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Overhead view of chicken stroganoff in a cast iron skillet
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Chicken Stroganoff

Rich, creamy chicken stroganoff is the hearty and flavorful comfort meal you've been needing. With onions, mushrooms, and a delectable cream sauce, this indulgent dish is incredibly easy to cook. Serve it over mashed potatoes, noodles, or mashed cauliflower for a total meal.
Course Main Course
Cuisine Russian
Keyword cream sauce, meat and veggies, one-pan meal
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
Calories 304kcal

Equipment

  • Large skillet

Ingredients

For the Chicken

  • 1 tablespoon olive oil
  • 2 large chicken breasts approximately 1½-2 pounds; filleted into 4 cutlets
  • salt to taste
  • pepper to taste

For the Gravy

  • 3 tablespoons butter or ghee
  • 1 large sweet onion chopped
  • 3 cloves garlic minced
  • 10 ounces mushrooms sliced, any type
  • ½ teaspoon dried thyme
  • ½ cup dry white wine see Notes
  • 2 tablespoons flour
  • 2 cups chicken stock divided
  • 2 teaspoons dijon mustard
  • 2 teaspoons Worcestershire sauce
  • ½ cup sour cream see Notes
  • salt to taste
  • pepper to taste

Instructions

  • Heat olive oil in large skillet over medium heat. Meanwhile, season chicken cutlets liberally with salt and pepper on all sides.
    Chicken cutlets in large skillet
  • When oil is shimmery, add chicken cutlets to skillet. Cook 4 to 5 minutes until lightly browned, then flip and cook another 4 to 5 minutes. Once both sides are browned, transfer chicken to plate or cutting board to rest. Note: cook times are approximate and will vary depending on size and thickness of cutlets.
    Browned chicken cutlets in large skillet
  • Add butter to skillet and let melt. Once butter starts to bubble, add onions and cook 3 to 4 minutes or until soft, stirring occasionally.
    Onions and butter in skillet
  • Add garlic, mushrooms, and thyme to skillet. Cook 4 to 5 minutes or until mushrooms are browned, stirring occasionally.
    Garlic, mushrooms, and dried thyme in skillet
  • Pour white wine into skillet to deglaze pan, being sure to scrape any browned bits off bottom of skillet. Let wine simmer over medium heat for 2 minutes, then whisk in flour.
    White wine in large skillet with mushrooms and onions
  • Add chicken stock to wine in ½ cup increments, stirring after each addition. Once all chicken stock is added, stir in dijon mustard and Worcestershire sauce. Allow mixture to come to simmer, then reduce heat to low and let mixture cook until slightly thickened.
    Chicken stock and white wine mixture in large skillet
  • Stir in sour cream and return chicken cutlets to skillet. Continue cooking until chicken is cooked through and gravy has thickened more. Serve alone or with mashed potatoes or pasta.
    Chicken in skillet with gravy

Notes

  • White Wine: If you don't use or don't have white wine, use ½ cup chicken stock (in addition to the other 2 cups in the ingredients list).
  • Sour Cream: I prefer to use full-fat dairy products, but reduced fat sour cream will work. You could also use plain yogurt, Greek yogurt, or creme fraiche instead.

Nutrition

Serving: 1serving | Calories: 304kcal | Carbohydrates: 10g | Protein: 28g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 995mg | Potassium: 766mg | Fiber: 1g | Vitamin A: 338IU | Vitamin C: 6mg | Calcium: 56mg | Iron: 1mg | Net Carbs: 9g