Description
Creamy, savory, and packed with flavor, this Homemade Chicken Stroganoff is comfort food at its finest. A one-pan dinner that’s easy enough for weeknights and cozy enough to crave again and again.
Ingredients
- 1½ pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 tablespoon olive oil
- 2 tablespoons butter, divided
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 8 oz cremini or white mushrooms, sliced
- 1 tablespoon all-purpose flour
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1½ cups low-sodium chicken broth
- ½ cup sour cream (or Greek yogurt)
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Optional:
- ½ teaspoon smoked paprika
- ¼ cup heavy cream for extra richness
Instructions
- Season chicken with salt and pepper. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Sear chicken until golden and cooked through, about 5–6 minutes. Remove and set aside.
- Reduce heat to medium and add remaining butter. Sauté onions until soft, about 4 minutes. Add garlic, then mushrooms, and cook until mushrooms are browned and liquid has evaporated, 5–7 minutes.
- Sprinkle flour over the mushroom mixture and stir to coat. Cook for 1 minute. Add Dijon and Worcestershire, then slowly pour in chicken broth, whisking to avoid lumps. Simmer until slightly thickened, about 4–5 minutes.
- Reduce heat to low. Stir in sour cream and heavy cream, if using. Return chicken to the skillet and simmer 2–3 minutes until warmed through and coated in sauce.
- Taste and adjust seasoning. Garnish with fresh parsley and serve hot over noodles, rice, or mashed potatoes.
Notes
For dairy-free, use olive oil and a plant-based sour cream. Add extra veggies like spinach or peas at the end for color and nutrition. This dish reheats beautifully—perfect for meal prep or freezing.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Comfort Food