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 creamy chicken stroganoff, my family loved how the tender chicken and mushrooms came together with a velvety sauce. It quickly became our go-to choice for a cozy dinner that feels special but is ready in under an hour.
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
- Coat 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 to 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.
- Make 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.
- Combine and Simmer:
- Return the chicken and any juices to the pan. Reduce heat to medium-low and simmer gently for 7 to 8 minutes, until the chicken is cooked through and the sauce has thickened slightly.
- Add Creamy Finish:
- 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 This is one of those recipes I love sharing at family gatherings—everyone looks forward to the comforting flavors and the kids always ask for seconds.
Required Tools
Large skillet, sharp knife, cutting board, wooden spoon or spatula, measuring cups and spoons
Allergen Information
Contains dairy (butter, sour cream). Contains gluten (flour, egg noodles if used). Dish can be made gluten-free and/or dairy-free with substitutions.
Nutritional Information
Calories: 410, Total Fat: 22 g, Carbohydrates: 16 g, Protein: 37 g per serving
Save This creamy chicken stroganoff is best enjoyed fresh and makes for excellent leftovers the next day. It will warm you up and satisfy everyone at the table.
Kitchen Q&A
- → What type of chicken works best?
Boneless, skinless chicken breasts or thighs cut into bite-sized strips ensure even cooking and tender texture.
- → Can I use other mushrooms?
Yes, cremini or white mushrooms work well, adding an earthy flavor; wild mushrooms can add more depth.
- → How can I make the sauce creamier?
Stirring in full-fat sour cream at the end provides a rich, velvety texture without curdling.
- → What are good side options?
This dish pairs perfectly with egg noodles, steamed rice, or creamy mashed potatoes to soak up the sauce.
- → How to add extra flavor?
A splash of dry white wine after sautéing mushrooms enhances aroma and adds complexity to the sauce.