Easy One Pan Chicken Stroganoff

Chicken stroganoff with mushrooms and parsley over noodles in a white bowl.

Easy One Pan Chicken Stroganoff

Chicken Stroganoff is a creamy, comforting dish with golden pan-seared chicken, onions, garlic, and mushrooms in a rich sauce. Serve over noodles, rice, or potatoes for a comforting meal.

5 from 1 vote

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Course: Easy Dinner

Cuisine: American/ British

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: Servings

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Author: Deborah Rainford

Ingredients

4 (4) whole chicken breasts or thighs
2 teaspoons (2 teaspoons) onion granules, (onion salt)
1 teaspoon (1 teaspoon) smoked paprika
1 tablespoon (1 tablespoon) olive oil
2 tablespoon (2 tablespoon) butter, divided
2 cloves (2 cloves) garlic, minced
1 (1) medium onion, diced
200 g (2 cups) mushrooms (brown or white), sliced
120 ml (4 floz) white wine or chicken stock
200 g (7 oz) sour cream
Salt and pepper to taste
2 tablespoons (2 tablespoons) fresh parsley, chopped (for garnish)

Instructions

Prepare the Chicken and Vegetables

Season Chicken: Rub each chicken breast (or thigh if using) with onion granules, paprika, salt, and pepper. Set aside.
Prepare Veggies: Slice the mushrooms, dice the onion, and mince the garlic. Set them aside.

Pan-Sear the Chicken

Heat Oil: In a large skillet over medium-high heat, add the olive oil and 1 tablespoon of butter.
Pan-Sear Chicken: Place the whole chicken breasts or thighs in the skillet. Sear each side until golden brown and cooked through, usually 6-8 minutes per side for breasts and 10-12 minutes for thighs. Remove the chicken and set aside. *If your chicken breasts are thick you can slice them in half lengthwise or pound them down with a rolling pin.

Prepare the Sauce

Cook Vegetables: In the same skillet, add the diced onion and garlic. Sauté until translucent. Add mushrooms and continue to cook until softened.
Deglaze the Pan: Add the white wine or chicken stock, scraping the skillet's bottom to release any browned bits.
Add Sour Cream: Lower the heat, and stir in the sour cream. Mix well.

Combine and Serve

Combine: Return the pan-seared chicken to the skillet, coating it well with the sauce. Simmer for another 3-5 minutes, ensuring the chicken is cooked.
Garnish and Serve: Sprinkle with chopped parsley for garnish. Serve hot over rice, noodles, or mashed potatoes.

Notes

Chicken Choice: You can use either chicken breasts or thighs in this recipe. Chicken thighs are more flavorful but may take a bit longer to cook through.
Wine Substitute: If you don't want to use wine, chicken stock is a perfectly fine alternative for deglazing the pan.
Mushrooms: You can use any type of mushroom for stroganoff. Brown, white or large flat. You can even use a pack of presliced mushrooms. Skip pricey wild mushrooms. They will be wasted in this sauce.

Nutrition

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