Description
How to make creamy chicken stroganoff with tender chicken and mushrooms in a rich sauce that’s ready in just 30 minutes for a perfect weeknight meal.
Ingredients
- Base/Main Components:
- 1 ½ lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 8 oz cremini mushrooms, sliced
- 1 large yellow onion, finely chopped
- 3 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 cup full-fat sour cream, at room temperature
- Flavor Builders:
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- Seasonings/Spices:
- 1 tsp salt
- ½ tsp black pepper, freshly ground
- 1 tsp smoked paprika
- Finishing/Toppings:
- ¼ cup fresh parsley, chopped
- 12 oz wide egg noodles, cooked according to package directions
Instructions
- Prep Ingredients: Cut chicken, slice mushrooms, chop onion and garlic. Ensure sour cream is at room temperature for smooth incorporation later. This foundational prep makes the rest of your Creamy Chicken Stroganoff in 30 Minutes flow effortlessly.
- Brown Chicken: In a large skillet, melt butter over medium-high heat. Brown chicken pieces until lightly golden, about 5-7 minutes. Remove chicken and set aside, leaving delicious drippings in the pan to build flavor.
- Sauté Aromatics: Add mushrooms and onion to the skillet; cook until softened, about 5 minutes. Stir in garlic and cook for 1 minute more until fragrant, being careful not to burn it.
- Build Sauce: Sprinkle flour into the skillet, stirring for 1 minute to create a roux. Gradually whisk in beef broth, Worcestershire, Dijon, salt, pepper, and paprika. Bring to a simmer, stirring until the sauce thickens nicely.
- Combine & Finish: Return chicken to the skillet. Reduce heat to low, then gently fold in the room-temperature sour cream. Stir just until heated through, ensuring the sauce is perfectly creamy and doesn’t curdle for your Creamy Chicken Stroganoff in 30 Minutes.
- Serve Warm: Toss the finished Creamy Chicken Stroganoff with hot, cooked wide egg noodles. Garnish generously with fresh parsley. Serve immediately and enjoy this comforting, quick weeknight meal!
Notes
Ensure sour cream is at room temperature to prevent curdling and achieve a perfectly creamy sauce.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days; reheat gently to restore creaminess.
For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend or cornstarch, ensuring other ingredients are also GF.
Serve warm over wide egg noodles or creamy mashed potatoes, garnished with fresh parsley for a comforting meal.
Prep chicken, mushrooms, onions, and garlic a day ahead; store separately in the refrigerator for a faster cook time.
Thoroughly brown mushrooms before adding onions to develop a profound depth of umami flavor in the sauce.
**Allergy Information:** Dairy, Eggs, Gluten, Fish