Chicken Stroganoff Recipe
A classic chicken stroganoff recipe that combines everything you love! Crispy, juicy chicken and a rich mushroom sauce. Serve traditionally over egg noodles or switch it up with a side of rice or potatoes! Whatever you decide, this 30-minute recipe is sure to make it into your dinner rotation.
Ingredients
chicken-
- 2 large chicken breasts 1 ½ pounds
- ½ tsp salt
- ½ tsp ground black pepper
- 1 tsp garlic
- 1 Tbsp oil
chicken stroganoff sauce-
- 3 Tbsp unsalted butter
- 1/2 medium onion finely chopped
- 12 oz mushrooms sliced
- 2 garlic cloves minced
- 1 Tbsp all-purpose flour
- 1 1/2 cups chicken broth
- ½ cup sour cream
- 1 Tbsp Worcestershire sauce
Instructions
- Cut the chicken breasts in half lengthwise to create thin chicken cutlets. Beat each slice of chicken into an even thickness and season on both sides.
- Heat a large skillet and add oil. Once sizzling, add sliced chicken to the pan and sear for 2 minutes per side. Turn the heat down to low and cook an additional 4-6 minutes, or until the chicken is cooked through. Remove the chicken from the skillet and cover to keep warm.
- To the same skillet, add the butter, onion, and sliced mushrooms. Sauté until tender and golden brown.
- Add the minced garlic to the pan and cook until fragrant.
- Whisk the flour in until no chunks remain. Whisk in the chicken broth, sour cream, and worcestershire sauce until smooth.
- Turn the heat down to low and cook until the sauce is thick.
- Add the chicken back to the sauce and cook until the chicken is warmed through.
Notes
- Avoid overcrowding the pan. Cook the chicken in batches, so it browns properly rather than steams.
- Storage. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating. Reheat gently in a skillet with some of the sauce. If it’s too thick, add a splash of chicken broth to loosen it up.
- Freezing. Freezing is not recommended, as the creamy sauce may separate once thawed.