Save A comforting and flavorful dish featuring tender chicken in a rich, creamy mushroom sauce that is perfect served over noodles or rice.
I first made chicken stroganoff for my family on a chilly evening, and it quickly became a go-to favorite for comforting dinners together. The creamy mushroom sauce makes everyone ask for seconds.
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
- Season and Coat:
- 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.
- Add Seasoning and Liquid:
- 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 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 love helping stir the sauce while I finish chopping the parsley, making the preparation a fun family moment in our kitchen.
Required Tools
Large skillet, sharp knife, cutting board, wooden spoon or spatula, measuring cups and spoons
Allergen Information
Contains dairy and gluten. Possible to make gluten-free and dairy-free with substitutions, always check labels for hidden allergens.
Nutritional Information
Per serving: Calories: 410, Total Fat: 22 g, Carbohydrates: 16 g, Protein: 37 g
Save This stroganoff makes delicious leftovers and comes together quickly for busy weeknights.
Recipe FAQs
- → What type of chicken is best for this dish?
Boneless, skinless chicken breasts or thighs cut into bite-sized strips work best, providing tender texture and even cooking.
- → Can I substitute sour cream?
Yes, Greek yogurt can be used as a lighter alternative to sour cream, yielding a slightly tangier flavor while maintaining creaminess.
- → How do I ensure the chicken stays tender?
Coating the chicken lightly with flour before sautéing helps seal in moisture, while cooking in batches avoids overcrowding the pan.
- → What sides complement this dish well?
Serving over egg noodles, rice, or mashed potatoes enhances the dish, absorbing the creamy mushroom sauce beautifully.
- → Is there a way to make this gluten-free?
Use gluten-free flour for coating and substitute traditional noodles or sides with gluten-free alternatives.
- → How can I boost the flavor of the sauce?
Add a splash of dry white wine after sautéing mushrooms to deepen the sauce's flavor profile.