Save A comforting and flavorful dish featuring tender chicken in a rich, creamy mushroom sauce, perfect over noodles or rice.
I first made this Chicken Stroganoff when I wanted a cozy meal to enjoy with my family during a chilly weeknight. The creamy sauce and tender chicken quickly made it a favorite for everyone at the table.
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 the chicken:
- Season the chicken with salt and pepper, then toss with the flour to coat evenly.
- Sear the 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 to 4 minutes. Remove and set aside.
- Cook 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.
- Deglaze and 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 to 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 My family always asks for seconds when I serve Creamy Chicken Stroganoff, especially when it's spooned generously over buttery noodles. It's become a regular request for Sunday dinners.
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). Can be made gluten-free and/or dairy-free with substitutions. Always check ingredient labels if unsure.
Nutritional Information (per serving)
Calories: 410, Total Fat: 22 g, Carbohydrates: 16 g, Protein: 37 g
Save This creamy chicken stroganoff is quick enough for weeknights yet special enough for company. Enjoy every comforting spoonful!
Recipe Guide
- → What type of chicken is best for this dish?
Boneless, skinless chicken breasts or thighs work well, cut into bite-sized strips for even cooking.
- → Can I substitute sour cream with another ingredient?
Greek yogurt can be used as a lighter alternative without compromising creaminess.
- → How do I prevent the sauce from curdling?
Remove the pan from heat before stirring in sour cream, and mix gently to maintain a smooth texture.
- → What are good side options to serve with this dish?
Egg noodles, steamed rice, or creamy mashed potatoes pair perfectly to soak up the rich sauce.
- → Can this dish be made gluten-free?
Yes, use gluten-free flour for coating the chicken and serve with gluten-free pasta or rice.
- → How can I enhance the flavor?
Add a splash of dry white wine after sautéing mushrooms to deepen the sauce’s flavor.