Easy Chicken Stroganoff
Tender chicken and golden mushrooms in a silky sour-cream sauce—classic stroganoff comfort made weeknight-easy in one pan.
Ingredients
- 1.5 lb boneless skinless chicken (breasts or thighs), sliced or cubed
- 1 tbsp olive oil
- 2 tbsp butter
- 12 oz cremini mushrooms, sliced
- 1 small onion or 2 shallots, finely diced
- 2 cloves garlic, minced
- 1.5 tbsp all-purpose flour (or cornstarch slurry)
- 1.5 cups low-sodium chicken broth
- 1 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- 0.5 tsp paprika (optional)
- 0.5 cup sour cream (or Greek yogurt, off heat)
- to taste kosher salt and black pepper
- parsley, chopped (for garnish)
- cooked egg noodles, mashed potatoes, or rice, for serving
Instructions
- Season chicken with salt and pepper; sear in oil over medium-high until lightly browned. Transfer to a plate.
- Add butter, then mushrooms; cook until browned and liquid evaporates. Stir in onion and garlic; cook 1–2 minutes.
- Sprinkle flour; cook 1 minute. Whisk in broth, Worcestershire, Dijon, and paprika. Simmer 3–4 minutes until slightly thickened.
- Return chicken and juices; simmer gently 3–5 minutes until cooked through (165°F/74°C).
- Reduce heat to low; stir in sour cream until silky. Adjust seasoning; thin with a splash of broth if needed.
- Serve over noodles, mash, or rice; garnish with parsley.
Notes
Gluten-free: thicken with cornstarch slurry. Make-ahead: sauce thickens as it cools—loosen with broth when reheating. For a casserole twist, combine with par-cooked noodles, top with breadcrumbs, and bake 12–15 minutes at 375°F (190°C).