Creamy Chicken Stroganoff
Creamy Chicken Stroganoff made with mushrooms, sour cream, and tender chicken in a rich, savory sauce.
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.