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Creamy Chicken Stroganoff Recipe

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★★★★★

4.5 from 67 reviews

This Creamy Chicken Stroganoff is a comforting and flavorful dish featuring tender strips of chicken sautéed with mushrooms and onions, enveloped in a rich, velvety sauce made with sour cream and Dijon mustard. Perfectly served over egg noodles or your favorite pasta, it’s an easy-to-make meal that combines classic stroganoff flavors with a creamy twist.

Ingredients

Scale

Chicken and Seasoning

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

Vegetables and Aromatics

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

Sauce Ingredients

  • 2 tablespoons all-purpose flour
  • 1 ¼ cups chicken broth
  • ½ cup sour cream (room temperature)
  • 1 tablespoon Dijon mustard
  • Optional: 2 tablespoons heavy cream for richer sauce

Garnish

  • Fresh parsley, chopped

Instructions

  1. Prep the Chicken and Veggies: Slice the chicken breasts into thin strips and season them lightly with salt and black pepper. Finely dice the onion, mince the garlic, and slice the mushrooms. Having all ingredients prepped will ease the cooking process.
  2. Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken strips in a single layer, making sure not to overcrowd the pan. Sauté until the chicken pieces are golden brown on both sides, then remove and set aside.
  3. Sauté the Veggies: In the same skillet, add the diced onion and minced garlic. Stir and cook until the onions become translucent and fragrant. Then add the sliced mushrooms and continue sautéing until they release their juices and soften.
  4. Create the Velvety Sauce: Sprinkle the all-purpose flour over the sautéed onions and mushrooms. Stir to coat evenly, then slowly pour in the chicken broth while whisking continuously to avoid lumps. Let the sauce simmer and thicken slightly. Stir in the sour cream and Dijon mustard until smooth. Optionally, add heavy cream for extra richness.
  5. Bring It All Together: Return the cooked chicken strips to the skillet with the sauce. Stir well to coat the chicken in the creamy mixture. Reduce the heat to low and let everything simmer gently for 5 to 7 minutes to meld the flavors and finish cooking the chicken.
  6. Cook Your Pasta or Side: While the sauce simmers, cook your pasta—egg noodles are recommended—in a pot of salted boiling water according to package instructions. Drain and keep warm.
  7. Serve: Plate the cooked pasta and spoon the creamy chicken stroganoff over the top. Garnish with freshly chopped parsley and serve immediately with optional sides like roasted vegetables or garlic bread.

Notes

  • Use room-temperature sour cream to prevent curdling in the sauce.
  • For a dairy-free version, substitute sour cream with coconut cream and use dairy-free butter.
  • To make it gluten-free, replace all-purpose flour with cornstarch or a gluten-free flour blend.
  • A splash of white wine added to the sauce enhances the flavor.
  • Avoid overcrowding the pan when searing chicken to ensure proper browning.
  • Do not overcook chicken strips in the initial sear; they will finish cooking in the sauce.
  • Leftovers store well for up to three days in the refrigerator; reheat gently with a splash of chicken broth to refresh the sauce.
  • Freezing is not recommended due to the dairy content which may change texture.

Keywords: Creamy Chicken Stroganoff, Chicken Stroganoff Recipe, Creamy Chicken, Chicken and Mushrooms, Easy Chicken Dinner, Comfort Food, Weeknight Dinner

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