Pin A comforting and flavorful dish featuring tender chicken in a rich, creamy mushroom sauce, perfect over noodles or rice.
I first made chicken stroganoff on a chilly evening after craving something cozy but easy. The combination of mushrooms and sour cream instantly won over everyone at our dinner 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 3–4 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 the 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.
Pin My kids love helping with the mushrooms, and it’s become a favorite recipe for cozy Sunday dinners together.
Required Tools
Large skillet, sharp knife, cutting board, wooden spoon or spatula, measuring cups and spoons.
Allergen Information
Contains dairy (butter, sour cream). Contains gluten (flour, egg noodles if used). Dish can be made gluten-free and/or dairy-free with substitutions. Always check ingredient labels for allergens if unsure.
Nutritional Information
Calories: 410, Total Fat: 22 g, Carbohydrates: 16 g, Protein: 37 g per serving.
Pin Serve this creamy chicken stroganoff hot with your favorite side and enjoy every comforting bite!
Recipe Questions
- → What type of chicken is best?
Boneless, skinless chicken breasts or thighs work well, diced into bite-sized strips for tenderness and quick cooking.
- → Can I use different mushrooms?
Cremini or white mushrooms are ideal, but you can substitute with shiitake or portobello for deeper flavor and texture.
- → How do I make the dish lighter?
Swap sour cream for Greek yogurt and use less butter. Opt for chicken breast for reduced fat content.
- → Is it possible to make this gluten-free?
Yes! Substitute gluten-free flour and serve with gluten-free pasta or rice. Always check labels to avoid hidden gluten.
- → What sides pair best?
Egg noodles, rice, or mashed potatoes soak up the creamy sauce perfectly. Steamed vegetables make a great complement.
- → Can leftovers be reheated?
Gently reheat in a skillet over low heat, stirring in a splash of chicken stock if the sauce thickens too much.