Chicken Stroganoff is a delightful twist on the traditional Russian beef dish, offering a lighter yet equally indulgent experience. Tender pieces of chicken are enveloped in a rich, creamy mushroom sauce, making it a perfect meal for any occasion. This recipe combines simplicity with gourmet flavors, ensuring a satisfying dish that’s sure to become a family favorite.
Why You’ll Love This Recipe
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Quick and Easy: With a total preparation and cooking time of just 35 minutes, this dish is perfect for weeknight dinners.
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One-Pot Meal: Minimal cleanup required as everything is cooked in a single skillet.
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Versatile: Pairs well with egg noodles, rice, or mashed potatoes, allowing you to customize your meal.
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Family-Friendly: The creamy sauce and tender chicken appeal to both kids and adults alike.
Ingredients
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For the Chicken Stroganoff:
- 1 1/4 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
- 3 tablespoons unsalted butter
- 1 small yellow onion, finely chopped (about 1 cup)
- 2 garlic cloves, minced
- 6 oz cremini mushrooms, sliced
- 1 1/2 cups low-sodium chicken broth, divided
- 2 teaspoons cornstarch
- 2 teaspoons fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1/2 teaspoon paprika
- 4 oz cream cheese, softened and cut into pieces
- 2 tablespoons chopped fresh parsley
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For Serving:
- 8 oz egg noodles or white rice
Directions
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Cook the Chicken:
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Season the chicken pieces with salt and pepper.
- Add the chicken to the skillet in a single layer and cook until golden brown and cooked through, about 6 minutes, turning once halfway.
- Remove the chicken from the skillet and set aside.
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Sauté the Vegetables:
- In the same skillet, melt 3 tablespoons of butter over medium heat.
- Add the finely chopped onion and sauté for about 4 minutes until softened.
- Add the sliced mushrooms and cook until they are golden brown and have released their moisture, approximately 4 minutes.
- Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
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Prepare the Sauce:
- Pour in 1 1/2 cups of chicken broth, scraping the bottom of the skillet to deglaze and incorporate any browned bits.
- Add the fresh thyme leaves and paprika, stirring to combine.
- Bring the mixture to a simmer and let it reduce by about half, which should take approximately 2 minutes.
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Thicken the Sauce:
- In a small bowl, whisk together the remaining 2 tablespoons of chicken broth with 2 teaspoons of cornstarch until smooth.
- Pour this cornstarch mixture into the skillet, stirring continuously until the sauce thickens, about 1 minute.
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Combine and Finish:
- Reduce the heat to medium-low.
- Add the softened cream cheese to the skillet, stirring until it melts completely and the sauce is smooth.
- Return the cooked chicken to the skillet, tossing to coat it evenly with the sauce.
- Season with additional salt and freshly ground black pepper to taste.
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Serve:
- Prepare egg noodles or rice according to package instructions.
- Serve the chicken stroganoff over the cooked noodles or rice.
- Garnish with chopped fresh parsley and a sprinkle of paprika, if desired.
Nutritional Information
Per serving (excluding noodles or rice):
- Calories: 409
- Total Fat: 26g
- Saturated Fat: 12g
- Cholesterol: 144mg
- Sodium: 290mg
- Total Carbohydrates: 9g
- Dietary Fiber: 1g
- Sugars: 3g
- Protein: 35g
Note: Nutritional values are approximate and may vary based on specific ingredients used.
Tips and Variations
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Alternative Ingredients:
- Sour Cream: For a tangier flavor, substitute the cream cheese with an equal amount of sour cream.
- Chicken Thighs: Use boneless, skinless chicken thighs for a juicier result.
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Flavor Enhancements:
- Dijon Mustard: Stir in 2 teaspoons of Dijon mustard for added depth.
- White Wine: Replace 1/2 cup of chicken broth
The Origins of Stroganoff and Its Chicken Twist
Stroganoff, originally a Russian dish, was traditionally made with tender strips of beef in a creamy, mustard-infused sauce. Over time, variations emerged across different cultures, each adding a unique touch. Chicken Stroganoff is a lighter, more accessible version that maintains the dish’s rich, comforting essence while being quicker to prepare. This adaptation became particularly popular in home kitchens due to its affordability, ease of cooking, and ability to pair well with a variety of side dishes.
What to Serve with Chicken Stroganoff
One of the best things about Chicken Stroganoff is its versatility when it comes to side dishes. Egg noodles are the most classic pairing, as their soft texture soaks up the creamy sauce beautifully. For a healthier alternative, try whole wheat or gluten-free noodles. Another popular option is steamed white or brown rice, which provides a neutral base that complements the flavors of the stroganoff. Mashed potatoes work exceptionally well too, creating a hearty and filling meal. If you’re looking for a low-carb choice, cauliflower rice or zucchini noodles can be excellent substitutes without compromising on taste.
To add freshness and balance, consider serving this dish with a side salad. A crisp green salad with a light vinaigrette or a tangy cucumber salad cuts through the richness of the sauce. For extra texture and flavor, roasted or steamed vegetables like asparagus, green beans, or Brussels sprouts make a fantastic addition. A slice of warm, crusty bread is also a great idea for soaking up the delicious sauce.
Make-Ahead and Storage Tips
Chicken Stroganoff is a great dish to make ahead of time, as the flavors continue to develop when stored. If preparing in advance, cook the dish as instructed but leave out the cream cheese or sour cream. Store the sauce and chicken in an airtight container in the refrigerator for up to 3 days. When ready to serve, reheat gently over low heat, stirring in the dairy component just before serving to prevent curdling.
