Description
Chicken Stroganoff is a comforting and flavorful dish that combines tender chicken pieces with a rich, creamy mushroom sauce. This easy-to-make meal is perfect for weeknight dinners or special occasions, offering a delightful blend of savory flavors and satisfying textures.
Ingredients
Units
Scale
- 1 tablespoon olive oil
- 1 pound chicken thighs, boneless and skinless, cut into bite-size pieces
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon pepper (or to taste)
Stroganoff Sauce
- 2 tablespoon olive oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 pound mushrooms, cleaned and sliced
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1/4 teaspoon salt (or to taste)
- 1/2 teaspoon pepper (or to taste)
- 1 teaspoon Worcestershire sauce
- 1/4 cup dry white wine
- 1 tablespoon all-purpose flour
- 3/4 cup sour cream
- 2 cups chicken broth (low sodium or no sodium added)
- 2 tablespoon parsley, chopped
Instructions
- Cook the chicken: Heat the olive oil in a large skillet and add the chicken thighs. Season with salt and pepper and cook for about 5 minutes or until the chicken is cooked through. Transfer the chicken to a plate and set aside.
- Prepare the base: In the same skillet, add the remaining 2 tablespoons of olive oil and heat over medium-high heat. Add the onion and sauté for 3 minutes or until the onion is transparent and has softened. Stir in the garlic and sauté for 30 seconds until fragrant.
- Cook the mushrooms: Add the mushrooms to the skillet and cook until they start to brown, for about 5 minutes. Add the Italian seasoning, paprika, salt, pepper and stir. Add the Worcestershire sauce and white wine to deglaze the pan and cook for 2 to 3 minutes until the alcohol cooks off.
- Thicken the sauce: Add the flour and stir. Cook for 1 minute, then pour in the chicken broth. The sauce should begin to thicken a bit.
- Finish the sauce: Reduce the heat to low and stir in the sour cream. Let it simmer until smooth and creamy, about 5 minutes. Add the cooked chicken back to the skillet and cook for 2 more minutes until the chicken heats through again.
- Serve: Garnish with parsley and serve.
Notes
- Chicken Choice: While chicken thighs are recommended for their juicy texture, chicken breasts can be a leaner alternative.
- Mushrooms: Opt for cremini or button mushrooms for best results, but feel free to experiment with shiitake or portobello for a deeper flavor.
- White Wine: A dry white wine like Chardonnay or Pinot Grigio enhances the sauce’s depth. If you prefer non-alcoholic, chicken broth can be a substitute.
- Sour Cream: For a lighter version, Greek yogurt can replace sour cream without sacrificing creaminess.
- Herbs: Fresh herbs like parsley not only add color but also a burst of freshness. Dried herbs can be used, but reduce the amount by half.
Nutrition
- Serving Size: 1 serving
- Calories: 450kcal
- Sugar: 5g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 18
- Fiber: 3g
- Protein: 32g
- Cholesterol: 120 mg
