Chicken Stroganoff
This chicken stroganoff combines tender bites of chicken and golden mushrooms with a rich sour cream gravy. My secret to giving lean chicken the same rich umami as traditional beef stroganoff is searing a few tablespoons of tomato paste in the pan before pouring in the broth. It adds only two minutes, but it completely transforms the gravy from basic to restaurant-quality.
Equipment
- 1 large skillet
- 1 spatula
- 1 cutting board
- 1 chef's knife
- 1 Measuring Cup
Ingredients
For the chicken
- 2 (1.1 pounds) medium chicken breasts, cut into thin strips
- 1 teaspoon dried marjoram or dried basil
- ½ teaspoon salt
- ½ teaspoon sweet paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- 1 tablespoon cooking oil
- 2 tablespoons all-purpose flour
For the sauce
- 2 tablespoons unsalted butter, divided
- 8 oz cremini mushrooms, sliced
- ½ medium onion, diced
- 1 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 tablespoon all-purpose flour
- 1½ cups low-sodium chicken broth
- ½ cup full-fat sour cream
- 2 teaspoons Dijon mustard
- 2 tablespoon fresh flat-leaf parsley, finely chopped for garnish
Instructions
Chicken instructions
- In a mixing bowl, toss the chicken strips with 1 teaspoon dried marjoram or dried basil, ½ teaspoon salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon black pepper. Sprinkle 2 tablespoons all-purpose flour over top and toss lightly to dredge every piece.
- Heat 1 tablespoon cooking oil in a large skillet. Once hot, add the chicken in a single layer. Working in two batches to avoid overcrowding the pan and trapping steam. Sear undisturbed for 3 to 4 minutes to develop a golden crust, flip, and cook for another 3 to 4 minutes until the chicken is fully cooked. Transfer to a clean plate and set aside.
Sauce instructions
- Lower the heat to medium and add 1 tablespoons unsalted butter, divided and lay 8 oz cremini mushrooms, sliced. Cook undisturbed for 3 to 4 minutes until deep golden brown. Flip the mushrooms and brown the other side for another 3 to 4 minutes. Push the mushrooms to one side of the pan, add ½ medium onion, diced to the cleared space, and cook for 3 to 4 minutes until softened. Stir in 1 garlic cloves, minced and cook with the onions for 1 to 2 minutes until fragrant.
- Spoon 2 tablespoons tomato paste directly over the onions. Cook, stirring the paste and onions continuously, for 1 to 2 minutes until the paste darkens to a deep red and smells sweet and roasted. Fold the mushrooms back into the onion mix,using your spatula to scrape up the browned fond stuck to the bottom of the pan.
- Sprinkle 1 tablespoon all-purpose flour evenly over the caramelized tomato paste and vegetable mixture. Stir constantly for 1 minute to toast the starch and cook out any raw flour taste.
- Gradually pour in t1½ cups low-sodium chicken broth while whisking continuously to dissolve the seared paste and toasted flour into a smooth liquid. Bring to a gentle simmer, scraping up any remaining caramelized bits from the skillet bottom. Reduce the heat to medium-low. Let the sauce simmer gently for about 3 minutes, stirring occasionally, until it thickens and coats the back of a spoon.
- Turn the burner to its lowest setting. In a small bowl, whisk a splash of the warm pan broth directly into ½ cup full-fat sour cream to temper it. Fold the tempered sour cream and 2 teaspoons Dijon mustard into the skillet, stirring gently until the gravy becomes completely smooth. Return the cooked chicken into the pan, stirring to coat the meat and let it warm back up. Remove the skillet from the heat, drop in 1 tablespoons unsalted butter, divided, and swirl or whisk gently until fully melted and glossy. Garnish with finely chopped fresh parsley, and serve immediately over hot buttered mashed potatoes or broad egg noodles.
Video
Notes
You can use boneless, skinless chicken thighs in place of chicken breasts.
Use other types of mushrooms if you do not have cremini .
If you do not have Dijon mustard, you can use yellow mustard instead.
You can use beef or vegetable broth in place of chicken broth.
Store any leftovers in the fridge for up to 2-3 days. Best if reheated in a small saucepan over the stove.
Nutrition
Calories: 372kcalCarbohydrates: 16.6gProtein: 33.9gPolyunsaturated Fat: 1.8gMonounsaturated Fat: 7gTrans Fat: 0.4gCholesterol: 124mgSodium: 750mgFiber: 2.3gSugar: 5.2g
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