Homemade Chicken Stroganoff

40 mins
Serves 6
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Directions

  1. 1Heat olive oil in a large skillet over medium-high heat.
  2. 2Heat olive oil in a large skillet over medium-high heat.
  3. 3Heat olive oil in a large skillet over medium-high heat.
  4. 4Add the chicken pieces, season with salt, pepper, and paprika, and cook for 6–8 minutes until browned and cooked through.
  5. 5Add the chicken pieces, season with salt, pepper, and paprika, and cook for 6–8 minutes until browned and cooked through.
  6. 6Add the chicken pieces, season with salt, pepper, and paprika, and cook for 6–8 minutes until browned and cooked through.
  7. 7Transfer to a plate and set aside.
  8. 8Transfer to a plate and set aside.
  9. 9Transfer to a plate and set aside.
  10. 10In the same skillet, melt the butter.
  11. 11In the same skillet, melt the butter.
  12. 12In the same skillet, melt the butter.
  13. 13Add chopped onion and sauté for 2–3 minutes until softened.
  14. 14Add chopped onion and sauté for 2–3 minutes until softened.
  15. 15Add chopped onion and sauté for 2–3 minutes until softened.
  16. 16Add mushrooms and cook for 5–6 minutes, until they release moisture and begin to brown.
  17. 17Add mushrooms and cook for 5–6 minutes, until they release moisture and begin to brown.
  18. 18Add mushrooms and cook for 5–6 minutes, until they release moisture and begin to brown.
  19. 19Add garlic and cook for another 30 seconds.
  20. 20Add garlic and cook for another 30 seconds.
  21. 21Add garlic and cook for another 30 seconds.
  22. 22Sprinkle the flour over the mushroom mixture and stir for 1 minute to cook off the raw flour taste.
  23. 23Sprinkle the flour over the mushroom mixture and stir for 1 minute to cook off the raw flour taste.
  24. 24Sprinkle the flour over the mushroom mixture and stir for 1 minute to cook off the raw flour taste.
  25. 25Gradually pour in the chicken broth, stirring constantly, then add Worcestershire sauce.
  26. 26Gradually pour in the chicken broth, stirring constantly, then add Worcestershire sauce.
  27. 27Gradually pour in the chicken broth, stirring constantly, then add Worcestershire sauce.
  28. 28Simmer for 3–4 minutes until the sauce thickens slightly.
  29. 29Simmer for 3–4 minutes until the sauce thickens slightly.
  30. 30Simmer for 3–4 minutes until the sauce thickens slightly.
  31. 31Reduce heat to low.
  32. 32Reduce heat to low.
  33. 33Reduce heat to low.
  34. 34Stir in the sour cream until smooth and creamy.
  35. 35Stir in the sour cream until smooth and creamy.
  36. 36Stir in the sour cream until smooth and creamy.
  37. 37Return the cooked chicken to the skillet.
  38. 38Return the cooked chicken to the skillet.
  39. 39Return the cooked chicken to the skillet.
  40. 40Stir and simmer for 3–4 more minutes to heat through.
  41. 41Stir and simmer for 3–4 more minutes to heat through.
  42. 42Stir and simmer for 3–4 more minutes to heat through.
  43. 43Taste and adjust seasoning if needed.
  44. 44Taste and adjust seasoning if needed.
  45. 45Taste and adjust seasoning if needed.
  46. 46Serve hot over buttered egg noodles or mashed potatoes.
  47. 47Serve hot over buttered egg noodles or mashed potatoes.
  48. 48Serve hot over buttered egg noodles or mashed potatoes.
  49. 49Garnish with chopped parsley if desired.
  50. 50Garnish with chopped parsley if desired.
  51. 51Garnish with chopped parsley if desired.

Ingredients

  • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 2 tablespoons butter
  • 2 tablespoons butter
  • 1 small yellow onion, finely chopped
  • 1 small yellow onion, finely chopped
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 2 cloves garlic, minced
  • 2 cloves garlic, minced
  • 8 oz fresh mushrooms, sliced (white or cremini)
  • 8 oz fresh mushrooms, sliced (white or cremini)
  • 8 oz fresh mushrooms, sliced (white or cremini)
  • 1 teaspoon paprika
  • 1 teaspoon paprika
  • 1 teaspoon paprika
  • 0.5 teaspoon salt
  • 0.5 teaspoon salt
  • 0.5 teaspoon salt
  • 0.5 teaspoon black pepper
  • 0.5 teaspoon black pepper
  • 0.5 teaspoon black pepper
  • 2 tablespoons all-purpose flour
  • 2 tablespoons all-purpose flour
  • 2 tablespoons all-purpose flour
  • 1.5 cups chicken broth
  • 1.5 cups chicken broth
  • 1.5 cups chicken broth
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Worcestershire sauce
  • 1 cup sour cream (room temperature)
  • 1 cup sour cream (room temperature)
  • 1 cup sour cream (room temperature)
  • 12 oz egg noodles, cooked and buttered (or mashed potatoes for serving)
  • 12 oz egg noodles, cooked and buttered (or mashed potatoes for serving)
  • 12 oz egg noodles, cooked and buttered (or mashed potatoes for serving)
  • chopped parsley for garnish
  • chopped parsley for garnish
  • chopped parsley for garnish

Equipment

large skillet