Easy Chicken Stroganoff Recipe – Creamy & Comforting

Introduction

Oh, Chicken Stroganoff! Just the name alone can make you feel all warm and fuzzy inside, doesn’t it? This dish is like a hug in a bowl: tender chicken slices and mushrooms bathed in a rich, creamy sauce, served over a bed of steaming noodles or rice. It’s the perfect blend of simplicity and decadence, a go-to comfort food that’s satisfying and surprisingly easy to whip up. Whether you’re looking to impress guests or just treat yourself to a cozy night in, this Chicken Stroganoff recipe is your ticket to a delicious, heartwarming meal. So, let’s gather our ingredients and get ready to create some magic in the kitchen!

Ingredients:

  • 2 tablespoons olive oil
  • 1 pound (about 450g) chicken breasts, thinly sliced
  • Salt and freshly ground black pepper, to taste
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 8 ounces (about 225g) mushrooms, sliced
  • 2 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 1 tablespoon Dijon mustard
  • 1 teaspoon smoked paprika (optional for a smoky flavor)
  • Fresh parsley, chopped (for garnish)
  • Cooked egg noodles, rice, or mashed potatoes, for serving

Instructions:

  • Brown the Chicken:
    Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken slices with salt and pepper, and cook until golden brown and no longer pink in the middle, about 3-4 minutes per side. Remove the chicken from the skillet and set aside.
  • Saute the Aromatics:
    In the same skillet, add the remaining tablespoon of olive oil. Sauté the onion until translucent, about 2 minutes. Add the garlic and mushrooms, cooking until the mushrooms are tender and the moisture has evaporated, about 5 minutes.
  • Make the Sauce:
    Sprinkle the flour over the vegetables and stir to combine. Cook for a minute to get rid of the raw flour taste. Gradually whisk in the chicken broth, ensuring there are no lumps. Bring to a simmer and let the sauce thicken slightly, about 2-3 minutes.
  • Combine:
    Reduce the heat to low and stir in the sour cream, Dijon mustard, and smoked paprika (if using). Add the cooked chicken back to the skillet, stirring to coat the chicken in the sauce. Cook for a few more minutes until everything is heated through. Adjust seasoning with salt and pepper to taste.
  • Serve:
    Serve the Chicken Stroganoff over cooked egg noodles, rice, or mashed potatoes. Garnish with chopped fresh parsley for a pop of color and freshness.

Tips for Success:

  • Slicing Chicken: For easier slicing, partially freeze the chicken breasts for about 20 minutes before cutting.
  • Mushroom Variety: Feel free to use any mushrooms you like. Each type adds its own unique flavor and texture.
  • Sour Cream: Add the sour cream at a low temperature to prevent it from curdling and ensure a smooth sauce.

FAQs:

  • Can I use Greek yogurt instead of sour cream?
    Yes, you can use full-fat Greek yogurt as a healthier alternative. Add it at the end of cooking to avoid curdling.
  • How can I make this dish gluten-free?
    Use a gluten-free flour blend in place of all-purpose flour and ensure your chicken broth is gluten-free.
  • What if I don’t have Dijon mustard?
    You can substitute it with any mustard you have on hand, but Dijon is recommended for its smooth flavor profile.

There you have it—a simple yet satisfying Chicken Stroganoff recipe that’s perfect for a cozy night in or impressing your dinner guests without breaking a sweat. This dish proves that comfort food doesn’t have to be complicated. So why not give it a try? After all, good food is all about sharing love, and this Chicken Stroganoff is just brimming with it. Enjoy!