For longer storage, Chicken Stroganoff can be frozen, but it’s best to freeze it without the cream cheese or sour cream. Store in an airtight container for up to 2 months. Thaw overnight in the refrigerator and reheat on the stove over medium-low heat, adding the dairy once the sauce is warmed through. Keep in mind that freezing and thawing may slightly alter the texture of the sauce, so stirring well while reheating helps restore its creaminess.
How to Make This Recipe Even Healthier
For a lighter version of Chicken Stroganoff, you can make a few easy substitutions. Instead of using butter, opt for olive oil or avocado oil to reduce saturated fat. Swap out cream cheese for Greek yogurt or light sour cream to cut down on calories while maintaining a creamy texture. Using low-sodium chicken broth and seasoning with fresh herbs instead of additional salt can help keep sodium levels in check.
If you’re looking to make the dish even more nutritious, increase the amount of vegetables by adding extra mushrooms, bell peppers, or spinach. These additions not only enhance the flavor but also provide more fiber and vitamins. Choosing whole wheat egg noodles or brown rice over refined grains is another simple way to boost the meal’s nutritional value.
Common Mistakes to Avoid
Though Chicken Stroganoff is an easy dish to prepare, a few common mistakes can impact the final result. One of the biggest mistakes is overcooking the chicken. Since chicken breast cooks quickly, it’s important to remove it from the heat as soon as it’s done to prevent it from becoming dry and tough. Another issue is curdled sauce, which happens if the cream cheese or sour cream is added while the sauce is too hot. To avoid this, ensure the heat is on low when incorporating dairy and stir continuously.
Another mistake is not properly deglazing the pan after cooking the chicken. Those browned bits stuck to the skillet are full of flavor, and scraping them up with chicken broth or white wine enhances the depth of the sauce. Lastly, some people skip seasoning in stages, which can result in a bland dish. Be sure to season the chicken, vegetables, and sauce separately, tasting as you go to achieve a well-balanced flavor.
Why This Recipe Works for Any Occasion
Whether you’re making a cozy weeknight dinner or preparing a dish for a special gathering, Chicken Stroganoff is always a hit. Its rich, creamy sauce and tender chicken make it feel indulgent, yet it’s easy enough to whip up in under 40 minutes. Because it’s a one-pan meal, cleanup is minimal, making it a stress-free option for busy cooks.
Additionally, this dish is great for meal prepping since it reheats well. If you have guests with dietary restrictions, it’s also easily adaptable—switching out noodles for rice or using dairy-free substitutes like coconut milk or cashew cream makes it suitable for a variety of diets.
Final Thoughts
Chicken Stroganoff is a comforting, creamy dish that brings together rich flavors and simple ingredients in a way that feels both classic and fresh. Whether you stick to the traditional recipe or make it your own with a few healthy swaps, it’s a meal that’s guaranteed to please. Serve it over noodles, rice, or vegetables, and enjoy a homemade dinner that feels restaurant-worthy without all the effort.
Try this Chicken Stroganoff recipe today, and let us know in the comments how it turned out! What side dishes do you love pairing with it? Have you tried any unique variations? We’d love to hear your thoughts!
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Chicken Stroganoff: A Creamy Comfort Food Classic
Ingredients
-
For the Chicken Stroganoff:
- 1 1/4 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
- 3 tablespoons unsalted butter
- 1 small yellow onion, finely chopped (about 1 cup)
- 2 garlic cloves, minced
- 6 oz cremini mushrooms, sliced
- 1 1/2 cups low-sodium chicken broth, divided
- 2 teaspoons cornstarch
- 2 teaspoons fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1/2 teaspoon paprika
- 4 oz cream cheese, softened and cut into pieces
- 2 tablespoons chopped fresh parsley
-
For Serving:
- 8 oz egg noodles or white rice
Instructions
- Cook the Chicken:
-
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Season the chicken pieces with salt and pepper.
- Add the chicken to the skillet in a single layer and cook until golden brown and cooked through, about 6 minutes, turning once halfway.
- Remove the chicken from the skillet and set aside.
-
Sauté the Vegetables:
- In the same skillet, melt 3 tablespoons of butter over medium heat.
- Add the finely chopped onion and sauté for about 4 minutes until softened.
- Add the sliced mushrooms and cook until they are golden brown and have released their moisture, approximately 4 minutes.
- Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
-
Prepare the Sauce:
- Pour in 1 1/2 cups of chicken broth, scraping the bottom of the skillet to deglaze and incorporate any browned bits.
- Add the fresh thyme leaves and paprika, stirring to combine.
- Bring the mixture to a simmer and let it reduce by about half, which should take approximately 2 minutes.
-
Thicken the Sauce:
- In a small bowl, whisk together the remaining 2 tablespoons of chicken broth with 2 teaspoons of cornstarch until smooth.
- Pour this cornstarch mixture into the skillet, stirring continuously until the sauce thickens, about 1 minute.
-
Combine and Finish:
- Reduce the heat to medium-low.
- Add the softened cream cheese to the skillet, stirring until it melts completely and the sauce is smooth.
- Return the cooked chicken to the skillet, tossing to coat it evenly with the sauce.
- Season with additional salt and freshly ground black pepper to taste.
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Serve:
- Prepare egg noodles or rice according to package instructions.
- Serve the chicken stroganoff over the cooked noodles or rice.
- Garnish with chopped fresh parsley and a sprinkle of paprika, if desired.
