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- Chicken breast - Mushrooms - Onion - Garlic - Chicken broth - Sour cream - Olive oil - Dijon mustard - Flour - Salt and pepper - Egg noodles or pasta - Fresh parsley for garnish - You can use turkey or beef instead of chicken. - For a dairy-free option, try coconut cream. - If you want a vegan version, use mushrooms and tofu. - Slice chicken breast into even strips for quick cooking. - Chop onion and mushrooms into small pieces for even cooking. - Use a liquid measuring cup for broth and a dry one for flour. - Level off dry ingredients with a knife for accuracy. {{ingredient_image_1}} To cook the egg noodles, bring a large pot of salted water to a boil. Add the noodles carefully. Stir them gently to prevent sticking. Boil the noodles for about 7-9 minutes or until they are al dente. Al dente means they should be firm to the bite. Once cooked, drain the noodles in a colander and rinse them under cold water. This stops the cooking process and helps avoid overcooked noodles. Set them aside while you prepare the sauce. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the sliced chicken breast to the skillet. Sauté the chicken for about 5-6 minutes. It should look browned and cooked through. Remember to season the chicken with salt and pepper to add flavor. Once done, remove the chicken from the skillet and set it aside on a plate. Next, add the finely chopped onion to the same skillet. Sauté the onion for 3-4 minutes until it turns translucent. Then, add the minced garlic and sliced mushrooms. Cook these for another 4-5 minutes until the mushrooms are tender. Now, let’s make the creamy sauce. Sprinkle 1 tablespoon of flour over the mushroom mixture. Stir well to coat everything. Cook this for about one minute to slightly cook the flour. Slowly pour in 1 cup of chicken broth while stirring constantly. This helps avoid lumps in your sauce. Cook the mixture for 2-3 minutes until it thickens. Lower the heat and stir in 1 cup of sour cream and 1 tablespoon of Dijon mustard. Mix well until it becomes creamy. Return the cooked chicken to the skillet with the sauce. Stir everything together gently. Let it simmer for 3-4 minutes. This allows the chicken to absorb the sauce's rich flavors. Taste the dish and adjust seasoning if needed. Add more salt or pepper if you like. Serve the creamy chicken stroganoff over the cooked egg noodles. Garnish with freshly chopped parsley for a nice touch. Enjoy your meal! To get a rich and creamy sauce for your chicken stroganoff, choose full-fat sour cream. It adds body and flavor. Low-fat options can make your sauce thinner. You want that creamy texture! To avoid lumps, add the sour cream slowly. Stir it in over low heat. This helps it blend well without clumping. If you do see lumps, whisk the sauce gently. A little patience goes a long way! You can boost flavor with herbs and spices. Fresh thyme or parsley works well. A pinch of paprika adds warmth. Try adding garlic powder for extra depth. Wine can also enhance the taste. A splash of white wine brightens the dish. Just pour it in after cooking the onions and mushrooms. Let it simmer for a minute to cook off the alcohol. Different meats need different cook times. For turkey, cook a bit longer, about 7-8 minutes. Beef will need even more time, around 8-10 minutes, depending on thickness. The type of skillet you use matters too. Non-stick pans heat evenly. If you use cast iron, adjust heat to avoid burning your sauce. Keep an eye on it, and stir often for best results! Pro Tips Use Fresh Garlic: Freshly minced garlic provides a stronger flavor compared to pre-minced options, enhancing the dish's overall taste. Choose the Right Mushrooms: Opt for cremini or shiitake mushrooms for a richer flavor, as they pair beautifully with the creamy sauce. Don’t Overcook the Chicken: Cook the chicken just until browned and no longer pink inside to keep it juicy and tender. Adjust Creaminess: If you prefer a lighter sauce, substitute half of the sour cream with Greek yogurt for a tangy twist. {{image_2}} You can enjoy different types of stroganoff. The classic beef stroganoff uses tender beef instead of chicken. It has a rich flavor and a hearty feel. You can cook it just like chicken stroganoff but with beef strips. For a vegetarian option, use tofu instead of meat. Tofu soaks up the sauce well and gives a nice texture. Both options bring their unique tastes and charm. You can change the flavor of stroganoff with spices. Adding paprika gives a warm, smoky taste. Nutmeg adds a hint of sweetness that brightens the dish. You can also adjust the acidity. A squeeze of lemon juice can lift the flavors and make them pop. Try experimenting to find the balance you love. Pair your stroganoff with delicious side dishes. Garlic bread or a fresh salad complements the creamy sauce well. If you want to switch up the noodles, try using rice or mashed potatoes. They soak up the sauce nicely. You can even use spiralized veggies for a lighter meal. Each option brings a new twist to this comfort dish. To keep your Chicken Stroganoff fresh, use airtight containers. Glass or plastic containers work well. Store it in the fridge for up to three days. If you want to keep it longer, freeze it. In the freezer, it lasts for about three months. Make sure to label your containers with the date. When reheating, you want to keep the flavor intact. The stovetop is best for this dish. Heat it gently in a skillet over low heat. Stir often to prevent sticking. If you're in a hurry, you can use the microwave. Heat in short bursts, stirring between each burst. This helps keep the sauce creamy. Check your stroganoff for any off smells or changes in color. If it looks or smells strange, don't eat it. Always trust your senses. Proper storage helps prevent spoilage. Keep your leftovers in the fridge and use them within three days for the best taste. Yes, you can use frozen chicken. For best results, thaw it first. If you cook from frozen, add a little more time to the cooking. It may take about 10 extra minutes to cook through. Always check that the chicken is no longer pink in the center. You can make Chicken Stroganoff ahead of time. Cook it and let it cool. Store it in the fridge for up to three days. When ready to eat, reheat it in a pan over low heat. This way, the flavors will still shine. If you want a gluten-free thickener, use cornstarch or arrowroot. Mix one tablespoon with cold water. Then, stir it into your sauce as it simmers. This will help create a nice, thick sauce without gluten. Yes, you can make Chicken Stroganoff in a slow cooker. Start by browning the chicken and onions in a pan. Then, add all the ingredients to the slow cooker. Cook on low for about 4 to 6 hours. Stir in the sour cream at the end for creaminess. This blog post covered how to make a delicious Chicken Stroganoff. We discussed ingredients, preparation tips, and step-by-step instructions. I shared ways to customize the dish and enhance its flavor. Proper storage and reheating methods ensure leftover enjoyment. Remember, you can tweak this recipe to fit your needs, whether you're dairy-free or prefer different meat. Cooking is about creativity and making a meal that you love. Enjoy making this easy and tasty dish!

