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, cut into 1-inch pieces
- 1 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
- 1/2 cup sour cream
- 1 Tbsp Worcestershire sauce
Instructions
- Add the oil to a large skillet over medium-high heat.
- Season the chicken with salt and pepper. Add to the pan and sauté the chicken until cooked through, about 6-8 minutes, stirring as needed. Remove from the pan 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 and cook until fragrant.
- Quickly 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 begins to thicken.
- 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.