Creamy Chicken Stroganoff Recipe
Introduction
This creamy chicken stroganoff is a comforting and flavorful dish that combines tender chicken strips with sautéed mushrooms and a rich, tangy sauce. Perfect for a cozy weeknight dinner, it pairs beautifully with noodles, rice, or mashed potatoes.
Ingredients
- 1.3 pounds boneless, skinless chicken breasts or thighs, cut into bite-sized strips
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons all-purpose flour
- 9 ounces cremini or white mushrooms, sliced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 cup chicken stock
- 1 tablespoon Dijon mustard
- 1 teaspoon paprika
- ½ cup full-fat sour cream
- 2 tablespoons fresh parsley, chopped
Instructions
- Step 1: Season the chicken strips with salt and black pepper, then toss them with the flour until they are evenly coated.
- Step 2: Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Brown the chicken strips in batches for 3 to 4 minutes each until golden but not fully cooked. Remove the chicken and set aside.
- Step 3: Add the remaining olive oil and butter to the skillet. Sauté the chopped onions and sliced mushrooms until they are softened and golden, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
- Step 4: Sprinkle the paprika into the skillet, then pour in the chicken stock. Stir well, scraping up any browned bits from the pan. Mix in the Dijon mustard until combined.
- Step 5: Return the browned chicken and any juices to the skillet. Reduce the heat to medium-low and let everything simmer gently for 7 to 8 minutes, allowing the chicken to cook through and the sauce to thicken slightly.
- Step 6: Remove the skillet from heat. Stir in the full-fat sour cream and chopped parsley until the sauce is smooth and creamy. Taste and adjust seasoning as needed.
- Step 7: Serve immediately over egg noodles, rice, or mashed potatoes. Garnish with extra parsley if desired.
Tips & Variations
- For a lighter version, substitute Greek yogurt for sour cream, adding it off the heat to prevent curdling.
- Use boneless, skinless chicken thighs for extra juiciness and flavor.
- Add a splash of white wine with the chicken stock for a subtle depth of flavor.
- Try using cremini mushrooms for a richer taste, or mix different mushroom varieties.
Storage
Store leftover stroganoff in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. If the sauce thickens too much when reheated, add a splash of chicken stock or water to loosen it.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of meat in this recipe?
Yes, beef strips are traditional in stroganoff and can be used instead of chicken. Adjust cooking times accordingly to avoid overcooking.
Is it possible to make this dish dairy-free?
To make it dairy-free, substitute the butter with a dairy-free margarine or oil and use a coconut or cashew-based sour cream alternative.
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Creamy Chicken Stroganoff Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
This creamy Chicken Stroganoff recipe features tender chicken strips cooked with sautéed mushrooms, onions, and a luscious sour cream sauce, infused with Dijon mustard and paprika for a comforting and flavorful meal. Perfect for serving over egg noodles, rice, or mashed potatoes for an easy yet elegant dinner.
Ingredients
Scale
Chicken and Seasoning
- 1.3 pounds boneless, skinless chicken breasts or thighs, cut into bite-sized strips
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons all-purpose flour
Vegetables and Aromatics
- 9 ounces cremini or white mushrooms, sliced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
Fats and Liquids
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 cup chicken stock
Flavoring and Finish
- 1 tablespoon Dijon mustard
- 1 teaspoon paprika
- ½ cup full-fat sour cream
- 2 tablespoons fresh parsley, chopped
Instructions
- Prepare Chicken: Season the chicken strips with salt and black pepper. Then toss them with the all-purpose flour to coat evenly, which will help with browning and thickening the sauce later.
- Sauté Chicken: Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Brown the chicken strips in batches, ensuring they get golden but are not fully cooked inside, about 3 to 4 minutes per batch. Remove the browned chicken and set it aside.
- Cook Vegetables: Add the remaining tablespoon of olive oil and butter to the skillet. Sauté the finely chopped onions and sliced mushrooms over medium heat until softened and golden brown, approximately 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Build Sauce: Sprinkle the paprika into the skillet and then pour in the chicken stock, stirring and scraping the browned bits off the bottom of the pan. Mix in the Dijon mustard to combine thoroughly and enhance the flavor.
- Simmer Chicken: Return the partially cooked chicken and any accumulated juices back to the skillet. Reduce the heat to medium-low and let it simmer gently for 7 to 8 minutes, allowing the chicken to cook through fully and the sauce to thicken slightly.
- Finish Sauce: Remove the skillet from heat and stir in the full-fat sour cream along with the chopped fresh parsley, mixing until the sauce is smooth and creamy. Taste and adjust salt and pepper as needed.
- Serve: Serve the creamy chicken stroganoff immediately over a bed of egg noodles, rice, or mashed potatoes. Garnish with extra fresh parsley if desired.
Notes
- Use chicken thighs for a juicier, more flavorful dish or chicken breasts for a leaner option.
- Do not overcook the chicken during browning to avoid dryness; it will finish cooking during the simmer step.
- For a lighter version, substitute sour cream with Greek yogurt but add it off the heat to prevent curdling.
- Adjust the thickness of the sauce by simmering longer or adding a little more chicken stock if needed.
- Serve with buttered egg noodles, rice, or creamy mashed potatoes for the best experience.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Russian-inspired
Keywords: Chicken Stroganoff, creamy chicken recipe, stovetop chicken, mushroom sauce, easy dinner, comfort food
