Description
A rich and creamy Chicken Stroganoff made with tender bite-sized chicken pieces, sautéed mushrooms, and onions in a savory sour cream and heavy cream sauce, seasoned with paprika and Dijon mustard. Perfectly served over egg noodles or mashed potatoes, this stovetop dish is a comforting American main course that’s easy to prepare.
Ingredients
Scale
Chicken and Vegetables
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 8 oz cremini or white mushrooms, sliced
Seasoning and Sauce
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon all-purpose flour
- 1 cup chicken broth
- ½ cup sour cream
- ½ cup heavy cream
- 1 teaspoon Dijon mustard
- 1 tablespoon chopped fresh parsley
To Serve
- Cooked egg noodles or mashed potatoes
Instructions
- Cook the Chicken: Heat the olive oil in a large skillet over medium-high heat. Add the bite-sized chicken pieces and cook, stirring occasionally, until they are browned on all sides and cooked through, about 5 to 6 minutes. Remove the chicken from the skillet and set aside.
- Sauté Onions: In the same skillet, add the unsalted butter. Once melted, add the diced onions and sauté until they become softened and translucent, about 3 minutes.
- Add Garlic and Mushrooms: Stir in the minced garlic and sliced mushrooms. Continue cooking until the mushrooms are browned and have released their moisture, approximately 5 more minutes.
- Season and Thicken: Sprinkle in the paprika, salt, black pepper, and all-purpose flour. Cook the mixture, stirring frequently, for about 1 minute to eliminate the raw flour taste.
- Make the Sauce: Gradually pour in the chicken broth while stirring to scrape up any browned bits from the pan’s bottom. Bring the sauce to a gentle simmer and cook for 3 to 4 minutes, allowing it to thicken slightly.
- Add Creams and Mustard: Reduce the heat to low. Stir in the sour cream, heavy cream, and Dijon mustard until the sauce is creamy and evenly combined.
- Combine and Heat Through: Return the cooked chicken pieces to the skillet. Simmer the entire mixture for another 3 to 5 minutes to ensure everything is heated through and the flavors meld.
- Garnish and Serve: Sprinkle the chopped fresh parsley over the dish. Serve the creamy chicken stroganoff hot over cooked egg noodles or mashed potatoes for a satisfying meal.
Notes
- For a lighter version, substitute Greek yogurt for the sour cream and use milk instead of heavy cream.
- This recipe works well with boneless chicken thighs instead of breasts for extra juiciness.
- Ensure not to boil the sauce after adding sour cream to prevent curdling.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
