I Am Homesteader

est. 2016

Chicken Stroganoff

/ Leave a Comment

This Chicken Stroganoff has a thick and savory sauce with large chunks of seasoned chicken and tons of earthy mushroom slices. Definitely bursting with flavor!

Chicken Stroganoff

We like to take our time with this Chicken Stroganoff recipe.  Allowing the dish to simmer gives the flavors time to soak into the chicken and will make you want to savor every last bite.  Make sure to have some bread around to sop up any leftover sauce!

 

Chicken Stroganoff Recipe

Want to dress it up even more?  How about making your own egg noodles?  Check out our homemade egg noodle recipe.

Tips Tricks and Variations

Can I make Slow Cooker Chicken Stroganoff?

Yes.  You basically just skip cooking the chicken.

Follow these directions for Slow Cooker Chicken Stroganoff:  In a crockpot, add the chicken, garlic powder, onion powder, paprika, cayenne, salt, and pepper and mix to coat evenly.  In a frying pan, heat 2 tablespoons of oil until shimmering. Add the shallot and onion and cook until softened. Add the garlic and cook until fragrant, about 30 seconds.  Add the mushrooms and cook until browned. Pour in the wine and cook until the wine has reduced by half, scraping any brown crust from the bottom of the pan. Stir in the butter until melted. Add the flour and stir until no lumps remain.  Add this mixture to the crockpot, along with the chicken broth,  Worcestershire sauce, sour cream, and thyme. Cook on low for 4 hours.

Can I serve Chicken Stroganoff with Rice?

We serve it over egg noodles, homemade or store-bought, but it’s just as delicious over rice.  We recommend using Jasmine, but any variety long grain rice will work.

Tools used in making this Chicken Stroganoff

Meat Thermometer: Any time I cook chicken I break this tool out.

Adapted from Lil’ Luna. Photography by The PKP Way.

Chicken Stroganoff

Created by on September 8, 2017

Ingredients

  • 1 pound chicken breasts, cut into 1-inch chunks
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1 teaspoon ground black pepper
  • 4 tablespoons olive oil, divided
  • 1 shallot, minced
  • 1 small onion, diced
  • 3 garlic cloves, minced
  • 2 cups sliced baby bella mushrooms
  • 2 tablespoons white wine
  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1 tablespoon worcestershire sauce
  • 1/2 teaspoon fresh thyme leaves
  • 1/3 cup sour cream
  • Cooked egg noodles
  • Chopped fresh parsley for garnishing

Instructions

  1. In a medium bowl, mix together the chicken, garlic powder, onion powder, paprika, cayenne pepper, salt and pepper. Set aside.
  2. In a large skillet, over medium heat, heat 2 tablespoons of oil until shimmering. Cook the chicken just until the outside is opaque (you will finish cooking it later), working in batches if necessary. Transfer to a clean plate.
  3. To the now empty skillet, heat the remaining 2 tablespoons of oil until shimmering. Add the shallot and onion and cook until softened. Add the garlic and cook until fragrant, about 30 seconds.
  4. Add the mushrooms and cook until browned. Pour in the wine and cook until the wine has reduced by half, scraping any brown crust from the bottom of the pan. Stir in the butter until melted. Add the flour and stir until no lumps remain.
  5. Pour in the chicken broth, followed by the worcestershire sauce, and thyme. Add the chicken along with any juices. Bring to a boil. Reduce the heat and let simmer until thickened. Stir in the sour cream until incorporated.
  6. Serve hot over cooked egg noodles and garnish with fresh parsley.

 

Did you make this recipe?  I want to hear about it!  Take a picture and tag me on Instagram or on Facebook.  I would love to see your finished product!  Make sure to tag me @iamhomesteader or hashtag #iamhomesteader, or both!

Leave a Reply

Your email address will not be published. Required fields are marked *

Follow i am homesteader

I am homesteader