Save A comforting and flavorful dish featuring tender chicken in a rich, creamy mushroom sauce, perfect over noodles or rice.
I first tried this Chicken Stroganoff during a cold week and it quickly became a go-to for hearty dinners. The creamy sauce and savory chicken always get thumbs up from everyone at the table.
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 Veggies:
- 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:
- 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:
- 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 now a family comfort meal we share every winter, with everyone looking forward to the creamy sauce and extra parsley on top.
Required Tools
Large skillet, sharp knife, cutting board, wooden spoon or spatula, measuring cups and spoons.
Nutritional Information
Per serving: 410 Calories, 22 g Total Fat, 16 g Carbohydrates, 37 g Protein.
Allergen Information
Contains dairy and gluten. The dish can be customized with gluten-free and dairy-free substitutions.
Save Serve with fresh chopped parsley and enjoy the creamy comfort in every bite.
Recipe Guide
- → What type of chicken works best for this dish?
Boneless, skinless chicken breasts or thighs cut into bite-sized strips are ideal for even cooking and tender texture.
- → Can I substitute sour cream with another ingredient?
Yes, Greek yogurt can be used as a lighter alternative to sour cream, adding a slightly tangy flavor.
- → How can I make the dish gluten-free?
Use gluten-free flour for coating and serve with gluten-free pasta or rice to keep the dish free of gluten.
- → What wine pairs well with this creamy dish?
A crisp white wine like Sauvignon Blanc complements the creamy sauce and savory chicken nicely.
- → Can I add extra flavor to the mushroom sauce?
Adding a splash of dry white wine after sautéing the mushrooms enhances the depth and aroma of the sauce.