Today, we’re diving into a dish that’s all about comfort, flavor, and simplicity. This creamy chicken stroganoff is a twist on the classic beef version, offering a lighter yet equally satisfying option. Perfect for weeknight dinners or impressing guests, this recipe is a must-try for any home cook.
Why This Recipe Works
- Quick and Easy: With a total time of under 30 minutes, this recipe is perfect for busy weeknights.
- Rich and Creamy: The combination of sour cream and chicken broth creates a luxurious sauce that coats every bite.
- Versatile: Easily adaptable with different proteins or mushrooms, making it a great base recipe to customize.
Ingredients
- 1 lb boneless, skinless chicken breasts, sliced into thin strips
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 1 cup chicken broth
- 1 cup sour cream
- 1 tbsp Dijon mustard
- Salt and pepper to taste
- 12 oz egg noodles, cooked according to package instructions
Equipment Needed
- Large skillet
- Wooden spoon
- Measuring cups and spoons
- Knife and cutting board
Instructions
Step 1: Brown the Chicken
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken strips, seasoning with salt and pepper, and cook until golden brown, about 5-7 minutes. Remove from the skillet and set aside.
Step 2: Sauté the Vegetables
In the same skillet, add the remaining olive oil, onions, and garlic. Cook until the onions are translucent, about 3 minutes. Add the mushrooms and cook until they release their juices and start to brown, about 5 minutes.
Step 3: Create the Sauce
Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Stir in the Dijon mustard and bring to a simmer. Reduce heat to low and stir in the sour cream until the sauce is smooth and creamy.
Step 4: Combine and Serve
Return the chicken to the skillet, stirring to coat in the sauce. Heat through for about 2 minutes. Serve over cooked egg noodles, garnished with fresh parsley if desired.
Tips and Tricks
For an even richer flavor, try using a mix of wild mushrooms. If you’re short on time, pre-sliced mushrooms and chicken cutlets can speed up prep. To make the dish gluten-free, substitute the egg noodles for your favorite gluten-free pasta or rice. Always temper the sour cream by adding a little warm sauce to it before mixing it into the skillet to prevent curdling.
Recipe Variations
- Beef Stroganoff: Substitute chicken with beef strips for a more traditional version.
- Vegetarian Option: Skip the meat and double up on mushrooms or add tofu.
- Spicy Kick: Add a pinch of cayenne pepper or a dash of hot sauce to the sauce for some heat.
Frequently Asked Questions
Can I use Greek yogurt instead of sour cream?
Yes, Greek yogurt can be a healthier substitute for sour cream, though the sauce may be slightly tangier. Make sure to use full-fat yogurt to maintain the creaminess of the dish.
How can I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a little broth or water to loosen the sauce if necessary.
Can I freeze this dish?
While you can freeze creamy chicken stroganoff, the sauce may separate upon thawing. For best results, freeze the chicken and sauce separately and combine when reheating.
Summary
This creamy chicken stroganoff is a quick, delicious, and versatile dish that’s sure to become a family favorite. With its rich sauce and tender chicken, it’s comfort food at its best.