Chicken Stroganoff
A classic comfort dish that combines tender chicken with a creamy sauce and hearty ingredients, perfect for family dinners or impressing guests.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded
- 8 ounces mushrooms, sliced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup sour cream can substitute with Greek yogurt for a lighter version
- 1 cup chicken broth ensure gluten-free if needed
- 2 tablespoons flour can use gluten-free flour
- 1 tablespoon olive oil
- 1 teaspoon paprika
- to taste Salt and pepper
- as needed Egg noodles or rice, for serving
Instructions
Preparation
- In a skillet, heat olive oil over medium heat.
- Add the onions and garlic, and sauté until the onions are translucent.
- Add the sliced mushrooms and cook until they are tender.
Cooking
- Sprinkle flour over the mushrooms and stir well to combine.
- Gradually add the chicken broth while stirring, and bring to a simmer.
- Stir in the sour cream and paprika, then return the shredded chicken to the skillet.
- Cook until heated through and season with salt and pepper to taste.
Serving
- Serve the chicken stroganoff over cooked egg noodles or rice.
Notes
Leftover Chicken Stroganoff can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan, adding broth or water to restore creaminess if needed. For deeper flavor, add white wine when sautéing. Fresh herbs can enhance flavor. Customize with vegetables or swap chicken for turkey or beef.