Save to Pins 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 on a chilly night when I needed a meal that felt both cozy and a little special. The creamy sauce instantly became a family favorite and has remained a go-to for busy evenings ever since.
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
- Sear 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 to Pins This hearty dinner is always a hit in our house especially when we gather around the table on Sunday evenings. Everyone asks for seconds and it disappears fast
Serving Suggestions
Serve creamy chicken stroganoff over egg noodles rice or mashed potatoes for a classic comforting meal. Pair with a crisp green salad or steamed green beans for balance
Storing & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days Reheat gently on the stovetop or in the microwave adding a splash of chicken stock if needed to loosen the sauce
Variations
Try adding a splash of dry white wine after sauting the mushrooms for extra flavor You can use turkey instead of chicken or add more vegetables like bell peppers or spinach
Save to Pins This creamy chicken stroganoff makes dinnertime special any night of the week. Try it soon for a meal everyone will request again and again
Questions & Answers
- → What type of chicken works best?
Boneless skinless chicken breasts or thighs cut into strips provide tender, evenly cooked pieces that absorb flavors well.
- → Can I use other mushrooms?
Yes, cremini or white mushrooms work great; shiitake or button mushrooms are good alternatives for different textures.
- → How do I ensure the sauce is creamy?
Stir in full-fat sour cream at the end off heat to avoid curdling and achieve a smooth, creamy texture.
- → What are good serving options?
This dish pairs beautifully with egg noodles, steamed rice, or mashed potatoes to soak up the savory sauce.
- → Can I make the dish gluten-free?
Yes, replace all-purpose flour with gluten-free flour and serve with gluten-free pasta or rice.