chicken stroganoff

Chicken Stroganoff in a creamy mushroom Stroganoff gravy is a quick dinner ready on the table in 20 minutes! If you love a traditional beef stroganoff, try our mouth-watering Chicken Stroganoff recipe! Golden skinless chicken breasts smothered in a full-flavoured stroganoff sauce makes an easy weeknight dinner.

Chicken Stroganoff

chicken

EACH garlic powder, onion powder and paprika

salt

black pepper

flour

butter,

olive oil

butter

onion, (chopped)

garlic, (crushed

(500 grams) brown mushrooms, (sliced)

dijon mustard

paprika,

dry white wine, ((substitute with chicken stock/broth))

chicken stock/broth

Worcestershire sauce

Salt and pepper, (to taste)

sour cream

parsley

Season chicken all over with garlic powder, paprika, salt and pepper. Dredge each chicken breast in flour. Set aside.

Heat the butter and oil in a large skillet over medium heat. Sear the chicken until browned, (about 4 minutes each side). Transfer to a plate, set aside. 

Melt the remaining butter in the pan. Sauté the onions until transparent. Add the garlic and sauté until fragrant (about 30 seconds), then add mushrooms and cook until golden, about 4 minutes. Scrape any browned bits from the bottom of the skillet (=flavour). Add in the mustard and paprika, mixing well to coat mushrooms.

Pour in the wine (or stock) to deglaze the pan, and let reduce for about 3 minutes while stirring occasionally to mix all of the flavours through.

Add flour and cook, stirring, for 1 minute, then add the broth/stock and Worcestershire sauce. Mix well to incorporate and let simmer while stirring occasionally, until the sauce begins to thicken slightly, about 2-4 minutes

Reduce heat to medium-low and stir in sour cream. It may &#x27;look&#x27; split, but the sour cream will melt through the sauce while it heats through. Let simmer until sauce is smooth and creamy, about 3-4 minutes, then season with salt and pepper.

Return chicken breasts along with juices on the plate to the pan. Simmer for a further 2 minutes until the chicken is completely cooked through. (If sauce is too thin, simmer for a minute or 2 longer until the sauce thickens from the floured coating on the chicken.) Remove from heat.

Garnish with parsley or chives. Serve over noodles, pasta, mashed potatoes or rice.

This chicken stroganoff is rich and creamy, brimming with tender mushrooms and lots of savory sauce to spoon overtop of egg noodles!

Chicken Stroganoff with Mushrooms

Salt

Black pepper

paprika

Olive or avocado oil

cremini mushrooms, sliced

unsalted butter

shallots, minced

garlic, pressed through garlic press

egg noodles (optional)

If serving with egg noodles, cook them according to package instructions, toss with a little melted butter, set aside and keep warm until ready to serve

Add the chicken slices or chunks into a bowl, and sprinkle with a couple of good pinches of salt and pepper, plus the paprika; add 1/4 cup of the flour, and toss everything to coat well.

Place a large skillet or pan over medium-high heat, and drizzle in about 3-4 tablespoons of the oil; once the oil is hot, add the coated chicken pieces in, working in batches, and sear to allow them to become golden-brown on all sides; remove from pan with slotted spoon, and repeat until all chicken is golden-brown; set aside for a moment. (It's alright if the chicken is not completely cooked through—it will finish at the end once added to the sauce.)

Into the same pan add the mushrooms (you can drizzle in a touch more oil, if needed), and saute those for a few minutes until golden-brown; remove with slotted spoon, and set aside for a moment (you can keep the mushrooms with the chicken, if desired).

Reduce the heat under the pan to medium-low, and add the 4 tablespoons of the butter into the pan; once melted, add in the shallots and garlic and saute just until aromatic; sprinkle in the remainder of the flour, and stir it into the butter, cooking the mixture for a bout 30 seconds or so.

Next, pour in the chicken stock/broth, whisking all the while to avoid lumps, and allow the sauce to simmer for a couple of minutes until thickened.

Add the chicken and the mushrooms back into the pan with the sauce, and allow them to gently simmer for 3-4 minutes; then, turn the heat off, and stir in the sour cream and the chopped parsley. (Check salt/pepper if to see if more is needed.)

Serve over the warm, buttered egg noodles, or your choice of side.

