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Rich Chicken Stroganoff

A comforting and creamy chicken stroganoff featuring tender chicken, rich mushrooms, and a luscious sauce that balances ease and flavor.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 540
Ingredients Method Notes

Ingredients
  

Chicken and Seasoning
  • 1.5 pounds boneless skinless chicken breasts or thighs, cut into bite-sized strips Thighs add more richness.
  • Salt and freshly ground black pepper
Cooking Base
  • 2 tablespoons unsalted butter Plus 1 tablespoon olive oil.
  • 1 large yellow onion, thinly sliced Swap with shallots for a milder sweetness.
  • 12 ounces cremini or button mushrooms, sliced Swap with spinach or kale for a greener twist.
  • 3 cloves garlic, minced
  • 1 teaspoon smoked or sweet paprika Toast briefly in the pan for extra depth.
Sauce Ingredients
  • 1 teaspoon Dijon mustard
  • 2 tablespoons all-purpose flour Use 2 teaspoons cornstarch for a gluten-free option.
  • 1 cup low-sodium chicken stock
  • 3/4 cup sour cream or full-fat Greek yogurt Greek yogurt is a healthy option with tang.
  • 1/4 cup heavy cream For extra luxury, optional.
  • 2 tablespoons fresh parsley, chopped
For Serving
  • Cooked egg noodles, rice, or mashed potatoes For serving.

Method
 

Preparation
  1. Season the chicken pieces with salt and pepper. Heat 1 tablespoon butter and olive oil in a large skillet over medium-high heat until shimmering.
  2. Brown the chicken in batches for about 3 minutes per side until golden. Remove to a plate.
  3. Add the remaining tablespoon of butter to the pan. When foaming, add the sliced onions and sauté until translucent and slightly caramelized, about 5 minutes.
  4. Stir in the mushrooms and increase heat to medium-high. Let them brown without stirring too often.
  5. Add the garlic and paprika, stirring for about 30 seconds until fragrant.
  6. Sprinkle flour over the vegetables and stir to coat. Cook for 1 minute.
  7. Slowly pour in the chicken stock while scraping up brown bits from the pan. Bring to a gentle simmer; sauce should thicken slightly.
  8. Return the chicken and juices to the skillet. Reduce heat to low and stir in Dijon mustard.
  9. Off the heat, whisk in sour cream and heavy cream if using. Return to low heat just until warmed through; do not boil.
  10. Taste and adjust with salt and pepper. Stir in chopped parsley before serving.

Notes

Serve with crusty bread, salad, and optionally a glass of white wine. Refrigerate leftovers for up to 3 to 4 days, or freeze in shallow airtight containers.