Chicken Stroganoff
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4 people
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Calories
342 kcal
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Course
Main Course
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Cuisine
American
Chicken Stroganoff
Description
This Chicken Stroganoff recipe centers on sliced chicken breasts dredged in a flour mixture spiced with Italian seasoning, garlic powder, salt, and pepper. After searing the chicken to develop a golden crust, the pan is deglazed with white wine, enhancing the sauce’s flavor by incorporating browned bits from the pan. The sauce is built with butter, minced onions, sliced mushrooms, and garlic, simmered together with a combination of chicken and beef broth, Worcestershire sauce, and Dijon mustard.
The thickening step uses cornstarch slurry to achieve a creamy, slightly thickened sauce, which is mellowed with sour cream to add richness without overpowering the underlying savory notes. The final garnish of fresh parsley adds a subtle brightness to the creamy, earthy sauce and tender chicken pieces.
Serving this stroganoff alongside mashed potatoes, egg noodles, or fettucine complements the sauce’s richness and provides a satisfying base that absorbs the sauce well, making it a hearty meal. Using both chicken and beef broths adds complexity, and carefully searing the chicken contributes to texture and color, elevating the dish’s overall appeal.
Deglazing with dry white wine helps create a flavorful sauce. The recipe allows for substitutions in broth types and sour cream alternatives like Greek yogurt or mayonnaise as noted.
Ingredients
- 2 chicken breast boneless skinless
- 3 Tablespoons olive oil
Chicken Dredge
- ½ cup flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
Stroganoff Sauce
- 3 Tablespoons butter separated
- 1 yellow onion minced, small
- 8 oz. white button mushrooms cleaned and sliced
- 3 cloves garlic minced
- ½ cup white wine can sub chicken broth
- 1 cup chicken broth see note 1
- 1 cup beef broth
- 1 Tablespoon Worcestershire sauce
- 1 Tablespoon Dijon mustard
- ½ tsp salt
- ¼ tsp black pepper
- 3 tablespoons corn starch + ¼ cup cold water
- ¼ cup sour cream
- parsley to garnish, fresh
Instructions
- Slice the chicken in half lengthwise to create 2 thinner pieces of equal size. If desired, pound the chicken even thinner as it will plump up when cooked.
- Pat completely dry and dredge in the flour mixture. Tap off excess.
- Sear the Chicken: Heat 2 Tablespoons olive oil over medium-high heat. Once it’s glistening, add 2 pieces of chicken at a time and allow it to sear undisturbed for 4-5 minutes per side. Carefully flip once it’s developed a nice golden crust. Decrease heat if the oil gets too hot and add more olive oil if needed. Set chicken aside on a plate and sear remaining 2 pieces.
- Deglaze the pan: Carefully add the white wine to the pan and cook over medium-high heat for 4 minutes, until reduced by half. Use a silicone spatula to “clean” the bottom of the pan, working the brown bits into the liquid. This gives the sauce plenty of flavor.
- Add the onions and 2 tablespoons of butter. Reduce heat to medium and sauté for 5 minutes.
- Add 1 tablespoon butter and mushrooms and cook for 4 minutes, stirring occasionally. Add the garlic and cook for 1 minute.
- Add the beef/chicken broth, Dijon mustard, Worcestershire sauce, ½ tsp salt, and ¼ tsp black pepper. Stir to combine. Gradually bring to a gentle boil.
- Combine 3 tablespoons Cornstarch + ¼ cup COLD water. Whisk continuously and slowly add it to the sauce a little bit at a time, stirring to incorporate. Reduce heat to medium-low.
- Add the sour cream to a small bowl. Take 1/3 cup of the sauce and mix it in with the sour cream until combined and smooth. Add the sour cream mixture to the sauce and stir to incorporate.
- Add the chicken back to the pan along with any drippings from the plate. Partially cover the pan and heat for 5 minutes, until the chicken is warmed through and the internal temperature is 165 degrees.
- Garnish with fresh parsley. Serve with egg noodles, fettuccine, or mashed potatoes.
Notes
- Use a combination of chicken and beef broth or add bouillon for a deeper sauce flavor.
- Sear the chicken thoroughly in olive oil to get a golden crust that enhances texture and taste.
- Deglaze the pan with dry white wine such as Pinot Grigio or Sauvignon Blanc to incorporate fond flavor into the sauce.
- Sour cream can be substituted with plain or Greek yogurt or mayonnaise if preferred.
- This dish pairs nicely with mashed potatoes, egg noodles, or fettucine to complement the creamy stroganoff sauce.
- The recipe includes a crock pot method where seared chicken and sauce components are cooked on low then thickened and finished with sour cream.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 342 kcal
% Daily Value*
| Calories | 342kcal | 17% |
| Carbohydrates | 19g | 6% |
| Protein | 16g | 32% |
| Fat | 21g | 32% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 66mg | 22% |
| Sodium | 1553mg | 65% |
| Potassium | 593mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 369IU | 7% |
| Vitamin C | 9mg | 10% |
| Calcium | 50mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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