Pin it A comforting and flavorful dish featuring tender chicken in a rich, creamy mushroom sauce, perfect over noodles or rice.
I first tried making this creamy chicken stroganoff for a chilly weeknight dinner and now it's a regular on our menu whenever we crave hearty comfort food.
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 and Season 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 Chicken:
- 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.
Pin it My family always gathers around the table for seconds when this stroganoff is served fresh and piping hot with noodles.
Required Tools
Large skillet, sharp knife, cutting board, wooden spoon or spatula, measuring cups and spoons
Allergen Information
Contains dairy and gluten but can be adapted for dietary needs. Always verify ingredient labels.
Nutritional Information
Per serving: Calories 410, Total Fat 22 g, Carbohydrates 16 g, Protein 37 g
Pin it For best results, serve immediately and garnish with plenty of fresh parsley. Leftovers keep well for up to 2 days refrigerated.
Common Questions
- → What cuts of chicken work best for this dish?
Boneless, skinless chicken breasts or thighs cut into bite-sized strips provide tender and evenly cooked pieces ideal for this dish.
- → Can I substitute sour cream in the sauce?
Yes, Greek yogurt can be used as a lighter alternative to sour cream, adding creaminess with a slight tang.
- → How do I achieve the right sauce consistency?
Simmer the sauce gently with chicken stock and mustard until slightly thickened before stirring in sour cream to keep it smooth and creamy.
- → What sides pair well with this creamy chicken dish?
Serving it over egg noodles, rice, or mashed potatoes complements the rich sauce and balances the flavors beautifully.
- → Is there a gluten-free option available?
Yes, use gluten-free flour for coating and serve with gluten-free pasta or rice for a gluten-free version.