Chicken Stroganoff
This chicken stroganoff recipe delivers everything you love about the classic: savory mushrooms, a tangy-creamy sauce, and plenty of comfort, just minus the beef. Inspired by traditional beef stroganoff, this streamlined version swaps in quick-cooking, thin-cut boneless, skinless chicken breasts for a faster, lighter weeknight dinner that still tastes rich and deeply satisfying.Thin-cut chicken breasts cook quickly and brown beautifully, while a splash of white wine, Dijon mustard, and crème fraîche make a silky, deeply savory sauce.
Servings: 4
Ingredients
- 4 small thin-sliced skinless boneless chicken breasts (about 1½ lb. total)
- ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt plus more
- Freshly ground pepper
- 7 Tbsp. (or more) extra-virgin olive oil, divided
- 1 lb. crimini mushrooms sliced ¼” thick
- 1 medium onion thinly sliced
- 4 cloves garlic thinly sliced
- ½ cup dry white wine
- 1 Tbsp. all-purpose flour
- ½ tsp. paprika
- 1½ cups low-sodium chicken broth
- ⅓ cup crème fraîche
- 3 Tbsp. unsalted butter cut into pieces
- 1 tsp. Dijon mustard
- 2 dashes Worcestershire sauce
- Chopped parsley and cooked egg noodles, mashed potatoes, steamed rice, or country-style bread (for serving)
Instructions
- Lightly season 4 small thin-sliced skinless, boneless chicken breasts (about 1½ lb. total) all over with kosher salt and freshly ground pepper.
- Heat 3 Tbsp. extra-virgin olive oil in a large skillet over medium-high. Working in 2 batches and adding more oil between batches if needed, cook chicken in a single layer, undisturbed, until golden brown underneath, about 5 minutes. Turn and cook on other side until nearly cooked through, 2–3 minutes. Transfer to a plate. (The pan may have browned bits stuck to it, but that flavorful fond will be deglazed shortly.)
- Increase heat to high; add 2 Tbsp. extra-virgin olive oil to pan. Arrange 1 lb. crimini mushrooms, sliced ¼" thick, in pan in a single layer as much as possible and cook, undisturbed, until golden underneath, about 5 minutes. Stir; season lightly with salt (this will help draw out water from the mushrooms) and cook, undisturbed, until golden, about 5 minutes.
- Continue to cook, stirring occasionally, until liquid released from mushrooms is mostly evaporated and mushrooms are deep golden brown, 2–3 minutes more. Transfer to a large plate, spreading out to keep from steaming.
- Reduce heat to medium and heat remaining 2 Tbsp. extra-virgin olive oil in pan. Add 1 medium onion, thinly sliced, and 4 garlic cloves, thinly sliced, season with salt and pepper, and cook, stirring occasionally, until slightly softened, 3–4 minutes. Add ½ cup dry white wine; simmer, stirring occasionally and scraping up any browned bits, until almost completely evaporated, 1–2 minutes. Add 1 Tbsp. all-purpose flour and ½ tsp. paprika; cook, stirring constantly, until a thin film starts to form on bottom of pan, 30–60 seconds. Gradually pour in 1½ cups low-sodium chicken broth, stirring constantly. Increase heat to medium-high; bring to a rapid simmer and cook until sauce is thick enough to lightly coat a spoon, about 3 minutes.
- Reduce heat to low; add ⅓ cup crème fraîche, 3 Tbsp. unsalted butter, cut into pieces, 1 tsp. Dijon mustard, 2 dashes Worcestershire sauce, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt. Cook, stirring often, until butter is melted and emulsified, about 2 minutes. Taste sauce; season with more salt if needed. Return chicken and mushrooms to pan and cook, basting with sauce with a large spoon, until warmed through, about 1 minute. Remove from heat; top stroganoff with chopped parsley.
- Serve over cooked egg noodles, mashed potatoes, steamed rice, or country-style bread.
