Kitch

Join as a chef
Facebook Instagram

Creamy Chicken Stroganoff

Heba Abo Elkheir 0 Comments
0 Add To Favorites

Creamy Chicken Stroganoff

Prep Time 15 min Cook Time 30 min Rest Time 30 min Total Time 1 hr 15 mins
Servings: 4

Description

Prepare tender chicken breasts or thighs in a rich, creamy mushroom sauce with this versatile recipe. Perfectly seasoned and simmered, this dish offers delicious flavor and various options for a lighter cream base.

Ingredients

⇵

For the Chicken

For the Stroganoff Sauce

For Garnish

Cream Alternatives (Choose One)

Instructions

  1. Cut chicken into desired pieces (e.g., strips or cubes).
  2. In a bowl, add chicken, salt, black pepper, garlic powder, onion powder, paprika, and olive oil. Add minced garlic cloves.
  3. Mix the chicken well to coat evenly and set it aside to marinate for at least 30 minutes.
  4. Heat a large skillet or pan over high heat. Add olive oil.
  5. Add the marinated chicken in a single layer (work in batches if necessary to avoid crowding the pan).
  6. Sear on high heat until golden brown on all sides. Remove the chicken from the pan and set it aside.
  7. In the same pan, add butter. Add the finely minced onion and minced garlic cloves. Sauté briefly until fragrant.
  8. Add the sliced mushrooms to the pan. Season with salt and black pepper.
  9. Add sprigs of fresh thyme and rosemary (or dried herbs).
  10. Cook until the mushrooms have softened and released their liquid.
  11. Once the mushrooms have softened, add flour to the pan.
  12. Stir constantly for 1-2 minutes to cook off the raw flour taste.
  13. Gradually pour in chicken broth, whisking continuously to prevent lumps until the sauce begins to thicken.
  14. Stir in Dijon mustard and Worcestershire sauce (or soy sauce).
  15. Return the seared chicken to the pan with the sauce. Add heavy cream.
  16. Bring the sauce to a gentle boil, then reduce the heat to very low.
  17. Cover the pan and simmer for 15 minutes, allowing the flavors to meld and the chicken to finish cooking.
  18. While the sauce simmers, take 2 tablespoons of the hot sauce from the pan and mix it thoroughly with the Greek yogurt (or your chosen yogurt/sour cream alternative) in a separate bowl. This tempers the yogurt/sour cream to prevent curdling.
  19. After 15 minutes of simmering, add the tempered yogurt/sour cream mixture to the pan.
  20. Stir gently to combine. Do not boil after adding the yogurt/sour cream to prevent curdling.
  21. Garnish with a sprinkle of fresh chopped parsley.
  22. Serve immediately with rice, pasta, or mashed potatoes.

Related Recipes

Swedish Chicken Meatballs (Chicken Kofta)

Creamy Chicken Fettuccine with Mushrooms

Add a review

Your email address will not be published. Required fields are marked *

Add a question

Your email address will not be published. Required fields are marked *