Creamy Chicken Stroganoff Recipe
Looking for a comforting and flavorful dish to satisfy your taste buds? Enter the world of Creamy Chicken Stroganoff! This classic recipe takes tender chicken pieces and envelops them in a luxurious, creamy sauce that’s bursting with savory flavors. In this article, we’ll guide you through crafting this delectable dish step by step.
Table of Contents
- Getting Started
- Ingredients You’ll Need
- Choosing the Right Chicken
- Prepping the Ingredients
- Slicing the Chicken
- Dicing the Onions
- Sautéing to Perfection
- Achieving the Golden Brown
- Creating the Creamy Sauce
- Balancing Creaminess and Flavor
- Bringing It All Together
- Mixing Chicken and Sauce
- Cooking the Pasta
- Choosing the Right Pasta
- Plating and Serving
- Garnishing for Visual Appeal
- Accompaniments and Wine Pairing
- Choosing Sides and Beverages
- Leftover Magic
- Storing and Reheating Tips
Ingredients You’ll Need
To whip up this delightful Creamy Chicken Stroganoff, gather the following ingredients:
- 1 pound of boneless chicken breasts, thinly sliced
- Salt and black pepper for seasoning
- 2 tablespoons of olive oil
- 1 onion, finely diced
- 2 cloves of garlic, minced
- 1 cup of sliced mushrooms
- 1 tablespoon of all-purpose flour
- 1 cup of chicken broth
- 1 cup of sour cream
- 1 tablespoon of Dijon mustard
- Fresh parsley, chopped, for garnish
Choosing the Right Chicken
Opt for boneless, skinless chicken breasts for this recipe. They cook quickly and remain tender in the creamy sauce.
Prepping the Ingredients
Slicing the Chicken
Begin by slicing the boneless chicken breasts into thin strips. Sprinkle them with salt and black pepper, giving them a light seasoning.
Dicing the Onions
Dice the onion finely to ensure it blends seamlessly into the sauce, adding both flavor and texture.
Sautéing to Perfection
Achieving the Golden Brown
Heat the olive oil in a pan over medium-high heat. Add the sliced chicken and sauté until it turns a beautiful golden brown. Once cooked, remove the chicken from the pan and set it aside.
Creating the Creamy Sauce
Balancing Creaminess and Flavor
In the same pan, add a touch more oil if needed, and sauté the diced onion and minced garlic until they turn translucent. Toss in the sliced mushrooms and cook until they release their moisture.
Sprinkle the flour over the mixture and stir to create a roux. This will help thicken the sauce. Gradually pour in the chicken broth, stirring constantly until the mixture thickens.
Bringing It All Together
Mixing Chicken and Sauce
Return the sautéed chicken to the pan, incorporating it into the creamy sauce. Let the flavors meld together over low heat for a few minutes.
Cooking the Pasta
Choosing the Right Pasta
While the chicken and sauce simmer, cook your favorite pasta according to the package instructions. Egg noodles are a popular choice for Chicken Stroganoff due to their ability to hold the creamy sauce.
Plating and Serving
Garnishing for Visual Appeal
Serve the creamy chicken mixture over a bed of cooked pasta. Don’t forget to garnish with chopped fresh parsley for a burst of color and added freshness.
Accompaniments and Wine Pairing
Choosing Sides and Beverages
Creamy Chicken Stroganoff pairs wonderfully with sides like steamed vegetables or a crisp green salad. For beverages, consider a light white wine, such as Chardonnay, to complement the richness of the dish.
Storing and Reheating Tips
If you have leftovers, store them in an airtight container in the refrigerator. To reheat, gently warm the dish on the stovetop over low heat, adding a splash of chicken broth to maintain the creamy consistency.
- Can I use chicken thighs instead of chicken breasts?
Absolutely. Chicken thighs will bring an extra level of richness to the dish.
- Is sour cream essential for the recipe?
Sour cream adds creaminess and tanginess, but you can use Greek yogurt as a healthier alternative.
- Can I make this recipe ahead of time?
While it’s best enjoyed fresh, you can prepare the components ahead of time and assemble them when ready to serve.
- What other herbs can I use for garnish?
Chives or tarragon would work beautifully as an alternative to parsley.
- Can I freeze Creamy Chicken Stroganoff?
Due to the dairy content, freezing may affect the texture. It’s recommended to enjoy this dish fresh.
Indulge in the creamy goodness of Creamy Chicken Stroganoff, a dish that combines tender chicken with a luscious sauce for a satisfying meal that’s both comforting and elegant. This recipe is a testament to how a few simple ingredients can come together to create something truly delightful. So, put on your apron, gather your ingredients, and embark on a culinary journey that’s sure to please your palate.
- 2 chicken breasts
- 3 tablespoons olive oil divided
- 1 tablespoon butter
- 1/2 teaspoon garlic powder
- Salt & pepper to taste
- Flour for dredging
- 1/2 medium onion chopped
- 7 ounces cremini mushrooms sliced
- 1 tablespoon Worcestershire sauce or more, to taste
- 1 tablespoon Dijon mustard or more, to taste
- 3 cloves garlic minced
- 2/3 cup chicken broth
- 1/2 cup full fat sour cream
Cut the chicken into 1" pieces. Sprinkle them with garlic powder and generously with salt & pepper, then coat each piece in flour.
Add 2 tablespoons of the oil to a deep skillet over medium-high heat. Cook the chicken in 2 batches so the pan isn't over-crowded and the chicken browns evenly. Once the pan is hot, add the chicken and cook it for about 3 minutes/side or until cooked through (165F) & lightly browned (I flip it once using tongs to make it easy). The second batch tends to cook a bit faster because the pan gets hotter (you may need to turn the heat down a bit). For the second batch, I add another tablespoon of olive oil because the pan goes dry. Transfer cooked chicken to a plate.
Add the butter to the pan and let it melt, then add the mushrooms and onions. Sauté for 6-8 minutes or until their water has been released, cooks off, and the mushrooms get a nice sear.
Stir in the Dijon mustard, Worcestershire sauce, and garlic. Cook for about a minute.
Add in the broth and scrape up any brown bits from the bottom of the pan. Add the chicken back in and cook for 2 minutes, stirring occasionally.
Stir in the sour cream and let it heat through for about a minute or so (don't let it bubble too much or there's a chance it'll curdle). Season with more salt & pepper as needed and serve immediately.
Nutrition InformationYield 1 Serving Size 4
Amount Per ServingCalories 1655Total Fat 85gSaturated Fat 27gTrans Fat 1gUnsaturated Fat 50gCholesterol 306mgSodium 1811mgCarbohydrates 123gFiber 6gSugar 13gProtein 98g
The information contained herein is subject to change.