Save A comforting and flavorful dish featuring tender chicken in a rich, creamy mushroom sauce thats perfect over noodles or rice.
I first made creamy chicken stroganoff on a chilly weekend when we craved something soothing yet quick. The aroma of mushrooms and garlic simmering instantly brought warmth to our kitchen.
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)
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Instructions
- Prepare chicken:
- Season the chicken with salt and pepper then toss with the flour to coat evenly.
- Brown 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.
- Add flavors:
- 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 
Save This creamy chicken stroganoff quickly became a family favorite at our house especially paired with fresh parsley from our garden. Serving it together always feels comforting on busy nights.
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) can be made gluten free and or dairy free with substitutions always check ingredient labels if unsure
Nutritional Information
Per serving calories 410 total fat 22 g carbohydrates 16 g protein 37 g
Save 
Save Finish with a sprinkle of fresh parsley and serve piping hot for best flavor. Its a dish thats sure to please both family and guests.
Kitchen Tips & Answers
- → What cut of chicken works best for stroganoff?
Boneless, skinless chicken breasts or thighs cut into bite-sized strips ensure quick, even cooking and tender bites.
- → Can I substitute sour cream for a lighter option?
Yes, Greek yogurt can be used as a lighter alternative, adding creaminess with less fat.
- → How do I achieve a creamy mushroom sauce?
Sauté mushrooms and onions until golden, then simmer with chicken stock and stir in sour cream and fresh parsley for a rich, smooth texture.
- → What sides pair well with this dish?
Egg noodles, steamed rice, or creamy mashed potatoes complement the saucy chicken perfectly.
- → Can this dish be made gluten-free?
Yes, by using gluten-free flour and serving with gluten-free pasta or rice, the dish can be adapted accordingly.
- → How to enhance the flavor of the sauce?
Adding a splash of dry white wine after sautéing mushrooms adds depth and complexity to the sauce.
