An easy creamy stroganoff recipe with the simplest ingredients is our recipe for today.
Chicken strips cooked in creamy white sauce with fresh mushroom and seasonings is the perfect one pot meal for a quick lunch or dinner and it is also perfect for meal prep because it tastes even better the next day.
If you tried my kibbeh stroganoff and liked it, you will love this chicken version even better. And if you did not check it yet, I HIGHLY recommend you do it is very delicious and authentic!
The chicken stroganoff is a easy meal that will come together in less than 30 minutes and it come much lighter on your pocket from the beef steak stroganoff which make it more convenient as a mid-week cheap lunch.
What to serve with stroganoff:
I often serve my stroganoff with some pasta aside but I also tried it with some rice or mashed potato and both are delicious. you can serve it with any side carb you like!
for things on side with this dish, try:
my delicious kale salad with tahini vinaigrette
my simple green avocado salad
my winter green salad with orange mustard dressing
or my classic two ingredients super salad
So, let us grab those few ingredients and gets cooking!
Creamy Chicken stroganoff
Ingredients
- 1 kg chicken breast cut into strips
- 30 g butter 2 tbsp
- 1 big onion cut into wings
- 1 pack 200g fresh small mushroom cut into half
- 2 cloves garlic finely chopped
- 2 tbsp flour
- 1 ½ cup chicken stock *
- ½ cup sour cream *
- 1 tbsp Worcestershire sauce
- ½ tsp Dijon mustard
- 1 tsp sweet paprika
- ¼ tsp black pepper
- ¼ tsp white pepper
- ¼ tsp nutmeg
- 1 tsp salt
- 4 tbsp fresh parsley chopped for garnish
Instructions
- Step 01: start by seasoning the chicken strips with a little bit of salt and black pepper, toss to cover all and set aside. On medium high heat, add 1 tbsp of the butter and let it melt little bit before start adding the chicken strips to cook. Add the chicken in batches so you don’t over crowd the pan. cook the chicken for 4 minutes flipping mid-way. After all the chicken strips are done set aside and move to the next step.
- Step 02: in the same pan add the other tbsp of the butter and add the onion and mix scraping all the chicken goodies from the bottom of the pan. Cook the onion for 2 min till start to get tender and add the mushrooms and mix, cook the mix for 5 min on medium high heat until the mushroom starts to turn brownish and toasted. Add the garlic and cook through for a minute till you start smelling the garlic.
- Step 03: add the flour and mix it vigorously until all the flour is dissolved and cover all the veggies in the pan. Now add the chicken stock to the pan while whisking vigorously until no more flour clumps left in the mixture and you have a smooth thick mixture. Add the seasonings a mix it through.
- Step 04: stir few tbsp of the stock sauce in the pan into the sour cream with the Worcestershire sauce and Dijon mustard and mix it through to temper it so it does not curdle when we add it to the hot sauce in the pan. Add the sour cream mixture to the pan while stirring constantly, simmer for couple of minutes until the sauce is slightly thickened.
- Step 05: add the chicken strips back to the pan and keep on mixing until the mixture start boiling again and the chicken strips heat through. Turn off the heat and garnish with some freshly chopped parsley.
- Step 06: you can serve it with some white rice aside, some mashed potato or some cooed pasta like me and my husband like to enjoy it!
Notes
- For the sour cream: the authentic stroganoff sauce requires the sour cream t give the sauce this tangy sour taste but if you do not happen to have it on hand you can use cooking cream instead.
- Meal prep option: you can totally meal prep this recipe for your weekly meals, it can be stored in the fridge for up to 4 days. just make sure the recipe is completely cold before storing in an airtight glass container.
- You can use vegetable stock instead of chicken stock and you can use the stock cubes with warm water instead