Description
Chicken Stroganoff is a creamy, comforting main-course dish that features tender, golden chicken breasts smothered in a savory mushroom and onion gravy, enriched with a hint of Dijon mustard and a splash of sour cream. Perfect for a hearty weeknight dinner, this recipe is quick to prepare and full of rich, satisfying flavor.
Ingredients
Units
Scale
For the Chicken:
- 2 large chicken breasts, halved lengthwise
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon fresh cracked black pepper
- 3 tablespoons flour
- 2 tablespoons butter
- 1 tablespoon olive oil
For the Gravy:
- 3 tablespoons butter
- 1 large onion, chopped
- 3 cloves garlic, crushed or minced
- 1 pound (500 grams) brown mushrooms, sliced
- 2 teaspoons Dijon mustard
- 1 teaspoon paprika
- 1/2 cup dry white wine
- 1 tablespoon flour
- 2 cups low sodium chicken stock/broth
- 1 tablespoon Worcestershire sauce
- Salt and pepper, to taste
- 1/2 cup sour cream
- Fresh chopped parsley or chives, to serve
Instructions
- Prepare and Coat Chicken: Slice the chicken breasts in half lengthwise to create thinner cutlets. Season each piece with garlic powder, onion powder, paprika, salt, and pepper. Place the flour in a shallow bowl and press each seasoned chicken piece into the flour, coating the outside evenly. Set the coated chicken aside.
- Cook the Chicken: Heat 2 tablespoons of butter and 1 tablespoon of olive oil in a large skillet over medium heat. Once hot, add the chicken pieces and cook for about 4 minutes per side, or until golden brown and cooked through. Transfer the cooked chicken to a plate and set aside.
- Make the Gravy Base: In the same skillet, melt 3 tablespoons of butter over medium heat. Add the chopped onions and sauté until softened and translucent. Stir in the crushed or minced garlic and cook for about 30 seconds.
- Add Mushrooms: Add the sliced mushrooms to the skillet and cook for about 4 minutes, stirring occasionally, until they are golden brown and have released their moisture. Use a spatula to gently scrape up any browned bits from the bottom of the pan for extra flavor.
- Add Flavorings: Stir in the Dijon mustard and paprika, mixing well with the mushrooms and onions.
- Deglaze the Pan: Pour in the dry white wine and bring to a simmer. Let it cook for a few minutes, stirring occasionally, until the wine has mostly reduced and the mixture is fragrant.
- Thicken the Sauce: Sprinkle 1 tablespoon of flour over the mushroom mixture and cook for 1 minute, stirring to prevent burning. Gradually pour in the chicken stock and add the Worcestershire sauce, stirring constantly. Let the sauce simmer for 2–4 minutes, or until it thickens slightly.
- Finish the Sauce: Lower the heat to medium-low and add the sour cream. Stir well to combine and continue to simmer gently until the sour cream is fully blended into the sauce. Taste and adjust seasoning with salt and pepper, as needed.
- Combine Chicken and Gravy: Return the cooked chicken breasts to the pan, nestling them into the sauce. Simmer for an additional 2 minutes, ensuring the chicken is heated through and the sauce has thickened to your preference.
- Garnish and Serve: Remove from heat and garnish with fresh chopped parsley or chives. Serve hot over pasta, rice, or mashed potatoes as desired.
Notes
- For extra flavor, use a mix of brown and white mushrooms.
- Make sure to cook the chicken in batches if your skillet is not large enough to avoid overcrowding.
- If you prefer a thicker sauce, let it simmer longer before adding the sour cream.
- This dish pairs well with egg noodles, rice, or creamy mashed potatoes.
- Leftovers can be stored in the fridge for up to 3 days and reheated gently over low heat.
Nutrition
- Serving Size: 1/2 recipe (about 1 chicken breast with sauce)
- Calories: 590
- Sugar: 7g
- Sodium: 980mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 46g
- Cholesterol: 160mg
