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Herby and Creamy Chicken and Pepper Stroganoff

Picture this. Chicken gets coated in a good amount of Italian seasoning, thyme leaves, paprika, salt and pepper for a bit of a crunchy coating, and then is browned in a butter/olive oil combination to really give it some delicious color – which leaves behind a gorgeous, gorgeous fond. And then when that fond gets scrapped up with chicken broth and vermouth?

Hello, Taste Buds! You’re in for a treat!

Traditionally stroganoff is made with beef and mushrooms. But, for those of us who are primarily chicken eaters, well, we want to get our tangy stroganoff love on too! Bonus: Not everyone loves mushrooms, but who doesn’t love a sweet little bell pepper along with chicken?

So, I hereby present our chicken and pepper stroganoff as your newest favorite weeknight meal!

And, it really is weeknight quick to get on the table. (Or, in our case, on television trays. Hey, we don’t pretend to be fancy. This place isn’t called “Teeny Tiny Kitchen,” for nothin’!)

So, pull up a chair, or a tv tray, or a computer desk, and get ready to dive into this chicken and pepper stroganoff with a ridiculously generous amount of sauce.

Because, isn’t the sauce really a big part of the whole point?


Herby and Creamy Chicken and Pepper Stroganoff

Italian herb crusted chicken is paired with onions and sweet peppers, and then bathed in a rich and creamy vermouth sauce. This is the chicken stroganoff of your dreams!
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 22 minutes
Servings 3
Author Launie Kettler


  • 1 tablespoon salted butter
  • 1 tablespoon olive oil
  • 1 large chicken breast cutinto thirds, pounded out to ½-inch pieces
  • 1 tablespoon Italian seasoning
  • 2 teaspoons Hungarian paprika
  • 1 teaspoon dried thyme leaves
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 red, yellow, or orange bell pepper sliced
  • 1/2 yellow onion sliced
  • 1 tablespoon all-purpose flour
  • 1 1/2 cups chicken broth
  • 2 tablespoons dry vermouth
  • 2 teaspoons Worcestershire sauce
  • 1/4 cup full-fat sour cream
  • Fresh or dried parsley, for garnish


  • In a medium skillet over medium heat, melt the butter andadd in the olive oil.
  • Season the chicken on both sides with Italian seasoning,thyme leaves, 1 teaspoon paprika, salt and pepper.
  • Add the chicken to the pan, and brown undisturbed for 5minutes.
  • Flip the chicken, and cook for an additional 5 minutes, oruntil it registers 165 degrees with a meat thermometer.
  • Place the chicken on a plate, and tent with foil. Reserve.
  • Add the onion and peppers to the skillet and cook untilsoftened, 5-7 minutes.
  • Add the flour, and stir for 1 minute.
  • Pour in the chicken broth and vermouth, and stir well.
  • Bring to a light simmer, and reduce heat to medium-low.
  • Stir occasionally or until reduced and thickened, about 5minutes.
  • Remove from heat, and let cool for five minutes.
  • Add sour cream, and stir well.
  • Place chicken back in the pan along with any accumulatedjuices.
  • Warm chicken back through, and garnish with parsley.

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