Pin A comforting and flavorful dish featuring tender chicken in a rich, creamy mushroom sauce, perfect over noodles or rice.
I first tried this chicken stroganoff when searching for a twist on classic beef stroganoff, and it quickly became a family favorite for how simple and comforting it is.
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 the Chicken:
- Season chicken with salt and pepper, then toss with flour to coat evenly.
- Sear the 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, about 3–4 minutes. Remove and set aside.
- Sauté Vegetables:
- Add remaining oil and butter to pan. Sauté onions and mushrooms until soft and golden, about 5 minutes. Stir in garlic and cook for 1 minute more.
- Create the Sauce:
- Sprinkle in paprika, then pour in chicken stock and stir, scraping up browned bits. Stir in Dijon mustard.
- Simmer:
- Return chicken and juices to pan. Reduce heat and simmer gently for 7–8 minutes, until chicken is cooked through and sauce thickens.
- Finish:
- Remove from heat. Stir in sour cream and chopped parsley until smooth and creamy. Adjust seasoning as needed.
- Serve:
- Serve immediately over egg noodles, rice, or mashed potatoes, garnished with extra parsley.
Pin This dish has become part of our regular dinner rotation, especially on chilly nights when everyone craves something cozy and filling.
Required Tools
Large skillet, sharp knife, cutting board, wooden spoon or spatula, measuring cups and spoons make preparation easy and mess-free.
Allergen Information
Contains dairy in butter and sour cream. Contains gluten in flour and regular egg noodles. Use substitutions for gluten-free and dairy-free options if needed.
Nutritional Information
Each serving provides approximately 410 calories, 22 g total fat, 16 g carbohydrates, and 37 g protein.
Pin Garnish with extra parsley and serve hot for best flavor. Leftovers reheat beautifully, making this dish perfect for meal prep or next-day lunches.
Recipe FAQ
- → What cut of chicken works best for this dish?
Boneless, skinless chicken breasts or thighs cut into strips work well, providing tender and juicy results.
- → Can I use a substitute for sour cream in the sauce?
Yes, Greek yogurt is a great lighter alternative that still provides creaminess without overpowering the flavors.
- → What type of mushrooms are recommended?
Cremini or white mushrooms sliced thinly offer a rich earthy taste that complements the creamy sauce.
- → How should I serve this dish for best texture?
Serve over egg noodles, rice, or mashed potatoes to soak up the creamy sauce and balance the flavors well.
- → Can this dish be adapted for gluten-free diets?
Yes, using gluten-free flour and gluten-free pasta or rice ensures it remains suitable for gluten-sensitive individuals.
- → Is it possible to enhance the flavor further?
A splash of dry white wine added after sautéing mushrooms adds a subtle depth to the sauce's flavor profile.