Chicken Stroganoff in a creamy mushroom gravy is a quick dinner ready on the table in 30 minutes!
If you love a traditional beef stroganoff, try our irresistible Chicken Stroganoff recipe! Golden skinless chicken breasts smothered in a full-flavoured stroganoff sauce for an easy weeknight dinner.
Chicken Stroganoff has never been better…
Seasoned chicken breasts perfectly browned in our favourite oil/butter mix creates beautiful browned bits in the pan, creating incredible flavours in our gravy. And this recipe makes PLENTY of sauce!
Ready in minutes and so versatile, you’ll love cooking chicken stroganoff for your family or guests. It’s much easier than beef stroganoff: no slicing beef and batch cooking to get browned pieces. This recipe makes for easy and stress-free cooking.
I’ve copied our very own beef stroganoff recipe for the sauce here, because why mess with a good thing? Only a few tweaks are needed to add flour-dredged, well-seasoned chicken breasts at the end of cooking to thicken up the stroganoff sauce, just like our Chicken Marsala recipe.
HOW TO MAKE CHICKEN STROGANOFF
If your chicken breasts are large and thick, you’re going to slice two in half horizontally to make four fillets. (No pounding necessary.) You can also use tenderloins if you prefer.
Lightly season chicken with garlic and onion powders, paprika, salt and pepper. We’re starting off with plenty of flavour here, and we keep it going in that delicious Stroganoff Sauce!
Dredge in flour to get crispy, browned edges while keeping chicken breasts moist in the centre. (To make chicken stroganoff low carb, leave out this part of the recipe.) Then pan fry them in a butter/oil combo.
The one sauce that you’ll love even more is a
good great Stroganoff Sauce. However, it’s not just any regular mushroom sauce, it’s the addition of spices, mustard and sour cream that makes it a stand-alone gravy.
Mushrooms are browned well first which, combined with the crispy bits left over in the pan from searing the chicken, makes an incredible start for a seriously full-flavoured Chicken Stroganoff gravy.
Once you’ve aded your seared chicken back into the pan, let the sauce simmer for a couple of minutes to:
- Let the chicken cook through completely
- Thicken the sauce with the coating on the chicken.
WHAT TO SERVE WITH STROGANOFF
Traditionally stroganoff is served over noodles or pasta. You can however serve Chicken Stroganoff with rice or mashed potatoes. Or keep it low carb and serve with cauliflower mash, zucchini noodles or sautéed green beans!
MORE CHICKEN BREAST RECIPES
Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Serves: 4 people
- 2 large chicken breasts, (cut in half horizontally to make 4 fillets)
- 1/2 teaspoon EACH garlic powder, onion powder and paprika
- 1/2 teaspoon salt
- 1/4 teaspoon fresh cracked black pepper
- 3 tablespoons flour
- 2 tablespoons butter,
- 1 tablespoon olive oil
- 3 tablespoons butter
- 1 large onion, chopped
- 3 cloves garlic, crushed or minced
- 1 pound (500 grams) brown mushrooms, sliced
- 2 teaspoons dijon mustard
- 1 teaspoon paprika,
- 1/2 cup dry white wine, (substitute with chicken stock/broth)
- 1 tablespoon flour
- 2 cups low sodium chicken stock/broth
- 1 tablespoon Worcestershire sauce
- Salt and pepper, to taste
- 1/2 cup sour cream
- Fresh chopped parsley or chives, to serve
Season chicken all over with garlic powder, paprika, salt and pepper. Dredge each chicken breast in flour. Set aside.
Heat the butter and oil in a large skillet over medium heat. Sear the chicken until browned, (about 4 minutes each side). Transfer to a plate, set aside.
Melt the remaining butter in the pan. Sauté the onions until transparent. Add the garlic and sauté until fragrant (about 30 seconds), then add mushrooms and cook until golden, about 4 minutes. Scrape any browned bits from the bottom of the skillet (=flavour). Add in the mustard and paprika, mixing well to coat mushrooms.
Pour in the wine (or stock) to deglaze the pan, and let reduce for about 3 minutes while stirring occasionally to mix all of the flavours through.
Add flour and cook, stirring, for 1 minute, then add the broth/stock and Worcestershire sauce. Mix well to incorporate and let simmer for about 2 minutes, stirring occasionally until the sauce just begins to thicken slightly.
Reduce heat to medium-low and stir in sour cream. It may ‘look’ split, but the sour cream will melt through the sauce while it heats through. Let simmer until sauce is smooth and creamy, about 3-4 minutes, then season with salt and pepper.
Return chicken breasts along with juices on the plate to the pan. Simmer for a further minute or 2 until chicken is completely cooked through. Remove from heat.
Garnish with parsley or chives. Serve over noodles, pasta, mashed potatoes or rice.
Calories: 360kcal | Carbohydrates: 21g | Protein: 32g | Fat: 16g | Saturated Fat: 10g | Fiber: 2g | Sugar: 4g