INGREDIENTS
Salted butter: Four tablespoons, divided use, for richness and flavor.
Boneless, skinless chicken breast: One pound, diced small for even cooking.
Sweet onion: One small, diced finely for a subtle sweetness.
Garlic: Four cloves, minced, adding depth of flavor.
All-purpose flour: Two tablespoons, to thicken the sauce.
Unsalted chicken stock: One cup, for the base of the sauce.
Heavy cream: Half a cup, for a creamy texture.
Worcestershire sauce: One tablespoon, for umami richness.
Kosher salt: Three-quarters teaspoon, to enhance the flavors.
Black pepper: Half a teaspoon, for a hint of spice.
Sour cream: One-third cup, adding tanginess to the sauce.
Cooked egg noodles: For serving, providing a hearty base.
Fresh chopped parsley: Optional, for garnish and a touch of color.
INSTRUCTIONS
Step 1:
In a large skillet over medium heat, melt 2 tablespoons of the butter.
Step 2:
Add the chicken to the skillet and brown it, stirring occasionally. You may need to do this in batches (depending on how large your skillet is) so the chicken will brown evenly, about 5 minutes per batch. Place the chicken on a plate.
Step 3:
Add the remaining 2 tablespoons of butter and add the onions to the pan. Cook the onions until softened and lightly browned, 10-15 minutes; scrape off any browned bits from the chicken from the bottom of the pan while cooking the onions.
Step 4:
Add the garlic and cook until fragrant, 30 seconds.
Step 5:
Add the flour and stir it in until fully mixed in; cook for 1 minute.
Step 6:
Slowly stream in the chicken stock, followed by the heavy cream, while whisking constantly to avoid lumps.
Step 7:
Add the Worcestershire sauce, salt, and pepper, and whisk to combine.
Step 8:
Add the chicken back to the pan along with any juices from it and stir it into the sauce.
Step 9:
Bring to a simmer and simmer for 5-10 minutes until thickened and the chicken is cooked through.
Step 10:
Take off the heat and stir in the sour cream. Taste and adjust seasoning if needed.
Step 11:
Serve over cooked egg noodles with a garnish of fresh parsley if desired.
Serving and Storage Tips
Serve Chicken Stroganoff hot over egg noodles, fettuccine, or rice for a classic presentation. Mashed potatoes or creamy polenta are also excellent choices, soaking up the savory sauce.
Garnish with freshly chopped parsley or chives to add a pop of color and enhance the flavor profile.
Pair with crusty French bread or garlic bread to mop up the delicious sauce, adding a delightful crunch.
A crisp green salad with a light vinaigrette provides a refreshing contrast to the rich dish. Consider a simple salad with mixed greens, cucumber, and cherry tomatoes.
For a sophisticated touch, pair Chicken Stroganoff with a light-bodied white wine such as Chardonnay or Sauvignon Blanc. The acidity of the wine complements the creamy sauce and enhances the overall dining experience.
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove over medium-low heat, adding a splash of chicken broth or water if the sauce thickens.
Chicken Stroganoff can also be frozen. Place cooled leftovers in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stove.
Helpful Notes
Variations: Try adding mushrooms or spinach to the dish for extra flavor and nutrition. Sauté the vegetables until tender before stirring them into the sauce.
Add-ins: Enhance the dish by incorporating smoked paprika or Dijon mustard into the sauce for a richer, more complex flavor profile.
Tips for Best Results: Ensure the chicken is cooked through but not overdone to maintain its tenderness. Stir in the sour cream at the very end to prevent curdling and achieve a smooth, creamy sauce.
