Chicken Stroganoff
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
35 mins
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Servings
4 servings
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Calories
413 kcal
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Course
Main Course
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Cuisine
American
Chicken Stroganoff
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Deliciously rich and creamy, this chicken stroganoff is made from scratch in one pan and is ready to serve in around 30 minutes.
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Ingredients
- 2 chicken breasts cut into 1” pieces or butterflied in half
- ½ teaspoon each garlic powder & paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- flour for dredging (I used gluten-free flour)
- 2 Tablespoon olive oil
- 1 tablespoons butter
Stroganoff Sauce
- 2 tablespoons butter
- 1 small onion finely diced
- 8 oz baby bella mushrooms sliced
- 3 cloves garlic minced
- 1 Tablespoon Worcestershire sauce
- 1 Tablespoon Dijon mustard
- 2 cups chicken stock
- ½ cup sour cream
- 2 Tablespoon flour ( or 1 Tbsp arrowroot starch/cornstarch for gluten-free)
- fresh chopped parsley
Instructions
- Season the chicken with garlic powder, paprika, salt and pepper, then coat each piece in flour.
- Heat olive oil and 1 tablespoon of the butter to a large skillet over medium-high heat. Once the pan is hot, add the chicken and cook it for about 3 minutes on each side or until cooked through (165F) & lightly browned. Transfer to a plate. Add 1 tablespoon olive oil to the skillet and cook the second batch. Transfer to the chicken on the plate.
- Add 2 tablespoons butter to the pan and let it melt, then add the mushrooms and saute turning occasionally for 6-8 minutes or until their water has been released and they get a nice sear.
- Add onions and saute for a couple of minutes until translucent. Stir in minced garlic. Turn the heat down to simmer.
- Stir in Worcestershire sauce, Dijon mustard, and cook for about a minute.
- Add in the chicken stock and scrape up any brown bits from the bottom of the pan. Add 2 Tbsp of the chicken stock to a small bowl with 2 Tbsp of flour (or 1 Tbsp cornstarch), and mix well making a slurry.
- Stir in the sour cream and the slurry into the skillet. Let it simmer stirring occasionally on medium-low heat for about 3 minutes until it thickens.
- Add the chicken back in and cook until it’s warmed through, stirring occasionally.
- Season with more salt & pepper as needed and serve immediately.
Notes
- Cook the chicken through when you cook it in the skillet. If you have an instant-read thermometer, it should register at 165F.
- Don't boil the stroganoff sauce. If you do, the sour cream can curdle.
- You can also make this recipe with boneless skinless chicken thighs.
- Don't cover the skillet when you cook the mushrooms. Let them brown undisturbed for a few minutes on each side until their liquid has evaporated and they have a nice brown sear.
Nutrition Information
Show Details
Calories
413kcal
(21%)
Carbohydrates
15g
(5%)
Protein
30g
(60%)
Fat
26g
(40%)
Saturated Fat
11g
(55%)
Trans Fat
1g
Cholesterol
113mg
(38%)
Sodium
781mg
(33%)
Potassium
945mg
(27%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
566IU
(11%)
Vitamin C
6mg
(7%)
Calcium
74mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 413 kcal
% Daily Value*
| Calories | 413kcal | 21% |
| Carbohydrates | 15g | 5% |
| Protein | 30g | 60% |
| Fat | 26g | 40% |
| Saturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 113mg | 38% |
| Sodium | 781mg | 33% |
| Potassium | 945mg | 20% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 566IU | 11% |
| Vitamin C | 6mg | 7% |
| Calcium | 74mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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