Creamy Chicken Stroganoff

A comforting and flavorful dish featuring tender chicken in a rich, creamy mushroom sauce, perfect over noodles or rice.

I first made this chicken stroganoff on a chilly evening when my family was craving something hearty but simple. It quickly became a favorite because the creamy sauce and tender chicken offer the perfect blend of homestyle cooking and a touch of elegance.

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 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.

Add Flavor:

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.

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This stroganoff often brings us together at the dinner table, with everyone digging in for seconds and sharing stories after a long day.

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, Always check ingredient labels for allergens if unsure

Nutritional Information

Calories: 410, Total Fat: 22 g, Carbohydrates: 16 g, Protein: 37 g (per serving)

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Enjoy this comforting dinner with a sprinkle of fresh parsley for extra brightness. The leftovers reheat beautifully for lunch the next day.

Recipe Questions & Answers

→ What type of chicken works best?

Boneless, skinless chicken breasts or thighs cut into bite-sized strips provide tender and even cooking.

→ Can I substitute sour cream with something else?

Yes, Greek yogurt can be used as a lighter alternative to maintain creaminess.

→ What mushrooms are recommended?

Cremini or white mushrooms work well, adding earthy depth to the sauce.

→ How should this dish be served?

Serve it over egg noodles, rice, or mashed potatoes for a complete, comforting meal.

→ Is this dish suitable for gluten-free diets?

It can be made gluten-free by replacing all-purpose flour with a gluten-free alternative and using gluten-free pasta or rice.

→ Can I add wine to enhance the flavor?

Adding a splash of dry white wine after sautéing mushrooms adds extra depth and complexity.