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.
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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
- 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.
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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.
