Easy Chicken Stroganoff
A quick and comforting one-pan chicken stroganoff made with creamy sauce, tender chicken, and earthy mushrooms, perfect for busy weeknights.
Ingredients
Chicken and Proteins
- 1 pound boneless skinless chicken breasts or thighs, sliced into thin strips Both options work well.
Vegetables
- 8 ounces cremini or button mushrooms, sliced Mushrooms add earthy depth.
- 1 yellow or sweet onion, finely chopped Provides sweetness.
- 2 cloves fresh garlic, minced For flavor.
Sauce and Seasoning
- 2 tablespoons butter For flavor.
- 2 tablespoons olive oil For even browning.
- 1 teaspoon paprika Adds warmth and color.
- 2 tablespoons flour To thicken the sauce.
- 2 cups chicken broth Low sodium if possible.
- 1 tablespoon Worcestershire sauce For tangy flavor.
- 1 teaspoon Dijon mustard Adds zip.
- 1 cup sour cream For creaminess.
- to taste salt and black pepper To season.
Finishing Touches
- 2 tablespoons fresh parsley, chopped For garnishing.
For Serving
- 4 cups egg noodles, rice, or mashed potatoes Your choice for serving.
Instructions
Preparation
- Slice the chicken into thin strips and pat it dry. Season with salt, pepper, and a light dusting of paprika.
- Prep your onions, garlic, and mushrooms so they’re ready to go.
Searing the Chicken
- Heat a mix of butter and olive oil in a large skillet over medium-high heat.
- Cook the chicken in batches, searing for 2 to 3 minutes per side until lightly golden. Set aside.
Building Flavor
- Lower heat to medium. Add more butter if needed, then cook onions until soft, about 3 to 4 minutes. Stir in garlic for 30 seconds.
- Add mushrooms and a pinch of salt; cook until browned and liquid is mostly gone.
- Sprinkle flour over the mixture and stir to coat. Cook for 1 minute.
- Stir in chicken broth, Worcestershire sauce, and Dijon mustard; scrape up browned bits from the pan.
Finishing the Sauce
- Return the chicken to the skillet. Simmer on low until sauce thickens and chicken is fully cooked, about 3 to 5 minutes.
- Turn off heat and stir in sour cream until smooth. Adjust seasoning with salt and pepper.
- Garnish with parsley and serve over egg noodles, rice, or mashed potatoes.
Notes
Brown the chicken in batches to avoid steaming. Stop the heat before adding sour cream to prevent splitting. A wide skillet helps with mushroom browning and flavor development. Season in layers for best flavor.