Save A comforting and flavorful dish featuring tender chicken in a rich, creamy mushroom sauce, perfect over noodles or rice.
The first time I made chicken stroganoff, the aroma of sautéed mushrooms and garlic filled my kitchen. This Russian-inspired dish quickly became a favorite for its satisfying creaminess and the way it brings everyone to the 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 flour to coat evenly.
- Sauté Chicken:
- In a large skillet over medium-high heat, add 1 tbsp olive oil and 1 tbsp butter. Sauté chicken in batches until golden on all sides but not fully cooked through, about 3–4 minutes. Remove and set aside.
- Cook Vegetables:
- Add remaining oil and butter to the pan. Sauté onions and mushrooms until soft and golden, about 5 minutes. Stir in garlic and cook for 1 minute more.
- Build Sauce:
- Sprinkle in paprika, then pour in chicken stock and stir, scraping up browned bits. Stir in Dijon mustard.
- Simmer:
- Return chicken and juices to the pan. Reduce heat to medium-low and simmer gently for 7–8 minutes, until chicken is cooked through and sauce has thickened slightly.
- Finish:
- Remove from heat and stir in 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 this meal reminded me of family dinners where everyone reached for seconds. Creamy chicken stroganoff has become a comforting classic in our weekly rotation.
Required Tools
Large skillet, sharp knife, cutting board, wooden spoon or spatula, measuring cups and spoons
Allergen Information
Contains dairy (butter, sour cream) and gluten (flour, egg noodles if used). Can be made gluten-free and/or dairy-free with substitutions. Always check ingredient labels for allergens if unsure.
Nutritional Information
Per serving: Calories 410, Total Fat 22 g, Carbohydrates 16 g, Protein 37 g
Save This comforting stroganoff comes together in less than an hour. Serve hot and enjoy its creamy goodness with family and friends.
Recipe Guide
- → What type of chicken is best for this dish?
Boneless, skinless chicken breasts or thighs cut into bite-sized strips work best for tender, even cooking.
- → Can I substitute sour cream in the sauce?
Yes, Greek yogurt can be used for a lighter, tangier alternative without sacrificing creaminess.
- → What side dishes pair well with this dish?
Egg noodles, rice, or mashed potatoes all complement the creamy mushroom sauce nicely.
- → How can I make a gluten-free version?
Use gluten-free flour for coating the chicken and serve with gluten-free pasta or rice.
- → Any tips for enhancing the flavor?
Add a splash of dry white wine after sautéing the mushrooms to deepen the sauce's flavor.