Description
This Creamy Chicken Stroganoff is a comforting and flavorful dinner featuring tender strips of chicken and sautéed mushrooms in a rich, creamy sauce. Served over egg noodles, it’s a perfect hearty meal that’s easy to prepare on the stovetop, great for busy weeknights.
Ingredients
Chicken and Coating
- 1 pound boneless skinless chicken breasts, cut into thin strips
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Cooking Fats
- 2 Tablespoons oil, divided
- 2 Tablespoons butter, divided
Mushrooms and Seasonings
- 8 oz mushrooms, thinly sliced
- 3 cloves garlic, minced
- 2 teaspoon fresh thyme, chopped
- 1 Tablespoon all-purpose flour
Sauce
- 1 cup chicken broth
- 1 teaspoon Dijon mustard
- 1/2 cup sour cream
- Salt and pepper to taste
To Serve
- 8 oz egg noodles, cooked according to package directions
- 1 Tablespoon fresh parsley, chopped (for garnish)
Instructions
- Coat the Chicken: In a bowl, toss together the 1/4 cup flour, chicken strips, salt, and black pepper until the chicken is well coated with the flour mixture.
- Cook the Chicken: Heat 1 Tablespoon oil and 1 Tablespoon butter in a large skillet over medium-high heat. Add the coated chicken and cook for 5-6 minutes, turning occasionally until the chicken is cooked through. Remove the chicken from the pan and cover to keep warm.
- Sauté the Mushrooms: Add the remaining 1 Tablespoon oil and 1 Tablespoon butter to the skillet. Add the sliced mushrooms and cook for about 5 minutes until they begin to soften and release their moisture.
- Add Garlic and Thyme: Stir in the minced garlic and chopped thyme. Continue cooking until the mushrooms are nicely browned and the garlic is softened and fragrant.
- Make the Sauce Base: Sprinkle 1 Tablespoon flour over the mushrooms and stir well to coat them evenly, ensuring no visible flour remains.
- Simmer the Sauce: Gradually whisk in the chicken broth and bring the mixture to a simmer. Cook for 2-3 minutes, stirring frequently, until the sauce thickens slightly.
- Return Chicken to Pan: Add the cooked chicken back into the skillet and cook for an additional minute to reheat the chicken and meld the flavors.
- Finish the Sauce: Remove the skillet from the heat and stir in the Dijon mustard and sour cream. Season with additional salt and pepper to taste, mixing until the sauce is creamy and smooth.
- Serve: Spoon the creamy chicken stroganoff over cooked egg noodles. Garnish with chopped fresh parsley and serve immediately.
Notes
- Adapted from Cooking Light.
- For a lighter version, substitute sour cream with Greek yogurt or reduce butter.
- Can be served over rice or mashed potatoes as alternatives to noodles.
- Ensure the sour cream is added off the heat to prevent curdling.
- Fresh thyme adds a subtle earthy flavor, but dried thyme can be substituted if needed (use half the amount).
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
