Save 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 weekend when I craved something warm and satisfying but didn&t want to spend all day cooking. The creamy sauce and savory mushrooms quickly made it a family favorite that I keep returning to whenever I want a little extra comfort at dinner.
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
- Cook the 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
- Deglaze and season:
- 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 the 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 We love gathering around the table for this creamy chicken stroganoff—the kids especially enjoy mixing up the noodles with plenty of sauce on top. It&s a meal that always brings us together for seconds.
Serving Suggestions
This dish is delicious served over egg noodles, fluffy rice, or smooth mashed potatoes. A simple green salad or steamed green beans round out the meal perfectly.
Make-Ahead & Storage
Leftovers keep well in an airtight container for up to 3 days in the refrigerator. Reheat gently on the stove or in a microwave, stirring in a splash of chicken stock if the sauce thickens too much.
Nutritional Information
Each serving provides about 410 calories, 22 g fat, 16 g carbohydrates, and 37 g protein.
Save This creamy chicken stroganoff comes together quickly for any night of the week and tastes even better the next day. Try it with a sprinkle of extra parsley for a fresh finish.
Recipe Guide
- → Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs work well and provide extra juiciness while cooking evenly in the sauce.
- → What can I substitute for sour cream?
Greek yogurt is a great alternative to maintain creaminess with a lighter touch in the sauce.
- → How do I make this gluten-free?
Use gluten-free flour for coating the chicken and serve the dish with gluten-free pasta or rice.
- → Is it possible to add wine for extra flavor?
Adding a splash of dry white wine after sautéing mushrooms enhances depth and complements the creamy sauce.
- → What are good serving suggestions?
Serve over egg noodles, steamed rice, or creamy mashed potatoes to soak up the luscious sauce.
- → How long does it take to cook?
Preparation takes about 15 minutes, with a cooking time around 25 minutes, totaling approximately 40 minutes.