Description
Experience a luxuriously creamy and deeply flavorful take on a classic dish with this Rich Chicken Stroganoff. Melt-in-your-mouth tender chicken enveloped in a velvety sauce makes for a comforting and satisfying dinner.
Ingredients
- Boneless, Skinless Chicken Thighs
- Cremini Mushrooms (Baby Bellas)
- Yellow Onion
- Garlic
- Unsalted Butter
- All-Purpose Flour
- Chicken Broth
- Non-Alcoholic White Wine or Extra Broth
- Sour Cream (Full-Fat)
- Dijon Mustard
- Paprika
- Salt
- Freshly Ground Black Pepper
- Fresh Parsley (for garnish)
Instructions
- First, pat the boneless, skinless chicken thighs dry with paper towels and cut them into uniform 1-inch strips or bite-sized pieces. Season them generously with salt, freshly ground black pepper, and a pinch of paprika.
- Heat a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Once hot, add a tablespoon of unsalted butter and let it melt. Working in batches if necessary, add the chicken and sear it for about 3-4 minutes per side until deeply golden brown. Remove the chicken from the skillet and set it aside on a plate.
- In the same skillet, add another tablespoon of butter, reducing the heat to medium. Add the finely diced yellow onion and cook until softened and translucent, about 5-7 minutes. Then, add the sliced cremini mushrooms and let them sit and brown for about 8-10 minutes. Stir in the minced garlic and cook for just 1 minute more until fragrant.
- Sprinkle the all-purpose flour over the onions and mushrooms, stirring constantly for 1-2 minutes to create a light roux. Gradually pour in the chicken broth (or non-alcoholic white wine alternative), whisking constantly to prevent lumps. Bring the mixture to a gentle simmer, allowing the sauce to thicken slightly, about 3-5 minutes.
- Return the seared chicken and any accumulated juices from the plate to the skillet with the simmering sauce. Stir in the Dijon mustard and paprika. Reduce the heat to low before adding the sour cream to prevent curdling. In a separate bowl, whisk the room-temperature sour cream with a spoonful or two of the warm sauce from the pan. Gently stir the tempered sour cream into the skillet until just combined. Let the stroganoff simmer gently for another 5-10 minutes.
- Taste the stroganoff and adjust the seasoning with more salt and pepper as needed. Serve immediately, usually over egg noodles, rice, or mashed potatoes, garnished with fresh chopped parsley.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 120 mg
Keywords: For maximum richness, ensure the sour cream is at room temperature before adding it to the hot sauce. Consider using full-fat sour cream for the best texture, and feel free to add a touch of heavy cream for extra richness.