Description

This Creamy Chicken Stroganoff combines tender chicken breast with sautéed mushrooms and onions in a luscious sour cream sauce. Perfectly comforting and satisfying, it’s an easy weeknight dinner served best over mashed potatoes or egg noodles, garnished with fresh parsley for a touch of brightness.

Ingredients

Scale

Chicken and Vegetables

1 lb chicken breast (cut into bite-sized pieces)
8 oz mushrooms (sliced)
1 medium onion (diced)

Sauce and Seasonings

2 cups chicken broth
1 cup sour cream
3 tbsp flour
1 tsp garlic powder
2 tbsp olive oil
Salt (to taste)
Pepper (to taste)
Fresh parsley (optional, for garnish)

Instructions

Cook the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the bite-sized chicken pieces, season them with salt and pepper, and sauté for about 5-7 minutes until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Sauté Vegetables: In the same skillet, add the diced onion and sliced mushrooms. Cook over medium heat for 5-6 minutes until the onions become translucent and the mushrooms are nicely browned.
Add Flour: Sprinkle 3 tablespoons of flour over the cooked vegetables. Stir well to combine and cook for 1-2 minutes, allowing the flour to absorb into the mixture and slightly toast, which will help thicken the sauce.
Add Chicken Broth: Gradually pour in 2 cups of chicken broth while stirring continuously. Continue stirring for 3-4 minutes until the sauce thickens slightly and becomes smooth.
Incorporate Sour Cream and Seasoning: Reduce the heat to low. Stir in 1 cup of sour cream and 1 teaspoon of garlic powder, mixing thoroughly to create a creamy, flavorful sauce without curdling.
Combine Chicken and Sauce: Return the cooked chicken to the skillet. Stir it into the creamy mushroom sauce, ensuring all pieces are well coated. Heat through for another 2-3 minutes to meld the flavors fully.
Serve: Serve the creamy chicken stroganoff hot, ideally over mashed potatoes or egg noodles. Garnish with freshly chopped parsley if desired for a fresh, vibrant touch.

Notes

To prevent the sour cream from curdling, ensure the heat is low when adding it to the sauce.
You can substitute Greek yogurt for sour cream for a tangier flavor and lower fat option.
Use bone broth instead of chicken broth for a richer, deeper flavor.
For a gluten-free version, substitute the flour with cornstarch or gluten-free flour.
Leftover stroganoff can be refrigerated for up to 3 days and reheated gently on the stovetop.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Keywords: Chicken Stroganoff, creamy chicken recipe, comfort food, easy dinner, mushroom sauce, stovetop chicken dish