Chicken Stroganoff Recipe
Easy chicken stroganoff recipe made with chicken breast, in a creamy mushroom sauce with baby bella mushrooms and fresh onions and garlic, simmered on the stovetop.
Servings: 6 servings
Ingredients
- 2 tablespoons olive oil divided
- 2 pounds boneless skinless chicken breast, cut into 1-inch chunks
- 1 teaspoon salt divided
- ½ teaspoon black pepper
- 1 (16-ounce) container sliced baby bella mushrooms
- 1 large onion sliced
- 4 garlic cloves minced
- ¼ cup all-purpose flour
- 1 teaspoon paprika
- 3 cups chicken stock
- 1 tablespoon Dijon mustard
- ½ cup Greek yogurt or sour cream
- 2 tablespoons chopped fresh parsley
- Cooked buttered noodles for serving
Instructions
- In a large deep pot, heat 1 tablespoon olive oil over medium heat. Season the chicken with ½ teaspoon salt and pepper. Add about half the chicken to the hot oil and cook for 2–4 minutes per side, or until golden brown. They won't be fully cooked. Remove with a slotted spoon and set aside. Add the remaining chicken and repeat the cooking process. Set the browned chicken aside.
- To the same pot, add the remaining olive oil along with mushrooms and onions. Cook for 7–9 minutes, stirring often, or until the mushrooms release most of their moisture and the onions soften. Add garlic and cook for 30 seconds, or until fragrant.
- Sprinkle the flour and paprika all over the mushrooms and onions, then stir to evenly coat. Cook for 1 minute, then add the chicken stock and Dijon mustard. Bring to a boil, whisking to get rid of any lumps. Season with the remaining salt and add chicken back to the pot. Then, reduce the heat to a simmer and cook, stirring often, for 15 minutes or until the sauce thickens.
- Remove from heat and whisk in the Greek yogurt until smooth. Sprinkle with parsley and stir to combine. Serve over warm buttered noodles.
Notes
*Nutrition label does not include egg noodles.
- My Top Tip: Add the Greek yogurt off the heat. High heat can make it curdle, so stir it in at the very end.
- Storage: Store leftovers in an airtight container in the fridge for 3–4 days. Reheat in a pot over medium-low heat or in the microwave until warmed through.
- Freezing: I recommend freezing the chicken stroganoff without the buttered noodles. It will last in a freezer-safe container for up to 3 months. Thaw in the fridge overnight, then reheat in a pot over medium-low heat or in the microwave until warmed through. Serve with fresh buttered noodles.
Nutrition
Serving: 1.25cups | Calories: 295kcal | Carbohydrates: 13g | Protein: 39g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 98mg | Sodium: 639mg | Potassium: 1094mg | Fiber: 1g | Sugar: 3g | Vitamin A: 326IU | Vitamin C: 6mg | Calcium: 60mg | Iron: 2mg
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