Chicken Stroganoff
A comforting dish featuring tender chicken, savory mushrooms, and a creamy sauce, perfect for family dinners or cozy nights in.
Ingredients
Main Ingredients
- 600 g 600g / 1.2 lb chicken thighs (boneless skinless or breast or tenderloin)
- 1 tsp 1 tsp garlic powder
- 1 tbsp 1 tbsp olive oil
- 1 large 1 large onion (chopped)
- 300 g 300g / 10oz mushrooms (sliced, not too thin)
- 40 g 40g / 3 tbsp butter
- 2 tbsp 2 tbsp flour
- 500 ml 2 cups / 500 ml beef broth/stock (salt reduced)
- 1 tbsp 1 tbsp Dijon mustard
- 150 g 2/3 cup (150g) sour cream (or yogurt)
- 250-300 g 250 - 300 g / 8 - 10 oz pasta or egg noodles of choice
- Chopped parsley or chives (for garnish, optional)
Instructions
Cooking Instructions
- Sprinkle chicken with garlic powder, salt, and pepper on both sides.
- Heat oil in a large skillet over medium heat. Place chicken in skillet smooth side down.
- Press down lightly with a spatula. Cook for 4 minutes until golden.
- Turn and press lightly with a spatula. Cook for 2 minutes.
- Remove chicken onto a plate.
- Turn heat up to medium-high. Add butter, melt. Then add onions, cook for 1 minute, then add mushrooms.
- Cook mushrooms until golden. Scrape bottom of fry pan to get all the golden bits off.
- Add flour, cook, stirring, for 1 minute.
- Add half the broth while stirring. Once incorporated, add remaining broth.
- Stir, then add sour cream and mustard. Stir until incorporated.
- Bring to simmer, then reduce heat to medium-low. Once it thickens, adjust salt and pepper to taste.
- Add chicken back in (including plate juices). Simmer for 1 minute, then remove from stove.
- Serve over pasta or egg noodles, sprinkled with parsley or chives if desired.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of broth or water if it thickens too much.
Nutrition
Serving: 1gCalories: 500kcalCarbohydrates: 45gProtein: 35gFat: 20gSaturated Fat: 10gSodium: 800mgFiber: 3gSugar: 3g
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