Creamy Chicken Stroganoff

Creamy Chicken Stroganoff

Chicken stroganoff in a creamy mushroom and herb sauce served over mashed potatoes or pasta is a perfect, tasty, family meal!

If you are a traditional beef stroganoff fan, then you are going to love this chicken breast version! Chunks of juicy golden seared chicken smothered in a savory mushroom gravy is pure comfort food.

And if you are looking for another easy budget friendly stroganoff, try our ground beef stroganoff!

A serving of creamy chicken stroganoff over mashed potatoes. There are chunks of chicken and mushrooms in a creamy, savory sauce.

What Ingredients Do I Need for Chicken Stroganoff?

If chicken stroganoff is on the menu this week, as it should be, then this what you will need at the grocery store:

  • Chicken Breasts
  • Olive Oil
  • Garlic Powder
  • Paprika
  • Flour
  • Yellow Onion
  • Mushrooms (baby bella or cremini)
  • Butter
  • Worcestershire Sauce
  • Dijon Mustard
  • Garlic
  • Parsley Flakes (dried)
  • Thyme (fresh)
  • Chicken Broth
  • Sour Cream
  • Mashed Potatoes

The measurements for each ingredient are in the recipe card down below.

A Dutch Oven filled with creamy chicken stroganoff. The stroganoff has chunks of chicken in a rich, savory sauce.

How to Make Chicken Stroganoff

  1. Sear the chicken: combine the garlic powder, paprika, flour, salt and pepper in a bowl and dredge the chicken pieces in it. Brown each piece in a skillet and set them aside.
  2. Saute the onions and mushrooms: add butter to the empty skillet and add the onions and mushrooms and saute until tender.
  3. Make the sauce: stir in the mustard, worcestershire sauce, herbs and garlic and cook for a minute, then add the broth.
  4. Simmer: add the chicken to sauce and simmer for a few minutes. Stir in the sour cream and let it cook for another minute. Remove from the heat and serve over noodles, rice, or mashed potatoes.

PRO TIP: When you add in the chicken broth, be sure to scrape up all the little brown bits from the pan leftover from browning the chicken. This is going to give you loads of flavor!

Chicken stroganoff in a Dutch Oven. The chunks of chicken are mixed in a creamy sauce with mushrooms and herbs.

Do You Eat Stroganoff Over Pasta or Rice?

My answer would be yes! Stroganoff can be eaten over rice, pasta, or my favorite, mashed potatoes.

What is a Good Side Dish with Stroganoff?

A green vegetable such as steamed green beans, sautéed broccoli or a crisp salad goes well with stroganoff.

And you know I’m always about a delicious carb to sop up that yummy sauce! Try our herb focaccia or our no knead artisan bread! Homemade biscuits are also dang good with this too!

Are Mushrooms Healthy?

Mushrooms are low fat, low calorie and packed with fiber, vitamins, and minerals. And let’s just talk about the flavor!! Soooooo delish!

A close up of chicken stroganoff. There are chunks of chicken in a rich creamy sauce with mushrooms and herbs.

Can Chicken Thighs Be Used?

You can totally use chicken thighs if you want! Chicken thighs have tons of flavor! Cooking time and technique won’t change. You’ll probably want 3-4 thighs depending on their size.

What is the Best Type of Mushroom?

We prefer cremini or baby bella mushrooms in most dishes. They have a great umami flavor and add beautiful color to this dish as well. White mushrooms will work too, but are sort of boring…haha!

How to Store Chicken Stroganoff

You can store chicken stroganoff in an airtight container in the refrigerator. It will last 3-4 days. To reheat it, I prefer to use the stove top. If you have time to warm it up low and slow, the chicken won’t get overcooked and rubbery.

Chicken stroganoff in a Dutch Oven with a serving spoon. There are chunks of chicken and mushrooms in a creamy sauce.

When the day calls for comfort food (and I feel like a lot of days do), fill your plates with some mashed ‘taters and drown them in this creamy chicken stroganoff! Your belly will thank you!

More Delicious Chicken Recipes:

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Chicken stroganoff in a Dutch Oven. The chunks of chicken are mixed in a creamy sauce with mushrooms and herbs.

