Chicken Stroganoff

2 days ago

2 min read

Prep Time: 15 mins	Cook Time: 30 mins
Total Time: 45 mins	Serves: 4

Stroganoff has traveled a long way from its 19th-century Russian origins. Early versions centered on sautéed beef served in a mustard and sour cream sauce, but as the dish spread throughout Europe and eventually around the world, countless variations followed. Mushrooms, onions, different seasonings, and even different proteins became common, transforming Stroganoff into the comforting, creamy dish familiar today.

This chicken version keeps much of that classic character while making an especially practical weeknight supper. Tender strips of chicken and mushrooms are folded into a silky sauce enriched with Dijon mustard, Worcestershire, and sour cream, then finished with fresh dill. Served over egg noodles, it makes a satisfying dinner that comes together in one skillet and in well under an hour.

Ingredients

For the Stroganoff

• 1½ pounds boneless, skinless chicken breasts or chicken thighs, cut into bite-sized pieces

• 1 teaspoon kosher salt

• ½ teaspoon freshly ground black pepper

• 2 tablespoons olive oil

• 8 ounces cremini mushrooms, sliced

• 1 small yellow onion, diced

• 2 cloves garlic, minced

• 2 tablespoons all-purpose flour

• 1½ cups chicken broth

• 1 tablespoon Dijon mustard

• 1 teaspoon Worcestershire sauce

• ¾ cup sour cream

• 2 tablespoons chopped fresh parsley

For Serving

• 12 ounces egg noodles, cooked

• Additional parsley, for garnish

Instructions

Cook the Chicken

Season the chicken with the salt, pepper, and paprika. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5–6 minutes, until lightly golden and nearly cooked through. Transfer to a plate.

Cook the Vegetables:

In the same skillet, add the mushrooms and onion. Cook for 6–8 minutes, stirring occasionally, until the mushrooms are browned and the onions are softened. Add the garlic and cook for 30 seconds, until fragrant.

Make the Sauce:

Sprinkle the flour over the mushroom mixture and stir to coat. Cook for 1 minute.

Gradually whisk in the chicken broth. Stir in the Dijon mustard and Worcestershire sauce. Bring to a gentle simmer and cook for 3–4 minutes, until slightly thickened.

Finish the Stroganoff:

Reduce the heat to low. Stir in the sour cream until smooth.

Return the chicken and any accumulated juices to the skillet. Simmer gently for 2–3 minutes, until the chicken is fully cooked and heated through. Stir in the Dill.