Chicken Stroganoff: The Ultimate Comfort Food Recipe

Chicken Stroganoff, a creamy, comforting classic, is about to become your new weeknight hero! Forget bland dinners and complicated recipes; this dish delivers incredible flavor with minimal effort. Imagine tender pieces of chicken enveloped in a luscious, tangy sauce, served over a bed of fluffy noodles or creamy mashed potatoes. Are you drooling yet?

While many associate Stroganoff with beef, this chicken variation offers a lighter, equally satisfying alternative. The original Stroganoff, believed to have originated in 19th-century Russia, was named after the wealthy Stroganov family. Legend has it that their French chefs created the dish as a way to tenderize and utilize less expensive cuts of beef. Over time, the recipe evolved, and variations using different proteins, like our star ingredient, chicken, emerged.

People adore Chicken Stroganoff for its delightful combination of textures and tastes. The creamy sauce, often made with sour cream or crème fraîche, provides a wonderful tang that complements the savory chicken. It’s incredibly versatile, pairing well with various sides, and it’s a fantastic way to use up leftover cooked chicken. Plus, it’s quick and easy to prepare, making it perfect for busy weeknights when you crave a hearty and delicious meal without spending hours in the kitchen. Get ready to experience the magic of this timeless dish!

this Recipe

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 tbsp olive oil
• 1 medium yellow onion, chopped
• 8 oz cremini mushrooms, sliced
• 2 cloves garlic, minced
• 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
• 1 cup chicken broth
• 1/2 cup sour cream
• 2 tbsp Dijon mustard
• 1 tbsp Worcestershire sauce
• 1 tbsp all-purpose flour
• 2 tbsp chopped fresh parsley, for garnish
• Salt and freshly ground black pepper to taste
• Cooked egg noodles, for serving

Preparing the Chicken and Vegetables

1. First, let’s get our chicken ready. Pat the chicken cubes dry with paper towels. This will help them brown nicely in the pan. Season them generously with salt and pepper. Don’t be shy!
2. Now, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Once the oil is shimmering, add the chicken in a single layer. You might need to do this in batches to avoid overcrowding the pan. Overcrowding will steam the chicken instead of browning it.
3. Cook the chicken for about 3-5 minutes per side, until it’s nicely browned and cooked through. Remove the chicken from the skillet and set it aside. We’ll add it back in later.
4. Next, add the chopped onion to the skillet and cook for about 5-7 minutes, or until it’s softened and translucent. Stir occasionally to prevent it from burning.
5. Add the sliced mushrooms to the skillet with the onions. Cook for another 5-7 minutes, or until the mushrooms are softened and have released their moisture. Stir occasionally.
6. Now, add the minced garlic to the skillet and cook for about 1 minute, or until fragrant. Be careful not to burn the garlic, as it can become bitter.

Creating the Stroganoff Sauce

1. Pour the dry white wine into the skillet, scraping up any browned bits from the bottom of the pan. This is called deglazing, and it adds a ton of flavor to the sauce. Let the wine simmer for about 2-3 minutes, allowing the alcohol to evaporate.
2. In a small bowl, whisk together the chicken broth and all-purpose flour until smooth. This will prevent lumps from forming in the sauce.
3. Pour the chicken broth mixture into the skillet and stir well to combine. Bring the sauce to a simmer and cook for about 5-7 minutes, or until it has thickened slightly.
4. Reduce the heat to low and stir in the sour cream, Dijon mustard, and Worcestershire sauce. Mix well until everything is combined and the sauce is smooth and creamy. Be careful not to boil the sauce after adding the sour cream, as it can curdle.
5. Season the sauce with salt and pepper to taste. Remember, you already seasoned the chicken, so taste the sauce before adding more salt.

Bringing It All Together

1. Add the cooked chicken back to the skillet with the sauce. Stir gently to coat the chicken in the sauce.
2. Simmer for another 2-3 minutes, or until the chicken is heated through.
3. Remove the skillet from the heat and stir in the chopped fresh parsley.

Serving Suggestions

1. Serve the chicken stroganoff over cooked egg noodles. You can also serve it over rice, mashed potatoes, or even toast.
2. Garnish with extra fresh parsley, if desired.
3. A dollop of extra sour cream on top is always a welcome addition!

Tips and Variations

• For a richer flavor, use beef broth instead of chicken broth.
• If you don’t have white wine, you can substitute it with more chicken broth or a splash of lemon juice.
• To make it vegetarian, substitute the chicken with mushrooms or tofu.
• For a spicier kick, add a pinch of red pepper flakes to the sauce.
• If the sauce is too thick, add a little more chicken broth to thin it out.
• If the sauce is too thin, simmer it for a few more minutes to allow it to thicken.
• Make ahead: You can prepare the chicken stroganoff ahead of time and store it in the refrigerator for up to 3 days. Reheat it gently on the stovetop or in the microwave before serving.
• Freezing: Chicken stroganoff can be frozen for up to 2 months. Thaw it overnight in the refrigerator before reheating. The sauce may separate slightly after freezing, but it will still taste delicious.

Detailed Ingredient Notes

Chicken:

I prefer using boneless, skinless chicken breasts for this recipe because they cook quickly and evenly. However, you can also use chicken thighs if you prefer. Just be sure to adjust the cooking time accordingly. Cut the chicken into 1-inch cubes for the best texture and cooking time. Make sure to pat the chicken dry before searing; this helps achieve a beautiful golden-brown crust.

