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Chicken and Dairy Ingredients - 1 pound boneless, skinless chicken breasts, sliced into strips - 1 cup sour cream Vegetables and Seasonings - 1 medium onion, diced - 3 cloves garlic, minced - 8 ounces mushrooms, sliced (button or cremini) - 1 tablespoon Dijon mustard - 1 teaspoon smoked paprika - Salt and pepper to taste - Fresh parsley, chopped (for garnish) Cooking Staples - 2 cups chicken broth - 2 tablespoons all-purpose flour - 2 tablespoons olive oil When I make my homemade chicken stroganoff, I always choose fresh ingredients. The chicken gives a nice protein base. Sour cream adds creaminess and tang. I love using a mix of onions, garlic, and mushrooms for a rich flavor. Dijon mustard brings a subtle kick that makes it stand out. Smoked paprika adds warmth and depth. Don't forget the salt and pepper to enhance all the flavors. For cooking, I use chicken broth to build up the sauce. Flour helps thicken it, while olive oil makes sure everything cooks well. You can find the full recipe to see how all these ingredients come together. Using these fresh ingredients makes a big difference in taste. Each item plays its part to create a dish that is both comforting and delicious. Sautéing Onions and Garlic Start by heating olive oil in a large skillet over medium heat. Add the diced onion and cook for about 3-4 minutes. You want the onion to become soft and clear. Next, stir in the minced garlic. Cook it for another minute until you smell its sweet aroma. This step builds a great base for your stroganoff. Cooking the Mushrooms Now, add the sliced mushrooms to the skillet. You will need to sauté them for about 5 minutes. Look for them to turn golden brown. Stir them often to cook evenly. Once they are done, push the mushroom mix to one side of the skillet. This will make room for the chicken. Seasoning and Browning On the empty side of the skillet, add the chicken strips. Sprinkle salt, pepper, and smoked paprika over them. Cook the chicken for about 5-6 minutes. You want the chicken to be no longer pink inside. This step adds flavor and makes your stroganoff heartier. Adding Broth and Thickening Once the chicken is cooked, sprinkle the flour over the entire mixture. Stir well to coat everything evenly. Cook for an extra 2 minutes to remove the raw flour taste. Then, slowly pour in the chicken broth. Stir constantly as you do this. Bring the mixture to a gentle simmer and let it cook for about 5 minutes. You want it to thicken slightly. Incorporating the Sour Cream Finally, lower the heat and stir in the sour cream and Dijon mustard. Mix well until everything is blended. Heat it gently but avoid boiling. Taste and adjust the seasoning with more salt or pepper if needed. Now, your homemade chicken stroganoff is ready to serve over cooked egg noodles or rice. Check the full recipe for more details! Avoiding Overcooking Chicken To keep chicken juicy, cook it just right. Sauté the chicken until it turns white, about 5-6 minutes. If you cook it too long, it can become dry. Use a meat thermometer if you have one. The chicken should reach 165°F. This helps ensure it stays tender. Enhancing Flavor Profiles To boost flavor, use fresh herbs like parsley. Fresh herbs add a bright taste. Smoked paprika gives a nice depth too. Make sure to season well with salt and pepper. You can also add a splash of lemon juice at the end. This adds a zesty kick that brightens the dish. Gluten-Free Alternatives If you need gluten-free options, replace all-purpose flour with cornstarch. Use the same amount. You can also serve it over rice instead of noodles. Always check labels on broth and other packaged items to ensure they are gluten-free. Substitute Suggestions for Dairy For a dairy-free version, use coconut cream instead of sour cream. It gives a creamy texture without the milk. You can also try a dairy-free yogurt. Just make sure it’s plain to avoid unwanted flavors. These swaps keep your dish creamy and delicious! For the complete recipe and cooking details, check out the Full Recipe. {{image_2}} Using different proteins can change the flavor of your Stroganoff. Try turkey instead of chicken for a unique twist. Turkey has a mild taste that blends well with the sauce. You can even use beef, which adds a rich depth to the dish. Just remember to adjust cooking times based on the protein you choose. For vegan options, swap chicken for mushrooms or tofu. Mushrooms give a meaty texture, while tofu absorbs flavors well. Use a plant-based sour cream for creaminess. This way, you keep the comfort of Stroganoff while catering to different diets. Pair Chicken Stroganoff with side dishes like steamed vegetables or a fresh salad. The crunch from veggies balances the creamy sauce. You can also serve it with roasted potatoes for a hearty meal. For presentation, use a wide, shallow bowl to show off your Stroganoff. Garnish with fresh parsley for a pop of color. Consider adding a lemon wedge on the side to brighten the dish. A sprinkle of smoked paprika adds extra flair, too. For the full recipe, check out the details above. To keep your Chicken Stroganoff fresh, store it properly. First, let it cool to room temperature. Then, transfer it to an airtight container. This helps keep moisture in and air out. You can store it in the fridge for up to three days. If you want to save it longer, freeze it. Use a freezer-safe container or bag. Make sure to remove as much air as possible. Label the container with the date. You can freeze it for up to three months. When it’s time to enjoy your leftovers, reheating is key. The best method is to use a stovetop. Pour the Chicken Stroganoff into a skillet. Add a splash of chicken broth or water to help with moisture. Heat it over medium heat while stirring. This ensures even heating. You can also use a microwave for quick reheating. Place a portion in a microwave-safe bowl. Cover it loosely with a microwave-safe lid. Heat in short bursts, stirring in between. This keeps the dish from drying out. To maintain flavor and texture, avoid overheating. If the sauce gets too thick, add a little broth. This keeps your Chicken Stroganoff creamy and delicious. Enjoy your meal! For the full recipe, click here. You can serve Chicken Stroganoff with several tasty sides. I love pairing it with: - Cooked egg noodles - Rice - Mashed potatoes - Steamed vegetables - A fresh green salad These sides balance the rich flavors of the stroganoff. They also add texture to your meal. The chicken is done when it reaches an internal temperature of 165°F. You can check this with a meat thermometer. The chicken should also be white and no longer pink inside. Yes, you can make Chicken Stroganoff ahead of time. Cook it fully, then let it cool. Store it in the fridge for up to three days. When you're ready to eat, reheat it on low heat. Chicken Stroganoff is a twist on the classic Beef Stroganoff. The dish has roots in Russian cuisine. It became popular in the U.S. in the 1950s. The creamy sauce makes it a comfort food favorite. Absolutely! A slow cooker works well for Chicken Stroganoff. Just add all the ingredients, except the sour cream. Cook on low for 6-8 hours. Stir in the sour cream before serving. This makes a rich and tasty meal. For the full recipe, check out the section above. In this blog post, I shared how to make homemade chicken stroganoff. You learned about the key ingredients, step-by-step cooking methods, and helpful tips. I also covered various ingredient swaps and storage advice for leftovers. Remember, cooking is fun! Don't be afraid to experiment with flavors and textures. Enjoy crafting a meal that warms your heart and delights your taste buds. You can make a delicious chicken stroganoff that suits your taste and needs. Happy cooking!

