Introduction

Creamy Chicken Stroganoff is a comforting and flavorful dish that combines tender chicken strips with a rich, velvety mushroom sauce. Perfect for a weeknight dinner, it delivers a satisfying meal with simple, accessible ingredients.

Creamy Chicken Stroganoff Recipe - Recipe Image

Ingredients

2 boneless chicken breasts
Salt, to taste
Black pepper, to taste
2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
8 oz sliced mushrooms
2 tablespoons all-purpose flour
1 ½ cups chicken broth
½ cup sour cream
1 teaspoon Dijon mustard
Fresh parsley, chopped (for garnish)

Instructions

Step 1: Slice the chicken breasts into thin strips. Season lightly with salt and black pepper. Dice the onion finely, mince the garlic, and slice the mushrooms.
Step 2: Heat olive oil in a large skillet over medium-high heat. Add the chicken strips and sauté until golden brown on both sides. Avoid overcrowding the pan. Remove chicken and set aside.
Step 3: In the same skillet, add diced onions and minced garlic. Cook until fragrant and translucent. Add mushrooms and sauté until they release their juices.
Step 4: Sprinkle the flour over the vegetables and stir well. Gradually pour in chicken broth while whisking to prevent lumps. Once thickened, stir in sour cream and Dijon mustard until smooth.
Step 5: Return the chicken to the skillet, coating it with the sauce. Reduce heat to low and simmer for 5–7 minutes to blend flavors.
Step 6: Meanwhile, cook your choice of pasta in salted boiling water according to package instructions. Egg noodles work especially well.

Tips & Variations

Use room-temperature sour cream to avoid curdling in the sauce.
For a dairy-free version, substitute sour cream with coconut cream and use dairy-free butter.
Replace all-purpose flour with cornstarch or gluten-free flour for a gluten-free option.
Add a splash of white wine or a pinch of smoked paprika while making the sauce to boost flavor.
For a richer sauce, stir in a little heavy cream along with the sour cream.
Don’t overcook the chicken strips during sautéing; they will finish cooking in the sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to three days. When reheating, add a splash of chicken broth to refresh the sauce and warm gently over medium heat. Avoid freezing, as the dairy in the sauce can change texture and affect creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless chicken thighs can be used and will add extra juiciness and flavor to the dish. Adjust cooking time as needed to ensure they are cooked through.

What should I serve with Creamy Chicken Stroganoff?

This dish is traditionally served over egg noodles, but it also pairs well with mashed potatoes, rice, or steamed vegetables. A fresh sprinkle of chopped parsley adds a nice touch.

Creamy Chicken Stroganoff Recipe

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★★★★★

4.9 from 98 reviews

This Creamy Chicken Stroganoff recipe features tender strips of chicken breast sautéed with onions, garlic, and mushrooms, then enveloped in a rich, velvety sauce made from sour cream, Dijon mustard, and chicken broth. Perfectly served over egg noodles or your favorite pasta, this comforting dish offers a delicious twist on the traditional stroganoff with easy-to-follow steps and customizable options for dietary preferences.

Author: Ella
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Frying
Cuisine: American

Ingredients

Scale

Chicken and Seasonings

2 boneless chicken breasts, thinly sliced
Salt, to taste
Black pepper, to taste
2 tablespoons olive oil

Vegetables

1 medium onion, diced
2 cloves garlic, minced
8 ounces sliced mushrooms

Sauce Ingredients

2 tablespoons all-purpose flour (or cornstarch for gluten-free)
1 1/2 cups chicken broth
1 cup sour cream (room temperature)
1 tablespoon Dijon mustard
Fresh parsley, chopped for garnish

Instructions

Prep the Chicken and Veggies: Slice the chicken breasts into thin strips and season them lightly with salt and black pepper. Dice the onion finely and slice the mushrooms to prepare for cooking.
Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Add seasoned chicken strips in a single layer to avoid overcrowding. Sauté until golden brown on both sides, about 4-5 minutes total. Remove chicken from skillet and set aside.
Sauté the Veggies: In the same skillet, add diced onions and minced garlic. Cook, stirring frequently, until the onions are translucent and fragrant, about 3 minutes. Add the sliced mushrooms and continue to sauté until they release their juices and soften, approximately 5 minutes.
Create the Velvety Sauce: Sprinkle the flour evenly over the cooked vegetables in the skillet and stir well to coat. Slowly pour in the chicken broth while whisking continuously to prevent lumps. Let the mixture simmer until it thickens slightly, about 3-4 minutes. Remove from heat and stir in the sour cream and Dijon mustard until the sauce is smooth and creamy.
Bring It All Together: Return the seared chicken strips to the skillet and coat them thoroughly with the sauce. Reduce the heat to low and simmer for 5-7 minutes to let the flavors meld and the chicken fully cook through.
Cook Your Pasta (or Side of Choice): While the sauce simmers, cook your preferred pasta, such as egg noodles, in a pot of salted boiling water according to package instructions. Drain well.
Serve: Plate the creamy chicken stroganoff over a bed of the cooked pasta. Garnish with chopped fresh parsley for a bright, fresh finish.

Notes

Use room-temperature sour cream to avoid curdling when adding to the hot sauce.
For an even richer sauce, incorporate a splash of heavy cream along with the sour cream.
Do not overcook chicken strips during the initial sear since they will finish cooking in the sauce.
For a dairy-free version, substitute sour cream with coconut cream and use dairy-free butter if needed.
To make gluten-free, replace all-purpose flour with cornstarch or a gluten-free flour blend.
Add a splash of white wine or a sprinkle of smoked paprika to enhance flavor depth.
Leftovers can be stored in the refrigerator for up to 3 days in an airtight container; reheat gently with added broth to maintain sauce consistency.
Freezing is not recommended due to dairy which can alter texture.

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