Description
This Easy One Pan Chicken Stroganoff is a creamy, comforting dish made with tender chicken breast, sautéed mushrooms, onions, and a flavorful sour cream sauce. Ready in just 30 minutes, it’s perfect for a quick weeknight dinner served over egg noodles or rice.
Ingredients
Scale
Chicken and Sauce
- 1.5 lbs chicken breast, cut into bite-size pieces
- 2 tbsp olive oil
- 1 yellow onion, finely chopped
- 8 oz brown or cremini mushrooms, sliced
- 3 cloves garlic, minced
- 2 cups chicken broth
- 2 tbsp all-purpose flour
- 3/4 cup sour cream
- 1 tbsp Dijon mustard
- 1 tsp paprika
- Salt and black pepper to taste
- 2 tbsp fresh parsley, chopped
To Serve
- Egg noodles or rice
Instructions
- Heat the oil: Heat olive oil in a large skillet over medium-high heat until shimmering.
- Cook the chicken: Season chicken pieces with salt and black pepper. Add them to the skillet and cook until golden brown and fully cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Sauté onions: In the same skillet, add the finely chopped onion and sauté until translucent, about 3-4 minutes.
- Add mushrooms and garlic: Add the sliced mushrooms and minced garlic to the skillet. Cook until the mushrooms are tender and have released their moisture, about 5 minutes.
- Add flour: Sprinkle the all-purpose flour over the cooked vegetables and stir continuously for 1 minute to cook the flour and create a roux base for the sauce.
- Deglaze and thicken: Gradually pour in the chicken broth while stirring continuously to avoid lumps. Continue cooking and stirring until the sauce thickens, about 3-5 minutes.
- Add sour cream and seasoning: Stir in the sour cream, Dijon mustard, and paprika until the sauce is smooth, creamy, and well combined.
- Return chicken and simmer: Return the cooked chicken to the skillet. Reduce heat to medium-low and simmer for 5 minutes, allowing the flavors to meld together and the chicken to heat through.
- Serve: Spoon the chicken stroganoff over prepared egg noodles or rice. Garnish with chopped fresh parsley and serve immediately.
Notes
- For a gluten-free version, substitute all-purpose flour with gluten-free flour or cornstarch.
- You can use Greek yogurt instead of sour cream for a tangier and lighter sauce.
- Be sure to cook the chicken through completely to avoid any food safety issues.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or in the microwave.
- Adding a splash of white wine when deglazing can add extra depth to the sauce.
