Chicken Stroganoff
A delightful and creamy dish featuring tender chicken, mushrooms, and rich flavors, perfect for a comforting weeknight meal.
Ingredients
Main Ingredients
- 1 lb chicken breasts, sliced
- 1 cup mushrooms, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup sour cream can substitute with Greek yogurt or heavy cream
- 1 cup chicken broth
- 2 tablespoons olive oil
- 2 tablespoons flour can swap for gluten-free flour
- Salt and pepper to taste
- Cooked egg noodles or rice for serving can substitute with quinoa or zucchini noodles
Instructions
Preparation
- In a large skillet, heat 2 tablespoons of olive oil over medium heat.
- Add the sliced chicken to the skillet and cook for about 5-7 minutes, or until browned and cooked through. Remove the chicken and set it aside on a plate.
- In the same skillet, add the chopped onion and minced garlic. Sauté for 2-3 minutes until they are soft and fragrant.
- Add the sliced mushrooms to the pan and cook for an additional 3-4 minutes until the mushrooms are tender.
- Sprinkle 2 tablespoons of flour over the mushroom mixture. Stir to combine and coat the vegetables light but thoroughly.
- Gradually stir in 1 cup of chicken broth. Bring the mixture to a simmer while stirring constantly to avoid lumps.
- Return the cooked chicken back into the skillet, mixing it into the sauce.
- Stir in 1 cup of sour cream until it is fully incorporated. Taste and adjust seasoning with salt and pepper.
- Allow the entire mixture to cook for an additional 2-3 minutes until heated through.
- Serve warm over cooked egg noodles or rice, garnishing with fresh herbs if desired.
Notes
Ensure not to overcrowd the skillet when cooking chicken to avoid steaming. If a thicker sauce is desired, let it simmer longer. Serve with a salad or garlic bread.