Chicken Stroganoff
A creamy and savory chicken dish that's quick to prepare and a family favorite.
Ingredients
Main Ingredients
- 1 lb Chicken Breast, cut into bite-sized pieces You can substitute with turkey or tofu.
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 8 oz Mushrooms, sliced Button or cremini work wonderfully.
- 1 cup Chicken Broth, low-sodium For a healthier twist.
- 1 cup Sour Cream Greek yogurt can be used for a lighter alternative.
- 2 tbsp Olive Oil For sautéing.
- 1 tbsp Worcestershire Sauce Adds depth of flavor.
- Salt & Pepper, to taste
- Fresh Parsley, chopped, for garnish Optional, adds a vibrant touch.
Instructions
Sautéing the Chicken
- Heat the olive oil in a large skillet over medium heat.
- Add the chicken pieces and cook until browned, about 5-7 minutes, stirring occasionally.
- Tip: Avoid overcrowding the pan by working in batches if necessary.
Adding Aromatics
- Add the chopped onion and cook until translucent, about 3-4 minutes.
- Stir in the minced garlic and sliced mushrooms, cooking for another 5 minutes until softened.
The Sauce
- Pour in the chicken broth and Worcestershire sauce. Bring to a simmer and cook for about 10 minutes.
Creamy Finish
- Reduce heat to low and stir in the sour cream (or Greek yogurt) until well combined.
- Season with salt and pepper to taste and warm through for another 5 minutes.
Final Garnish
- Remove from heat and sprinkle freshly chopped parsley just before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on low heat.