Chicken Stroganoff Recipe

Discover this creamy Chicken Stroganoff recipe featuring tender, seared chicken breasts in a rich, flavorful sauce made with beef broth, chicken broth, and a touch of Dijon mustard. This easy, one-pan dish is perfect for busy weeknights or special occasions. The homemade stroganoff sauce, made with sautéed mushrooms, garlic, and Worcestershire sauce, is thickened with cornstarch and finished with sour cream for a luscious, velvety texture. Serve over egg noodles, fettuccine, or mashed potatoes for a satisfying meal your family will love. This comfort food classic is a must-try for lovers of creamy chicken dishes and stroganoff recipes.

Ingredients

Main Ingredients

• 2 boneless, skinless chicken breasts
• 3 tablespoons olive oil

Chicken Dredge

• ½ cup all-purpose flour
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 teaspoons Italian seasoning
• 1 teaspoon garlic powder

Stroganoff Sauce

• 3 tablespoons butter (divided)
• 1 small yellow onion, minced
• 8 oz. white button mushrooms, cleaned and sliced
• 3 cloves garlic, minced
• ½ cup white wine (or substitute with chicken broth)
• 1 cup chicken broth (see note below)
• 1 cup beef broth
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Dijon mustard
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 3 tablespoons cornstarch mixed with ¼ cup cold water
• ¼ cup sour cream
• Fresh parsley for garnish

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Instructions

Prepare the Chicken

1. Slice each chicken breast in half lengthwise to create four thinner pieces. Optionally, pound them to an even thickness to ensure uniform cooking.
2. Pat the chicken completely dry, then dredge in the flour mixture. Shake off any excess.

Sear the Chicken

1. Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
2. Once the oil is shimmering, add two pieces of chicken and sear for 4-5 minutes per side, undisturbed, until a golden crust forms.
3. Adjust the heat as needed to prevent burning, and add more oil if necessary.
4. Remove the chicken to a plate and repeat with the remaining pieces.

Deglaze the Pan

1. Carefully pour the white wine into the hot pan, scraping up the browned bits with a silicone spatula.
2. Cook over medium-high heat for 4 minutes, allowing the liquid to reduce by half.

Sauté the Aromatics

1. Add 2 tablespoons butter and the minced onion to the pan. Sauté over medium heat for 5 minutes.
2. Stir in the remaining 1 tablespoon butter and the mushrooms. Cook for 4 minutes, stirring occasionally.
3. Add the garlic and sauté for 1 minute, until fragrant.

Make the Sauce

1. Stir in the chicken broth, beef broth, Worcestershire sauce, Dijon mustard, salt, and pepper. Mix well and bring to a gentle boil.
2. Whisk together the cornstarch and cold water. Slowly add this mixture to the sauce, stirring continuously until it thickens. Reduce the heat to medium-low.
3. In a small bowl, combine the sour cream with 1/3 cup of the sauce to temper it. Once smooth, stir it back into the skillet.

Finish the Dish

1. Return the chicken to the skillet, along with any juices from the resting plate.
2. Partially cover the skillet and simmer over low heat for 5 minutes, or until the chicken is warmed through and reaches an internal temperature of 165°F.

Serve

Garnish with fresh parsley and serve hot over egg noodles, fettuccine, or mashed potatoes.

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Why You’ll Love This Recipe

• Combines the creamy richness of stroganoff with the savory flavors of perfectly seared chicken.
• A versatile dish that pairs well with noodles, rice, or mashed potatoes.
• Uses simple ingredients to create a restaurant-quality meal in your own kitchen.

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Tips

• Proper searing: Ensure the skillet and oil are hot before adding the chicken for the best crust.
• Thickening the sauce: Add cornstarch slurry gradually to avoid lumps.
• Deglazing technique: Scrape the browned bits from the pan to infuse the sauce with deep flavor.

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Variations and Substitutions

• Protein options: Swap chicken with turkey, pork chops, or even tofu for a vegetarian twist.
• Vegetable additions: Include spinach, green beans, or bell peppers for extra nutrition.
• No wine: Substitute the white wine with additional chicken broth.

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FAQs

Can I make this recipe ahead of time?

Yes! Prepare the sauce and chicken separately. Store them in the refrigerator for up to 2 days, then reheat gently before serving.

Can I freeze Chicken Stroganoff?

You can freeze the stroganoff sauce, but avoid freezing with the sour cream as it may separate. Add the sour cream when reheating.

Can I use Greek yogurt instead of sour cream?

Yes, Greek yogurt is a great substitute for a lighter version of the sauce.

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Serving and Suggestions

Serve Chicken Stroganoff with buttery egg noodles, creamy mashed potatoes, or steamed rice for a comforting meal. Add a side of garlic bread or a crisp green salad to complete the dish. Pair with a glass of white wine or sparkling water with lemon for a sophisticated touch.