Beef Stroganoff is a classic dish I absolutely adore, but steak can be expensive, so I often make it using chicken instead, and my family just loves it!
Easy dinners are my most requested recipes. This dish makes for uncomplicated, stress-free cooking. To keep things simple, I sear the chicken pieces whole instead of taking the time to chop the meat because the meat browns beautifully, adding not only color but a ton of flavor too!
Step By Step Instructions
Cook The Chicken
Season 1.5 lbs of boneless, skinless chicken thighs with salt and black pepper. Cut the chicken into bite-sized pieces for easy cooking and a delightful eating experience. Butter: Both salted and unsalted butter work well in this recipe. Choose according to your preference. Onion: Use a large onion, preferably yellow or white, for the best flavor. Brown Mushrooms: Brown mushrooms, such as cremini or baby Bella, bring a richer taste, but white mushrooms can be substituted if needed. Garlic: Fresh chopped garlic is recommended, but minced garlic from a jar can be used as a time-saving alternative. All-Purpose Flour: This helps thicken the sauce. Gluten-free flour can be used as a gluten-free option. Chicken Stock: Use low-sodium chicken stock to control the salt level in the dish. Worcestershire Sauce: Start with 1-2 teaspoons and adjust to your taste preference. It can be found in the condiments or sauce aisle of most grocery stores. Dry Mustard or Dijon Mustard: Either option works well, depending on your preference. Dry mustard is usually located in the spice section, while Dijon mustard can be found with other condiments. Paprika: Regular sweet paprika is recommended for a mild flavor. Sour Cream: Opt for full-fat sour cream for a richer and creamier result. In a large nonstick skillet, heat the olive oil over medium-high heat then melt in 1 tablespoon of butter. Add the chicken in a single layer and cook until its browned and cooked through. Once done, remove the chicken from the pan and set it aside.
To Make The Sauce
Melt remaining the butter and add 1 large chopped onion. Allow the onions to sizzle and sauté until they turn translucent. Add 1 lb of sliced brown mushrooms to the skillet with the onions and cook until they become tender and the liquid they release evaporates. This will take approximately 7 to 9 minutes of your patience. Stir in 2 cloves of chopped garlic and 2 tablespoons of all-purpose flour. The garlic will become fragrant, while the flour will work its magic to thicken the sauce. This should only take about a minute. Pour in 2 cups of chicken stock, Worcestershire sauce, vinegar (start with 1-2 teaspoons of each), 1 teaspoon of paprika, and 1 teaspoon of dry mustard (or 2 teaspoons of Dijon mustard – your choice, your flavor!). Season with salt and black pepper to suit your taste. Give everything a good stir, making sure to scrape up any delightful browned bits from the bottom of the pan. The sauce will start to thicken. Add 1/3 cup of sour cream and 2 tablespoons of chopped parsley into the mix.
Finishing The Dish
Bring back the cooked chicken, along with any juices that might have accumulated, and cook until it’s thoroughly warmed through, and the sauce is thickened.
Before serving, taste the sauce, and if needed, add more salt, Worcestershire sauce (for more unami flavor), vinegar (for brightness), or black pepper to your personal taste preference.
Serve this delectable Chicken Stroganoff over your choice of rice, egg noodles, zucchini noodles, or cauliflower rice for a low-carb twist.
Freezing Instructions: Add to a freezer bag or freezer-safe container, label, and freeze for up to 3 months. When you’re ready to use, thaw overnight in the fridge. Leftovers & Reheating -Store in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop until warmed through or in the microwave for about 2 minutes.
Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
