Ingredients
Scale
For the chicken:
- 2 boneless, skinless chicken breasts (or 4 boneless, skinless chicken thighs), cut into bite-sized pieces
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika (optional for added depth)
- 2 tablespoons olive oil or unsalted butter
For the stroganoff sauce:
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces (about 2 cups) cremini or white mushrooms, sliced
- 1 tablespoon all-purpose flour (for thickening)
- 1 cup low-sodium chicken broth
- 1 teaspoon Dijon mustard
- ½ teaspoon Worcestershire sauce
- ½ cup sour cream or Greek yogurt
- ¼ cup heavy cream or whole milk (for extra creaminess)
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
For serving:
- 12 ounces egg noodles, cooked according to package instructions
- Fresh parsley, chopped (for garnish)
Instructions
1. Prepare the Chicken
- Season the chicken pieces with salt, pepper, and smoked paprika.
- Heat 1 tablespoon of olive oil or butter in a large skillet over medium-high heat.
- Add the chicken in a single layer and cook for 4–5 minutes on each side until golden brown and cooked through. Transfer to a plate and set aside.
2. Sauté the Vegetables
- In the same skillet, add the remaining tablespoon of oil or butter.
- Add the chopped onion and cook for 2–3 minutes until softened.
- Stir in the minced garlic and sliced mushrooms, cooking for another 5 minutes until the mushrooms are tender and release their juices.
3. Create the Sauce
- Sprinkle the flour over the mushroom mixture and stir well to coat. Let it cook for about 1 minute to remove the raw flour taste.
- Slowly pour in the chicken broth while stirring, ensuring there are no lumps.
- Add Dijon mustard, Worcestershire sauce, and thyme. Simmer for 3–4 minutes until slightly thickened.
4. Combine and Finish
- Reduce the heat to low and stir in the sour cream and heavy cream. Mix until smooth.
- Return the cooked chicken to the skillet, stirring to coat it in the sauce. Let everything simmer for another 2–3 minutes until heated through.
- Taste and adjust seasoning as needed.
5. Serve and Enjoy
- Serve hot over cooked egg noodles, rice, or mashed potatoes.
- Garnish with fresh parsley for a pop of color and flavor.
Notes
Cooking Tips
- Avoid Overcrowding the Pan: When cooking the chicken, work in batches if necessary to ensure even browning. Overcrowding can lead to steaming rather than searing.
- Deglazing the Pan: After cooking the chicken, scrape up any browned bits at the bottom of the pan when adding broth. These bits add incredible flavor to the sauce.
- Sour Cream Temperature: To prevent curdling, let the sour cream come to room temperature before adding it, and stir it in over low heat.
- Thicker Sauce: If you prefer a thicker sauce, let it simmer for an extra minute or add a small cornstarch slurry (½ teaspoon cornstarch mixed with 1 teaspoon water).
Troubleshooting Common Issues
- Sauce Too Thin? Let it simmer a bit longer, or add a small amount of flour or cornstarch to thicken.
- Chicken Overcooked? If the chicken is dry, remove it earlier in the process and add it back just before serving to warm it up without overcooking.
- Too Tangy? If the sour cream makes the dish too tangy, balance it with a small pinch of sugar or an extra splash of cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes