Chicken Stroganoff Recipe

A white plate with Chicken Stroganoff served over rice.

4.88 from 24 votes

Busy night? No problem! Our quick, scrumptious Chicken Stroganoff is here to save the day. Ready in 30 minutes, it's a comforting, flavor-rich meal everyone will love.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American

Servings: servings

Calories: 405kcal

Author: Andrea

Ingredients

For the Chicken

2 tbsp olive oil divided
1 lb chicken breasts cut into 1/2 inch chunks
1 tsp garlic powder
1 tsp onion powder
1/2 teaspoon salt kosher sea salt
1/2 tsp ground black pepper
1/2 tsp paprika
1/4 tsp cayenne pepper

For the Sauce

2 cup cremini mushrooms sliced
1 shallot minced
1/2 yellow onion chopped
4 cloves garlic chopped
2 tbsp white wine (optional but recommended)
4 tablespoon butter
4 tbsp all-purpose flour
2 1/2 cup low-sodium chicken broth
1 1/2 tbsp worcestershire sauce
1/2 tsp fresh thyme leaves coarsely chopped
1/2 tsp kosher sea salt
1/4 teaspoon pepper (ground black pepper)
1/4 tsp paprika
2/3 cup sour cream room temperature

For Serving

3 cup cooked rice
freshly chopped thyme (for optional garnish)
sour cream (for optional garnish)

Instructions

Set a large non-stick skillet over medium heat. When hot, add the olive oil.
Meanwhile, place the cut chicken into a bowl. Season with garlic powder, onion powder, salt, pepper, paprika, and cayenne; toss to combine.
Place the chicken in the hot pan and brown, about 2-5 minutes on each side.
Add the mushrooms and cook until brown, about 4 minutes. Add the shallot, onion, and garlic and stir occasionally until they are soft and translucent.
Pour in the wine and cook for 1 minute, then add the butter and flour. Whisk continuously, taking care not to burn. SLOWLY add the chicken stock, whisking to create a smooth sauce. Add the Worcestershire, thyme, salt, pepper, and paprika. Bring to a simmer, reduce heat, and allow the sauce to thicken, about 5-8 minutes. Gradually whisk in the sour cream.
Remove from the heat and serve over cooked rice. Garnish with additional thyme or sour cream, if desired.

Notes

STORE Chicken Stroganoff leftovers in an airtight container in the fridge for up to 3-4 days. While it's freezable, the creamy sauce may separate when thawed. If frozen, use within 3 months for best quality.

To REHEAT, gently warm it on the stove over low heat, adding a splash of broth or water if needed to thin the sauce. Avoid high heat to prevent the sauce from separating. Microwaving is also an option.

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