This Chicken Stroganoff is packed with rich, savory flavors, featuring tender chunks of seasoned chicken and hearty mushrooms in a thick, creamy sauce. Every bite is bursting with comforting goodness! If you love comfort food, be sure to check out our Marry Me Chicken Mac and Cheese recipe for a simple weeknight meal!
Why You’ll Love This Chicken Stroganoff
We love taking our time with this Chicken Stroganoff recipe because letting it simmer allows all the flavors to meld beautifully. The chicken absorbs the creamy, well-seasoned sauce, making every bite irresistible. Don’t forget to have some bread on hand to soak up that extra gravy! Need a quick and easy option? Try our Sourdough Bread; it is simple & delicious, with the perfect texture!
Tips for the Best Chicken Stroganoff
Want to take this dish to the next level? Consider making your own homemade egg noodles for an extra special touch. The rich texture of fresh pasta complements the creamy stroganoff sauce beautifully.
Also, if you have leftover rotisserie chicken, this recipe is a great way to repurpose it! The seasonings from rotisserie chicken blend seamlessly with the stroganoff sauce, making the dish even more flavorful.
Slow Cooker Chicken Stroganoff
If you prefer a hands-off approach, you can make this dish in the slow cooker. Instead of cooking the chicken separately, let it simmer in the crockpot to develop deep, rich flavors.
Here’s how to make Slow Cooker Chicken Stroganoff:
- In a crockpot, combine chicken with garlic powder, onion powder, paprika, cayenne, salt, and pepper. Mix well.
- In a pan, heat oil and sauté onions until soft. Add garlic and cook for about 30 seconds until fragrant.
- Add mushrooms and cook until browned, then stir in butter until melted. Scrape any browned bits from the pan.
- Stir in flour until no lumps remain, then transfer the mixture to the crockpot.
- Add chicken broth, Worcestershire sauce, and sour cream. Cook on low for 4 hours.
Noodles or Rice? The Great Debate
The beauty of this dish is its versatility. We love serving it over egg noodles (homemade or store-bought), but it’s just as delicious over rice! If you choose rice, Jasmine rice is a fantastic option, though any long-grain variety will work. No matter how you serve it, this dish is bound to be a family favorite. Enjoy!
Storing & Reheating Leftovers
Store any leftover chicken stroganoff in an airtight container in the refrigerator for up to 3–4 days. For the best freshness, wrap it tightly in plastic wrap before sealing the container.
Chicken Stroganoff
Ingredients
- 1 pound chicken breasts, cut into 1-inch chunks
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 4 tablespoons extra virgin olive oil, divided
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 2 cups baby bella mushrooms, sliced
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 cups chicken stock
- 1 tablespoon Worcestershire sauce
- ⅓ cup sour cream
- Cooked egg noodles, for serving
- Fresh parsley, for garnish
Instructions
- In a medium bowl, mix together the chicken, garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper. Set aside.
- In a large skillet over medium heat, heat 2 tablespoons of olive oil until shimmering. Add the chicken and cook just until the outside is browned (it will finish cooking later). Work in batches if necessary. Transfer the chicken to a clean plate.
- In the now-empty skillet, heat the remaining 2 tablespoons of olive oil until shimmering. Add the onion and cook until softened. Add the garlic and cook until fragrant, about one minute.
- Add the mushrooms and cook until browned. Stir in the butter until melted, scraping up any brown bits. Sprinkle in the flour and stir until no lumps remain.
- Pour in the chicken broth, followed by the Worcestershire sauce. Return the chicken to the skillet along with any juices. Bring to a boil, then reduce the heat and let simmer until the sauce thickens.
- Stir in the sour cream until fully incorporated and creamy.
- Serve hot over cooked egg noodles and garnish with fresh parsley.
This recipe is adapted from Iamhomesteader’s Chicken Stroganoff.
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