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4.19 from 33 votes

Creamy Chicken Stroganoff

Prep Time10 minutes
Cook Time22 minutes
Total Time32 minutes
Course: Main Course
Keyword: chicken
Servings: 4
Author: Sweet Basil

Ingredients

  • 3/4 teaspoon Garlic Powder
  • 1/2 teaspoon Paprika
  • 1/2 Cup Flour
  • 1 Pinch Salt and Pepper
  • 2 Chicken Breasts boneless, skinless, cut into 1 inch pieces
  • 3 Tablespoons Olive Oil
  • 2 Tablespoons Butter
  • 1/2 Onion yellow, minced fine
  • 7 oz Mushrooms baby bella or cremini, sliced
  • 1 teaspoon Dijon Mustard
  • 1 1/2 teaspoons  Worcestershire Sauce
  • 1 teaspoon  Parsley Flakes dried
  • 1 teaspoon Thyme fresh, (1/2 teaspoon dried)
  • 2 Cloves Garlic minced fine
  • 2/3 Cup Chicken Broth
  • 1/2 Cup Sour Cream
  • Mashed Potatoes or Fettucini pasta or egg noodles for serving
US Customary - Metric

Instructions

  • In a bowl, combine the garlic powder, paprika, flour and a pinch of salt and pepper, stir to combine. 
    3/4 teaspoon Garlic Powder, 1/2 teaspoon Paprika, 1/2 Cup Flour, 1 Pinch Salt and Pepper
  • Add the chicken a few pieces at a time and toss to coat, setting the floured chicken aside on a plate. 
    2 Chicken Breasts
  • Add 2 tablespoons of oil to a skillet over medium high heat and add the chicken in small batches to brown each piece, about 3-4 minutes each batch.
    3 Tablespoons Olive Oil
  • Add a little more oil as needed, set aside on a plate. 
  • Add the butter to the now empty pan and add the onions and mushrooms. Saute for 6-8 minutes or until tender and the mushrooms are browning. 
    2 Tablespoons Butter, 1/2 Onion, 7 oz Mushrooms
  • Stir in the mustard, worcestershire sauce, herbs and garlic. Cook for a minute and whisk in the broth, being sure to scrape up any browned bits. I like to use this whisk that is made exactly for this purpose. Or this one is a less expensive option,
    1 teaspoon Dijon Mustard, 1 1/2 teaspoons  Worcestershire Sauce, 1 teaspoon  Parsley Flakes, 1 teaspoon Thyme, 2 Cloves Garlic, 2/3 Cup Chicken Broth
  • Add the chicken into the pan and bring to a simmer for 2-4 minutes. 
  • Stir in the sour cream and cook for another 30-60 seconds and remove from the heat. Season to taste and serve over noodles or mashed potatoes. 
    1/2 Cup Sour Cream, Mashed Potatoes

Notes

Stroganoff will keep for 3-4 days in the refrigerator.

Nutrition

Serving: 1g | Calories: 411kcal | Carbohydrates: 18g | Protein: 28g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 102mg | Sodium: 388mg | Potassium: 703mg | Fiber: 1g | Sugar: 3g | Vitamin A: 535IU | Vitamin C: 8mg | Calcium: 43mg | Iron: 2mg