Description
Hearty chicken stroganoff blends tender meat with creamy sauce in a classic Russian-inspired dish. Comfort meets culinary tradition, satisfying home cooks with rich flavors and simple ingredients you’ll crave.
Ingredients
Scale
Main Ingredients:
- 1 pound boneless, skinless chicken breast, small-diced
- 4 tablespoons (60 milliliters) salted butter, divided use
Aromatics and Vegetables:
- 1 small sweet onion, small diced
- 4 cloves garlic, minced
Seasoning and Additional Ingredients:
- 2 tablespoons (30 milliliters) all-purpose flour
- 1 cup (240 milliliters) unsalted chicken stock
- 1/2 cup (120 milliliters) heavy cream
- 1 tablespoon (15 milliliters) Worcestershire sauce
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/3 cup (80 milliliters) sour cream
Serving Suggestions:
- Cooked egg noodles
- Fresh chopped parsley (optional)
Instructions
- Heat a large skillet over medium temperature and melt butter, creating a smooth cooking surface for the chicken.
- Brown chicken pieces in batches, ensuring each piece develops a golden exterior without overcrowding the pan, approximately 5 minutes per batch. Transfer browned chicken to a separate plate.
- In the same skillet, sauté onions until they become translucent and develop a light caramel color, carefully scraping residual chicken bits from the pan’s bottom to enhance flavor depth, about 10-12 minutes.
- Introduce minced garlic and quickly toast until aromatic, releasing its robust essence, roughly 30 seconds.
- Sprinkle flour over the onion-garlic mixture, stirring thoroughly to eliminate dry pockets and create a smooth roux, cooking for one minute to remove raw flour taste.
- Gradually pour chicken stock and heavy cream into the skillet, whisking consistently to prevent lumps and create a silky sauce.
- Incorporate Worcestershire sauce, salt, and pepper, blending thoroughly to distribute seasonings evenly.
- Return browned chicken to the skillet, including any accumulated juices, and integrate with the developing sauce.
- Reduce heat and allow the mixture to simmer, letting flavors meld and sauce thicken, approximately 7-8 minutes, ensuring chicken reaches optimal internal temperature.
- Remove from heat and fold in sour cream, creating a luxurious, creamy texture. Taste and adjust seasonings as needed.
- Plate over warm egg noodles and optionally garnish with fresh parsley for a vibrant presentation.
Notes
- Choose skinless, boneless chicken breasts for even cooking and easier slicing, ensuring tender meat that absorbs sauce perfectly.
- Brown chicken in batches to prevent overcrowding, which steams meat instead of creating delicious golden-brown caramelization.
- Use full-fat sour cream for richest flavor and smoothest texture, stirring gently at the end to prevent curdling.
- Substitute heavy cream with Greek yogurt or half-and-half for lighter versions, maintaining creamy consistency while reducing calories.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: Russian
Nutrition
- Serving Size: 4
- Calories: 487
- Sugar: 3 g
- Sodium: 610 mg
- Fat: 27 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 27 g
- Cholesterol: 106 mg