Print

Creamy Chicken Stroganoff

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Course Main Course
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings 4
Calories 411kcal

Ingredients

  • 2 Chicken Breasts boneless, skinless, cut into 1 inch pieces
  • 3 Tablespoons Olive Oil
  • 3/4 teaspoon Garlic Powder
  • 1/2 teaspoon Paprika
  • 1/2 Cup Flour
  • 1/2 Onion yellow, minced fine
  • 7 oz Mushrooms baby bella or cremini, sliced
  • 2 Tablespoons Butter
  • 1 teaspoon Dijon Mustard
  • 1 1/2 teaspoons  Worcestershire Sauce
  • 1 teaspoon  Parsley Flakes dried
  • 1 teaspoon Thyme fresh, (1/2 teaspoon dried)
  • 2 Cloves Garlic minced fine
  • 2/3 Cup Chicken Broth
  • 1/2 Cup Sour Cream
  • Mashed Potatoes or Fettucini pasta or egg noodles for serving

Instructions

  • In a bowl, combine the garlic powder, paprika, flour and a pinch of salt and pepper, stir to combine. 
  • Add the chicken a few pieces at a time and toss to coat, setting the floured chicken aside on a plate. 
  • Add 2 tablespoons of oil to a skillet over medium high heat and add the chicken in small batches to brown each piece, about 3-4 minutes each batch.
  • Add a little more oil as needed, set aside on a plate. 
  • Add the butter to the now empty pan and add the onions and mushrooms. Saute for 6-8 minutes or until tender and the mushrooms are browning. 
  • Stir in the mustard, worcestershire sauce, herbs and garlic. Cook for a minute and whisk in the broth, being sure to scrape up any browned bits. I like to use this whisk that is made exactly for this purpose. Or this one is a less expensive option,
  • Add the chicken into the pan and bring to a simmer for 2-4 minutes. 
  • Stir in the sour cream and cook for another 30-60 seconds and remove from the heat. Season to taste and serve over noodles or mashed potatoes. 

Notes

Stroganoff will keep for 3-4 days in the refrigerator.

Nutrition

Serving: 1g | Calories: 411kcal | Carbohydrates: 18g | Protein: 28g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 102mg | Sodium: 388mg | Potassium: 703mg | Fiber: 1g | Sugar: 3g | Vitamin A: 535IU | Vitamin C: 8mg | Calcium: 43mg | Iron: 2mg

Chicken stroganoff in a Dutch Oven with a serving spoon. There are chunks of chicken and mushrooms in a creamy sauce.

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READ: Creamy Chicken Stroganoff

Originally posted at Oh Sweet Basil

Game Day Food!

Game Day – the perfect excuse to eat all of your favorite foods and not feel guilty about it! In preparation for the big game, here are some of our favorite appetizers and comfort foods to enjoy while watching football! 

Jalapeno Poppers are great, and we took these up a level with bacon… Try these Cheesy BLT Stuffed Jalapenos
 

Favorite appetizers and comfort food perfect for game day! Hot and cold appetizers, burritos, sliders, pizza and more! BLT Stuffed Jalapenos
Chips and dip are probably my #1 guilty pleasure. You can’t go wrong with this 5-minute dip that tasted like a loaded baked potato. Loaded Baked Potato Dip

Loaded Baked Potato Dip  Favorite appetizers and comfort food perfect for game day! Hot and cold appetizers, burritos, sliders, pizza and more!

I must have something for loaded baked potatoes! These hot Loaded Baked Potato Bites really are the perfect bite. Make your mashed potato a day ahead of time to make assembling these cute little bites a breeze! 

Favorite appetizers and comfort food perfect for game day! Hot and cold appetizers, burritos, sliders, pizza and more!
Pinwheels are perfect little bite-sized appetizers and can be hot, using Crescent rolls, or cold, using flour tortillas. Try these Baked Pinwheels or these cold Tortilla Pinwheels

Favorite appetizers and comfort food perfect for game day! Hot and cold appetizers, burritos, sliders, pizza and more!

I think deviled eggs always belong when having an appetizer party. Try these Western Style Deviled Eggs with ham, onion, green peppers, topped with pickled mustard seeds. 

