Pin A comforting and flavorful dish featuring tender chicken in a rich, creamy mushroom sauce, perfect served over noodles or rice for a hearty meal.
Chicken stroganoff quickly became a family favorite in our house. The creamy sauce, with pops of fresh parsley and earthy mushrooms, tastes like something you’d get at a cozy bistro & it’s easy enough for any weeknight.
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
- Prepare Chicken:
- Season the chicken with salt and pepper, then toss with flour to coat evenly.
- Sauté Chicken:
- In a large skillet over medium-high heat, add 1 tbsp olive oil and 1 tbsp butter. Sauté chicken in batches until golden on all sides but not fully cooked through, about 3 to 4 minutes. Remove and set aside.
- Cook Veggies:
- Add remaining oil and butter to pan. Sauté onions and mushrooms until soft and golden, about 5 minutes. Stir in garlic and cook 1 minute more.
- Make Sauce:
- Sprinkle in paprika, pour in chicken stock, and stir, scraping up browned bits from pan. Stir in Dijon mustard.
- Simmer:
- Return chicken and juices to pan. Reduce heat to medium-low and simmer gently for 7 to 8 minutes, until chicken is cooked through and sauce thickens slightly.
- Finish:
- Remove from heat and stir in sour cream and chopped parsley until smooth and creamy. Adjust seasoning to taste.
- Serve:
- Serve immediately over egg noodles, rice, or mashed potatoes. Garnish with extra parsley.
Pin I love making this dish for Sunday lunches & everyone always goes back for seconds. My kids especially like to help sprinkle the parsley on top.
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.
Nutritional Information
Calories: 410, Total Fat: 22 g, Carbohydrates: 16 g, Protein: 37 g (per serving)
Pin Enjoy your creamy chicken stroganoff hot for best flavor. Leftovers reheat beautifully for next-day lunches!
Recipe Questions
- → What type of chicken works best?
Boneless, skinless chicken breasts or thighs cut into bite-sized strips work best for even cooking and tender texture.
- → Can I substitute sour cream?
Greek yogurt can be used as a lighter alternative to sour cream while maintaining creaminess.
- → What mushrooms are preferred?
Cremini or white mushrooms provide the ideal earthiness and texture for the sauce.
- → How should I thicken the sauce?
A light dusting of flour on the chicken before cooking helps thicken the sauce naturally during simmering.
- → What side dishes pair well?
Serving over egg noodles, rice, or mashed potatoes complements the creamy mushroom sauce and tender chicken.
- → Is this dish adaptable for gluten-free diets?
Yes, use gluten-free flour and pair with gluten-free pasta or rice to make it suitable for gluten-free diets.