Save to Pinterest A comforting and flavorful dish featuring tender chicken in a rich, creamy mushroom sauce, perfect over noodles or rice.
The first time I made creamy chicken stroganoff for my family, the aroma of mushrooms and garlic filled our kitchen and everyone gathered around even before dinner was ready. It quickly became a requested favorite on chilly weeknights.
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
- Prepare the chicken:
- Season the chicken with salt and pepper, then toss with the flour to coat evenly.
- Sauté 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 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 flavor:
- 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 the 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 to Pinterest My kids love helping chop the parsley and stirring in the sour cream at the end, making this dish a collaborative meal that we all share together at the table.
Required Tools
Large skillet, sharp knife, cutting board, wooden spoon or spatula, measuring cups and spoons
Notes
Substitute Greek yogurt for sour cream for a lighter version. For extra flavor, add a splash of dry white wine after sautéing the mushrooms. Pair with a crisp white wine such as Sauvignon Blanc. Can be made gluten-free by using gluten-free flour and serving with gluten-free pasta or rice.
Nutritional Information
Calories: 410, Total Fat: 22 g, Carbohydrates: 16 g, Protein: 37 g
Save to Pinterest This creamy chicken stroganoff is a classic comfort dish you can prepare in under an hour. Make extra portions for easy leftovers—it tastes even better the next day!
Answers to Recipe Questions
- → What type of chicken is best for this dish?
Boneless, skinless chicken breasts or thighs cut into bite-sized strips work well, providing tenderness and quick cooking.
- → Can I substitute sour cream with another ingredient?
Yes, Greek yogurt can be used as a lighter alternative to sour cream while maintaining the creamy texture.
- → What sides pair nicely with creamy chicken stroganoff?
Egg noodles, rice, or mashed potatoes complement the rich mushroom sauce perfectly, soaking up the flavors.
- → How can I make this dish gluten-free?
Use gluten-free flour for coating the chicken and serve with gluten-free pasta or rice to avoid gluten.
- → What additional ingredients enhance the flavor?
A splash of dry white wine added after sautéing the mushrooms adds depth and brightness to the sauce.