Katie Lee Biegel’s Chicken Stroganoff Is the Cozy, Budget-Friendly Dinner Your Family Will Crave

Stroganoff is a classic comfort dish that takes on a lighter twist when you make it with chicken instead of beef. Chicken is the leaner swap that produces a filling and flavorful stroganoff in 35 minutes. The best part: You can make this dish using just one skillet. Katie Lee Biegel‘s chicken stroganoff recipe is one to add to your dinner roster for a speedy meal that delivers on cozy deliciousness. Here’s how to make this yummy spin on this supper sensation.

The basics of chicken stroganoff

Similar to beef stroganoff, this variation of the European dish consists of chicken cooked in a cream sauce with mushrooms and onions. It’s often served over a starchy side like egg noodles or rice. The blend of ingredients produces a creamy and tangy chicken stroganoff that tastes like it’s been cooking for hours on the stove.

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Best cut of chicken to use for stroganoff

Pro tip: For a succulent and tender stroganoff dish, opt for chicken thighs over breasts. This dark meat has more fat that gives them a richer flavor and juicier texture. Slice the thighs into even-sized chunks, season and then sear them in the skillet until they’re brown. Before you know it, you’ll have a mouthwatering chicken stroganoff that your dinner crowd will devour.

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Biegel’s chicken stroganoff recipe: step-by-step instructions

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This recipe from Biegel uses French onion soup mix for rich, savory flavor–and the result is a lighter take on stroganoff that’s every bit as comforting as the original.

Chicken Stroganoff

Ingredients:

• 1 tbsp unsalted butter
• 8 oz cremini mushrooms, sliced 
• Kosher salt and freshly ground black pepper 
• 1½ lb boneless, skinless chicken breasts, cut into chunks 
• 1 tbsp olive oil 
• 1 yellow onion, thinly sliced 
• 3 tbsp all-purpose flour 
• 3 cups chicken broth 
• 1 tbsp Worcestershire sauce 
• 1 packet French onion soup mix 
• ⅓ cup sour cream, plus more for serving 
• Cooked wide egg noodles, for serving
• 3 tbsp minced fresh chives 

Directions:

• Active: 35 mins
• Total time: 35 mins
• Yield: 4 servings

1. In a large skillet, melt the butter over medium heat. Add the mushrooms and cook, stirring occasionally, until golden brown, 5 to 7 minutes. Season with salt and pepper. Remove from the skillet and set aside.
2. Season the chicken with salt and pepper. Return the skillet to the stove, add the olive oil and increase the heat to medium high. Add the chicken, working in batches if necessary, and cook until it begins to brown on each side, about 5 minutes. Add the onions and cook until tender, 3 to 4 minutes. Stir in the flour and cook for an additional 2 minutes. Stir in the broth, scraping up any browned bits with a wooden spoon. Stir in the Worcestershire sauce, soup mix and cooked mushrooms. Reduce the heat to low and simmer until the broth is thickened to a gravy, about 7 minutes. Stir in the sour cream.
3. Serve over egg noodles with a dollop of sour cream and garnish with fresh chives.