Chicken Stroganoff

Chicken Stroganoff Recipe

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1 Tbsp
olive oil
1.25 lb
chicken breasts, halved, boneless and skinless, cut into strips
3/4 lb
mushrooms, sliced
1.5 c
chicken broth, low salt
2 Tbsp
2/3 c
skim milk
3/4 tsp
1/2 tsp
1/8 tsp
3 c
cooked brown rice

How to Make Chicken Stroganoff


  • 1Heat the oil in a large skilllet over medium-high heat.
  • 2Working in batches to avoid overcrowding the skillet, add the chicken to the skillet; cook, stirring occasionally, until golden and no longer pink in the center, about 6 minutes.
  • 3Transfer chicken to a plate.
  • 4Reduce the heat to medium.
  • 5Add the mushrooms to the skillet; cook until the mushrooms release their juices and are golden and tender, about 6 minutes.
  • 6(If the skillet becomes too dry, add 1 or 2 teaspoons of the chicken broth, or more as needed.)
  • 7Meanwhile, stir together the flour and 2 tablespoons of the milk in the measuring cup until the mixture is smooth and no lumps remain.
  • 8Stir in the remaining milk until well blended.
  • 9Return the chicken to the skillet.
  • 10Increase the heat to medium-high.
  • 11Add the chicken broth to the skillet.
  • 12Stir flour mixture, salt, paprika and black pepper into skillet.
  • 13Bring to boiling.
  • 14Reduce heat to medium; simmer, stirring occasionally, until mixture thickens slightly, about 5 minutes.
  • 15Serve with hot cooked rice.

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About Chicken Stroganoff

Course/Dish: Chicken, Pasta
Other Tag: Quick & Easy