Chicken Stroganoff is the ultimate comfort food: creamy, savory, and surprisingly easy to make. Forget the heavy, outdated versions; this recipe delivers a lighter, brighter take on this classic, using fresh ingredients and simple techniques to create a truly unforgettable dish. Whether you're a seasoned chef or a kitchen novice, this recipe will guide you to stroganoff perfection.
What Makes This Chicken Stroganoff Recipe the Best?
This recipe prioritizes fresh, high-quality ingredients to elevate the classic dish. We're skipping the canned cream of mushroom soup and opting for a rich, homemade sauce that boasts a depth of flavor unmatched by shortcuts. The result is a creamy, flavorful stroganoff that's both satisfying and surprisingly light. We also focus on perfectly cooked chicken and tender noodles, creating a harmonious balance of textures.
Ingredients You'll Need:
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tbsp olive oil
- 1 large onion, chopped
- 8 oz cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1/2 cup dry white wine (optional, chicken broth can be substituted)
- 1 cup heavy cream
- 1/2 cup sour cream
- 1/4 cup grated Parmesan cheese
- 2 tbsp all-purpose flour
- 1 tsp Dijon mustard
- 1/2 tsp paprika
- Salt and freshly ground black pepper to taste
- 8 oz egg noodles, cooked according to package directions
Instructions:
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Cook the Chicken: Season the chicken pieces with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
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Sauté the Vegetables: Add the onion to the skillet and cook until softened, about 5 minutes. Add the mushrooms and garlic and cook until the mushrooms are tender, about 5 minutes more.
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Make the Sauce: Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly. Gradually whisk in the white wine (or chicken broth), stirring until smooth. Bring to a simmer and cook for 2-3 minutes, or until the sauce has thickened slightly.
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Combine and Simmer: Stir in the heavy cream, sour cream, Parmesan cheese, Dijon mustard, and paprika. Season with salt and pepper to taste. Bring to a gentle simmer and cook for 2-3 minutes, or until the sauce has thickened slightly.
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Add the Chicken: Add the cooked chicken back to the skillet and stir to coat in the sauce.
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Serve: Serve the chicken stroganoff over cooked egg noodles. Garnish with fresh parsley or dill, if desired.
Frequently Asked Questions (FAQs)
Can I use different types of mushrooms?
Absolutely! Shiitake, oyster, or even a mix of mushrooms would work wonderfully in this recipe. Feel free to experiment with your favorite varieties.
What can I substitute for heavy cream?
For a lighter version, you can use half-and-half or even a combination of milk and sour cream. However, the richness of the sauce will be slightly reduced.
Can I make this ahead of time?
Yes! This Chicken Stroganoff is even better the next day. Prepare the dish as directed, then store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.
How do I thicken the sauce if it's too thin?
If your sauce is too thin, you can whisk in a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) to thicken it. Simmer for a few minutes until the desired consistency is reached.
Can I use different types of noodles?
While egg noodles are traditional, you can certainly use other types of pasta, such as fettuccine, tagliatelle, or even wide rice noodles.
This best chicken stroganoff recipe is your ticket to a delicious and satisfying meal. Enjoy!
