Save A comforting and flavorful dish featuring tender chicken in a rich, creamy mushroom sauce, perfect over noodles or rice.
I first tried this Creamy Chicken Stroganoff on a chilly evening when I was craving something both easy and satisfying. The aroma of mushrooms and onions filling the kitchen drew everyone to the table before I was even done plating.
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
- Prepare 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.
- 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.
- Flavor base:
- 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 Sharing this meal with family always sparks conversation and requests for seconds, especially when served with a side of mashed potatoes or fresh bread.
Serving Suggestions
This creamy chicken stroganoff pairs beautifully with egg noodles, rice, or a bed of buttery mashed potatoes and is delicious alongside a crisp green salad.
Ingredient Variations
Swap sour cream for Greek yogurt for a lighter option or replace the flour with a gluten-free version to adapt to dietary needs. Button mushrooms or baby bellas work well if cremini aren't available.
Make Ahead & Storage
The stroganoff can be made ahead and refrigerated for up to two days. Reheat gently over low heat to keep the sauce creamy. Leftovers taste even better the next day.
Save Try this creamy classic for a cozy night in or as a comforting meal to share with loved ones. You'll be reaching for seconds!
Recipe FAQs
- → What cut of chicken works best?
Boneless, skinless chicken breasts or thighs cut into bite-sized strips offer the best texture and cook evenly in this dish.
- → Can I substitute sour cream?
Yes, Greek yogurt can be used as a lighter alternative to sour cream, providing creaminess with less fat.
- → How to make this dish gluten-free?
Use gluten-free flour for coating the chicken and serve with gluten-free pasta or rice to keep it gluten-free.
- → Are there spices added to enhance flavor?
Yes, paprika adds a warm, smoky depth while Dijon mustard introduces a subtle tang to the sauce.
- → What sides complement this dish well?
Serving over egg noodles, rice, or mashed potatoes provides a comforting base that soaks up the creamy sauce beautifully.
- → Can white wine be used in the cooking process?
Adding a splash of dry white wine when sautéeing mushrooms enhances flavor complexity without overpowering the dish.