Save A comforting and flavorful dish featuring tender chicken in a rich, creamy mushroom sauce, perfect over noodles or rice.
I first made creamy chicken stroganoff on a chilly weeknight when I was short on time but craving something cozy. The aroma of mushrooms and chicken simmering with sour cream quickly filled our kitchen, and my family couldn't wait to dig in.
Ingredients
- Chicken: 600 g (1.3 lbs) boneless skinless chicken breasts or thighs cut into bite-sized strips 1/2 tsp salt 1/4 tsp black pepper 2 tbsp all-purpose flour
- Vegetables: 250 g (9 oz) cremini or white mushrooms sliced 1 medium onion finely chopped 2 cloves garlic minced
- Sauce: 2 tbsp unsalted butter 2 tbsp olive oil 250 ml (1 cup) chicken stock 1 tbsp Dijon mustard 1 tsp paprika 120 ml (1/2 cup) sour cream (full-fat recommended) 2 tbsp fresh parsley chopped (plus extra for garnish)
Instructions
- Prep Chicken:
- Season the chicken with salt and pepper then toss with the flour to coat evenly
- Sear Chicken:
- In a large skillet over medium-high heat add 1 tbsp olive oil and 1 tbsp butter Sauté the chicken in batches until golden on all sides but not fully cooked through about 3 4 minutes Remove and set aside
- Sauté Vegetables:
- Add the remaining oil and butter to the pan Sauté the onions and mushrooms until soft and golden about 5 minutes Stir in the garlic and cook for 1 minute more
- Build Sauce:
- Sprinkle in the paprika then pour in the chicken stock and stir scraping up any browned bits from the pan Stir in Dijon mustard
- Simmer:
- Return the chicken and any juices to the pan Reduce heat to medium-low and simmer gently for 7 8 minutes until the chicken is cooked through and the sauce has thickened slightly
- Finish:
- Remove from heat and stir in the sour cream and chopped parsley until smooth and creamy Adjust seasoning to taste
- Serve:
- Serve immediately over egg noodles rice or mashed potatoes garnished with extra parsley
Save This creamy chicken stroganoff quickly became a favorite at our family table offering comfort and warmth even on the busiest nights.
Required Tools
Large skillet sharp knife cutting board wooden spoon or spatula measuring cups and spoons
Allergen Information
Contains dairy (butter sour cream) and gluten (flour egg noodles if used) Optionally can be prepared gluten-free and dairy-free with substitutes Always check ingredient labels if allergies are a concern
Nutritional Information
Calories 410 Total Fat 22 g Carbohydrates 16 g Protein 37 g per serving
Save This creamy chicken stroganoff is always a crowd-pleaser and makes excellent leftovers for lunch the next day.
Recipe FAQ
- → What type of chicken works best for this dish?
Boneless, skinless chicken breasts or thighs cut into bite-sized strips are ideal for even cooking and tenderness.
- → Can I substitute sour cream in the sauce?
Yes, Greek yogurt can be used for a lighter texture while maintaining creaminess.
- → What side dishes pair well with this meal?
Egg noodles, steamed rice, or creamy mashed potatoes complement the rich, creamy sauce beautifully.
- → How can I enhance the mushroom flavor?
Adding a splash of dry white wine after sautéing mushrooms intensifies their earthy profile.
- → Is this dish suitable for gluten-free diets?
Yes, use gluten-free flour and serve with gluten-free pasta or rice to accommodate gluten-free needs.
- → What spices add depth to this dish?
Paprika and Dijon mustard bring warmth and subtle tang, rounding out the creamy sauce flavors.