Chicken Stroganoff

5 from 1 vote

Growing up, beef stroganoff was always in our dinner rotation. This creamy Chicken Stroganoff recipe is a fun riff off the classic version.

Prep Time20

Cook Time25

Total Time45

Course: Main Course

Cuisine: American

Servings: servings

Calories: 383kcal

Author: Sarah Thomas-Drawbaugh

Equipment

1 saute pan
1 mixing bowl for chicken

Ingredients

1 lb. chicken breasts cubed
2 tablespoons avocado oil divided, option to use olive oil
kosher salt to season the chicken and the sauce
cracked black pepper to season the chicken and the sauce
8 ounces baby Bella mushrooms quartered or sliced
¾ cup shallots finely diced
2 teaspoons garlic minced
1 tablespoon AP flour all purpose flour
¾ cup low sodium chicken broth
2 teaspoon Dijon mustard
1.5 teaspoons Worcestershire sauce
½ cup heavy cream
⅓ cup light sour cream
1 tablespoon parsley chopped small as garnish

Instructions

How to Make

Cube the chicken and add it to a bowl. Coat with one tablespoon of avocado oil and season with kosher salt and cracked black pepper. Heat a sauté pan over medium high heat. Add the remaining avocado oil. Once hot, add the cubed chicken ad sauté until cooked through. The internal temp should reach 165-degrees Fahrenheit to ensure doneness.
In the same pan, add the quartered mushrooms. Let the. Mushrooms sauté untouched for 2-3 minutes so they can develop a golden-brown sear. Once the mushrooms are golden brown, add the finely diced shallots and minced garlic. Season with kosher salt and cracked black pepper. Sauté until the onions are soft.
Dust the vegetables with AP flour. Toss until a paste forms. Next, deglaze the pan with low sodium chicken broth. Add the Worcestershire sauce and Dijon mustard whisk until combined.
Once the sauce reduces, add the heavy cream. Mix well. Turn the heat to low / simmer and add the light sour cream. Mix until well combined. Add the cooked chicken back in and serve hot over cooked egg noodles.

Notes

Storage

Store leftovers in an airtight container in the refrigerator for three to four days. Reheat leftovers in a pan on the stove or in the microwave. When reheating, add a splash of water or broth to reconstitute the sauce.

Nutrition