Rich and delicious! This is much like beef stroganoff but made with chicken breasts (or thighs) instead. Includes savory browned onions and mushrooms, vibrant garlic and a creamy, tangy sauce, all of which is layered over a bed of tender egg noodles.

Salt and black pepper

yellow onion, (finely chopped (1 cup))

garlic cloves, (minced (2 tsp))

cremini mushrooms, (sliced)

+ 2 Tbsp low-sodium chicken broth, (divided)

cornstarch

thyme leaves ((or 1/2 tsp dried))

tsp paprika, (plus more for serving)

cream cheese,

Egg noodles (or white rice

Heat 1 Tbsp oil in a 12-inch skillet over medium-high heat.

Dab chicken dry with paper towels and season lightly with salt and pepper, add to skillet in a single layer.

Let cook until chicken is cooked through in center and golden brown on exterior about 6 minutes, turning once halfway through. Transfer to sheet of foil and wrap to keep warm.

Melt 3 Tbsp butter in same skillet set over medium heat. Add onion and saute 4 minutes.

Add mushrooms and saute until reduced in size and golden brown, about 4 minutes. Add garlic and saute 30 seconds longer.

Pour in 1 1/2 cups chicken broth, thyme and paprika. Bring to a simmer and let simmer until chicken broth has reduced by about half, about 2 minutes.

Meanwhile whisk together remaining 2 Tbsp chicken broth with cornstarch. Pour cornstarch mixture into mixture in skillet and let cook, whisking constantly, until thickened, about 30 seconds.

Reduce heat to medium-low, add cream cheese and cook and whisk until melted. Season sauce with salt and pepper to taste. Return chicken to sauce and toss.

Serve warm over egg noodles or rice, sprinkled with parsley and more paprika if desired.

This family favorite hearty chicken stroganoff is made in one pot and ready in 30 minutes, which makes it a perfect busy weeknight meal!

chicken stock (divided)

Tbsp all purpose flour

Tbsp olive oil (divided)

lb. chicken breasts,

tsp kosher salt (divided)

tsp black pepper, (divided)

oz cremini mushrooms, sliced

yellow onion, finely chopped

thyme

oregano

red pepper flakes

garlic,

dry white wine

oz egg noodles

whole-grain mustard

chopped fresh parsley, (for garnish)

extra black pepper,

In a small bowl, add all purpose flour and 1 Tbsp chicken stock and whisk to combine. &nbsp;Set aside.

To a large dutch oven or deep bottomed skillet, add 1 1/2 Tbsp of olive oil and heat over MED-HIGH. &nbsp;Add chicken pieces to pan, add 1/4 tsp EACH kosher salt and black pepper. &nbsp;Cook 5 minutes, until golden brown and cooked through. &nbsp;Remove to a plate.

Add remaining 1 1/2 Tbsp of oil to the pan and add sliced mushrooms and onion. &nbsp;Add remaining 1/2 tsp black pepper, paprika, dried thyme, oregano, and red pepper flakes. &nbsp;Cook mushrooms about 6-7 minutes, until cooked and slightly golden. &nbsp;Add garlic and cook 30 seconds, stirring often so it doesn't burn.

Pour in wine, scraping the bottom of the pan with a wooden spoon to loosen any browned bits of flavor. &nbsp;Cook wine about 2 minutes, or until reduced by about half.

Stir in remaining chicken stock and bring to a simmer. &nbsp;Once simmering, add remaining 3/4 tsp salt and egg noodles, stir and cook, uncovered, 8 minutes or until cooked. &nbsp;Stir every so often as the noodles are cooking to prevent sticking.

Pour in chicken stock/flour mixture, stir and cook 1 minute.

Turn off the heat. &nbsp;Add in cooked chicken, sour cream and mustard.

Sprinkle with chopped parsley and serve.

https://embed.mediavine.com/videos/ixH3x3ycq

An easy Brazilian chicken stroganoff in a flourless and creamy mushroom gravy that is cooked in 30 minutes, making a hearty and comforting keto and gluten-free family dinner. It can be made in the slow cooker, pressure cooker, or on the stovetop.

