Description

This Creamy Chicken Stroganoff is a comforting and flavorful dish featuring tender strips of chicken cooked in a rich, velvety sauce made with mushrooms, onions, garlic, sour cream, and Dijon mustard. Served best over egg noodles or your favorite pasta, this quick and easy skillet recipe is perfect for weeknight dinners and can be adapted for dietary preferences like dairy-free or gluten-free options.

Ingredients

Scale

Chicken and Seasoning

2 boneless chicken breasts, thinly sliced into strips
Salt, to taste
Black pepper, to taste
2 tablespoons olive oil

Vegetables and Sauce

1 medium onion, diced
3 cloves garlic, minced
8 oz sliced mushrooms
2 tablespoons all-purpose flour (or cornstarch for gluten-free)
1 1/2 cups chicken broth
1/2 cup sour cream (or coconut cream for dairy-free)
1 tablespoon Dijon mustard
2 tablespoons fresh parsley, chopped (for garnish)

Instructions

Prep the Chicken and Veggies: Slice the chicken breasts into thin strips. Season lightly with salt and black pepper. Dice the onion finely and slice the mushrooms. Mince the garlic. Preparing everything in advance will make cooking much smoother.
Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken strips in a single layer. Cook until golden brown on both sides, about 3-4 minutes per side. Avoid overcrowding the pan by cooking in batches if needed. Remove chicken from the skillet and set aside.
Sauté the Veggies: Using the same skillet, add diced onion and minced garlic. Sauté until aromatic and translucent, about 3 minutes. Add the sliced mushrooms and cook until they release their juices and become tender, about 5 minutes.
Create the Velvety Sauce: Sprinkle flour evenly over the sautéed vegetables and stir well to combine. Slowly pour in the chicken broth while whisking continuously to prevent lumps. Let the sauce thicken, 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 thoroughly in the sauce. Reduce the heat to low and let it simmer gently for 5-7 minutes, allowing the flavors to meld and chicken to finish cooking.
Cook Your Pasta (or Side of Choice): Meanwhile, cook your preferred pasta such as egg noodles according to package instructions in salted boiling water. Drain and set aside.
Serve: Spoon the creamy chicken stroganoff over the cooked pasta. Garnish with freshly chopped parsley and serve immediately with optional sides like roasted vegetables or garlic bread.

Notes

Use room-temperature sour cream to avoid curdling the sauce.
For a richer sauce, add a splash of heavy cream along with sour cream.
Do not overcook the chicken strips during searing; they will finish cooking in the sauce.
To make this recipe dairy-free, substitute sour cream with coconut cream and use dairy-free butter if desired.
For a gluten-free option, replace all-purpose flour with cornstarch or gluten-free flour.
A splash of white wine or a pinch of smoked paprika can enhance the depth of flavor.
Store leftovers in an airtight container in the fridge for up to 3 days; add chicken broth when reheating to refresh the sauce.
Freezing is not recommended due to dairy, which can affect texture.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Frying
Cuisine: American

Keywords: Chicken Stroganoff, Creamy Chicken, Easy Dinner, Weeknight Meal, Mushroom Sauce, Sour Cream Sauce, Chicken Recipes