Chicken Stroganoff Recipe
Looking for a hearty, flavorful dinner? This Chicken Stroganoff features juicy chicken in a savory, creamy mushroom sauce that pairs perfectly with pasta or rice.
Servings: 4
Calories: 511kcal
Ingredients
- ¼ cup butter
- ½ cup onion minced
- 1 clove garlic minced
- 3 chicken breasts cubed into 1 inch pieces
- 2 Tablespoons all-purpose flour
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 8 ounces cremini mushrooms sliced
- 10.5 ounces cream of chicken or cream of mushroom soup (1 can)
- 1 cup sour cream
- egg noodles or rice for serving
- minced parlsey if desired
Instructions
- In a large skillet sauté onion in butter over medium-high heat until translucent. Add minced garlic and sauté for 1 minute or until fragrant.
- Add chicken to the skillet and cook until browned.
- Stir the flour, salt, ground black pepper and mushrooms in the chicken mixture. Simmer on low for five minutes.
- Add can of soup to skillet and simmer, uncovered for 10 minutes.
- Remove from heat and stir in sour cream. Stir to completely combine.
- Serve over noodles or rice and garnish with parsley, if desired.
Video
Notes
Fridge: Store leftover chicken stroganoff in an airtight container up to 3 days. Store any rice or noodles in their own separate container.
Freezer: You can also freeze this dish to use for another time. Freeze in a disposable pan, wrapped in plastic wrap and tin foil. Thaw overnight in the fridge before baking to reheat. The consistency of the cream sauce may change through freezing, however.
To reheat leftovers, use stovetop, stirring often or microwave until hot throughout.
Nutrition
Calories: 511kcal | Carbohydrates: 15g | Protein: 41g | Fat: 31g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 179mg | Sodium: 1414mg | Potassium: 1031mg | Fiber: 1g | Sugar: 4g | Vitamin A: 900IU | Vitamin C: 4mg | Calcium: 98mg | Iron: 2mg