Easy chicken stroganoff recipe cooked in a creamy mushroom sauce and served over egg noodles for a classic comfort food dish that's perfect for any night of the week.
Flatten the Chicken - Dry the chicken breasts with a paper towel. Cut each piece horizontally lengthwise to make two thinner cutlets, four total. Place one piece between two plastic sheets or inside a large plastic bag. Flatten to an even ¼-inch thickness. Repeat with the remaining pieces. Generously season both sides with salt and pepper.
Cook the Chicken - Heat a large skillet over medium heat. Add the olive oil. Once hot, add the chicken cutlets and cook until golden brown, about 3 to 4 minutes.Flip and cook the other side, until the internal temperature reaches 160 to 165ºF (71 to 74ºC), about 2 to 3 minutes. Transfer to a clean plate, and cover to keep warm.
Cook the Aromatics - Melt the butter over medium heat. Add the onions, and saute until tender, about 2 minutes. Add the garlic, and saute until fragrant, 30 seconds.
Cook the Mushrooms - Add mushrooms, ½ teaspoon salt, and ¼ teaspoon black pepper. Saute until tender, about 2 minutes.
Make the Sauce - Add the flour, stir, and cook for 1 minute. Slowly stir in the chicken stock. Bring to a rapid simmer over medium-high heat. Stir and cook until the sauce is thickened, about 2 minutes. Reduce the heat to low and stir in mustard, sour cream, ½ teaspoon salt, and ¼ teaspoon pepper. Taste the sauce and season with more salt and pepper as desired.
Warm the Chicken - Add the chicken to the sauce, and heat until warmed, 1 to 2 minutes.
To Serve - Garnish with parsley. If desired, serve with egg noodles, mashed potatoes, or rice.
Notes
Storing: Refrigerate in an airtight container for up to 5 days.
Reheating: Cover and microwave on high setting in 30-second increments until hot.
For Smaller Pieces of Chicken: Cut the chicken into 3/4-inch cubes or 1/2-inch thick strips. Saute them in the hot olive oil until lightly browned and fully cooked about 3 to 5 minutes.
Make it Gluten-Free: Make a slurry by combining 1 tablespoon of cornstarch with 2 tablespoons of water. Stir into the simmering stock, cooking until thickened, 30 to 60 seconds.