Creamy Chicken Stroganoff
This old-school dish is a perfect option for weeknight dinner, as it's quick to make and sure to please the family.
Serves4
Prep25 minutes
Cook50 minutes
Don’t underestimate chicken stroganoff. It might sound like old-school, standard fare, but buttery egg noodles enveloped in a creamy sour cream and chicken gravy is a delicious and comforting meal that can stand the test of time. It also happens to be a perfect option for weeknight dinner, as it’s fast to make and sure to please the whole family.
In this recipe we suggest you use shallots, rather than onion, for a more sophisticated flavor. Be sure to get nice, brown color on the chicken and vegetables as they cook in the skillet. Then scrape up the brown bits from the bottom of the pan right into the gravy for a beautiful golden color and major flavor.
Subtle changes can update the classic without taking away from the comfort factor. Try topping each dish with finely grated lemon zest or any fresh leafy green herb in addition to (or in place of) the scallion. Or switch out the buttered egg noodles with polenta, grits (bonus if they’re cheesy), or buttered whole grains like farro or barley. To cut back on carbs, spoon chicken stroganoff over sautéed greens like kale or collards.
What Is Stroganoff Sauce Made of?
Stroganoff is a gravy-style sauce that is made from broth thickened with flour or cornstarch and finished with sour cream. Onions, mushrooms, and mustard are common ingredients in this sauce.
What to Serve with Chicken Stroganoff
- Chicken stroganoff is typically served over buttered egg noodles, but feel free to serve it over your favorite type of pasta.
- It can also be ladled over any cooked grain, such as rice, farro, barley, quinoa, polenta, or grits.
- For a healthy spin, spoon the chicken stroganoff over roasted vegetables or a hearty green salad.
What Can I Use Instead of Sour Cream?
If you aren’t going to use sour cream, stick to dairy products that add richness and tang. Crème fraîche is a richer alternative to sour cream. Try it stirred into the sauce and dolloped on top. Greek yogurt adds a nice, acidic balance with a slightly more healthful feel. Cream cheese lends a tangy bite and is perfect for melting into the sauce in place of sour cream.
Chicken Stroganoff Recipe
This old-school dish is a perfect option for weeknight dinner, as it's quick to make and sure to please the family.
Prep time 25 minutes
Cook time 50 minutes
Serves 4
Nutritional Info
Ingredients
- 8 ounces
baby bella or cremini mushrooms
- 2
large shallots (about 5 ounces total)
- 4 cloves
garlic
- 2
medium scallions
- 1 1/4 pounds
boneless, skinless chicken breasts (2 large breasts)
- 3/4 teaspoon
kosher salt, diided
Freshly ground black pepper
- 4 tablespoons
olive oil, divided
- 3 tablespoons
all-purpose flour
- 1/2 cup
dry white wine
- 3 cups
low-sodium chicken broth
- 1 tablespoon
Dijon mustard
- 1 teaspoon
Worcestershire sauce
- 1/4 cup
sour cream
- 1/2 teaspoon
sweet paprika
- 8 ounces
dried wide egg noodles
- 3 tablespoons
unsalted butter
Instructions
Thinly slice 8 ounces cremini mushrooms and their stems. Thinly slice 2 large shallots (about 1 cup). Thinly slice 4 cloves garlic (about 1 tablespoon). Thinly slice 2 medium scallions.
Cut 1 1/4 pounds boneless, skinless chicken breasts into 3/4-inch to 1-inch pieces. Season with 1/2 teaspoon of the kosher salt and a few grinds of pepper.
Heat 2 tablespoons of the olive oil in a large, high-sided skillet over medium-high heat. Add the chicken breast in a single layer, and cook, turning a few times, until golden-brown, about 7 minutes. Transfer the chicken to a plate.
Add the remaining 2 tablespoons olive oil, mushrooms, and shallots to the skillet and season with 1/4 teaspoon of the kosher salt. Cook, stirring occasionally and scraping the browned bits from the bottom of the pan as the vegetables release moisture, until golden-brown, about 5 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 1 minute. Add 3 tablespoons all-purpose flour and cook, stirring constantly, for 1 minute. Add 2 teaspoons Dijon mustard and stir to combine.
Add 1/2 dry white wine wine, scrape up the browned bits from the bottom of the pan with a wooden spoon, and bring to a boil. Boil until the wine just evaporates, about 10 seconds. Add 3 cups low-sodium chicken broth, 1 tablespoon Dijon mustard, and 1 teaspoon Worcestershire sauce, and return to a boil. Boil until the sauce is thick enough to coat the back of a spoon, about 10 minutes. Meanwhile, bring a large pot of heavily salted water to a boil.
Return the chicken and any accumulated juices to the skillet and stir to combine. Return to a boil. Cook, stirring occasionally, until the chicken is cooked through, about 5 minutes. Add 1/4 cup sour cream and 1/2 teaspoon sweet paprika and stir until combined. Taste and season with more kosher salt and black pepper as needed.
Meanwhile, add 8 ounces dried egg noodles to the boiling water and cook according to package instructions. Drain, return to pot, and place over medium-low heat. Add 2 tablespoons unsalted butter and cook, stirring constantly, until the butter is melted and coats noodles. Taste and season with kosher salt and black pepper as needed. Remove from the heat and keep warm.
Serve the stroganoff spooned over the egg noodles, sprinkled with the scallions.
Recipe Notes
Storage: Leftovers can be refrigerated in an airtight container for up to 5 days.