Favorite appetizers and comfort food perfect for game day! Hot and cold appetizers, burritos, sliders, pizza and more!

You might want to eat the entire tray after trying one of these Sweet Ham and Swiss Sliders (say that 10 times fast!). Gooey melted cheese and baked ham on a toasted roll, all topped with a sweet and spicy Dijon and brown sugar butter glaze – perfection. 

Favorite appetizers and comfort food perfect for game day! Hot and cold appetizers, burritos, sliders, pizza and more!

You’ll want to make these just for the creamy and cheesy roasted jalapeno sauce! Smothered Chicken Burritos – the chicken cooks in your crockpot all day, and then assemble and bake when you are ready to eat! 

Favorite appetizers and comfort food perfect for game day! Hot and cold appetizers, burritos, sliders, pizza and more!




Crisp, buttery grilled bread stuffed with creamy melted cheese and a hot and bubbly spinach artichoke spread. It’s like everybody’s favorite party dip in a sandwich. Spinach Artichoke Grilled Cheese – 

Favorite appetizers and comfort food perfect for game day! Hot and cold appetizers, burritos, sliders, pizza and more!

Finally, making pizza at home can be a lot of fun. This pizza combines a Philly Cheesesteak with a make-at-home pizza – Philly Cheesesteak Pizza

Favorite appetizers and comfort food perfect for game day! Hot and cold appetizers, burritos, sliders, pizza and more!

Enjoy!! 

Favorite appetizers and comfort food perfect for game day! Hot and cold appetizers, burritos, sliders, pizza and more!

Favorite appetizers and comfort food perfect for game day! Hot and cold appetizers, burritos, sliders, pizza and more!

 

Originally posted at Maryellens Cooking Creations

Homemade Roasted Tomato Soup

Homemade roasted tomato soup that’s so quick and easy to make!  Curb that tomato soup craving with this silky smooth soup with intense roasted tomato flavor that could never come from a can. 

Bowl of tomato soup with a piece of toasted sourdough bread on a cutting board

Tomato soup is one of those classic soups that a person starts craving as soon as the leaves start changing and the days get colder. Debbie and I usually have a bunch of tomatoes left from in our gardens around this time so the clear answer for using them is to make tomato soup.

Even if you don’t have garden fresh tomatoes, this homemade version is WAY better than anything you will get in a can and so easy to make. If you love tomato soup then go grab your self some tomatoes and lets do this!

Why We Love Homemade Tomato Soup

  • its so damn easy to make
  • it tastes to much better when its homemade (with love)
  • its a great way to use up any tomatoes in your garden (it freezes great)
  • it tastes so good with a grilled cheese for dipping
  • its a warm and cozy fall dinner
  • its healthy too!

If you have never made tomato soup at home before, you are in for a treat.

Tomatoes cut in half on a baking sheet with thyme, garlic,salt and pepper

Ingredients

You only need a few ingredients for this soup and most of them you will already have on hand.

  • olive oil
  • tomatoes
  • garlic
  • onions
  • carrots
  • herbs: basil and thyme
  • chicken broth (or vegetable broth)
  • heavy cream or coconut cream

TIP: Debbie and I both always have organic better than bullion on hand for those times that you don’t have the broth you need in a box. It’s the next best thing to liquid broth and it comes in:

  • chicken better than bullion
  • vegetable better than bullion
  • beef better than bullion
  • ham better than bullion
  • lobster better than bullion

(This is not sponsored, we just like and use them ALL the time)

Things You Will Need

  • a large soup pot – this Lodge 6qt enameled pot is our fav and is a work horse in our kitchens and very reasonably priced!
  • a roasting pan – this Nordic half sheet is perfect for this
  • an immersion blender or a good blender like a blendtec or vitamix
Pictures showing how to make the tomato soup

How to Make this Homemade Tomato Soup Recipe

How to Roast Tomatoes

Roasting the tomatoes is as simple as slicing them and placing them, the garlic, and thyme on your baking tray. Or you can roast them right in your enameled cast iron pot if that’s what you are using.

Toss the veggies with olive oil, sprinkle with salt and pepper and then roast them at 350 degrees for about 45 mins.