Brazilian Chicken Stroganoff

(1 kg ) boneless, skinless chicken breast

olive oil (divided)

onion

garlic

tomato sauce

chicken broth

Dijon mustard

heavy cream

Pat the chicken breasts dry, cut into 2-inch cubes, and season with salt and pepper. Then follow the instruction according to the chosen cooking method below.

STOVETOP METHOD: In a large stainless steel pan, heat the 2 tablespoons of olive oil and melt 2 tablespoons butter over medium heat.  Add the mushrooms and cook until they are browned and cooked through, about 5 minutes.  Remove from heat and reserve.

Add 3 tablespoons oil and increase the heat to medium-high.  Pan-fry the cubed chicken in batches so that it is browned on all sides (about 3-5 minutes), then let rest on a plate or bowl after pan-frying. Lower the heat to medium and add 1 tablespoon of oil and the onions, cooking and stirring occasionally until they are soft (about 3 minutes). 

Add the garlic and cook until soft and fragrant, about 1 minute.  Return chicken to the pan!  Pour in the wine and let cook until it has been almost fully absorbed. Stir in both the tomato sauce and the chicken stock/broth. Cook, partially covered, over medium-low heat for 15-20 minutes.

When the chicken is cooked, remove from the heat and fold in the mushrooms, heavy cream, mustard, and parsley.  Taste and adjust the salt and pepper, if needed. Serve the Chicken Stroganoff with white rice and shoestring potatoes.  Or, as a variation, serve with egg noodles.

SLOW COOKER/CROCKPOT:  To make our Brazilian chicken stroganoff in the slow cooker, cook the mushroom, chicken, and onion/garlic in a pan as described in the STOVETOP METHOD.  Place cooked onion, garlic, and chicken along with the wine, tomato sauce, and stock (use only 1 cup instead of 2) in the slow cooker.

Close the lid and cook on high for 4 hours. Then when the chicken is cooked, fold in the mushrooms, heavy cream, mustard, and parsley.  Taste and adjust the salt and pepper, if needed.

INSTANT POT/PRESSURE COOKER: Press the sauté function and once your Instant Pot or Pressure cooker heats, cook the mushrooms, the chicken, and also both the garlic and onion as described in STOVETOP METHOD. Make sure to add only 1/2 cup of broth or stock instead of 2 cups. Lock the lid, seal the valve, and cancel the sauté function. Then press the poultry button and let it cook for about 15 minutes. Carefully turn the valve to release the pressure quickly, then remove the lid. Next, fold in the mushrooms, heavy cream, mustard, and parsley.  Taste and adjust the salt and pepper, if needed.

This old-school dish is a perfect option for weeknight dinner, as it&#x27;s quick to make and sure to please the family.

Chicken Stroganoff Recipe

baby bella or cremini mushrooms

shallots

scallions

chicken breasts (2 large breasts)

kosher salt, diided

olive oil, divided

all-purpose flour

sweet paprika

egg noodles

Thinly slice 8 ounces cremini mushrooms and their stems. Thinly slice 2 large shallots (about 1 cup). Thinly slice 4 cloves garlic (about 1 tablespoon). Thinly slice 2 medium scallions.

Cut 1 1/4 pounds boneless, skinless chicken breasts into 3/4-inch to 1-inch pieces. Season with 1/2 teaspoon of the kosher salt and a few grinds of pepper.

Heat 2 tablespoons of the olive oil in a large, high-sided skillet over medium-high heat. Add the chicken breast in a single layer, and cook, turning a few times, until golden-brown, about 7 minutes. Transfer the chicken to a plate.

Add the remaining 2 tablespoons olive oil, mushrooms, and shallots to the skillet and season with 1/4 teaspoon of the kosher salt. Cook, stirring occasionally and scraping the browned bits from the bottom of the pan as the vegetables release moisture, until golden-brown, about 5 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 1 minute. Add 3 tablespoons all-purpose flour and cook, stirring constantly, for 1 minute. Add 2 teaspoons Dijon mustard and stir to combine.

Add 1/2 dry white wine wine, scrape up the browned bits from the bottom of the pan with a wooden spoon,  and bring to a boil. Boil until the wine just evaporates, about 10 seconds. Add 3 cups low-sodium chicken broth, 1 tablespoon Dijon mustard, and 1 teaspoon Worcestershire sauce, and return to a boil. Boil until the sauce is thick enough to coat the back of a spoon, about 10 minutes. Meanwhile, bring a large pot of heavily salted water to a boil.

