Creamy Chicken Stroganoff

A comforting and flavorful dish featuring tender chicken in a rich, creamy mushroom sauce, perfect over noodles or rice.

When I first made chicken stroganoff for my family, the creamy mushroom sauce instantly won everyone over. It's now a regular request whenever we want something quick yet comforting.

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 the 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.

Sauté 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 the 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.

Combine chicken and sauce:

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 with cream and herbs:

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.

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This comfort food classic is always a hit at our family table, especially served with a side of buttered noodles or mashed potatoes on chilly nights.

Required Tools

To make creamy chicken stroganoff, you'll need a large skillet, sharp knife, cutting board, wooden spoon or spatula, and measuring cups and spoons for accuracy.

Notes

You can substitute Greek yogurt for sour cream for a lighter version, add a splash of dry white wine for extra flavor, or pair the stroganoff with a crisp white wine such as Sauvignon Blanc. For gluten-free and dairy-free adaptations, use suitable substitutions.

Allergen Information

The recipe contains dairy and gluten, but can be made gluten-free and dairy-free with substitutions. Always check the packaging on your ingredients if you are preparing for someone with sensitivities.

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Serve immediately after stirring in the sour cream for the creamiest texture. Enjoy this easy main dish any night you crave comfort and convenience.

Recipe Questions & Answers

→ What cuts of chicken work best?

Boneless, skinless chicken breasts or thighs cut into bite-sized strips are ideal for even cooking and tender results.

→ Can I substitute sour cream with something else?

Greek yogurt can be used as a lighter alternative, adding creaminess with a slight tang.

→ How do I achieve a creamy sauce without curdling?

Simmer gently and stir in sour cream off the heat to maintain a smooth and rich consistency.

→ What sides pair well with this dish?

It’s delicious over egg noodles, steamed rice, or creamy mashed potatoes for a hearty meal.

→ Can this dish be made gluten-free?

Yes, substitute all-purpose flour with gluten-free flour and serve with gluten-free pasta or rice.