Creamy Chicken Stroganoff A Delicious Dinner Idea

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Introduction
Ingredients

Timing
Instructions
Nutritional Information

Healthier Alternatives
Serving Suggestions
Common Mistakes

Storing Tips
Conclusion
FAQs

Creamy Chicken Stroganoff: A Delicious Dinner Idea

Searching for a comforting and satisfying weeknight meal?

When the evening calls for warmth and deliciousness, what’s your go-to dish? If you’re anything like us, a hearty, flavorful meal that doesn’t require hours in the kitchen is a dream come true. That’s precisely where our Creamy Chicken Stroganoff shines! This dish is a testament to comfort food at its finest, featuring tender pieces of chicken bathed in a luxuriously rich, tangy sour cream sauce, all complemented by earthy mushrooms and aromatic onions. It’s the kind of meal that wraps you in a culinary hug, making any night feel special. On average, most weeknight meals take about 45 minutes to an hour from start to finish, and this recipe fits perfectly within that timeframe, offering a gourmet experience without the extended effort. Perfect for busy families, date nights in, or simply treating yourself, this stroganoff is incredibly versatile and pairs beautifully with a variety of sides. Let’s dive into how you can create this delightful dinner that’s sure to become a family favorite.

Ingredients: The Building Blocks of Flavor

Crafting an unforgettable Creamy Chicken Stroganoff starts with quality ingredients. The beauty of this recipe lies in its simplicity, allowing the natural flavors to meld together perfectly. We’ve also included some optional additions and substitutions to help you tailor it to your taste and what you have on hand.

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Step 1: Prepare the Chicken

Begin by preparing your chicken. For the most tender results, opt for boneless, skinless chicken breasts or thighs. Slice them into bite-sized pieces, about 1-inch cubes. Season generously with salt and freshly ground black pepper. This initial seasoning is crucial for building flavor from the very first step.

Substitution: If you’re not a fan of chicken, tender pieces of lean turkey breast also work wonderfully in this recipe. For a vegetarian option, firm tofu or hearty mushrooms like portobellos can be cubed and used.

Step 2: Sauté the Mushrooms and Onions

In a large skillet or Dutch oven, melt 2 tablespoons of butter or olive oil over medium-high heat. Add your sliced mushrooms (about 8 ounces, cremini or white button mushrooms are excellent choices) and one medium finely chopped onion. Sauté until the mushrooms are golden brown and have released their moisture, and the onions are softened and translucent, about 5-7 minutes. A slight caramelization on the mushrooms adds a deep, earthy richness that is essential to stroganoff’s character. Don’t overcrowd the pan; you may need to cook them in batches to achieve proper browning.

Sensory Note: Listen for the satisfying sizzle as the mushrooms hit the hot pan, and enjoy the sweet, savory aroma that fills your kitchen as they cook down.

Substitution: Shallots can be used instead of yellow or white onions for a milder, sweeter flavor. If you’re not a mushroom fan, you can omit them, but they are a traditional and highly recommended component of stroganoff.

Step 3: Cook the Chicken

Once the mushrooms and onions are beautifully sautéed, remove them from the skillet and set them aside. Add another tablespoon of butter or oil to the same skillet over medium-high heat. Add the seasoned chicken pieces in a single layer (again, cook in batches if necessary to avoid steaming). Sear the chicken until it’s golden brown on all sides and cooked through, about 5-7 minutes. The browning process creates delicious ‘fond’ at the bottom of the pan, which will add immense flavor to the sauce.

Substitution: Pre-cooked shredded chicken or rotisserie chicken can be added towards the end of the sauce-making process, reducing the cooking time and simplifying the steps. However, searing raw chicken offers superior texture and flavor.

Step 4: Create the Sauce

Reduce the heat to medium. Add 2 cloves of minced garlic to the skillet and cook for about 30 seconds until fragrant, being careful not to burn it. Pour in 1/2 cup of dry white wine or chicken broth to deglaze the pan, scraping up all those flavorful browned bits from the bottom. Let it simmer and reduce by half, about 2-3 minutes. Stir in 1 cup of chicken broth and 1 tablespoon of Dijon mustard. Whisk until well combined. Add 1 tablespoon of Worcestershire sauce for an extra layer of umami. Bring the mixture to a gentle simmer.

Substitution: If you don’t have white wine, simply use an additional 1/2 cup of chicken broth. For a richer sauce, you can use half-and-half or heavy cream instead of milk, though it will increase the fat content. A touch of ketchup (about a teaspoon) can add a subtle sweetness and tang if you don’t have Dijon mustard, though Dijon is preferred for its distinct flavor.

Step 5: Combine and Simmer

Return the sautéed mushrooms and onions to the skillet with the sauce. Add 1/2 cup of sour cream and 1/4 cup of half-and-half (or milk). Stir gently until the sour cream is fully incorporated and the sauce is smooth and creamy. Do not boil the sauce after adding sour cream, as it can curdle. Simmer gently for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly. Taste and adjust seasoning with salt and pepper as needed. You can also stir in a tablespoon of chopped fresh parsley or dill for a burst of freshness.

Substitution: For a dairy-free version, use full-fat coconut milk or a cashew cream base and a dairy-free sour cream alternative. Ensure the alternative is unsweetened and neutral in flavor.

