When a soothing and warming meal is what you’re craving, this chicken stroganoff recipe is sure to comfort with its earthy mushrooms and savory sauce over egg noodles.
One Pot Comfort
Just the word “stroganoff” makes my mouth water.
The first thing I think of when I hear that word is the rich, savory, sour cream-kissed silky sauce that envelops all the delicious ingredients within it, spooned atop twisty and tender egg noodles.
Talk about comfort food!
It’s the perfect one pot meal that soothes the soul and warms the belly, simply prepared with a few basic ingredients, all gently simmered together to create deep flavors without taking a lot of time.
How convenient is that?
For a Slightly Lighter, Leaner, and Quicker-Cooking Stroganoff, Make it Chicken Stroganoff
Typically stroganoff is prepared with cuts of beef, but I opted to prepare mine with tender and juicy chicken breast for a change.
It’s a slightly leaner and lighter version, which cooks quickly as well, after the chicken gets that initial golden-brown sear in the pan.
And I love the addition of succulent mushrooms in this chicken stroganoff—they offer a bit more texture and “meatiness”, plus that earthy flavor.
And that finishing flourish of sour cream at the end adds in a mildly tangy richness that stroganoff is known for, and you get that uniquely velvety consistency.
So for a slightly lighter, leaner, and quick-cooking stroganoff (but with all of the flavor you’d find in the traditional version), try this chicken stroganoff instead—a stroganoff with a twist.
Chicken Stroganoff Tips & Tid-Bits
• Chicken breast or thighs: I personally like to use chicken breast for this recipe, but skinless and boneless chicken thighs would work well for this recipe, as well.
• Choose your mushrooms: Crimini mushrooms are a great pick for this recipe, but feel free to use white button mushroom, or shiitakes, or even a combination of mushrooms for a flavorful “mix”.
• Egg noodles or rice, your choice: Egg noodles are typically served with stroganoff, but another good option is rice, also delicious.
• Sour cream substitute: If you are dairy-free, then you can always sub a dairy-free sour cream in this recipe; or, if you don’t have any sour cream on hand, you can substitute plain greek yogurt, as well.
* Interested in another recipe similar to this one? Try “Braised Chicken in Porcini-Wine Sauce”
Feast your eyes on these, or just jump to the recipe:
Creamy Chicken Stroganoff with Mushrooms
by Ingrid Beer
Yield: Serves about 4-6 (1 1/2 to 2 cups per serving)
Prep Time: 15 minutes
Cook time: 15 minutes
• 1 ½ pounds skinless, boneless chicken breast, cut into thicker slices, or chunks
• Black pepper
• ½ teaspoon paprika
• ¾ cup flour, divided use
• Canola oil
• 10 ounces crimini mushrooms, sliced
• 4 tablespoons unsalted butter
• 2 shallots, minced
• 2 cloves garlic, pressed through garlic press
• 3 cups chicken stock, warm
• 3 tablespoons sour cream
• 1 tablespoon chopped parsley
• Egg noodles, cooked according to package instructions and tossed with a little melted butter, to serve with
-Add the chicken slices or chunks into a bowl, and sprinkle with a couple of good pinches of salt and pepper, plus the paprika; add ¼ cup of the flour, and toss everything to coat well.
-Place a large skillet or pan over medium-high heat, and drizzle in about 3-4 tablespoons of the canola oil; once the oil is hot, add the coated chicken pieces in, working in batches, and sear to allow them to become golden-brown on all sides; remove from pan with slotted spoon, and repeat until all chicken is golden-brown; set aside for a moment. (It’s alright if the chicken is not completely cooked through—it will finish at the end once added to the sauce.)
-Into the same pan, add in the mushrooms (you can drizzle in a touch more oil, if needed), and saute those for a few minutes until golden-brown; remove with slotted spoon, and set aside for a moment (you can keep the mushrooms with the chicken, if desired).
-Reduce the heat under the pan to medium-low, and add the 4 tablespoons of the butter into the pan; once melted, add in the shallots and garlic and saute just until aromatic; sprinkle in the remaining ½ cup of flour, and stir it into the butter, cooking the mixture for a bout 30 seconds or so.
-Next, pour in the chicken stock, whisking all the while to avoid lumps, and allow the sauce to simmer for a couple of minutes until thickened.
-Add the chicken and the mushrooms back into the pan with the sauce, and allow them to gently simmer for 3-4 minutes; then, turn the heat off, and stir in the sour cream and the chopped parsley. (Check salt/pepper if to see if more is needed.)
-Serve over warm, buttered egg noodles, or even mashed potatoes, etc.