Save A comforting and flavorful dish featuring tender chicken in a rich, creamy mushroom sauce, perfect over noodles or rice.
I first prepared this creamy chicken stroganoff for a chilly weeknight dinner and was amazed by how quickly it came together while delivering big flavor.
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
- Sauté 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
- 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
- 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 Sauce:
- 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 Sharing a steaming bowl of chicken stroganoff around the table always brings back memories of cozy family dinners and laughter filling the kitchen.
Serving Suggestions
Enjoy over wide egg noodles, rice, or soft mashed potatoes. Add a crisp green salad or steamed green beans for a complete meal.
Make Ahead & Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to preserve the creamy texture. This recipe can also be frozen before adding the sour cream.
Allergen & Nutritional Info
Dairy: Yes. Gluten: Yes. Per serving: 410 calories, 22 g fat, 16 g carbs, 37 g protein. Always check packaging for allergens if unsure.
Save This creamy chicken stroganoff is fast enough for weeknights but delicious enough for guests. Don't forget plenty of fresh parsley to finish.
Kitchen Questions
- → What type of chicken works best for this dish?
Boneless, skinless chicken breasts or thighs cut into bite-sized strips work wonderfully, offering tenderness and quick cooking.
- → Can I substitute the sour cream ingredient?
Yes, Greek yogurt can be used as a lighter alternative while maintaining creaminess.
- → What sides complement this creamy mushroom chicken?
It pairs well with egg noodles, rice, or mashed potatoes that soak up the rich sauce beautifully.
- → How do I enhance the mushroom flavor further?
Adding a splash of dry white wine after sautéing mushrooms enhances their depth and aroma.
- → Is this dish adaptable for gluten-free diets?
Absolutely. Use gluten-free flour and serve with gluten-free pasta or rice to suit gluten-free needs.