Name: Creamy Chicken Stroganoff
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces; 2 tablespoons olive oil; 1 medium onion, finely chopped; 3 cloves garlic, minced; 8 oz (225g) mushrooms, sliced; 1 teaspoon smoked paprika; 1 teaspoon dried thyme; 1 cup chicken broth; 1 tablespoon Worcestershire sauce; 1 cup sour cream or Greek yogurt; 1 tablespoon all-purpose flour; Salt and pepper to taste; Fresh parsley, chopped (for garnish); Cooked egg noodles or rice, for serving

A comforting and rich dish featuring tender chicken pieces simmered in a creamy mushroom sauce, perfect for a hearty weeknight dinner.

Ingredients

1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces

2 tablespoons olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

8 oz (225g) mushrooms, sliced

1 teaspoon smoked paprika

1 teaspoon dried thyme

1 cup chicken broth

1 tablespoon Worcestershire sauce

1 cup sour cream or Greek yogurt

1 tablespoon all-purpose flour

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Cooked egg noodles or rice, for serving

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set aside.

In the same skillet, add the onion and garlic. Sauté until softened and fragrant, about 3-4 minutes.

Add the sliced mushrooms and cook until they release their juices and become golden, about 5-6 minutes.

Stir in smoked paprika and thyme, cooking for 1 minute to release their aroma.

Sprinkle the flour over the mushrooms and onions and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.

Slowly pour in the chicken broth while stirring to avoid lumps. Add Worcestershire sauce and bring to a simmer.

Return the chicken to the skillet and simmer for 8-10 minutes until the chicken is cooked through and the sauce has thickened slightly.

Lower the heat and stir in the sour cream (or Greek yogurt), mixing until fully incorporated and creamy. Do not boil after adding sour cream to prevent curdling.

Season with salt and pepper to taste. Garnish with chopped parsley.

Serve hot over cooked egg noodles or rice.

Servings and timing

Servings: 4 servings

Prep Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Variations

Gluten-Free Option: You can easily make this recipe gluten-free by using a gluten-free all-purpose flour blend instead of regular flour.

Vegetarian Option: If I want to make a vegetarian version, I swap out the chicken for tofu or additional mushrooms, keeping the rest of the ingredients the same.

Greek Yogurt Swap: If I don’t have sour cream, Greek yogurt works wonderfully to add creaminess with a tangy twist.

Add Veggies: For a more nutrient-packed dish, I like to add some spinach, peas, or bell peppers to the sauce.

Storage/Reheating

This creamy chicken stroganoff stores well in the refrigerator for up to 3 days. I always make sure to let it cool to room temperature before transferring it to an airtight container. To reheat, I warm it on the stovetop over low heat, adding a splash of chicken broth or water to loosen the sauce if it has thickened too much. It can also be reheated in the microwave in short bursts, stirring in between.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, I can use boneless, skinless chicken thighs instead of breasts if I prefer. They’ll add a bit more richness to the dish.

Can I use a different type of cream?

If I don’t have sour cream or Greek yogurt, heavy cream can also be used, though it will make the dish a bit richer. I might also consider a lighter cream or even cream cheese for a different texture.

Is this recipe easy to make ahead?

Yes! I love making this dish ahead of time. I usually prepare everything up to the point of adding the sour cream, and then I refrigerate it. When I’m ready to serve, I simply warm it up and stir in the sour cream.

Can I freeze creamy chicken stroganoff?

I don’t recommend freezing the stroganoff with the sour cream in it, as it can sometimes separate when thawed. However, I can freeze the chicken and mushroom sauce before adding the sour cream. Once thawed, I just reheat and stir in the sour cream before serving.

What can I serve with this dish?

I typically serve creamy chicken stroganoff with egg noodles or rice, but mashed potatoes or even a side of sautéed vegetables would complement it well too!

Conclusion

This creamy chicken stroganoff has quickly become one of my go-to recipes when I need a hearty, satisfying dinner in a short amount of time. It’s flavorful, comforting, and pairs perfectly with pasta or rice. Whether I’m cooking for a busy weeknight or a weekend family meal, it always hits the spot.

Recipe: