{"id":9284,"date":"2026-02-26T20:19:55","date_gmt":"2026-02-26T20:19:55","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=9284"},"modified":"2026-02-26T20:20:02","modified_gmt":"2026-02-26T20:20:02","slug":"chicken-stroganoff","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/chicken-stroganoff\/","title":{"rendered":"Chicken Stroganoff"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Chicken Stroganoff<\/span><\/h2>\n
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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.<\/span>
<\/div>Thin-cut chicken breasts cook quickly and brown beautifully, while a splash of white wine, Dijon mustard, and cr\u00e8me fra\u00eeche make a silky, deeply savory sauce.<\/span><\/div>\n
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Total Time<\/span>50 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>4<\/span><\/div>\n\n
Author: <\/span>Adapted from Hana Asbrink – Bon Appetit<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 4<\/span> small<\/span> thin-sliced skinless boneless chicken breasts <\/span> (about 1\u00bd lb. total)<\/span><\/li>
  • \u00bd<\/span> tsp.<\/span> Diamond Crystal or \u00bc tsp. Morton kosher salt<\/span> plus more<\/span><\/li>
  • Freshly ground pepper<\/span><\/li>
  • 7<\/span> Tbsp. (or more)<\/span> extra-virgin olive oil, divided<\/span><\/li>
  • 1<\/span> lb.<\/span> crimini mushrooms<\/span> sliced \u00bc” thick<\/span><\/li>
  • 1<\/span> medium<\/span> onion<\/span> thinly sliced<\/span><\/li>
  • 4<\/span> cloves<\/span> garlic<\/span> thinly sliced<\/span><\/li>
  • \u00bd<\/span> cup<\/span> dry white wine<\/span><\/li>
  • 1<\/span> Tbsp.<\/span> all-purpose flour<\/span><\/li>
  • \u00bd<\/span> tsp.<\/span> paprika<\/span><\/li>
  • 1\u00bd<\/span> cups<\/span> low-sodium chicken broth<\/span><\/li>
  • \u2153<\/span> cup<\/span> cr\u00e8me fra\u00eeche<\/span><\/li>
  • 3<\/span> Tbsp.<\/span> unsalted butter<\/span> cut into pieces<\/span><\/li>
  • 1<\/span> tsp.<\/span> Dijon mustard<\/span><\/li>
  • 2<\/span> dashes<\/span> Worcestershire sauce<\/span><\/li>
  • Chopped parsley and cooked egg noodles, mashed potatoes, steamed rice, or country-style bread<\/span> (for serving)<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • Lightly season 4 small thin-sliced skinless, boneless chicken breasts (about 1\u00bd lb. total) all over with kosher salt and freshly ground pepper. <\/span><\/div><\/li>
    • Heat 3 Tbsp. extra-virgin olive oil in a large skillet over medium-high. <\/span>
      <\/div>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\u20133 minutes. Transfer to a plate. (The pan may have browned bits stuck to it, but that flavorful fond will be deglazed shortly.)<\/span><\/div><\/li>
    • Increase heat to high; add 2 Tbsp. extra-virgin olive oil to pan. <\/span>
      <\/div>Arrange 1 lb. crimini mushrooms, sliced \u00bc" 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. <\/span><\/div><\/li>
    • Continue to cook, stirring occasionally, until liquid released from mushrooms is mostly evaporated and mushrooms are deep golden brown, 2\u20133 minutes more. Transfer to a large plate, spreading out to keep from steaming.<\/span><\/div><\/li>
    • 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\u20134 minutes. <\/span>
      <\/div>Add \u00bd cup dry white wine; simmer, stirring occasionally and scraping up any browned bits, until almost completely evaporated, 1\u20132 minutes. <\/span>
      <\/div>Add 1 Tbsp. all-purpose flour and \u00bd tsp. paprika; cook, stirring constantly, until a thin film starts to form on bottom of pan, 30\u201360 seconds. <\/span>
      <\/div>Gradually pour in 1\u00bd 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.<\/span><\/div><\/li>
    • Reduce heat to low; add \u2153 cup cr\u00e8me fra\u00eeche, 3 Tbsp. unsalted butter, cut into pieces, 1 tsp. Dijon mustard, 2 dashes Worcestershire sauce, and \u00bd tsp. Diamond Crystal or \u00bc tsp. Morton kosher salt. <\/span>
      <\/div>Cook, stirring often, until butter is melted and emulsified, about 2 minutes. <\/span>
      <\/div>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. <\/span>
      <\/div>Remove from heat; top stroganoff with chopped parsley. <\/span><\/div><\/li>
    • Serve over cooked egg noodles, mashed potatoes, steamed rice, or country-style bread.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
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