Return the chicken and any accumulated juices to the skillet and stir to combine. Return to a boil. Cook, stirring occasionally, until the chicken is cooked through, about 5 minutes. Add 1/4 cup sour cream and 1/2 teaspoon sweet paprika and stir until combined. Taste and season with more kosher salt and black pepper as needed.

Meanwhile, add 8 ounces dried egg noodles to the boiling water and cook according to package instructions. Drain, return to pot, and place over medium-low heat. Add 2 tablespoons unsalted butter and cook, stirring constantly, until the butter is melted and coats noodles. Taste and season with kosher salt and black pepper as needed. Remove from the heat and keep warm.

Serve the stroganoff spooned over the egg noodles, sprinkled with the scallions.

 Sometimes the simplest meals can be the best. This Slow Cooker Chicken Stroganoff is creamy yummy flavorful chicken served over noodles? What more can you ask for?!

Slow Cooker Chicken Stroganoff

mushrooms

Italian seasoning

poultry seasoning

pepper

sour cream (for later)

oz cream cheese (for later)

cream (optional,

salt and pepper

Place chicken and mushrooms in large zippered baggie

Add flour, seasonings and salt and pepper

Close and shake until evenly coated

Pour contents of baggie into crock

Add chicken broth

Cover and cook on high for 3-4 hours or low for 6-8

About 20-30 minutes before dinner time shred your chicken with two forks right in the crock

Add cream cheese, sour cream and (optional) cream and give it a stir

Cover and return heat to low or high if it was on keep warm

Prepare noodles and/or rice

Give chicken a final stir to combine the cream cheese and sour cream and serve over rice or noodles as desired

Recipe video above. You love Beef Stroganoff...now try CHICKEN! Golden seared chicken with a creamy mushroom Stroganoff gravy, I like making this with whole chicken thighs so I can brown it nicely which leaves brown bits in the pan that makes an incredible flavour base for the sauce!

chicken (or breast

garlic powder

Salt and pepper

onion (, chopped)

/ 10 ounces mushrooms (, sliced (not too thin))

/ 3 tbsp butter

tbsp flour ((Note 2))

/ 500 ml beef broth/stock (, salt reduced)

(150 grams) sour cream ((or yogurt))

parsley or chives (, for garnish (optional))

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 with spatula. Cook for 4 minutes until golden.

Turn and press lightly with spatula. Cook for 2 minutes.

Remove chicken onto a plate.

Turn heat down 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 (this is flavour!).

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 (don't worry if it looks split, sour cream will "melt" as it heats).

Bring to simmer ,then reduce heat to medium low. Once it thickens to the consistency of pouring cream (3 minutes), 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.

This delicious chicken stroganoff is made with deliciously seasoned chicken, wide egg noodles, mushrooms all cooked in a creamy sauce. A hearty dinner recipe you are going to enjoy.

Chicken Stroganoff Casserole

chicken breasts, (boneless skinless, cut into 1 inch pieces)

Slap Ya Mama® seasoning

garlic salt

baby bella mushrooms (sliced)

garlic (minced)

all purpose flour

In a large pot, boil water and cook pasta according to package directions. Rinse, set aside.

Using a large skillet, heat oil over medium high heat.

Add chicken and sprinkle with seasonings, stir.

Cook chicken until no longer pink then remove from pan and set aside.

Melt butter in the same pan over medium heat then add onions and mushrooms. Cook until onions and mushrooms are tender.

Add minced garlic to the onion mixture and cook for another 1-2 minutes.

Sprinkle flour over onion mixture, stir and cook for 2 additional minutes.

Pour chicken broth into pan, stirring constantly, then add Worcestershire sauce. Stir.

Add chicken back to the pan, stir to combine and bring to a boil. Reduce heat and let simmer for 15-20 minutes.

Add noodles, stir until heated through.

Remove from heat and add sour cream, stir.

Chicken Stroganoff is a delicious and easy weeknight meal made with tender chicken, succulent mushrooms and a creamy sauce that is perfect served over egg noodles.

chicken breasts (boneless skinless, cubed)

butter (divided)

½ a yellow onion (diced fine)

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Top Tags

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Chicken Stroganoff

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