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Chicken Stroganoff

creamy chicken stroganoff in a skillet, with thick mushroom sauce coating tender chicken, topped with fresh parsley
  • Serves:  6
  • Prep Time:  10 min
  • Cook Time:  30 min

Ingredients

  • 2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
  • 2 ½ teaspoons kosher salt
  • ¾ teaspoon garlic powder
  • 2 tablespoons extra-virgin olive oil
  • 4 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 1 pound white or cremini mushrooms, sliced
  • 2 cloves garlic, minced
  • ¼ cup all-purpose flour
  • 2 cups chicken stock or bone broth
  • 1 tablespoon minced fresh thyme
  • ¼ teaspoon freshly cracked black pepper
  • 1 tablespoon Worcestershire sauce
  • ½ cup sour cream
  • 1 tablespoon Dijon mustard
  • Mashed potatoes or cooked egg noodles, for serving
  • Finely chopped fresh parsley, for serving (optional)

Method

  1. Season the chicken all over with the garlic powder and 1½ teaspoons of the salt.
  2. Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Once the oil is glistening, working in batches, add the chicken and cook, undisturbed, until golden brown, and cooked through 2 to 3 minutes per side. Transfer to a plate. Repeat with the remaining chicken, adding more olive oil as needed.
  3. Reduce the heat to medium and add the butter. Once the butter has melted, add the onion and mushrooms and cook until the onion has softened and the mushrooms are beginning to brown, about 5 minutes. Add the garlic and cook, stirring, until fragrant, 1 minute more.
  4. Sprinkle in the flour and cook, stirring, until a thick paste has formed, for about 1 minute. Slowly stir in the chicken stock until fully incorporated. Add the thyme, pepper, and remaining 1 teaspoon salt and cook, stirring often, until the mixture has started to thicken, about 5 minutes. Stir in the Worcestershire sauce, sour cream, and mustard and bring to a gentle simmer. Cook, stirring occasionally, until the sauce is thick enough to coat the back of a spoon, about 5 minutes. Return the chicken to the skillet and toss to coat.
  5. Serve over mashed potatoes or noodles and sprinkle with parsley, if using.