Print

Creamy Chicken Stroganoff Recipe

Print Recipe

★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Keywords: Creamy Chicken Stroganoff, Chicken Stroganoff recipe, creamy chicken, easy chicken dinner, stovetop chicken stroganoff, comfort food, weeknight dinner, chicken with mushrooms, creamy sauce, chicken pasta dish

Find it online: https://ellaeatsdaily.com/creamy-chicken-stroganoff-recipe/