Chicken Stroganoff

Ingredients

• 454 g (1 lb; 2 pieces)boneless, skinless chicken breast
• 30 ml (2 tablespoons)olive oil
• 5 ml (1 teaspoon), dividedkosher salt
• 2.5 ml (½ teaspoon), dividedblack pepper
• 14 g (1 tablespoon)unsalted butter
• 240 ml (1 cup), diced into 6 mm (¼-inch) piecesyellow onion
• 15 ml (1 tablespoon), mincedgarlic
• 227 g (8 oz), sliced 13 mm (½ inch) thickbrown mushrooms
• 16 g (2 tablespoons)plain flour
• 360 ml (1½ cups)unsalted chicken stock or broth
• 15 ml (1 tablespoon)Dijon mustard
• 120 ml (½ cup)sour cream
• 10 ml (2 teaspoons), choppedparsley

Instructions

1. 1

   Flatten the chicken

   Pat the chicken dry. Cut each breast horizontally lengthways to make four thinner cutlets. Place each cutlet between two sheets of plastic or in a large plastic bag and flatten with a meat tenderiser to an even 6 mm (¼-inch) thickness. Season both sides generously with salt and pepper.

2. 2

   Cook the chicken

   Heat a large frying pan over medium heat and add the olive oil. When hot, add the cutlets and cook until golden, about 3–4 minutes. Turn and cook for another 2–3 minutes, until the internal temperature reaches 71–74°C (160–165°F). Transfer to a clean plate and cover to keep warm.

3. 3

   Cook the aromatics

   Melt the butter in the pan over medium heat. Add the onion and sauté until tender, about 2 minutes. Add the garlic and cook until fragrant, about 30 seconds.

4. 4

   Cook the mushrooms

   Add the mushrooms, 2.5 ml (½ teaspoon) of the salt and 1.25 ml (¼ teaspoon) of the pepper. Sauté until tender, about 2 minutes.

5. 5

   Make the sauce

   Stir in the flour and cook for 1 minute. Gradually stir in the chicken stock, then bring to a rapid simmer over medium-high heat. Stir and cook until thickened, about 2 minutes. Reduce the heat to low and mix in the mustard, sour cream, remaining 2.5 ml (½ teaspoon) salt and 1.25 ml (¼ teaspoon) pepper. Taste and add more salt or pepper if desired.

6. 6

   Warm the chicken

   Return the chicken to the sauce and heat for 1–2 minutes, until warmed through.

7. 7

   Garnish and serve

   Scatter the parsley over the dish. Serve with egg noodles, mashed potatoes or rice if desired.

What is chicken Stroganoff?

Stroganoff is a dish with Russian roots that is commonly made with beef and a creamy sauce. This chicken version uses quick-cooking cutlets and mushrooms for a weeknight-friendly take.

Thin chicken cooks quickly, while flour thickens the stock and sour cream gives the sauce its creamy finish. Dijon mustard adds a savoury note.

Nutrition and macros by portion

The nutrition label shows one serving as written: 335 calories, 29g protein, 12g carbs, 19g fat.

The chicken supplies most of the protein, while the flour and onion contribute some of the carbohydrates. Olive oil, butter and sour cream account for much of the fat. For a balanced plate, serve a portion with a green vegetable or salad.

Choosing the chicken

Thin cutlets: slicing each breast horizontally and flattening it helps the pieces cook evenly in the short frying time.

Even thickness: aim for about 6 mm (¼ inch) throughout, so thinner edges are less likely to dry out before the centre is cooked.

Building the mushroom sauce

Brown mushrooms: slice them about 13 mm (½ inch) thick so they keep some substance as they soften.

Flour first: stir it through the mushrooms and cook for 1 minute before adding stock. This gives the sauce a chance to thicken smoothly as the stock simmers.

Getting the texture right

Thickened sauce: after about 2 minutes at a rapid simmer, it should coat a spoon. Keep stirring as it reduces.

Creamy finish: lower the heat before adding the sour cream. This recipe adds it off the high heat, helping keep the sauce smooth.

Keeping an eye on timing

Chicken: cook the cutlets for about 3–4 minutes on the first side and 2–3 minutes after turning, checking that they reach 71–74°C (160–165°F).

Sauce: the onion, garlic and mushrooms cook in a few minutes, followed by a brief simmer to thicken. Have the ingredients ready so the chicken does not sit for long before returning to the pan.

What to serve with it

Noodles: egg noodles make a classic base for catching the creamy sauce.

Other sides: mashed potatoes or rice also work well. Add a green vegetable or salad alongside for freshness.

Recipe notes & tips

• Dry the chicken before seasoning to help it brown in the pan.
• Flatten the cutlets to an even thickness so they cook at a similar rate.
• Keep the chicken covered on a clean plate while you make the sauce.
• Stir the stock in gradually to help the flour blend in smoothly.
• Taste the sauce before serving and adjust the seasoning if needed.

Variations

• Use cremini mushrooms: they make a straightforward swap for the brown mushrooms.
• Add thyme: stir a little into the mushrooms for an herbal note.
• Serve with noodles: spoon the sauce over cooked egg noodles.
• Choose rice: serve the chicken and sauce over rice instead of noodles or mash.
• Add greens: serve with steamed green vegetables for a fresh side.

Common mistakes to avoid

• Uneven cutlets: flatten the chicken to about 6 mm (¼ inch) so it cooks evenly.
• Crowded pan: cook the chicken in batches if the pieces do not fit in a single layer.
• Burnt garlic: add it after the onion and cook for only about 30 seconds.
• Lumpy sauce: pour in the stock gradually while stirring.
• Boiling the creamy sauce: reduce the heat to low before adding the sour cream.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a pan over low heat, stirring until hot; add a splash of stock if the sauce has thickened too much.

Frequently asked questions