Looking for a rich, creamy, and comforting chicken dinner? Chicken Stroganoff is the perfect choice. With tender chicken pieces in a flavorful mushroom and sour cream sauce, it’s an easy one-pan meal that comes together in under an hour.
Creamy Chicken Stroganoff :
If you love creamy pasta dishes with deep savory flavor, Chicken Stroganoff will quickly become a family favorite. This simple twist on the classic Russian beef dish uses chicken instead, making it a lighter but equally delicious option.
History of the Recipe :
Stroganoff originated in 19th-century Russia and was traditionally made with beef and a rich sour cream-based sauce. Named after the influential Stroganov family, the dish became popular across Europe and later in America. Over time, various adaptations emerged, including Chicken Stroganoff, which gained popularity for being quicker to cook and more accessible while maintaining the dish’s signature creamy texture and tangy flavor.
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Creamy Chicken Stroganoff
Ingredients
- 1 lb (450g) boneless, skinless chicken breast or thighs, cut into strips or cubes
- Salt and pepper to taste
- 2 tbsp olive oil or butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 8 oz (225g) mushrooms, sliced (button or cremini)
- 1 tsp paprika
- 1 tsp Dijon mustard
- 1 cup chicken broth
- 3/4 cup sour cream
- 1 tbsp flour or cornstarch (optional, for thickening)
- Fresh parsley, chopped (for garnish)
- Cooked egg noodles, mashed potatoes, or rice (for serving)
Instructions
- Season and sear the chicken: Season chicken pieces with salt and pepper. Heat oil or butter in a large skillet over medium-high heat. Sear the chicken until lightly browned (about 3–4 minutes per side). Remove and set aside.
- Sauté vegetables: In the same skillet, add a little more oil if needed. Sauté onions for 2–3 minutes, then add garlic and mushrooms. Cook until mushrooms release their moisture and begin to brown.
- Add seasoning: Stir in paprika and Dijon mustard.
- Deglaze and simmer: Add chicken broth and bring to a simmer. Return chicken to the pan. Simmer uncovered for 8–10 minutes, until the chicken is cooked through.
- Make it creamy: Reduce the heat and stir in sour cream. If you want a thicker sauce, mix 1 tbsp flour or cornstarch with a little cold water and stir into the pan.
- Finish and serve: Simmer for another 2–3 minutes until the sauce thickens. Garnish with chopped parsley and serve over noodles, rice, or mashed potatoes.
Notes
- Use chicken thighs for more flavor and juiciness.
- Do not boil after adding sour cream—keep the heat low to avoid curdling.
- Add a splash of white wine with the broth for extra depth.
Tips for Creamy Chicken Stroganoff :
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To make it dairy-free, use plant-based sour cream alternatives.
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You can meal prep this dish and refrigerate it for up to 3 days.
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For a low-carb version, serve over cauliflower rice or steamed veggies.
FAQs for Creamy Chicken Stroganoff :
Q: Can I freeze Chicken Stroganoff?
A: It’s best fresh, but you can freeze it. Reheat gently to avoid sauce separation.
Q: What can I use instead of sour cream?
A: Greek yogurt or crème fraîche are good substitutes.
Q: Can I make it in a slow cooker?
A: Yes, cook chicken, onions, and mushrooms for 4 hours on low, then stir in sour cream at the end.
Q: Can I use pre-cooked chicken?
A: Yes, but reduce simmering time to avoid overcooking the meat.
Conclusion :
Chicken Stroganoff is a comforting, creamy classic that’s easy enough for a weeknight and elegant enough for guests. With tender chicken, mushrooms, and a tangy sour cream sauce, this dish hits all the right notes—savory, rich, and totally satisfying.