Description
Creamy, cozy, and full of flavor — this Easy Chicken Stroganoff features tender chicken, mushrooms, and a velvety sauce. Perfect for chilly nights and weeknight dinners alike.
Ingredients
- 1 ½ lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- Salt and black pepper, to taste
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1 medium yellow onion, finely chopped
- 2 garlic cloves, minced
- 8 oz mushrooms (button or cremini), sliced
- 1 tbsp all-purpose flour
- 1 cup low-sodium chicken broth
- 1 tbsp Dijon mustard
- ½ cup sour cream
- ¼ cup heavy cream
- 1 tsp paprika
- Fresh parsley, chopped (for garnish)
- Cooked egg noodles, mashed potatoes, or rice (for serving)
Instructions
- Heat olive oil and butter in a large skillet over medium-high heat. Season the chicken with salt and pepper. Add to the skillet in batches and cook until browned on all sides, about 5–6 minutes total. Remove and set aside.
- In the same skillet, add chopped onion and sauté for 2–3 minutes until translucent. Stir in the garlic and mushrooms and cook for about 5 minutes, until mushrooms brown.
- Sprinkle flour over the mushroom mixture and stir well to coat. Cook for 1 minute.
- Slowly pour in chicken broth while stirring, scraping up any bits from the bottom of the pan. Add Dijon mustard and paprika. Let it simmer for 4–5 minutes to thicken slightly.
- Lower the heat and stir in sour cream and heavy cream. Return chicken to the skillet and simmer for 5–7 minutes until chicken is cooked through and sauce is creamy.
- Garnish with fresh parsley and serve hot over noodles, mashed potatoes, or rice.
Notes
For the creamiest sauce, temper the sour cream before adding. Use thighs for juicier chicken and don’t rush the mushrooms — browning adds great flavor. This recipe reheats beautifully, making it perfect for leftovers.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Comfort Food