Description

This Creamy Chicken Stroganoff recipe combines tender strips of chicken breast with sautéed mushrooms and onions, all enveloped in a rich, velvety sauce made from sour cream, Dijon mustard, and chicken broth. Perfectly seasoned and served over your choice of pasta, it’s a comforting and delicious meal that’s easy to prepare on the stovetop.

Ingredients

Scale

Chicken and Seasoning

2 boneless chicken breasts, sliced into thin strips
Salt, to taste
Black pepper, to taste
2 tbsp olive oil

Vegetables

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

Sauce

2 tbsp all-purpose flour
1 1/2 cups chicken broth
1/2 cup sour cream (room temperature)
1 tbsp Dijon mustard
Fresh parsley, chopped for garnish

Instructions

Prep the Chicken and Veggies: Slice the chicken breasts into thin strips and season lightly with salt and black pepper. Dice the onion finely and slice the mushrooms. Set aside all prepared ingredients before starting to cook.
Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken strips in a single layer and sauté until golden brown on both sides. Avoid overcrowding the pan to ensure proper searing. Remove the chicken and set aside.
Sauté the Veggies: In the same skillet, add the diced onion and minced garlic. Cook until fragrant and translucent. Next, add the sliced mushrooms and sauté until they release their juices and become tender.
Create the Velvety Sauce: Sprinkle the flour over the cooked vegetables, stirring well to combine. Gradually pour in the chicken broth while whisking continuously to prevent lumps. Let the mixture thicken slightly, then stir in the sour cream and Dijon mustard until smooth and creamy.
Bring It All Together: Return the seared chicken strips to the skillet, coating them fully with the sauce. Reduce the heat to low and allow everything to simmer gently for 5 to 7 minutes so the flavors meld and chicken finishes cooking.
Cook Your Pasta or Side of Choice: While the sauce simmers, cook your preferred pasta (egg noodles recommended) in salted boiling water according to package instructions. Drain and keep warm.
Serve: Spoon the creamy chicken stroganoff over the cooked pasta, garnish with fresh chopped parsley, and serve immediately. Pair with roasted vegetables or garlic bread for a complete meal.

Notes

Use room-temperature sour cream to prevent curdling in the sauce.
For a richer sauce, add a splash of heavy cream along with the sour cream.
Do not overcook the chicken strips during searing; they will finish cooking in the sauce while simmering.
To make it dairy-free, substitute sour cream with coconut cream and use dairy-free butter.
To make it gluten-free, replace all-purpose flour with cornstarch or gluten-free flour.
Adding a splash of white wine or smoked paprika can boost the flavor complexity of the sauce.
Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, add a little chicken broth to refresh the sauce.
Freezing is not recommended due to the creamy sauce texture changes.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Dish
Method: Stovetop
Cuisine: American, with Russian Stroganoff influence

Keywords: chicken stroganoff, creamy chicken recipe, stovetop chicken dish, comforting chicken dinner, easy chicken stroganoff