Creamy Chicken Stroganoff

A comforting and flavorful dish featuring tender chicken in a rich, creamy mushroom sauce, perfect over noodles or rice.

I discovered Creamy Chicken Stroganoff while searching for a meal that was both comforting and simple to make on busy weeknights. The aroma of the mushrooms and onions simmering always brings back the memory of family dinners around 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 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

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

Pin It

This stroganoff is a favorite for Sunday family lunches during cooler months when everyone wants something warm and cozy The leftovers disappear faster than any other meal I make

Required Tools

You'll need a large skillet a sharp knife a cutting board a wooden spoon or spatula and measuring cups and spoons to prepare this recipe

Allergen Information

Contains dairy (butter sour cream) and gluten (flour egg noodles if used) Dish can be adapted gluten-free and/or dairy-free with substitutions Always check labels on store-bought ingredients

Nutritional Information

Each serving provides approximately 410 calories 22 g total fat 16 g carbohydrates and 37 g protein

Pin It

Serve this creamy chicken stroganoff hot and finish it with a sprinkle of fresh parsley for a vibrant touch. Enjoy leftovers by reheating gently with a dash of chicken stock.

Recipe FAQs

→ What type of chicken works best?

Boneless, skinless chicken breasts or thighs cut into strips provide tender, juicy results.

→ Can I substitute sour cream?

Yes, Greek yogurt can be used as a lighter alternative to sour cream without sacrificing creaminess.

→ What mushrooms are ideal?

Cremini or white mushrooms offer a great earthy flavor and tender texture when sautéed.

→ Is it possible to make this gluten-free?

Replace all-purpose flour with gluten-free flour and serve with gluten-free pasta or rice.

→ What sides complement this dish?

Serve over egg noodles, rice, or mashed potatoes to soak up the creamy sauce.

→ How can I enhance the flavor?

Adding a splash of dry white wine after cooking the mushrooms adds an extra layer of richness.