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.
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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
- 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.
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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.
