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Creamy Chicken Stroganoff
Sofia

Creamy Chicken Stroganoff

A rich and comforting twist on the classic dish—tender chicken simmered in a creamy mushroom and sour cream sauce. Ready in under 30 minutes and perfect over egg noodles, rice, or mashed potatoes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: lunch, Main Course
Cuisine: American
Calories: 430
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 lb boneless skinless chicken breast or thighs cut into strips
  • Salt and pepper to taste
  • 1 small onion finely chopped
  • 2 garlic cloves minced
  • 8 oz mushrooms sliced (white or baby bella)
  • 1 teaspoon paprika
  • 1 tablespoon all-purpose flour
  • 1 cup chicken broth
  • ½ cup sour cream full-fat preferred
  • ¼ cup heavy cream or milk for lighter option
  • 1 teaspoon Dijon mustard optional
  • Cooked egg noodles for serving
  • Chopped parsley for garnish

Method
 

  1. Sear the Chicken:
  2. Heat olive oil and butter in a large skillet over medium-high heat. Season chicken with salt and pepper, then sear until golden and just cooked through. Remove from skillet and set aside.
  3. Sauté the Veggies:
  4. In the same skillet, add chopped onion and mushrooms. Cook for 5–6 minutes until softened and lightly browned. Add garlic and paprika; cook for 30 seconds more.
  5. Make the Sauce:
  6. Sprinkle in flour and stir to coat vegetables. Slowly pour in chicken broth while stirring to avoid lumps. Bring to a simmer and let it thicken slightly.
  7. Add Cream and Chicken:
  8. Reduce heat to low. Stir in sour cream, heavy cream, and Dijon mustard if using. Return chicken to the pan and simmer gently for 2–3 minutes until heated through and sauce is creamy.
  9. Serve:
  10. Spoon over egg noodles or your preferred base. Garnish with fresh parsley.

Notes

  • Sour cream tip: Let it come to room temp before adding to avoid curdling.
  • Light version: Use Greek yogurt and milk instead of sour cream and cream.
  • Add-ins: Try spinach, peas, or a splash of white wine in the sauce for variation.
  • Storage: Refrigerate leftovers for up to 3 days. Reheat gently to maintain creamy texture.