Classic chicken stroganoff recipe

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Classic chicken stroganoff recipe: seasoned breasts of chicken gorgeously browned in the pan are produced by flawlessly browning in our favorite oil/butter combination, which gives our gravy amazing flavors. There is an abundance of sauce in this dish!

Chicken stroganoff is so adaptable and ready in minutes, you’ll love making it for your family or guests. Unlike beef stroganoff, it requires no slicing of the beef and batch cooking to produce browned pieces. Cooking with this recipe is simple and stress-free.

classic chicken stroganoff recipe


Easy Chicken Stroganoff Recipe -





  • 2 large chicken breasts, (cut in half horizontally to make 4 fillets)
  • 1/2 teaspoon EACH garlic powder, onion powder and paprika
  • 1/2 teaspoon salt


  • 1/4 teaspoon fresh cracked black pepper
  • 3 tablespoons flour


  • 2 tablespoons butter,
  • 1 tablespoon olive oil




  • 3 tablespoons butter
  • 1 large onion, chopped
  • 3 cloves garlic, crushed or minced


  • 1 pound (500 grams) brown mushrooms, sliced
  • teaspoons dijon mustard
  • 1 teaspoon paprika,


  • 1/2 cup dry white wine, (substitute with chicken stock/broth)
  • 1 tablespoon flour
  • 2 cups low sodium chicken stock/broth


  • 1 tablespoon Worcestershire sauce
  • Salt and pepper, to taste


  • 1/2 cup sour cream
  • Fresh chopped parsley or chives, to serve




  • Add salt, pepper, paprika, and garlic powder to the chicken’s entire exterior. Each chicken breast should be floured. Put aside.


  • In a large skillet, heat the oil and butter over medium heat. The chicken should be seared for 4 minutes on each side, or until browned. Move to a platter and reserve.


  • In the pan, melt the remaining butter. Onions should be sautéed until translucent. After adding the garlic and sautéing it for 30 seconds or so until it becomes aromatic, saute the mushrooms for 4 minutes or until they turn golden. Remove any browned pieces from the skillet’s bottom (= flavor). To coat the mushrooms, add the mustard and paprika and stir thoroughly.


  • After deglazing the pan with the wine (or stock), reduce the heat for around three minutes, stirring now and then to fully incorporate all the flavors.


  • whisk in flour and heat for 1 minute, then whisk in Worcestershire sauce and broth/stock. Mix thoroughly to combine, then boil for two to four minutes, stirring now and again, until the sauce starts to thicken a little.


  • Turn down the heat to medium and mix in the sour cream. Even though it appears to be divided, the sour cream will gradually melt into the sauce as it cooks. Add salt and pepper to taste and cook until sauce is creamy and smooth, 3 to 4 minutes.


  • Place the chicken breasts back in the pan with their juices still on the dish. Simmer until the chicken is cooked thoroughly, about 2 more minutes. (If sauce seems too thin, boil it for an additional minute or two until the chicken’s floured coating thickens the sauce.) Take off the heat.


  • Add chives or parsley as a garnish. Serve with rice, mashed potatoes, spaghetti, or noodles.




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  • Calories: 360kcal | Carbohydrates: 21g | Protein: 32g | Fat: 16g | Saturated Fat: 10g | Fiber: 2g | Sugar: 4g



How do I make chicken stroganoff?


  • Should your chicken breasts be huge and thick, you will need to cut two of them in half lengthwise to yield four fillets. (Pumping is not required.) If you’d like, you can also use tenderloins.


  • Use paprika, salt, pepper, and powdered garlic and onion to gently season the chicken. We have a lot of flavor to start, and that flavor is maintained in that mouthwatering Stroganoff sauce!


  • To achieve crunchy, browned edges with moist, centering chicken breasts, dredge them in flour. (Omit this portion of the recipe if you want to make chicken stroganoff low carb.) Then pan-fry them in a mixture of oil and butter.


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