to taste)1 tbspWorcestershire sauce (or more, to taste)3cloves garlic, minced2/3 cupchicken broth1/2 cupfull-fat sour cream
  • 1 tbspDijon mustard (or more, to taste)1 tbspWorcestershire sauce (or more, to taste)3cloves garlic, minced2/3 cupchicken broth1/2 cupfull-fat sour cream
  • 1 tbspWorcestershire sauce (or more, to taste)3cloves garlic, minced2/3 cupchicken broth1/2 cupfull-fat sour cream
  • 3cloves garlic, minced2/3 cupchicken broth1/2 cupfull-fat sour cream
  • 2/3 cupchicken broth1/2 cupfull-fat sour cream
  • 1/2 cupfull-fat sour cream

Instructions

  1. 1️⃣Prepare the Chicken:
  2. Season the chicken pieces with garlic powder, salt, and pepper.Lightly dredge each piece in flour, shaking off any excess.2️⃣Cook the Chicken:Heat 2 tablespoons of olive oil in a deep skillet over medium-high heat.Cook the chicken in two batches, about 3 minutes per side, until golden brown and cooked through (internal temperature of 165°F).If the pan becomes dry, add the remaining tablespoon of oil for the second batch.Transfer the cooked chicken to a plate and set aside.3️⃣Sauté the Vegetables:In the same skillet, melt the butter over medium heat.Add the mushrooms and onions, sautéing for 6-8 minutes until their liquid evaporates and they are nicely browned.4️⃣Add Seasoning:Stir in the Dijon mustard, Worcestershire sauce, and minced garlic.Cook for about 1 minute, letting the flavors meld.5️⃣Deglaze the Pan:Pour in the chicken broth, scraping up any browned bits stuck to the bottom of the pan.Return the cooked chicken to the skillet and simmer for 2 minutes, stirring occasionally.6️⃣Finish with Sour Cream:Reduce the heat to low and stir in the sour cream, warming the sauce gently for about 1 minute.Avoid boiling the sauce to prevent curdling.Taste and adjust seasoning with additional salt, pepper, Dijon mustard, or Worcestershire sauce, if needed.
  3. Lightly dredge each piece in flour, shaking off any excess.2️⃣Cook the Chicken:Heat 2 tablespoons of olive oil in a deep skillet over medium-high heat.Cook the chicken in two batches, about 3 minutes per side, until golden brown and cooked through (internal temperature of 165°F).If the pan becomes dry, add the remaining tablespoon of oil for the second batch.Transfer the cooked chicken to a plate and set aside.3️⃣Sauté the Vegetables:In the same skillet, melt the butter over medium heat.Add the mushrooms and onions, sautéing for 6-8 minutes until their liquid evaporates and they are nicely browned.4️⃣Add Seasoning:Stir in the Dijon mustard, Worcestershire sauce, and minced garlic.Cook for about 1 minute, letting the flavors meld.5️⃣Deglaze the Pan:Pour in the chicken broth, scraping up any browned bits stuck to the bottom of the pan.Return the cooked chicken to the skillet and simmer for 2 minutes, stirring occasionally.6️⃣Finish with Sour Cream:Reduce the heat to low and stir in the sour cream, warming the sauce gently for about 1 minute.Avoid boiling the sauce to prevent curdling.Taste and adjust seasoning with additional salt, pepper, Dijon mustard, or Worcestershire sauce, if needed.
  4. 2️⃣Cook the Chicken:
  5. Heat 2 tablespoons of olive oil in a deep skillet over medium-high heat.Cook the chicken in two batches, about 3 minutes per side, until golden brown and cooked through (internal temperature of 165°F).If the pan becomes dry, add the remaining tablespoon of oil for the second batch.Transfer the cooked chicken to a plate and set aside.3️⃣Sauté the Vegetables:In the same skillet, melt the butter over medium heat.Add the mushrooms and onions, sautéing for 6-8 minutes until their liquid evaporates and they are nicely browned.4️⃣Add Seasoning:Stir in the Dijon mustard, Worcestershire sauce, and minced garlic.Cook for about 1 minute, letting the flavors meld.5️⃣Deglaze the Pan:Pour in the chicken broth, scraping up any browned bits stuck to the bottom of the pan.Return the cooked chicken to the skillet and simmer for 2 minutes, stirring occasionally.6️⃣Finish with Sour Cream:Reduce the heat to low and stir in the sour cream, warming the sauce gently for about 1 minute.Avoid boiling the sauce to prevent curdling.Taste and adjust seasoning with additional salt, pepper, Dijon mustard, or Worcestershire sauce, if needed.
