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