Creamy Garlic Chicken Stroganoff

A rich and creamy chicken stroganoff with garlic and mushrooms served over egg noodles.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4
Calories 400 kcal

Ingredients
  

  • 500 g chicken breast, sliced into strips
  • 200 g mushrooms, sliced
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup chicken broth
  • 1 cup sour cream
  • 2 tablespoons olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon flour
  • to taste salt and pepper
  • for garnish fresh parsley, chopped
  • 250 g egg noodles or pasta of choice

Instructions
 

  • Begin by cooking the egg noodles according to package instructions. Once done, drain and set aside.
  • In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
  • Add the sliced chicken and cook for about 5-6 minutes or until browned. Season with salt and pepper.
  • Remove the chicken from the skillet and set it aside. In the same skillet, add the onions and sauté until they become translucent, about 3-4 minutes.
  • Add the minced garlic and sliced mushrooms to the onions and cook until the mushrooms are tender, approximately 4-5 minutes.
  • Sprinkle 1 tablespoon of flour over the mushroom mixture and stir to combine. Cook for an additional minute to cook the flour slightly.
  • Slowly pour in the chicken broth while constantly stirring to avoid lumps. Cook until the mixture thickens, about 2-3 minutes.
  • Lower the heat and stir in the sour cream and Dijon mustard. Mix well to create a creamy sauce.
  • Return the chicken to the skillet and simmer for an additional 3-4 minutes, allowing the flavors to meld. Adjust seasoning with salt and pepper to taste.
  • Serve the creamy chicken stroganoff over the cooked egg noodles, garnish with freshly chopped parsley.

Notes

Garnish with fresh parsley for added flavor.
Keyword chicken, creamy, pasta, stroganoff