Pin A comforting and flavorful dish featuring tender chicken in a rich, creamy mushroom sauce, perfect over noodles or rice.
I still remember the first time I made creamy chicken stroganoff for my family: I was amazed at how quickly the sauce came together and how everyone asked for seconds. The combination of chicken and mushrooms in a velvety sauce truly makes it a comfort classic in our home.
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
- Season & 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 3–4 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.
- Build 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.
- Simmer Chicken:
- 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.
Pin This chicken stroganoff was a hit during our last family dinner: my kids especially loved the creamy sauce over egg noodles, and it's become a regular request whenever comfort food is on the menu.
Required Tools
Large skillet, sharp knife, cutting board, wooden spoon or spatula, measuring cups and spoons
Allergen Information
Contains dairy (butter, sour cream) and 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)
Pin Serve this creamy chicken stroganoff immediately for best texture and enjoy how quickly it becomes a new favorite. Leftovers reheat well for lunch the next day.
Recipe Q&A
- → What type of chicken is best for this dish?
Boneless, skinless chicken breasts or thighs work well, cut into bite-sized strips for even cooking.
- → Can I substitute sour cream with another ingredient?
Yes, Greek yogurt can be used for a lighter, tangier finish without sacrificing creaminess.
- → What mushrooms are recommended?
Cremini or white mushrooms are ideal for their firm texture and rich flavor.
- → How can I make this dish gluten-free?
Use gluten-free flour for coating the chicken and serve with gluten-free pasta or rice.
- → What sides pair well with this creamy chicken preparation?
Serve over egg noodles, rice, or mashed potatoes to soak up the luscious sauce.
- → Is there a way to enhance the flavor after sautéing mushrooms?
A splash of dry white wine added after sautéing mushrooms can add depth and complexity.