Creamy Chicken Stroganoff

A comforting and flavorful dish featuring tender chicken in a rich creamy mushroom sauce perfect over noodles or rice.

This recipe became a family favorite after my first attempt the creamy texture and hearty flavors won us over instantly

Ingredients

• Chicken: 600 g (1.3 lbs) boneless skinless chicken breasts or thighs cut into bite-sized strips
• Salt: 1/2 tsp
• Black pepper: 1/4 tsp
• All-purpose flour: 2 tbsp
• Vegetables: 250 g (9 oz) cremini or white mushrooms sliced
• Vegetables: 1 medium onion finely chopped
• Vegetables: 2 cloves garlic minced
• Sauce: 2 tbsp unsalted butter
• Sauce: 2 tbsp olive oil
• Sauce: 250 ml (1 cup) chicken stock
• Sauce: 1 tbsp Dijon mustard
• Sauce: 1 tsp paprika
• Sauce: 120 ml (1/2 cup) sour cream (full-fat recommended)
• Sauce: 2 tbsp fresh parsley chopped (plus extra for garnish)

Instructions

Step 1:

Season the chicken with salt and pepper then toss with the flour to coat evenly.

Step 2:

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.

Step 3:

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.

Step 4:

Sprinkle in the paprika then pour in the chicken stock and stir scraping up any browned bits from the pan. Stir in Dijon mustard.

Step 5:

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.

Step 6:

Remove from heat and stir in the sour cream and chopped parsley until smooth and creamy. Adjust seasoning to taste.

Step 7:

Serve immediately over egg noodles rice or mashed potatoes garnished with extra parsley.

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Cooking and sharing this stroganoff has brought my family closer it's now a weekend staple we're all proud of

Notes

Pair with a crisp white wine such as Sauvignon Blanc. Can be made gluten-free by using gluten-free flour and serving with gluten-free pasta or rice.

Required Tools

Large skillet Sharp knife Cutting board Wooden spoon or spatula Measuring cups and spoons

Allergen Information

Contains dairy (butter sour cream). Contains gluten (flour egg noodles if used). Dish can be made gluten-free and/or dairy-free with substitutions. Always check ingredient labels for allergens if unsure.

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This creamy chicken stroganoff recipe strikes the perfect balance between easy preparation and impressive flavors making it ideal for weeknight dinners.

Ask About This Recipe

→ What type of chicken works best?

Boneless, skinless chicken breasts or thighs cut into bite-sized strips ensure even cooking and tenderness.

→ Can I substitute sour cream?

Yes, Greek yogurt can be used as a lighter alternative to sour cream while maintaining creaminess.

→ How do I achieve a thick sauce?

Coating the chicken with flour before sautéing and simmering the sauce gently helps it thicken nicely.

→ What sides pair well with this dish?

Classic egg noodles, steamed rice, or mashed potatoes complement the creamy mushroom sauce perfectly.

→ Is this dish suitable for gluten-free diets?

Yes, by using gluten-free flour and serving with gluten-free pasta or rice, it can be adapted accordingly.