Save to Pinterest A comforting and flavorful dish featuring tender chicken in a rich, creamy mushroom sauce, perfect over noodles or rice.
This stroganoff was the first thing I cooked after attempting Russian cuisine at home. The velvety sauce and tender chicken converted my family instantly, making it a regular weeknight staple when we crave something hearty but quick.
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
- Coat 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.
- 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.
- Create Sauce Base:
- 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.
- Add Creamy Finish:
- 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 to Pinterest This is the dish everyone requests when we gather for cold nights. My kids love pitching in to chop mushrooms, and we always fight over the last spoonful of sauce.
Required Tools
Large skillet, sharp knife, cutting board, wooden spoon or spatula, measuring cups and spoons
Allergen Information
Contains dairy (butter, sour cream) and gluten (flour, egg noodles). Dish can be made gluten-free and/or dairy-free with substitutions. Always check ingredient labels for allergens if unsure.
Nutritional Information
Calories: 410, Total Fat: 22 g, Carbohydrates: 16 g, Protein: 37 g (per serving)
Save to Pinterest Garnish with fresh parsley just before serving for a burst of color and freshness. Enjoy leftovers the next day, as the flavors only deepen overnight.
Recipe FAQs
- → What type of chicken works best for this dish?
Boneless, skinless chicken breasts or thighs cut into strips offer ideal tenderness and cook evenly for this preparation.
- → Can I substitute sour cream with another ingredient?
Greek yogurt can be used as a lighter alternative to maintain creaminess while adding a slight tang.
- → How can I make this gluten-free?
Use gluten-free flour for coating the chicken and serve with gluten-free pasta or rice to avoid gluten.
- → What sides pair well with this creamy chicken dish?
Egg noodles, steamed rice, or mashed potatoes complement the creamy mushroom sauce beautifully.
- → Any tips for enhancing the flavor?
Adding a splash of dry white wine after sautéing mushrooms adds depth and enhances the sauce's complexity.