Description

This Chicken Stroganoff is a classic comfort food dish that’s easy to make and ready in just 40 minutes! Tender chicken, sauteed mushrooms, and a creamy sauce come together for a flavorful and satisfying meal.

Ingredients

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Chicken:
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
Stroganoff Sauce:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 pound mushrooms, cleaned and sliced
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1/4 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 teaspoon Worcestershire sauce
- 1/4 cup dry white wine
- 1 tablespoon all-purpose flour
- 3/4 cup sour cream
- 2 cups low-sodium or no-sodium chicken broth
- 2 tablespoons fresh parsley, chopped

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Instructions

Cook Chicken: Heat 1 tablespoon olive oil in a large skillet. Add chicken thighs, season with salt and pepper, and cook until done. Remove chicken and set aside.
Sauté Vegetables: Heat remaining olive oil in the same skillet. Sauté onion until softened, then add garlic and cook until fragrant. Add mushrooms and cook until browned. Season with Italian seasoning, paprika, salt, and pepper.
Deglaze and Thicken: Add Worcestershire sauce and white wine to deglaze the pan. Simmer for 2-3 minutes. Stir in flour and cook for 1 minute. Pour in chicken broth and simmer until the sauce thickens.
Finish and Serve: Reduce heat to low and stir in sour cream. Simmer until smooth and creamy. Return cooked chicken to the skillet and heat through. Garnish with parsley and serve hot.

Notes

You can use chicken breasts instead of thighs, but thighs are recommended for their juiciness.
Use cremini or button mushrooms for the best results.
If you don’t want to use wine, substitute with chicken broth.
Greek yogurt can be used as a lighter alternative to sour cream.
Fresh parsley is ideal, but dried herbs can be used (reduce the amount by half).

Nutrition

Serving Size: ¼ of recipe
Calories: 450
Sugar: 5g
Sodium: 500mg
Fat: 30g
Saturated Fat: 10g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 2g
Protein: 35g
Cholesterol: 120mg