Servings
Font
Back
Chicken Stroganoff
4.8 from 24 votes

Chicken Stroganoff

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.

Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 4
Course: Main Course
Cuisine: Russian

Ingredients

  • 1 1/4 lbs. chicken breast cut into 1-inch pieces, boneless, skinless
  • 1 Tbsp olive oil
  • salt freshly ground
  • black pepper freshly ground
  • 3 Tbsp butter unsalted
  • 1 small yellow onion finely chopped (1 cup
  • 2 garlic minced (2 tsp, cloves
  • 6 oz. cremini mushrooms sliced
  • 1 1/2 cups + 2 Tbsp chicken broth divided, low-sodium
  • 4 tsp cornstarch
  • 2 tsp thyme or 1/2 tsp dried, fresh leaves
  • 1/2 tsp paprika plus more for serving
  • 4 oz. cream cheese cut into 6 pieces and softened
  • 2 Tbsp parsley chopped, fresh
  • egg noodles or white rice for serving (not included in nutrition estimate, cooked

Instructions

    Cup of Yum
  1. Heat 1 Tbsp oil in a 12-inch skillet over medium-high heat.
  2. Dab chicken dry with paper towels and season lightly with salt and pepper, add to skillet in a single layer.
  3. 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.
  4. Melt 3 Tbsp butter in same skillet set over medium heat. Add onion and saute 4 minutes.
  5. Add mushrooms and saute until reduced in size and golden brown, about 4 minutes. Add garlic and saute 30 seconds longer.
  6. 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.
  7. 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.
  8. 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.
  9. 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.