Go Back
–+ servings
Chicken stroganoff in a cast iron pan. A spoon is adding sauce over a cutlet.
4.94 from 15 votes

Chicken Stroganoff

The best recipe for Chicken Stroganoff is right here! Lightly breaded, perfectly seasoned chicken breast cutlets are cooked with a creamy, savory Chicken Stroganoff sauce to create an irresistible comfort food skillet dinner.
Author Diana
Servings 3 servings
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Equipment

Ingredients

  • 1 ½ pounds (650 g) chicken breasts 3 breasts, each sliced in half to make 6 thin cutlets
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • 3 tablespoons (24 g) all purpose flour
  • 1 tablespoon (15 ml) olive oil
  • 1 tablespoon (14 g) butter

For the sauce:

  • 2 tablespoons (28 g) butter
  • 1 medium yellow onion diced
  • 12 ounces (350 g) mushrooms (button, or brown/cremini/chestnut)
  • 3 cloves garlic minced
  • 3 tablespoons (24 g) all purpose flour
  • 2 cups (480 ml) chicken stock
  • 2 tablespoon dijon mustard
  • ½ cup (120 g) sour cream or greek yogurt
  • salt and pepper to taste
  • 1 teaspoon worcestershire sauce optional, see note 1
  • ½ cup (120 ml) dry white wine optional, see note 2

Instructions

  • Season the chicken cutlets with salt, pepper, garlic powder, and paprika. Sprinkle flour, and lightly rub it using your hands.
  • Over medium high heat, melt 1 tablespoon of butter and heat the olive oil. Working in batches, cook the chicken cutlets on both sides until cooked through. The chicken is done when the internal temperature reaches 165°F/74°C using a kitchen thermometer. Takes about 4-5 minutes per side depending on the size/thickness of the cutlets. Remove onto a plate, and set aside (keep warm).
  • To the same skillet, melt the 2 tablespoons of butter then add the onion and mushrooms and cook until the onion is translucent and the mushrooms are softened. Add the garlic, and cook for 30 seconds.
  • Add the flour, and cook for 30-60 seconds. Then add half of the chicken stock, deglaze the pan and scrape off any bits stuck to the bottom of the pan with a wooden spoon. Add the rest of the stock, sour cream, and Dijon mustard.
  • Use a spatula or a whisk to stir the sauce, the sour cream will look a little separated but will melt into the sauce as it cooks. The sauce will thicken in 2-3 minutes. Have a taste and adjust seasonings to your preference, season with salt and pepper. If the sauce hasn’t thickened enough, simmer for 2 more minutes.
  • Remove from heat, and add the chicken back to the skillet. Serve over buttered egg noodles, mashed potatoes or rice. Garnish with chopped parsley.

Notes

  1. Worcestershire is a key ingredient in beef stroganoff, but not entirely necessary in this lighter chicken stroganoff. Feel free to add it if you want. 
  2. For added richness and flavor, deglaze the pan in step 4 with 1/2 cup of dry white wine, then add the chicken stock. 
  3. To Store: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. 

Nutrition

Calories: 676kcal | Carbohydrates: 30g | Protein: 59g | Fat: 32g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 203mg | Sodium: 1128mg | Potassium: 1578mg | Fiber: 3g | Sugar: 8g | Vitamin A: 837IU | Vitamin C: 10mg | Calcium: 93mg | Iron: 3mg
Find it online: https://littlesunnykitchen.com/chicken-stroganoff/