Rich Creamy Chicken Stroganoff (Printable View)
Tender chicken and mushrooms in a creamy sour cream sauce with Dijon mustard and paprika.
# What You’ll Need:
→ Chicken
01 - 1.3 lbs boneless, skinless chicken breasts or thighs, cut into strips
02 - 1/2 tsp salt
03 - 1/4 tsp freshly ground black pepper
→ Vegetables
04 - 1 medium onion, finely chopped
05 - 9 oz cremini or button mushrooms, sliced
06 - 2 cloves garlic, minced
→ Sauce
07 - 2 tbsp unsalted butter
08 - 1 tbsp olive oil
09 - 2 tbsp all-purpose flour
10 - 1 cup chicken broth
11 - 1 tbsp Dijon mustard
12 - 2/3 cup sour cream
13 - 1 tsp paprika
14 - 1 tbsp Worcestershire sauce
→ Garnish
15 - 2 tbsp chopped fresh parsley
# Cooking Steps:
01 - Season chicken strips thoroughly with salt and pepper on all sides.
02 - Heat 1 tbsp butter and olive oil in a large skillet over medium-high heat. Add chicken and sauté until golden brown and cooked through, approximately 5–7 minutes. Transfer to a plate and reserve.
03 - Add remaining 1 tbsp butter to the same pan. Sauté onion for 2–3 minutes until translucent. Add mushrooms and cook until browned and liquid has evaporated, about 5 minutes. Stir in garlic and cook for 1 minute until fragrant.
04 - Sprinkle flour over vegetables, stirring constantly to coat evenly. Cook for 1 minute to remove raw flour taste.
05 - Gradually pour in chicken broth while stirring continuously. Add Dijon mustard, paprika, and Worcestershire sauce. Simmer for 3–4 minutes until sauce thickens slightly.
06 - Reduce heat to low. Stir in sour cream until fully incorporated—avoid boiling to prevent curdling. Return chicken and accumulated juices to the skillet. Simmer gently for 2–3 minutes until heated through.
07 - Taste sauce and adjust seasoning with additional salt and pepper if needed.
08 - Garnish generously with fresh parsley. Serve immediately over egg noodles, rice, or mashed potatoes.
# Expert Tips:
01 -
- The sauce comes together faster than you can set the table, yet tastes like it simmered all afternoon
- Leftovers somehow taste even better the next day, if they make it that far
02 -
- Never let the sauce boil after adding sour cream or it will separate into an unappealing, grainy mess
- Mushrooms release a lot of liquid as they cook, so be patient and let it evaporate completely for the best flavor concentration
03 -
- Cut your chicken into evenly sized strips so everything cooks at the same rate
- Let the sauce rest for a minute off the heat before serving, it thickens slightly as it cools