Chicken Stroganoff (Print)
Tender chicken in a velvety sour cream sauce with sautéed onions and garlic, served over egg noodles for ultimate comfort.
# Ingredients:
→ Protein & Dairy
01 -
1 pound boneless skinless chicken breast, small diced
02 -
4 tablespoons salted butter, divided
03 -
⅓ cup sour cream
04 -
½ cup heavy cream
→ Aromatics
05 -
1 small sweet onion, small diced
06 -
4 cloves garlic, minced
→ Pantry Staples
07 -
2 tablespoons all-purpose flour
08 -
1 cup unsalted chicken stock
09 -
1 tablespoon Worcestershire sauce
10 -
¾ teaspoon kosher salt
11 -
½ teaspoon black pepper
→ For Serving
12 -
Cooked egg noodles
13 -
Fresh parsley, chopped (optional)
# Directions:
01 -
In a large skillet over medium heat, melt 2 tablespoons of butter. Add diced chicken and brown in batches if necessary, cooking about 5 minutes per batch until golden. Transfer chicken to a plate.
02 -
Add remaining 2 tablespoons butter to the same skillet. Add diced onions and cook until softened and lightly browned, 10-15 minutes, scraping up any browned bits from the bottom of the pan.
03 -
Add minced garlic and cook until fragrant, about 30 seconds. Sprinkle in flour and stir until completely incorporated. Cook for 1 minute to remove raw flour taste.
04 -
Slowly stream in chicken stock while whisking constantly, followed by heavy cream, ensuring no lumps form. Add Worcestershire sauce, salt, and pepper, whisking to combine.
05 -
Return chicken and any accumulated juices to the pan, stirring to coat with sauce. Bring to a simmer and cook for 5-10 minutes until sauce thickens and chicken is fully cooked.
06 -
Remove from heat and stir in sour cream until fully incorporated. Taste and adjust seasoning if needed.
07 -
Spoon stroganoff over cooked egg noodles and garnish with fresh chopped parsley if desired.
# Notes:
01 -
For best results, ensure chicken pieces are cut to similar sizes for even cooking.
02 -
The sauce will continue to thicken as it cools, so aim for a slightly thinner consistency than desired when removing from heat.