CHICKEN STROGANOFF

This Cozy, Comforting Chicken Stroganoff Over Rice Is Perfect For Those Busy Weeknights! It’s Packed Full Of Flavor And Ready To Go In Just 30 Minutes!

Served over rice or noodles, this chicken stroganoff is simple and loved by the whole family. If your family loves this dish, they’ll also love our Chicken Tetrazzini and Creamy Chicken Pot Pie Noodles.

Chicken stroganoff served over rice

MADE IN 30 MINUTES
With little kids and a crazy schedule, dinner recipes have been reduced to extremely quick & easy meals (usually under 30 minutes) that I know my kids will love.
This chicken stroganoff over rice is one of them. It’s creamy, comforting and best of all, ready in a hurry!

I’ve mentioned it before, but my kids love mushrooms. Lucky for me, I do too! This dish is loaded with cremini mushrooms, however, if you have picky eaters at home, you can totally ditch them.

Chicken stroganoff sauce in pan

THE PREP WORK IS WORTH IT!
The most time consuming part of this recipe is the prep work. You’ll be dicing, mincing and chopping all sorts of things. But those ingredients are what make this dish… so be patient or buy already prepared ingredients if you need to.

The rest is done in your skillet. I highly recommend using a large non-stick skillet (or one with non-stick properties like the Le Creuset pictured above) so that you can fit everything in.

Just remember you’ll be stirring a lot of sauce, so in order to reduce spills, proper pan size is key.

HOW TO MAKE + TIPS
HEAT OIL. Set a large non-stick skillet over medium heat. When hot, add the olive oil.

SEASON. Meanwhile, place the cut chicken into a bowl. Season with garlic powder, onion powder, salt, pepper, paprika, and cayenne; toss to combine.

COOK CHICKEN. Add the chicken to the hot pan and brown, about 2-5 minutes on each side.

VEGGIES. Add the mushrooms and cook until brown, about 4 minutes. Add the shallot, onion and garlic and stir occasionally until they are soft and translucent.

SAUCE. Pour in the wine (chicken broth or apple cider vinegar work too) and cook for 1 minute, then add the butter and flour. Whisk continuously taking care not to burn. SLOWLY add the chicken stock, whisking to create a smooth sauce.

Add the worcestershire, thyme, salt, pepper, and paprika. Bring to a simmer, reduce heat and allow the sauce to thicken, about 5-8 minutes. Gradually whisk in the sour cream.

WHAT TO SERVE WITH?
Remove from the heat and serve over cooked rice. Garnish with additional thyme or sour cream, if desired.

You can also serve this over noodles – whichever you prefer.

Some of our favorite sides to go with this include: Loaded Twice Baked Potatoes and Roasted Veggies.

P.S. If you happen to have leftovers, this REHEATS really well. STORE in an air-tight container in the fridge for up to 3 days and reheat in the microwave.

We typically DO NOT FREEZE this dish because it has sour cream, which does not freeze well.

Chicken Stroganoff Recipe
This cozy, comforting chicken stroganoff over rice is perfect for those busy weeknights! It’s packed full of flavor and ready to go in just 30 minutes!

INGREDIENTS
FOR THE CHICKEN

2 tbsp olive oil – divided
1 lb chicken breasts – cut into ½ inch chunks
1 tsp garlic powder
3 tsp onion powder
1/4 tsp kosher sea salt
1/2 tsp ground black pepper
1/2 tsp paprika
1/4 tsp cayenne pepper
FOR THE SAUCE
2 cup cremini mushrooms – sliced
1 shallot – minced
1/2 yellow onion – chopped
4 cloves garlic – chopped
2 tbsp white wine – (optional but recommended)
4 tbsp butter
4 tbsp all-purpose flour
2 1/2 cup low-sodium chicken broth
1 1/2 tbsp worcestershire sauce
1/2 tsp fresh thyme leaves – coarsely chopped
1/2 tsp kosher sea salt
1/4 tsp ground black pepper
1/4 tsp paprika

2/3 cup sour cream – room temperature
FOR SERVING
3 cup cooked rice
freshly chopped thyme – (for optional garnish)
sour cream – (for optional garnish)
INSTRUCTIONS
Set a large non-stick skillet over medium heat. When hot, add the olive oil.
Meanwhile, place the cut chicken into a bowl. Season with garlic powder, onion powder, salt, pepper, paprika, and cayenne; toss to combine.
Place the chicken in the hot pan and brown, about 2-5 minutes on each side.
Add the mushrooms and cook until brown, about 4 minutes. Add the shallot, onion and garlic and stir occasionally until they are soft and translucent.

Pour in the wine and cook for 1 minute, then add the butter and flour. Whisk continuously taking care not to burn. SLOWLY add the chicken stock, whisking to create a smooth sauce. Add the worcestershire, thyme, salt, pepper, and paprika. Bring to a simmer, reduce heat and allow the sauce to thicken, about 5-8 minutes. Gradually whisk in the sour cream.
Remove from the heat and serve over cooked rice. Garnish with additional thyme or sour cream, if desired.