Natasha’s Kitchen Chicken Stroganoff: A Creamy Delight

Posted on

Chicken stroganoff is a dish that conjures up images of cozy nights and satisfying meals. But what if you told you this restaurant-quality dish could be made easily at home? Natasha’s Kitchen offers a fantastic recipe for chicken stroganoff that’s packed with flavor and comes together in under an hour.

This recipe takes inspiration from the classic beef stroganoff, swapping out the beef for tender chicken and keeping the rich, creamy mushroom sauce that makes this dish so beloved. It’s perfect for a weeknight dinner or a special occasion, and is sure to please even the pickiest eaters.

Chicken Stroganoff Recipe  Mushroom Chicken Stroganoff  By Naimahs kitchen
Chicken Stroganoff Recipe Mushroom Chicken Stroganoff By Naimahs kitchen


1 pound boneless, skinless chicken breasts, cut into thin strips

  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1/2 medium onion, finely chopped
  • 8 ounces sliced mushrooms (cremini, portobello, or white button mushrooms all work well)
  • 1 garlic clove, minced
  • 1 tablespoon all-purpose flour
  • 1 cup chicken broth
  • 3/4 cup heavy whipping cream
  • 1/4 cup sour cream
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • Salt to taste
  • Chopped fresh parsley, for garnish (optional)
  • Egg noodles, cooked according to package directions, for serving

  • Directions:

    1. Prep the Chicken: In a medium bowl, toss the chicken strips with salt and pepper.
    2. Sear the Chicken: Heat olive oil and butter in a large skillet or Dutch oven over medium-high heat. Once hot, add the chicken in a single layer and cook for 2-3 minutes per side, or until golden brown. Remove the chicken from the pan and set aside on a plate.
    3. Sauté the Aromatics: Add the chopped onion to the pan and cook for 3-4 minutes, or until softened. Add the sliced mushrooms and cook for an additional 5 minutes, or until golden brown and tender. Stir in the minced garlic and cook for another minute, until fragrant.
    4. Make the Sauce: Sprinkle the flour over the vegetables and stir to coat. Cook for 1 minute, then slowly whisk in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 2 minutes, or until slightly thickened.
    5. Add the Creamy Touches: Stir in the heavy whipping cream, sour cream, Worcestershire sauce, dried thyme, and black pepper. Season with salt to taste. Bring the sauce back to a simmer and cook for 2-3 minutes, or until slightly thickened.
    6. Return the Chicken: Add the cooked chicken back to the pan and stir to coat it in the creamy sauce. Simmer for an additional 2-3 minutes, or until the chicken is heated through.
    7. Serve and Enjoy: Garnish with chopped fresh parsley, if desired, and serve over cooked egg noodles.

    Nutrition Facts:

    (Please note that nutrition facts can vary depending on the specific ingredients used. This is an approximate estimation based on a single serving.)

    Calories: 500-600

  • Fat: 30-40g
  • Saturated Fat: 15-20g
  • Cholesterol: 100mg
  • Sodium: 500-600mg
  • Carbohydrates: 30-40g
  • Protein: 40-50g

  • Tips:

    For a richer flavor, use a combination of white and dark meat chicken.

  • If you don’t have heavy whipping cream, you can substitute with milk and a tablespoon of butter.
  • You can add other vegetables to this dish, such as chopped broccoli or peas.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

  • Conclusion

    Natasha’s Kitchen’s chicken stroganoff recipe is a delicious and easy way to enjoy this classic comfort food. With its tender chicken, flavorful sauce, and creamy texture, it’s sure to become a favorite in your household. So next time you’re looking for a quick and satisfying meal, give this recipe a try!

    Frequently Asked Questions (FAQs)

    1. Can I use boneless, skinless chicken thighs instead of chicken breasts?

    Absolutely! Chicken thighs are a great substitute for chicken breasts in this recipe. They are naturally more flavorful and tender than chicken breasts, and they won’t dry out as easily during cooking. Just be sure to cook them until they are cooked through, which is usually around 165°F internal temperature.