Mushrooms:

Cremini mushrooms, also known as baby bellas, are my go-to for chicken stroganoff. They have a richer, earthier flavor than white button mushrooms. You can also use a mix of different types of mushrooms, such as shiitake or oyster mushrooms, for a more complex flavor. Clean the mushrooms gently with a damp cloth or paper towel to remove any dirt. Avoid soaking them in water, as they will absorb the water and become soggy.

Onion and Garlic:

A yellow onion provides a good base flavor for the stroganoff. Make sure to chop it finely so it cooks evenly. Freshly minced garlic is essential for adding that pungent, aromatic flavor. Don’t use jarred garlic, as it doesn’t have the same intensity of flavor.

White Wine:

Dry white wine, such as Sauvignon Blanc or Pinot Grigio, adds acidity and depth of flavor to the sauce. If you don’t have white wine on hand, you can substitute it with more chicken broth or a splash of lemon juice. The alcohol cooks off during the simmering process, so don’t worry about it affecting the flavor.

Chicken Broth:

Chicken broth provides the liquid base for the sauce. I recommend using low-sodium chicken broth so you can control the amount of salt in the dish. You can also use homemade chicken broth for an even richer flavor.

Sour Cream:

Sour cream is what gives the stroganoff its signature creamy texture and tangy flavor. Use full-fat sour cream for the best results. Make sure to add the sour cream at the end of the cooking process and don’t boil it, as it can curdle.

Dijon Mustard:

Dijon mustard adds a subtle tang and complexity to the sauce. You can use other types of mustard, such as yellow mustard or whole-grain mustard, but Dijon mustard is the most traditional.

Worcestershire Sauce:

Worcestershire sauce adds a savory, umami flavor to the sauce. A little goes a long way, so don’t add too much. If you don’t have Worcestershire sauce, you can substitute it with a splash of soy sauce or fish sauce.

All-Purpose Flour:

All-purpose flour is used to thicken the sauce. Make sure to whisk it together with the chicken broth before adding it to the skillet to prevent lumps from forming.

Parsley:

Fresh parsley adds a pop of color and freshness to the dish. Use flat-leaf parsley, also known as Italian parsley, for the best flavor. Chop the parsley finely before adding it to the stroganoff.

Egg Noodles:

Egg noodles are the traditional accompaniment to chicken stroganoff. Use wide egg noodles for the best texture. Cook the noodles according to the package directions. You can also serve the stroganoff over rice, mashed potatoes, or toast.

Troubleshooting

Sauce is too thick:

If your sauce becomes too thick, simply add a little more chicken broth, a tablespoon at a time, until it reaches your desired consistency. Stir well after each addition.

Sauce is too thin:

If your sauce is too thin, continue to simmer it over low heat for a few more minutes, allowing it to reduce and thicken. You can also whisk together a teaspoon of cornstarch with a tablespoon of cold water and add it to the sauce. Stir well and simmer for a minute or two until thickened.

Conclusion:

This isn’t just another recipe; it’s a culinary hug in a bowl, and that’s why this Chicken Stroganoff is an absolute must-try. From the creamy, comforting sauce to the tender, perfectly cooked chicken, every bite is an explosion of flavor that will leave you wanting more. I know, I know, there are a million Chicken Stroganoff recipes out there, but trust me, this one is special. It’s the perfect balance of rich and savory, with just the right amount of tang to keep things interesting. It’s also surprisingly easy to make, making it perfect for a weeknight dinner or a special occasion.

But the real magic of this recipe lies in its versatility. While I personally love serving it over a bed of perfectly cooked egg noodles – the classic choice for a reason! – the possibilities are truly endless. For a lighter option, try serving it over cauliflower rice or zucchini noodles. This is a great way to cut down on carbs without sacrificing any of the delicious flavor. You could also serve it over mashed potatoes for an extra comforting meal, or even spoon it over toasted bread for a hearty appetizer.

And speaking of variations, don’t be afraid to get creative! If you’re feeling adventurous, try adding some sautéed mushrooms to the sauce for an earthier flavor. A splash of dry sherry or white wine can also add a touch of sophistication. For a spicier kick, add a pinch of red pepper flakes or a dash of hot sauce. And if you’re short on time, you can even use pre-cooked rotisserie chicken to speed things up. The key is to make it your own and experiment with different flavors until you find your perfect combination.

I’ve made this Chicken Stroganoff countless times, and it’s always a crowd-pleaser. My family raves about it, and I’m confident that yours will too. It’s the kind of dish that everyone loves, and it’s guaranteed to become a staple in your recipe rotation.

So, what are you waiting for? Grab your ingredients, put on some music, and get cooking! I promise you won’t regret it. And once you’ve tried it, I’d love to hear what you think. Did you make any variations? What did you serve it with? What did your family think? Share your experience in the comments below! I’m always looking for new ideas and inspiration, and I can’t wait to see what you come up with. Happy cooking! I truly believe that this recipe will become a family favorite, just like it has in my home. Don’t hesitate to make it your own and enjoy the process of creating something delicious. I’m excited to hear all about your culinary adventures with this recipe!