Creamy Chicken Stroganoff

Name: Creamy Chicken Stroganoff
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Russian-Inspired
Ingredients: 1½ lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces; 2 tbsp olive oil; 2 tbsp unsalted butter; 1 medium onion, finely chopped; 3 garlic cloves, minced; 8 oz mushrooms, sliced; 2 tbsp all-purpose flour; 1½ cups chicken broth; 1 cup sour cream; 1 tsp Dijon mustard; 1 tsp smoked paprika; Salt and pepper to taste; Fresh parsley, chopped (for garnish); Egg noodles, rice, or mashed potatoes (for serving)

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A Creamy Chicken Stroganoff, rich and creamy chicken stroganoff made with tender chicken, mushrooms, and a luscious sour cream sauce. It’s perfect for a comforting, hearty meal that pairs wonderfully with pasta, rice, or mashed potatoes.

Why You’ll Love This Recipe

I love how simple yet indulgent this creamy chicken stroganoff is. It’s quick enough for a weeknight dinner but flavorful enough to impress guests. The combination of juicy chicken, earthy mushrooms, and the creamy, tangy sauce is absolutely irresistible. Plus, it’s versatile—you can pair it with your favorite side for a complete meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1½ lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces

2 tablespoons olive oil

2 tablespoons unsalted butter

1 medium onion, finely chopped

3 garlic cloves, minced

8 oz mushrooms, sliced

1 cup sour cream

2 tablespoons all-purpose flour

1½ cups chicken broth

1 teaspoon Dijon mustard

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Egg noodles, rice, or mashed potatoes (for serving)

Directions

Cook the Chicken:
Heat olive oil in a large skillet over medium-high heat. I season the chicken with salt and pepper before adding it to the skillet. Cook the chicken until golden on all sides, about 5-6 minutes. Remove it and set it aside.

Sauté the Vegetables:
Using the same skillet, I melt the butter and sauté the onion and garlic until they’re softened and fragrant, about 2-3 minutes. Then, I add the mushrooms and cook until they’re tender and browned, about 5 minutes.

Make the Sauce:
I sprinkle the flour over the mushrooms and stir well to coat. Gradually, I pour in the chicken broth while whisking to avoid lumps. I let it cook for 2-3 minutes until the sauce thickens slightly.

Combine Ingredients:
I stir in the sour cream, Dijon mustard, and smoked paprika. After that, I return the cooked chicken to the skillet, ensuring it’s coated well in the sauce. I let it simmer for 5-7 minutes until the chicken is fully cooked and the sauce becomes rich and creamy.

Adjust and Serve:
I taste the dish and adjust the seasoning with more salt and pepper if needed. Then, I serve it hot over egg noodles, rice, or mashed potatoes and garnish it with fresh parsley.

Servings and Timing

Servings: 4

Prep Time: 15 minutes

Cooking Time: 25 minutes

Total Time: 40 minutes

Calories: Approximately 350 kcal per serving

Variations

Vegetarian Option: Replace the chicken with tofu or additional mushrooms for a plant-based version.

Low-Carb: Serve the stroganoff over cauliflower rice or zucchini noodles.

Add Vegetables: Incorporate spinach, peas, or bell peppers for extra nutrients and flavor.

Swap the Sour Cream: Use Greek yogurt for a lighter, tangier sauce.

Spice It Up: Add a pinch of cayenne pepper or red pepper flakes for a subtle kick.

Storage/Reheating

To store leftovers, I place them in an airtight container and refrigerate for up to 3 days. For reheating, I warm the stroganoff in a skillet over medium heat, adding a splash of chicken broth or water to maintain the sauce’s creamy texture. Avoid microwaving too long to prevent the chicken from drying out.

Related Recipes:

Stuffed Mushroom Dip

FAQs

Can I make this dish ahead of time?

Yes! I often make the sauce and cook the chicken separately, then combine them just before serving for maximum freshness.

Can I freeze chicken stroganoff?

While it’s best enjoyed fresh, I’ve frozen it successfully. Just store it in a freezer-safe container for up to 2 months and thaw it overnight in the fridge before reheating.

What can I use instead of mushrooms?

If mushrooms aren’t your thing, try zucchini, bell peppers, or even small broccoli florets as a substitute.

Can I use chicken thighs instead of breasts?

Absolutely. I find that chicken thighs add extra juiciness and flavor to the dish.

What sides go best with this recipe?

I love serving it over egg noodles, but it also pairs beautifully with rice, mashed potatoes, or even crusty bread for dipping.

Conclusion

This creamy chicken stroganoff is the ultimate comfort food, offering a balance of savory, creamy, and tangy flavors. Whether you’re making it for a busy weeknight or a relaxed dinner with family, it’s sure to be a crowd-pleaser. Try it today and enjoy a meal that’s both satisfying and simple to prepare.

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