Easy Chicken Stroganoff

why make this recipe

This Easy Chicken Stroganoff is quick and mild. It uses simple pantry items. You get a creamy sauce with tender chicken and mushrooms. It is good for weeknights and for picky eaters.

introduction

This recipe cooks fast and uses few steps. It is easy to follow and great for dinner any night. If you like quick chicken meals, you may also enjoy the best crispy chicken taquitos recipe for a fun change.

how to make Easy Chicken Stroganoff

Cut the chicken into pieces and season them. Dredge in flour and brown in a skillet. Cook mushrooms in the same pan. Add broth and Worcestershire and let simmer. Stir in sour cream and return the chicken. Heat through and serve over noodles or rice. The sauce stays creamy and the chicken stays moist.

Ingredients :

2 chicken breasts (cut into 1-inch pieces), 1/2 teaspoon garlic powder, Salt & pepper (to taste), Flour (for dredging), 3 tablespoons olive oil (divided), 1 tablespoon butter, 8 ounces mushrooms (sliced), 1 cup sour cream, 1 cup chicken broth, 1 tablespoon Worcestershire sauce

Directions :

1. Season the chicken pieces with garlic powder, salt, and pepper. Dredge the chicken in flour.
2. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chicken and cook until browned and cooked through. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the remaining olive oil and butter. Add the sliced mushrooms and cook until they are tender.
4. Stir in the chicken broth and Worcestershire sauce, and bring to a simmer.
5. Reduce the heat and stir in the sour cream until well combined. Return the chicken to the skillet and cook until heated through.
6. Serve over egg noodles or rice.

how to serve Easy Chicken Stroganoff

Serve the stroganoff over cooked egg noodles or steamed rice. Spoon the sauce and mushrooms over the base. Add a sprinkle of chopped parsley if you like. A simple green salad on the side keeps the meal light.

how to store Easy Chicken Stroganoff

Let the dish cool to room temperature. Put it in an airtight container. Store in the fridge for up to 3 days. Reheat gently on the stove over low heat, adding a little broth if the sauce is too thick. Do not freeze sour cream sauce; it can split when frozen and thawed.

tips to make Easy Chicken Stroganoff

• Pat the chicken dry before dredging to get a better brown.
• Do not boil after you add sour cream; keep the heat low to avoid curdling.
• Use room temperature sour cream for a smoother sauce.
• Slice mushrooms evenly so they cook at the same rate.
• Add a splash of lemon juice if the sauce needs a bit of brightness.

variation (if any)

• Use Greek yogurt instead of sour cream for a tangy but lighter sauce (stir in off heat).
• Swap chicken for sliced beef or turkey if you prefer.
• Add onions or garlic when you cook the mushrooms for more flavor.
• Stir in a teaspoon of Dijon mustard for extra depth.

FAQs

Q: Can I use frozen chicken?
A: Yes. Thaw it fully before cutting and cooking. Cook until the meat reaches 165°F (74°C).

Q: Can I make this dairy-free?
A: You can try a dairy-free sour cream or coconut yogurt, but the sauce will taste different. Add it at low heat.

Q: How long does it take to make?
A: About 25 to 30 minutes from start to finish.

Q: Can I double the recipe?
A: Yes. Use a larger skillet and cook in batches if needed to brown the chicken well.

Q: Can I add vegetables?
A: Yes. Peas, spinach, or bell peppers work well. Add quick-cook vegetables near the end so they stay tender.

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