Chicken Stroganoff Recipe

This creamy chicken dish with mushrooms, served over rice, is a comforting and easy-to-make meal. Perfect for a weeknight dinner or when you want something rich and flavorful!

Ingredients

• 1 1/4 pounds skinless boneless chicken thighs, cut into bite-sized pieces
• 1/2 teaspoon salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 3 tablespoons all-purpose flour, divided
• 1 tablespoon vegetable oil, plus more as needed
• 1 tablespoon butter
• 8 ounces cremini mushrooms, sliced
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1 cup reduced-sodium chicken broth
• 1 tablespoon Worcestershire sauce
• 2 teaspoons Dijon mustard
• 1/2 cup sour cream
• 2 cups hot cooked rice, or as needed
• Paprika, to taste
• Chopped fresh chives

Directions

Step 1: Gather all ingredients. Prepare them for cooking so you have everything ready.

Step 2: Season the chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Sprinkle 2 tablespoons of flour over the chicken and toss to coat evenly.

Step 3: Heat 1 tablespoon of oil in a 12-inch skillet over medium heat. Add half of the chicken pieces and cook for 3 minutes on each side, or until golden brown. Transfer the browned chicken to a plate. Repeat with the remaining chicken, adding more oil if necessary.

Step 4: In the same skillet, melt the butter. Add the sliced mushrooms and chopped onion. Cook for 6 to 8 minutes, or until the mushrooms release their liquid and most of it evaporates.

Step 5: Add the minced garlic to the skillet and cook for about 1 minute, or until fragrant.

Step 6: Sprinkle the remaining 1 tablespoon of flour over the mushrooms and onion. Stir and cook for 1 minute to remove the raw flour taste.

Step 7: Add the chicken broth, Worcestershire sauce, Dijon mustard, and the remaining salt and pepper to the skillet. Stir well while scraping up any browned bits from the bottom of the skillet. Bring the mixture to a boil.

Step 8: In a small bowl, add the sour cream. Gradually whisk in about 1/2 cup of the hot broth mixture into the sour cream to temper it. Then, slowly add the sour cream mixture back into the skillet, stirring to combine.

Step 9: Bring the skillet back to a boil. Return the browned chicken to the skillet and simmer for 2 to 3 minutes, or until the chicken is heated through and the sauce thickens slightly.

Step 10: Serve the chicken and mushroom mixture over hot cooked rice. Garnish with a sprinkle of paprika and freshly chopped chives.

Nutrition Facts (per serving)

• Calories: 506
• Fat: 23g (30% Daily Value)
• Saturated Fat: 9g (43% Daily Value)
• Cholesterol: 198mg (66% Daily Value)
• Sodium: 801mg (35% Daily Value)
• Total Carbohydrates: 35g (13% Daily Value)
• Dietary Fiber: 1g (5% Daily Value)
• Protein: 41g (81% Daily Value)
• Vitamin C: 3mg (4% Daily Value)
• Calcium: 85mg (7% Daily Value)
• Iron: 3mg (19% Daily Value)
• Potassium: 855mg (18% Daily Value)