Description
This creamy chicken stroganoff is a comforting and flavorful dish featuring tender chicken pieces cooked with mushrooms and onions in a rich, creamy sauce made with sour cream, heavy cream, and Dijon mustard. Perfectly seasoned with paprika and served over egg noodles or rice, this easy stovetop recipe delivers a delicious Russian-American classic that’s sure to become a family favorite.
Ingredients
Chicken
- 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
Vegetables & Seasonings
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Sauce
- 1 tablespoon all-purpose flour
- 1 cup chicken broth
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1 tablespoon Dijon mustard
To Serve
- Cooked egg noodles or rice
- Chopped fresh parsley for garnish (optional)
Instructions
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook until golden brown and thoroughly cooked, about 5–7 minutes. Remove the chicken from the skillet and set aside.
- Sauté the Vegetables: Reduce the heat to medium and add the butter to the same skillet. Sauté the finely chopped onion until soft and translucent, about 3–4 minutes. Add the minced garlic and sliced mushrooms, cooking until the mushrooms are browned and their moisture has evaporated, approximately 5 minutes.
- Add Spices and Flour: Sprinkle in the paprika, salt, and black pepper, then add the flour. Stir continuously for 1 minute to coat the vegetables and develop a slight roux base for thickening the sauce.
- Deglaze with Broth: Gradually pour in the chicken broth while stirring to deglaze the pan, ensuring no lumps form. Bring the mixture to a gentle simmer and cook for 2–3 minutes until the sauce begins to thicken slightly.
- Incorporate Cream and Mustard: Lower the heat and stir in the sour cream, heavy cream, and Dijon mustard until the sauce is smooth and creamy, creating the signature stroganoff sauce.
- Combine Chicken and Simmer: Return the cooked chicken pieces to the skillet. Let everything simmer gently for another 2–3 minutes, allowing the flavors to meld and the chicken to warm through.
- Serve and Garnish: Serve the creamy chicken stroganoff over cooked egg noodles or rice. Garnish with chopped fresh parsley if desired and enjoy immediately.
Notes
- For a lighter version, substitute Greek yogurt for the sour cream and use milk instead of heavy cream.
- Use rotisserie chicken to reduce prep time and simplify cooking.
- This dish pairs excellently with egg noodles, mashed potatoes, or crusty bread for soaking up the delicious sauce.
- To make this recipe gluten-free, replace all-purpose flour with a gluten-free flour blend and ensure the chicken broth is gluten-free.