Homemade Chicken Stroganoff

Craving a cozy meal? Homemade Chicken Stroganoff is a flavorful comfort dish that's easy to whip up! With tender chicken, a creamy sauce, and savory mushrooms, it's perfect for any gathering or just a lovely dinner at home. In this guide, you'll find step-by-step instructions, tips, and variations to make it your own. Dive into the full recipe now and impress your family with a delicious dish they’ll love!
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Ingredients
  

1 pound boneless, skinless chicken breasts, sliced into strips

1 medium onion, diced

3 cloves garlic, minced

8 ounces mushrooms, sliced (button or cremini)

2 cups chicken broth

1 cup sour cream

2 tablespoons all-purpose flour

2 tablespoons olive oil

1 tablespoon Dijon mustard

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Cooked egg noodles or rice (for serving)

Instructions
 

Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.

    Stir in the minced garlic and cook for another minute until fragrant.

      Add the sliced mushrooms to the skillet and sauté until they are golden brown, about 5 minutes.

        Push the mushroom mixture to one side of the skillet, and on the other side, add the chicken strips. Season with salt, pepper, and smoked paprika. Cook the chicken for about 5-6 minutes, until no longer pink.

          Once the chicken is cooked, sprinkle the flour over the mixture and stir well to coat everything evenly. Cook for another 2 minutes to remove the raw flour taste.

            Slowly pour in the chicken broth, stirring constantly to combine. Bring the mixture to a simmer and let it cook for about 5 minutes until slightly thickened.

              Reduce the heat to low and stir in the sour cream and Dijon mustard until well mixed. Heat through gently, but do not let it boil.

                Taste and adjust the seasoning with more salt and pepper if needed.

                  Serve the Chicken Stroganoff over cooked egg noodles or rice, and garnish with freshly chopped parsley.

                    Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4