There’s something about Chicken Stroganoff that just screams comfort, doesn’t it? It’s like wrapping yourself in a cozy blanket on a chilly evening—creamy, savory, and oh-so-satisfying. I remember the first time I tried it, back in the days when TikTok dances were all the rage and everyone was baking sourdough. This recipe, though, is a breeze—perfect for when you want that home-cooked goodness without all the fuss.
Steps
- Season the chicken on both sides with garlic powder, salt, and pepper. Heat oil in a large skillet over medium heat and place the chicken smooth side down. Press gently with a spatula and cook for about 4 minutes until golden brown.
- Flip the chicken, press lightly with the spatula again, and cook for an additional 2 minutes. Remove the chicken from the skillet and set it aside on a plate.
- Increase the heat to medium-high and add butter to the skillet. Once melted, add chopped onions and cook for 1 minute, then add sliced mushrooms and cook until golden brown, scraping up any browned bits from the bottom for extra flavor.
- Sprinkle flour over the mushroom mixture and stir for 1 minute. Gradually add half of the beef broth while stirring, ensuring it’s well incorporated, then add the remaining broth.
- Stir in the sour cream and Dijon mustard until combined. Don’t worry if the mixture appears split at this point; the sour cream will smooth out as it heats.
- Bring the sauce to a simmer, then reduce the heat to medium-low and continue to cook until it thickens to a pouring cream consistency, about 3 minutes. Adjust seasoning with salt and pepper to taste.
- Return the chicken and any accumulated juices to the skillet, simmer for 1 more minute, then remove from heat. Serve the Chicken Stroganoff over pasta or egg noodles, garnished with parsley or chives if desired.
Ingredients
- 600g / 1.2 lb boneless, skinless chicken thighs (or chicken breast or tenderloin)
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 1 large onion, chopped
- 300g / 10oz mushrooms, sliced
- 40g / 3 tablespoons butter
- 2 tablespoons flour
- 2 cups / 500 ml reduced-salt beef broth or stock
- 1 tablespoon Dijon mustard
- 2/3 cup (150g) sour cream (or yogurt)
- 250 – 300g / 8 – 10 oz pasta or egg noodles
- Chopped parsley or chives, for garnish (optional)
Nutritional Values
Calories: 1945cal | Carbohydrates: 40g | Protein: 115g | Fat: 145g | Saturated Fat: 45g | Cholesterol: 665mg | Sodium: 2555mg | Potassium: 2850mg | Fiber: 5g | Sugar: 15g | Vitamin A: 1400IU | Vitamin C: 15.5mg | Calcium: 265mg | Iron: 7.5mg
FAQ
- Can I use chicken breast instead of thighs for Chicken Stroganoff?
- Absolutely! While chicken thighs are preferred for their juiciness, chicken breast or tenderloin can be used as well. If using breast, you can slice it into steaks or bite-sized pieces.
- What makes the Stroganoff Sauce unique?
- The Stroganoff Sauce stands out due to the addition of sour cream and mustard, which provide distinct flavor and color. It’s further thickened with flour, and the fond left from searing the chicken adds depth to the sauce.
- What can I serve with Chicken Stroganoff?
- Chicken Stroganoff pairs well with noodles or pasta. Other options include mashed potatoes, polenta, or cauliflower mash for a low-carb alternative. Serving it with bread to soak up the sauce is also a delicious choice.
- Can I make this recipe gluten-free?
- Yes, you can make this recipe gluten-free by using cornstarch instead of flour. Mix 1 tablespoon of cornstarch with 1 tablespoon of water and add it to the beef broth.
- How can I lighten the dish?
- To reduce fat content, you can use low-fat sour cream and decrease the butter to 2 tablespoons. Using a non-stick pan can also help reduce the need for extra fat.
Tips
- To achieve a rich flavor, sear whole boneless chicken thighs instead of cutting them into pieces. This not only reduces prep time but also allows for a better browning, which enhances both the chicken and the sauce.
- When making the Stroganoff Sauce, ensure you brown the mushrooms thoroughly. This, along with the fond left from the chicken, creates a flavorful base that elevates the sauce.
- For a lighter version of the dish, consider using low-fat sour cream and reducing the butter to 2 tablespoons. Using a non-stick pan can help manage the texture if it seems drier after adding flour.
- Serve the Chicken Stroganoff with pasta, mashed potatoes, or polenta to soak up the delicious sauce. For a lower-carb option, try cauliflower mash or rice.
Equipment
- Large Skillet/Frying Pan – A good quality non-stick or stainless steel skillet is essential for searing the chicken and making the sauce.
- Spatula – A heat-resistant spatula for turning the chicken and stirring the sauce.
- Measuring Cups and Spoons – For accurately measuring ingredients like broth, sour cream, and mustard.
- Chef’s Knife – For chopping onions and mushrooms.
- Cutting Board – A durable cutting board for preparing the ingredients.
- Mixing Bowl – Optional but useful for combining flour with cornstarch or water if making a gluten-free version.
- Tongs – For handling the chicken pieces while cooking.
