Chicken Stroganoff

Name: Chicken Stroganoff
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8
Cuisine: Eastern European
Ingredients: 2 tablespoons olive oil; 4 skinless chicken breasts, cut into chunks; 2 medium onions, finely chopped; 4 garlic cloves, crushed; 1 tablespoon sweet paprika; 400 milliliters chicken stock; 4 teaspoons Dijon mustard; 2 tablespoons Worcestershire sauce; 200 grams soured cream or crème fraîche; a large handful of fresh parsley, chopped; salt and black pepper to taste; rice, mashed potatoes, or pasta for serving

Recipe GLPR4195ccabeb632e

Eastern European

Main Course

40 min

241 cal

Servings: 8

Stovetop

SNAP eligible

A classic Central European comfort dish featuring tender chunks of chicken in a rich and creamy soured cream sauce. Aromatic with paprika, garlic, and onions, this stroganoff is savory and satisfying, perfect served over rice, mashed potatoes, or pasta.

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Ingredients

2 tablespoons olive oil

4 skinless chicken breasts, cut into chunks

2 medium onions, finely chopped

4 garlic cloves, crushed

1 tablespoon sweet paprika

400 milliliters chicken stock

4 teaspoons Dijon mustard

2 tablespoons Worcestershire sauce

200 grams soured cream or crème fraîche

a large handful of fresh parsley, chopped

salt and black pepper to taste

rice, mashed potatoes, or pasta for serving

Directions

Pour 1 tablespoon of olive oil into a large frying pan over medium-high heat. Once hot, add the chicken pieces and cook for 8-10 minutes, stirring frequently, until golden brown on all sides and cooked through (internal temperature of 165°F or 74°C). Season with salt and pepper, then transfer to a clean plate.
Add the remaining 1 tablespoon of oil to the same pan and reduce the heat to medium. Sauté the chopped onions for 6-8 minutes, stirring occasionally, until softened but not browned. Stir in the crushed garlic and paprika, cooking for about 1 minute until fragrant.
Pour in the chicken stock, then add the Dijon mustard and Worcestershire sauce. Stir well to combine. Return the cooked chicken and any accumulated juices to the pan, and simmer for 5-6 minutes until the sauce reduces slightly.
Reduce the heat to low and gradually stir in the soured cream or crème fraîche until fully incorporated, creating a smooth, creamy sauce. Heat gently until the sauce just begins to simmer, being careful not to boil. Taste and adjust seasoning if needed.
Transfer the stroganoff to a serving dish and garnish generously with fresh chopped parsley. Serve hot alongside rice, mashed potatoes, or pasta.

Comments

Grocery List Plus Editorial Staff4

All ingredients are standard stock at every Charlotte grocery chain, with no special stops needed. Cost per serving runs around $2.50–$3.00, driven mainly by chicken price, which fluctuates but stays reasonable at Harris Teeter or Food Lion. The stated 40 minutes is honest for browning chicken and simmering, though add 5–10 minutes if you're cooking rice from scratch rather than using a side dish already in progress. This is a low-fuss weeknight dinner that reheats cleanly; the stroganoff sauce holds well and doesn't separate over a day or two in the fridge, making it a solid family meal with genuine leftovers.