Chicken Stroganoff
User Reviews
4.8
24 reviews
Excellent
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4
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Course
Main Course
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Cuisine
Russian
Chicken Stroganoff
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Rich and delicious! This is much like beef stroganoff but made with chicken breasts (or thighs) instead. Includes savory browned onions and mushrooms, vibrant garlic and a creamy, tangy sauce, all of which is layered over a bed of tender egg noodles.
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Ingredients
- 1 1/4 lbs. boneless skinless chicken breasts, cut into 1-inch pieces
- 1 Tbsp olive oil
- Salt and freshly ground black pepper
- 3 Tbsp unsalted butter
- 1 small yellow onion, finely chopped (1 cup)
- 2 garlic cloves, minced (2 tsp)
- 6 oz. cremini mushrooms, sliced
- 1 1/2 cups + 2 Tbsp low-sodium chicken broth, divided
- 4 tsp cornstarch
- 2 tsp fresh thyme leaves (or 1/2 tsp dried)
- 1/2 tsp paprika, plus more for serving
- 4 oz. cream cheese, cut into 6 pieces and softened
- 2 Tbsp chopped fresh parsley
- Cooked egg noodles or white rice for serving (not included in nutrition estimate)
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Instructions
- Heat 1 Tbsp oil in a 12-inch skillet over medium-high heat.
- Dab chicken dry with paper towels and season lightly with salt and pepper, add to skillet in a single layer.
- Let cook until chicken is cooked through in center and golden brown on exterior about 6 minutes, turning once halfway through. Transfer to sheet of foil and wrap to keep warm.
- Melt 3 Tbsp butter in same skillet set over medium heat. Add onion and saute 4 minutes.
- Add mushrooms and saute until reduced in size and golden brown, about 4 minutes. Add garlic and saute 30 seconds longer.
- Pour in 1 1/2 cups chicken broth, thyme and paprika. Bring to a simmer and let simmer until chicken broth has reduced by about half, about 2 minutes.
- Meanwhile whisk together remaining 2 Tbsp chicken broth with cornstarch. Pour cornstarch mixture into mixture in skillet and let cook, whisking constantly, until thickened, about 30 seconds.
- Reduce heat to medium-low, add cream cheese and cook and whisk until melted. Season sauce with salt and pepper to taste. Return chicken to sauce and toss.
- Serve warm over egg noodles or rice, sprinkled with parsley and more paprika if desired.
Notes
- Possible Variations:
- Sour cream can be used in place of cream cheese it just isn't quite as flavorful.
- If you'd like you can add 1/2 cup white wine in place of 1/2 cup of the chicken broth.
- Neufchatel cheese can be used in place of cream cheese to cut a few calories.
- For extra flavor you can stir in a teaspoon or two of dijon mustard or sprinkle finished dish with a little lemon zest.
- If you'd like a little heat add cayenne pepper to taste.
Genuine Reviews
User Reviews
Overall Rating
4.8
24 reviews
Excellent
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