Description
This chicken stroganoff is the ultimate weeknight comfort food, delivering restaurant-quality flavor in under 30 minutes. By using succulent chicken thighs and a rich, umami-packed sauce of earthy mushrooms, beef broth, and creamy sour cream, this recipe provides a satisfying meal that is far superior to takeout. It is designed for simplicity, relying on the Maillard reaction from a hot sear to create deep, complex layers of flavor that will impress your family and satisfy any hunger.
Ingredients
1.5 lbs chicken thighs, thinly sliced
2 tbsp olive oil
1 tsp salt
0.5 tsp black pepper
1 tsp garlic powder
2 tbsp unsalted butter
1 large onion, diced
1 lb cremini mushrooms, thickly sliced
2 tbsp all-purpose flour
1.5 cups beef broth
0.5 cup sour cream
Fresh parsley for garnish
Instructions
Pat chicken dry and season with salt, pepper, and garlic powder.
Heat olive oil in a large skillet over medium-high heat and sear chicken until golden brown; remove and set aside.
Add butter to the same skillet, then add onions and mushrooms; sauté until mushrooms are browned and onions are translucent.
Sprinkle flour over the mushroom mixture and cook for one minute while stirring.
Gradually whisk in the beef broth and bring to a simmer until slightly thickened.
Return chicken to the pan and cook for another 5 minutes until fully cooked through.
Reduce heat to low and stir in the sour cream until smooth and warmed through.
Serve immediately, garnished with fresh parsley.
Notes
Ensure the mushrooms are sliced thick to maintain their texture.
For the best results, use full-fat sour cream to prevent curdling.
If you prefer a thicker sauce, whisk the sour cream with a tablespoon of the hot broth before adding to the pan.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Stovetop
- Cuisine: European Inspired