Main Dishesbonappetit3.9
Speedy Chicken Stroganoff
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
👥 4 Servings👤 Hana Asbrink📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●skillet
📝 Preparation Steps
1
Lightly season 4 small thin-sliced skinless, boneless chicken breasts (about 1½ lb. total) all over with kosher salt and freshly ground pepper. Heat 3 Tbsp. extra-virgin olive oil in a large skillet over medium-high. Working in 2 batches and adding more oil between batches if needed, cook chicken in a single layer, undisturbed, until golden brown underneath, about ⏱️ 5 minutes. Turn and cook on other side until nearly cooked through, 2–⏱️ 3 minutes. Transfer to a plate. (The pan may have browned bits stuck to it, but that flavorful fond will be deglazed shortly.)
Freshly ground pepper
2
Increase heat to high; add 2 Tbsp. extra-virgin olive oil to pan. Arrange 1 lb. crimini mushrooms, sliced ¼" thick, in pan in a single layer as much as possible and cook, undisturbed, until golden underneath, about ⏱️ 5 minutes. Stir; season lightly with salt (this will help draw out water from the mushrooms) and cook, undisturbed, until golden, about ⏱️ 5 minutes. Continue to cook, stirring occasionally, until liquid released from mushrooms is mostly evaporated and mushrooms are deep golden brown, 2–⏱️ 3 minutes more. Transfer to a large plate, spreading out to keep from steaming.
. (or more) extra-virgin olive oil, divided7 Tbsp. crimini mushrooms, sliced ¼" thick1 lb
3
Reduce heat to medium and heat remaining 2 Tbsp. extra-virgin olive oil in pan. Add 1 medium onion, thinly sliced, and 4 garlic cloves, thinly sliced, season with salt and pepper, and cook, stirring occasionally, until slightly softened, 3–⏱️ 4 minutes. Add ½ cup dry white wine; simmer, stirring occasionally and scraping up any browned bits, until almost completely evaporated, 1–⏱️ 2 minutes. Add 1 Tbsp. all-purpose flour and ½ tsp. paprika; cook, stirring constantly, until a thin film starts to form on bottom of pan, 30–⏱️ 60 seconds. Gradually pour in 1½ cups low-sodium chicken broth, stirring constantly. Increase heat to medium-high; bring to a rapid simmer and cook until sauce is thick enough to lightly coat a spoon, about ⏱️ 3 minutes.
medium onion, thinly sliced1. (or more) extra-virgin olive oil, divided7 Tbsp. all-purpose flour1 Tbsp½ cups low-sodium chicken broth1
4
Reduce heat to low; add ⅓ cup crème fraîche, 3 Tbsp. unsalted butter, cut into pieces, 1 tsp. Dijon mustard, 2 dashes Worcestershire sauce, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt. Cook, stirring often, until butter is melted and emulsified, about ⏱️ 2 minutes. Taste sauce; season with more salt if needed. Return chicken and mushrooms to pan and cook, basting with sauce with a large spoon, until warmed through, about ⏱️ 1 minute. Remove from heat; top stroganoff with chopped parsley. Serve over cooked egg noodles, mashed potatoes, steamed rice, or country-style bread.
. (or more) extra-virgin olive oil, divided7 Tbsp. unsalted butter, cut into pieces3 Tbsp. Dijon mustard1 tspdashes Worcestershire sauce2
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...