  6. Cook the chicken in two batches, about 3 minutes per side, until golden brown and cooked through (internal temperature of 165°F).If the pan becomes dry, add the remaining tablespoon of oil for the second batch.Transfer the cooked chicken to a plate and set aside.3️⃣Sauté the Vegetables:In the same skillet, melt the butter over medium heat.Add the mushrooms and onions, sautéing for 6-8 minutes until their liquid evaporates and they are nicely browned.4️⃣Add Seasoning:Stir in the Dijon mustard, Worcestershire sauce, and minced garlic.Cook for about 1 minute, letting the flavors meld.5️⃣Deglaze the Pan:Pour in the chicken broth, scraping up any browned bits stuck to the bottom of the pan.Return the cooked chicken to the skillet and simmer for 2 minutes, stirring occasionally.6️⃣Finish with Sour Cream:Reduce the heat to low and stir in the sour cream, warming the sauce gently for about 1 minute.Avoid boiling the sauce to prevent curdling.Taste and adjust seasoning with additional salt, pepper, Dijon mustard, or Worcestershire sauce, if needed.
  7. If the pan becomes dry, add the remaining tablespoon of oil for the second batch.
  8. Transfer the cooked chicken to a plate and set aside.3️⃣Sauté the Vegetables:In the same skillet, melt the butter over medium heat.Add the mushrooms and onions, sautéing for 6-8 minutes until their liquid evaporates and they are nicely browned.4️⃣Add Seasoning:Stir in the Dijon mustard, Worcestershire sauce, and minced garlic.Cook for about 1 minute, letting the flavors meld.5️⃣Deglaze the Pan:Pour in the chicken broth, scraping up any browned bits stuck to the bottom of the pan.Return the cooked chicken to the skillet and simmer for 2 minutes, stirring occasionally.6️⃣Finish with Sour Cream:Reduce the heat to low and stir in the sour cream, warming the sauce gently for about 1 minute.Avoid boiling the sauce to prevent curdling.Taste and adjust seasoning with additional salt, pepper, Dijon mustard, or Worcestershire sauce, if needed.
  9. 3️⃣Sauté the Vegetables:In the same skillet, melt the butter over medium heat.Add the mushrooms and onions, sautéing for 6-8 minutes until their liquid evaporates and they are nicely browned.4️⃣Add Seasoning:Stir in the Dijon mustard, Worcestershire sauce, and minced garlic.Cook for about 1 minute, letting the flavors meld.5️⃣Deglaze the Pan:Pour in the chicken broth, scraping up any browned bits stuck to the bottom of the pan.Return the cooked chicken to the skillet and simmer for 2 minutes, stirring occasionally.6️⃣Finish with Sour Cream:Reduce the heat to low and stir in the sour cream, warming the sauce gently for about 1 minute.Avoid boiling the sauce to prevent curdling.Taste and adjust seasoning with additional salt, pepper, Dijon mustard, or Worcestershire sauce, if needed.
  10. In the same skillet, melt the butter over medium heat.
  11. Add the mushrooms and onions, sautéing for 6-8 minutes until their liquid evaporates and they are nicely browned.4️⃣Add Seasoning:Stir in the Dijon mustard, Worcestershire sauce, and minced garlic.Cook for about 1 minute, letting the flavors meld.5️⃣Deglaze the Pan:Pour in the chicken broth, scraping up any browned bits stuck to the bottom of the pan.Return the cooked chicken to the skillet and simmer for 2 minutes, stirring occasionally.6️⃣Finish with Sour Cream:Reduce the heat to low and stir in the sour cream, warming the sauce gently for about 1 minute.Avoid boiling the sauce to prevent curdling.Taste and adjust seasoning with additional salt, pepper, Dijon mustard, or Worcestershire sauce, if needed.