Step 6: Serve

Once the sauce has thickened to your desired consistency and the flavors have harmonized, your Creamy Chicken Stroganoff is ready to be served. Ladle the rich, creamy mixture over your chosen base. Garnish with fresh parsley or chives for a pop of color and freshness.

Nutritional Information

This Creamy Chicken Stroganoff recipe, when made with the suggested ingredients (per serving, assuming 4 servings), is approximately:

Calories: 450-550 kcal
Protein: 30-35g
Fat: 25-35g (includes saturated fat)

Carbohydrates: 10-15g
Sodium: Varies based on broth and added salt

Please note: Nutritional values are estimates and can vary based on specific ingredients used, portion sizes, and additions.

Healthier Alternatives

Looking to lighten up this classic comfort dish without sacrificing flavor? Here are a few swaps:

Leaner Protein: Use chicken breast exclusively for a leaner option.
Reduced Fat Dairy: Opt for low-fat sour cream and milk instead of full-fat versions. This can slightly alter the richness, so start with less and add more to taste.

Greek Yogurt: For a protein boost and tang, consider substituting half of the sour cream with plain Greek yogurt.
Whole Grain Pasta/Brown Rice: Serve with brown rice or whole wheat pasta instead of white varieties for added fiber.
More Veggies: Bulk up the dish with extra mushrooms, or add some spinach or peas during the last few minutes of cooking.

Serving Suggestions

Creamy Chicken Stroganoff is incredibly versatile. It’s traditionally served over:

Egg Noodles: The classic pairing, providing a comforting bed for the rich sauce.
Pasta: Fettuccine, pappardelle, or penne work beautifully.

Rice: White or brown rice absorbs the sauce wonderfully.
Mashed Potatoes: A hearty and satisfying option.
Cauliflower Mash: For a lower-carb alternative.

A simple side salad with a light vinaigrette or some steamed green beans can provide a refreshing contrast to the richness of the stroganoff.

Common Mistakes to Avoid

To ensure your stroganoff is perfect every time, steer clear of these common pitfalls:

Boiling the Sour Cream: Adding sour cream to a rapidly boiling sauce can cause it to curdle. Always reduce heat and simmer gently after incorporating sour cream.

Overcrowding the Pan: When searing chicken or sautéing mushrooms, cook in batches. Overcrowding leads to steaming instead of browning, impacting texture and flavor.
Not Browning Enough: Proper browning of the chicken and mushrooms creates a depth of flavor that is essential for authentic stroganoff.
Skipping the Deglazing: The ‘fond’ left in the pan after searing is packed with flavor. Don’t forget to deglaze with wine or broth to incorporate it into your sauce.

Under-seasoning: Taste and adjust seasoning throughout the cooking process. The sour cream can mellow out the saltiness, so a final check is always necessary.

Storing Tips

Leftover Creamy Chicken Stroganoff can be stored in an airtight container in the refrigerator for 2-3 days. When reheating, do so gently over low heat, stirring frequently, to prevent the sour cream from separating. You might need to add a splash of milk or broth to loosen the sauce if it has thickened too much. It is generally not recommended to freeze stroganoff, as the dairy components can become grainy upon thawing.

Conclusion: Your New Favorite Comfort Meal Awaits!

Creamy Chicken Stroganoff is more than just a meal; it’s an experience. It’s the perfect harmony of tender chicken, savory mushrooms, and a rich, velvety sauce that warms the soul. Whether you’re looking for a quick weeknight dinner that feels gourmet or a cozy weekend supper, this recipe delivers. It’s adaptable, forgiving, and undeniably delicious. So, gather your ingredients, put on your favorite apron, and get ready to create a dish that will have your family asking for seconds (and thirds!). We hope you enjoy this comforting classic as much as we do! Give it a try and let us know what you think in the comments below!

Frequently Asked Questions

Will using low-fat sour cream affect the texture?

Yes, it might. Low-fat sour cream can sometimes lead to a thinner or slightly more prone-to-curdling sauce. If using, add it gently towards the end of cooking and avoid boiling. For a healthier alternative with good texture, a blend of Greek yogurt and a little sour cream can work well.

Can I make this ahead of time?

While it’s best enjoyed fresh, you can prepare some components ahead. The chicken and mushroom mixture can be cooked and stored separately in the refrigerator for up to a day. Combine and make the sauce just before serving for the best texture, especially with the sour cream.

Why is my stroganoff sauce watery?

This can happen if the mushrooms didn’t release all their liquid, if the sauce wasn’t simmered long enough to reduce, or if too much liquid was added without adequate thickening. Ensure you sauté mushrooms until their moisture has evaporated. You can also create a slurry of 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water, whisk it into the simmering sauce, and cook for another minute or two until thickened.

Can I use pre-cooked mushrooms?

Using canned or pre-sliced mushrooms is convenient, but they won’t develop the same rich, caramelized flavor as fresh mushrooms sautéed properly. If using canned, drain them thoroughly and sauté them briefly to reduce moisture and enhance flavor. Fresh is always recommended for the best results.

Chicken Mushroom Stroganoff

Author: Chef Mia

Print Recipe

Description

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.

Instructions

1️⃣Prepare the Chicken:
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.

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.
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.

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.
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.

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.
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.

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.
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.

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.
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.

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.
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.

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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