Ingredients

2 boneless chicken breasts

Salt, to taste

Black pepper, to taste

2 tablespoons olive oil

1 onion, finely diced

2 cloves garlic, minced

8 ounces sliced mushrooms

2 tablespoons all-purpose flour

1 ½ cups chicken broth

½ cup sour cream (room temperature)

1 teaspoon Dijon mustard

Fresh parsley, chopped (for garnish)

Instructions

Step 1: Slice the chicken breasts into thin strips and season lightly with salt and black pepper. Dice the onion finely and slice the mushrooms. Have all ingredients prepped and ready.

Step 2: Heat olive oil in a large skillet over medium-high heat. Add the chicken strips in a single layer, being careful not to overcrowd the pan. Sauté until golden brown on both sides. Remove chicken and set aside.

Step 3: In the same skillet, add diced onions and minced garlic. Cook, stirring often, until fragrant and translucent. Add the sliced mushrooms and cook until they release their juices.

Step 4: Sprinkle the flour over the vegetables and stir to coat evenly. Slowly pour in the chicken broth while whisking constantly to prevent lumps. Continue stirring until the sauce thickens slightly.

Step 5: Lower the heat and stir in sour cream and Dijon mustard until smooth and creamy. Return the chicken strips to the skillet and coat them well with the sauce. Let everything simmer gently for 5 to 7 minutes.

Step 6: While the sauce simmers, cook your choice of pasta (egg noodles recommended) according to package instructions. Drain and set aside.

Tips & Variations

Use room-temperature sour cream to prevent curdling in the sauce.

For a dairy-free option, substitute sour cream with coconut cream and use dairy-free butter.

To make it gluten-free, replace all-purpose flour with cornstarch or gluten-free flour.

Add a splash of white wine or sprinkle smoked paprika for extra depth of flavor.

Do not overcook the chicken strips during sautéing; they finish cooking in the sauce for tender results.

Storage

Store leftovers in an airtight container in the refrigerator for up to three days. When reheating, add a splash of chicken broth to refresh the sauce and keep it creamy. Due to the dairy content, freezing is not recommended as it may alter the sauce’s texture. For best results, enjoy the dish fresh.

FAQs

Can I use other cuts of chicken for this recipe?

Yes, you can use boneless, skinless chicken thighs instead of breasts. They will add a bit more richness and stay moist during cooking.

What sides go well with Chicken Stroganoff?

Traditional egg noodles are a classic pairing, but this dish also works well with mashed potatoes, rice, or even roasted vegetables. A fresh sprinkle of parsley brightens the plate beautifully.