Description

This Chicken Stroganoff recipe is a creamy and comforting dish featuring tender seared chicken breasts simmered in a rich sauce made with mushrooms, onions, white wine, and a blend of broths. Finished with a smooth sour cream mixture and garnished with fresh parsley, it pairs beautifully with egg noodles, fettuccine, or mashed potatoes for a satisfying meal.

Ingredients

Scale

Chicken and Coating

2 boneless skinless chicken breasts
½ cup flour
1 teaspoon salt
½ teaspoon pepper
2 teaspoons Italian Seasoning
1 teaspoon garlic powder
3 Tablespoons olive oil (divided)
3 Tablespoons butter (divided)

Vegetables and Aromatics

1 small yellow onion, minced
8 oz white button mushrooms, cleaned and sliced
3 cloves garlic, minced

Sauce

½ cup white wine (can substitute chicken broth)
1 cup chicken broth
1 cup beef broth
1 Tablespoon Worcestershire sauce
1 Tablespoon Dijon mustard
½ teaspoon salt
¼ teaspoon black pepper
3 Tablespoons cornstarch
¼ cup cold water
¼ cup sour cream

Garnish

Fresh parsley, chopped

Instructions

Prepare the Chicken: Slice the chicken breasts in half lengthwise to create thinner pieces of equal size. For even cooking, you may pound the chicken thinner. This helps the chicken cook evenly and stay tender.
Dredge the Chicken: Pat the chicken pieces completely dry. In a bowl, combine flour, salt, pepper, Italian seasoning, and garlic powder. Dredge each chicken piece in the flour mixture, tapping off any excess to ensure a light, even coating.
Sear the Chicken: Heat 2 tablespoons olive oil over medium-high heat in a large skillet. Once hot and shimmering, add chicken pieces in batches. Sear undisturbed for 4 to 5 minutes per side until golden brown crust forms. Adjust heat as needed to prevent burning and add more oil if necessary. Remove and set chicken aside on a plate.
Deglaze the Pan: Carefully pour in the white wine to the skillet and cook over medium-high heat for about 4 minutes until reduced by half. Use a silicone spatula to scrape up browned bits from the pan bottom as this adds rich flavor to the sauce.
Sauté Onions: Add minced onions and 2 tablespoons butter to the pan. Reduce heat to medium and sauté for approximately 5 minutes until softened and translucent.
Add Mushrooms and Garlic: Stir in 1 tablespoon butter and sliced mushrooms. Cook for 4 minutes, stirring occasionally until mushrooms start to brown. Add minced garlic and cook for an additional 1 minute until fragrant.
Add Broths and Seasonings: Pour in chicken broth, beef broth, Dijon mustard, Worcestershire sauce, ½ teaspoon salt, and ¼ teaspoon black pepper. Stir to combine and gradually bring mixture to a gentle boil.
Thicken the Sauce: In a small bowl, whisk together cornstarch and cold water until smooth. Slowly add this slurry to the boiling sauce in increments, stirring continuously to avoid lumps. Reduce heat to medium-low and allow sauce to thicken.
Incorporate Sour Cream: Place sour cream in a small bowl. Stir in about 1/3 cup of the hot sauce to temper the sour cream, mixing until smooth. Add this mixture back into the pan, stirring gently to fully incorporate it into the sauce.
Finish the Dish: Return the seared chicken to the skillet along with any accumulated juices. Partially cover the pan and heat for 5 minutes, or until chicken is warmed through and reaches an internal temperature of 165°F (74°C).
Garnish and Serve: Sprinkle chopped fresh parsley on top as garnish. Serve the chicken stroganoff hot, alongside egg noodles, fettuccine, or mashed potatoes for a delicious and hearty meal.

Notes

If white wine is unavailable or preferred, chicken broth can be used as a substitute in the deglazing step.
Ensure chicken is cooked to an internal temperature of 165°F (74°C) for safe consumption.
Adjust seasoning to taste, especially salt and pepper, according to preference.
For thicker sauce, add more cornstarch slurry gradually, but mix thoroughly to avoid lumps.
Serving suggestion: This stroganoff pairs excellently with wide egg noodles but also complements mashed potatoes or fettuccine.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: Russian-American

Keywords: Chicken Stroganoff, creamy chicken recipe, comfort food, mushroom sauce, easy dinner, stovetop chicken, creamy sauce chicken