Save A comforting and flavorful dish featuring tender chicken in a rich, creamy mushroom sauce, perfect over noodles or rice.
This recipe quickly became a family favorite with its comforting flavors and easy preparation
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
- 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 to 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 to 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.
Save Our family enjoys gathering around the table for this hearty dish, often sharing stories from the day and savoring the creamy sauce
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.
Save This creamy chicken stroganoff is sure to become your go-to comfort meal on busy weeknights.
Recipe FAQ
- → What cut of chicken works best for this dish?
Boneless, skinless chicken breasts or thighs cut into bite-sized strips both work well, offering tender and juicy results.
- → Can I substitute sour cream in the sauce?
Yes, Greek yogurt can be used as a lighter alternative to sour cream while maintaining creaminess.
- → What side dishes pair well with this creamy chicken?
Egg noodles, rice, or mashed potatoes complement the creamy mushroom sauce perfectly.
- → How do I achieve the best texture for the mushrooms?
Sauté mushrooms until soft and golden to develop deep flavor and a pleasing texture.
- → Is there a way to make this dish gluten-free?
Use gluten-free flour and serve with gluten-free pasta or rice to accommodate gluten sensitivities.