Chicken Stroganoff
A quick and comforting Chicken Stroganoff made with tender chicken, mushrooms, and a creamy sour cream and mustard sauce. Ready in under 30 minutes, it's a perfect weeknight dinner that feels like a weekend indulgence.
Equipment
- Skillet
Ingredients
Chicken
- 600 g boneless skinless chicken thighs or breast/tenderloin
- 1 tsp garlic powder
- salt and pepper to taste
- 1 tbsp olive oil
Sauce
- 1 large onion chopped
- 300 g mushrooms sliced
- 3 tbsp butter
- 2 tbsp flour or use 1 tbsp cornstarch + 1 tbsp water
- 2 cups beef broth low sodium preferred
- 1 tbsp Dijon mustard
- 2/3 cup sour cream full-fat recommended
To Serve
- 250-300 g pasta or egg noodles or mashed potatoes, rice, etc.
- fresh parsley or chives for garnish, optional
Instructions
- Season chicken with garlic powder, salt, and pepper. Sear in a hot skillet with olive oil until golden, about 4 minutes per side. Remove and set aside.
- In the same skillet, melt butter. Add onion and cook for 1 minute. Add mushrooms and cook until browned, about 5 to 6 minutes.
- Stir in flour and cook for 1 minute. Gradually pour in broth while stirring. Add mustard and sour cream. Stir until sauce is smooth.
- Return chicken to skillet. Simmer on low for 2 to 3 minutes until warmed through and sauce thickens.
- Serve over pasta or mashed potatoes. Garnish with parsley or chives if desired.
Notes
For a gluten-free version, substitute flour with cornstarch slurry. You can use Greek yogurt instead of sour cream, but avoid boiling the sauce to prevent curdling.
nutrition information
Calories: 389 kcal
Protein: 23 g
Fat: 29 g
Saturated Fat: 9 g
Cholesterol: 133 mg
Sodium: 511 mg
Potassium: 570 mg
Carbohydrates: 8 g
Fiber: 1 g
Sugar: 3 g
Vitamin A: 280 IU
Vitamin C: 3 mg
Calcium: 53 mg
Iron: 1 mg
Protein: 23 g
Fat: 29 g
Saturated Fat: 9 g
Cholesterol: 133 mg
Sodium: 511 mg
Potassium: 570 mg
Carbohydrates: 8 g
Fiber: 1 g
Sugar: 3 g
Vitamin A: 280 IU
Vitamin C: 3 mg
Calcium: 53 mg
Iron: 1 mg