Save A comforting and flavorful dish featuring tender chicken in a rich, creamy mushroom sauce, perfect over noodles or rice.
I first made this creamy chicken stroganoff on a brisk evening, craving something classic but a bit more vibrant. The rich sauce always gets rave reviews at our table, and I love how quickly it comes together with everyday ingredients.
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
- Make 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
Save My kids always ask for seconds, and it's a go-to meal for cold weekends when we gather around the table for comfort food.
Make Ahead and Storage
Leftovers keep well in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth if needed to loosen the sauce.
Serving Suggestions
Pair with buttered noodles, fluffy rice, or creamy mashed potatoes. Finish with a sprinkle of fresh parsley and a crack of black pepper for a classic touch.
Variations
Try adding a splash of dry white wine for extra depth. You can also swap the chicken for turkey or use Greek yogurt in place of sour cream for a healthier version.
Save Enjoy this comforting meal fresh with a side of greens or your favorite veggie. It's a simple classic that never disappoints.
Recipe Questions
- → What cut of chicken is best for this dish?
Boneless, skinless chicken breasts or thighs cut into bite-sized strips work best for a tender and evenly cooked result.
- → Can I substitute sour cream in the sauce?
Yes, Greek yogurt can be used as a lighter alternative to sour cream without sacrificing creaminess.
- → How should I cook the mushrooms and onions?
Sauté mushrooms and onions in butter and olive oil until golden and soft to enhance the sauce's depth of flavor.
- → Is this dish suitable for a gluten-free diet?
Use gluten-free flour and serve with gluten-free noodles or rice to make this dish gluten-free.
- → What serving options complement this dish?
This rich dish pairs wonderfully with egg noodles, steamed rice, or mashed potatoes to balance the creamy sauce.
- → Can I add wine to the sauce?
Yes, a splash of dry white wine added after sautéing mushrooms can enhance the flavor profile.