  12. 4️⃣Add Seasoning:Stir in the Dijon mustard, Worcestershire sauce, and minced garlic.Cook for about 1 minute, letting the flavors meld.5️⃣Deglaze the Pan:Pour in the chicken broth, scraping up any browned bits stuck to the bottom of the pan.Return the cooked chicken to the skillet and simmer for 2 minutes, stirring occasionally.6️⃣Finish with Sour Cream:Reduce the heat to low and stir in the sour cream, warming the sauce gently for about 1 minute.Avoid boiling the sauce to prevent curdling.Taste and adjust seasoning with additional salt, pepper, Dijon mustard, or Worcestershire sauce, if needed.
  13. Stir in the Dijon mustard, Worcestershire sauce, and minced garlic.
  14. Cook for about 1 minute, letting the flavors meld.5️⃣Deglaze the Pan:Pour in the chicken broth, scraping up any browned bits stuck to the bottom of the pan.Return the cooked chicken to the skillet and simmer for 2 minutes, stirring occasionally.6️⃣Finish with Sour Cream:Reduce the heat to low and stir in the sour cream, warming the sauce gently for about 1 minute.Avoid boiling the sauce to prevent curdling.Taste and adjust seasoning with additional salt, pepper, Dijon mustard, or Worcestershire sauce, if needed.
  15. 5️⃣Deglaze the Pan:Pour in the chicken broth, scraping up any browned bits stuck to the bottom of the pan.Return the cooked chicken to the skillet and simmer for 2 minutes, stirring occasionally.6️⃣Finish with Sour Cream:Reduce the heat to low and stir in the sour cream, warming the sauce gently for about 1 minute.Avoid boiling the sauce to prevent curdling.Taste and adjust seasoning with additional salt, pepper, Dijon mustard, or Worcestershire sauce, if needed.
  16. Pour in the chicken broth, scraping up any browned bits stuck to the bottom of the pan.
  17. Return the cooked chicken to the skillet and simmer for 2 minutes, stirring occasionally.6️⃣Finish with Sour Cream:Reduce the heat to low and stir in the sour cream, warming the sauce gently for about 1 minute.Avoid boiling the sauce to prevent curdling.Taste and adjust seasoning with additional salt, pepper, Dijon mustard, or Worcestershire sauce, if needed.
  18. 6️⃣Finish with Sour Cream:Reduce the heat to low and stir in the sour cream, warming the sauce gently for about 1 minute.Avoid boiling the sauce to prevent curdling.Taste and adjust seasoning with additional salt, pepper, Dijon mustard, or Worcestershire sauce, if needed.
  19. Reduce the heat to low and stir in the sour cream, warming the sauce gently for about 1 minute.
  20. Avoid boiling the sauce to prevent curdling.Taste and adjust seasoning with additional salt, pepper, Dijon mustard, or Worcestershire sauce, if needed.
  21. Taste and adjust seasoning with additional salt, pepper, Dijon mustard, or Worcestershire sauce, if needed.

Notes

Make it Your Own:Swap chicken with beef or turkey for a variation.Storage:Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat to preserve the sauce’s creaminess.Optional Add-ins:Add a splash of white wine or a sprinkle of fresh parsley for extra flavor.
Storage:Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat to preserve the sauce’s creaminess.Optional Add-ins:Add a splash of white wine or a sprinkle of fresh parsley for extra flavor.
Optional Add-ins:Add a splash of white wine or a sprinkle of fresh parsley for extra flavor.

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