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–+ servings
Creamy Chicken Stroganoff.

Chicken Stroganoff

Julia
Hearty Chicken Stroganoff with Cream is the ultimate comfort food! This rich, creamy dish is easy to make and perfect for cozy family dinners or weeknight meals.
5 from 1 vote
Print Pin
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Servings 4 servings
Calories 343 kcal

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INGREDIENTS
  

  • 1 pound boneless skinless chicken breast or thighs, cut into bite sized pieces
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon salt or to taste
  • 2 cracks of black pepper
  • 12 ounces mushrooms, cremini or baby bella, sliced not too thin
  • 3 tablespoons unsalted butter, you can use salted too but then add more/less salt to taste
  • 1 cup brown onion, finely diced
  • 1 tablespoon + 1 teaspoon Dijon mustard, mustard can vary, mine was from Market pantry and is on the milder side
  • 2 tablespoons Worcestershire sauce
  • 1 cup + ¼ cup half & half, you can also use heavy cream for a richer sauce
  • 1 tablespoon olive oil or your preferred cooking oil
  • 1 tablespoon all purpose flour, if you want extra thick sauce, add 1 teaspoon more
  • ⅓ cup water or broth

INSTRUCTIONS
 

  • Prepare the chicken: Sprinkle both sides of the chicken pieces with garlic + onion powder, salt, and pepper.
    1 pound boneless skinless chicken breast or thighs, 1 teaspoon garlic powder, 1 teaspoon onion powder, 2 cracks of black pepper, ½ teaspoon salt or to taste
  • Cook the chicken: Heat olive oil in a large skillet over medium heat. Add the chicken to the pan, smooth side down. Press lightly with a spatula and cook for about 4 minutes until golden brown. Flip the chicken, press again, and cook for another 2 minutes. Remove chicken from the skillet and set it aside on a plate.
    1 tablespoon olive oil or your preferred cooking oil
  • Cook the veggies: In the same skillet, turn the heat to medium-high and add the butter. Once melted, add the diced onion and cook for 1 minute. Toss in the sliced mushrooms and cook until they’re golden, about 5 minutes. Scrape up any brown bits from the bottom of the pan (that's all the flavor!).
    3 tablespoons unsalted butter, 1 cup brown onion, 12 ounces mushrooms
  • Make the sauce: Sprinkle in the flour and stir for 1 minute. Gradually add half of the cream while stirring, followed by the rest. Stir in Worcestershire sauce, broth (or water), and Dijon mustard. Let the sauce simmer for about 3 minutes until it thickens to a creamy consistency. Taste and adjust seasoning with salt and pepper.
    1 tablespoon + 1 teaspoon Dijon mustard, 2 tablespoons Worcestershire sauce, 1 cup + ¼ cup half & half, 1 tablespoon all purpose flour, ⅓ cup water or broth
  • Finish the dish: Return the cooked chicken (along with any juices) to the skillet. Let it simmer for 1 more minute before removing the skillet from the heat.
  • Serve: Serve the chicken stroganoff over mashed potatoes or egg noodles and top with fresh parsley or chives for a burst of color and flavor!

NOTES

  • The recipe makes about 4 bigger and 5-6 smaller main course portions.
  • To Store. Store any leftover Chicken Stroganoff in an airtight container in the fridge for 3-4 days.
    To Reheat. If you have time I recommend reheating over low heat on the stovetop (Small saucepots are perfect for this).

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NUTRITION

Calories: 343kcalCarbohydrates: 15gProtein: 30gFat: 19gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 116mgSodium: 591mgPotassium: 992mgFiber: 3gSugar: 6gVitamin A: 518IUVitamin C: 6mgCalcium: 132mgIron: 11mg
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