Quick and Easy Chicken Stroganoff
Chicken Stroganoff is a quick and easy twist on the traditional beef stroganoff, offering a lighter yet equally comforting option. The tender chicken thighs offer a delicious contrast to earthy mushrooms in a flavorful and silky sauce, creating a restaurant-quality dish.
Servings: 4 servings
Calories: 415kcal
Ingredients
- 2 cups (16 ounces) low-sodium chicken broth, divided
- ½ Tablespoon Dijon mustard
- ¾ cup (6 ounces) light sour cream
- 4 skinless and boneless chicken thighs, trimmed of fat
- Salt and pepper
- 1 Tablespoon (0.43 ounces) olive oil
- 3 Tablespoons (1.5 ounces) unsalted butter
- 1 large onion, diced (about 2 cups)
- 8 ounces cremini mushrooms, cleaned and sliced (See Tip 1)
- 2 cloves garlic, minced
- 3 Tablespoons (0.9375 ounces) all-purpose flour
- ¾ teaspoon Kosher salt
- ¼ teaspoon dried thyme
- ¼ teaspoon freshly ground black pepper
- ½ cup (2 ounces) Parmesan cheese, freshly grated
Instructions
- Whisk together 1¾ cups of the chicken broth and mustard. Whisk together the remaining ¼ cup of chicken broth and sour cream. Set aside. (See Tip 2)
- Sprinkle both sides of the chicken thighs with salt and pepper (about ¼ teaspoon of each)
- Heat the olive oil in a large pan over medium heat. Add the chicken thighs, smooth side down. Cook until golden brown, about four minutes. Turn over and cook for an additional two minutes. Remove from the pan to a plate.
- Melt the butter over medium heat in the same pan. Add the onions and cook, stirring occasionally, until tender, about five minutes. Add the mushrooms and cook until browned, about three minutes. Add the garlic and cook until fragrant, about 30 seconds.
- Add the flour, salt, pepper, and thyme; stir to combine. Cook for about a minute. Add the chicken broth with mustard. Cook, scraping up browned bits from the bottom of the pan, until thickened and bubbly. Add the chicken broth with sour cream; stir to combine. When bubbly, add the Parmesan cheese; stir until melted.
- Return the chicken to the pan. Spoon the gravy over the chicken and cook for five minutes, or until heated through. (See Tip 3)
- Serve over egg noodles.
- Yield: 4 servings.
Video
Notes
May substitute white mushrooms for the cremini mushrooms
The sour cream and chicken broth are whisked together to prevent the sour cream from curdling when added to the hot liquid.
May be covered at this point and kept warm a later serving.
Nutrition
Calories: 415kcal | Carbohydrates: 15g | Protein: 33g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 154mg | Sodium: 835mg | Potassium: 795mg | Fiber: 1g | Sugar: 3g | Vitamin A: 534IU | Vitamin C: 3mg | Calcium: 250mg | Iron: 2mg