The tomatoes will get nice and jammy and your house will smell amazing!

Make the Rest of the Soup

The rest is even easier!

While your tomatoes are roasting, sauté your onions, carrots, and celery till they are nice and soft. Then just add the roasted tomatoes to your sautéed veg, add the chicken broth and simmer them together for about 10 mins covered.

Use your immersion blender and blend the soup till it is smooth and creamy. You can also use a stand up blender for this if you choose.

Finally, add the cream (this is optional) and fresh chopped basil. Season with salt and pepper.

A bowl of tomato soup with a spoon and a toasted sourdough bread

Common Questions:

What tomatoes are best to use for soup?

The freshest and fully ripe tomatoes are the best. Roma tomatoes are great, after that, look for heirlooms which are usually nice and sweet when they are ripe. Beefsteaks will work nicely too. Don’t choose cherry tomatoes, they have a lot of seeds.

If fresh tomatoes are not available, you can use whole canned tomatoes, but go for the San Marzano ones for the best flavor.

Do you have to roast the tomatoes?

No you don’t, you can just simmer them for an hour, but you will get the best and sweetest flavor if you roast them.

What if my tomatoes are tart?

If your tomatoes are overly tart, you can also add a touch of sugar to your soup. The carrots in this tomato soup recipe are meant to add a touch of sweetness as well so wait until the very end to add any sugar.

If you end up adding sugar, only add a teaspoon at a time!

Can you freeze tomato soup?

Yup, you absolutely can. Just put it into an airtight container or bag and freeze for up to 3 months.

These silicone bags are great for freezing!

dipping a piece of sourdough bread into tomato soup

What to Serve With this Tomato Soup

Here are a couple ideas:

Other Soup Recipes you Might Like

This is Debbie’s recipe and since I have recently sampled several different kinds of tomato soup, I can tell you that this one is where it’s at! Silky and smooth with that intense roasted tomato flavor that could never come from a can.  Slightly sweet and a little earthy = absolutely delicious.

We hope you love it as much as we do!

Print

Roasted Tomato Soup

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Homemade roasted tomato soup that’s so quick and easy to make!  Curb that tomato soup craving with this silky smooth soup with intense roasted tomato flavor that could never come from a can. 
Course Soup
Cuisine Canadian
Keyword homemade tomato soup, roasted tomato soup, tomato soup
Prep Time 15 hours
Cook Time 1 hour 10 minutes
Servings 4
Calories 338kcal
Author Cooks with Cocktails

Equipment

  • Lodge enameled cast iron pot
  • handheld blender
  • Nordic half sheet

Ingredients

  • 3 lbs roma tomatoes or whatever tomatoes you have
  • 1 head garlic
  • 4 sprigs fresh thyme
  • 1 large onion , diced
  • 2 carrots , shredded
  • 2 stalks celery , diced
  • salt and pepper to taste
  • 1 cup basil , chopped
  • 1 cup cream or coconut cream
  • 3 cups chicken broth

Instructions

  • Pre-heat your oven to 350 degrees.
  • Slice the tomatoes in half and place them on a parchment lined baking sheet.  Add the peeled garlic and thyme to the baking sheet. Sprinkle with salt and pepper. Bake for 45 minutes.
  • While your tomatoes are roasting, sauté your onions, carrots, and celery till they are nice and soft. Then just add the roasted tomatoes to your sautéed veg, add the chicken broth and simmer them together for about 10 mins covered.
  • Use your immersion blender and blend the soup till it is smooth and creamy. You can also use a stand up blender for this if you choose.
  • Finally, add the cream (this is optional) and fresh chopped basil. Season with salt and pepper.
  • Garnish with feta. parmesan or cheddar cheese and drizzle with balsamic vinegar if you like.  Serve!

Nutrition

Serving: 1g | Calories: 338kcal | Carbohydrates: 27g | Protein: 9g | Fat: 24g | Saturated Fat: 14g | Sodium: 133mg | Fiber: 6g | Sugar: 13g

The post Homemade Roasted Tomato Soup appeared first on Cooks With Cocktails.

Originally posted at Cooks with Cocktails