Pin 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 for a family get-together and it became an instant favorite. The blend of chicken, mushrooms and tangy sauce was a hit with everyone, and leftovers tasted even better the next day.
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 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 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.
- 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 with cream:
- 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.
Pin 
My grandmother loved classic stroganoff, but this chicken version quickly became our go-to dish for Sunday suppers. It's the kind of comfort food that brings everyone to the table with a smile.
Pairing Suggestions
This creamy chicken stroganoff pairs wonderfully with a crisp white wine like Sauvignon Blanc. Add a simple green salad or steamed vegetables for a complete meal.
Required Tools
You'll need a large skillet, sharp knife, cutting board, wooden spoon or spatula, and measuring cups and spoons to make this recipe come together smoothly.
Allergen & Nutrition Information
This dish contains dairy and gluten, but can be adapted for dietary needs by substitution. Each serving has about 410 calories, 22 g total fat, 16 g carbohydrates and 37 g protein.
Pin Serve immediately while hot and creamy to enjoy its full flavor. This recipe is sure to become a regular in your comfort-food rotation.
Recipe Questions & Answers
- → What type of chicken works best?
Boneless, skinless chicken breasts or thighs both work well; thighs offer extra juiciness, while breasts stay tender.
- → Can I use other mushrooms?
Cremini or white mushrooms are traditional, but feel free to try portobello, shiitake, or mixed varieties for deeper flavor.
- → Is it possible to make the dish gluten-free?
Yes, use gluten-free flour and serve with gluten-free noodles or rice to adapt this dish for gluten-sensitive diets.
- → How do I make it dairy-free?
Replace butter with olive oil and use a dairy-free sour cream or Greek yogurt substitute for creamy texture without dairy.
- → What sides pair well with this dish?
Egg noodles, rice, or mashed potatoes soak up the sauce beautifully. Add steamed vegetables for a complete meal.
- → Can I prepare this ahead of time?
The dish can be made ahead and gently reheated. Add sour cream and parsley just before serving for best taste.