Description

Homemade Chicken Stroganoff is a creamy, comforting dish made with tender chicken strips, sautéed mushrooms, and a rich sour cream sauce, served over egg noodles, rice, or mashed potatoes for a satisfying family-friendly meal.

Ingredients

1.5 lbs boneless skinless chicken breasts or thighs, cut into strips

Salt and pepper, to taste

2 tbsp olive oil or butter

1 medium onion, finely chopped

3 cloves garlic, minced

8 oz mushrooms (button or cremini), sliced

1 cup chicken broth

1 tbsp Dijon mustard

1 tsp smoked paprika (optional)

1 cup sour cream (full-fat preferred)

2 tbsp all-purpose flour (optional, for thickening)

Fresh parsley, chopped (for garnish)

Cooked egg noodles, rice, or mashed potatoes, for serving

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Instructions

Season the chicken strips generously with salt and pepper.
Heat olive oil or butter in a large skillet over medium-high heat. Cook the chicken for 5–7 minutes until browned and cooked through. Remove from skillet and set aside.
In the same skillet, add more oil or butter if needed. Sauté the chopped onion and minced garlic for about 3 minutes until fragrant and translucent.
Add the sliced mushrooms and cook for 5–6 minutes until softened and browned.
If using flour, stir it into the mushroom mixture and cook for 1 minute to remove the raw taste.
Slowly pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Stir in Dijon mustard and smoked paprika. Simmer for 3–5 minutes until slightly thickened.
Reduce heat to low and stir in the sour cream until smooth and creamy. Do not let it boil.
Return the cooked chicken to the skillet and simmer gently for about 2 minutes until heated through. Adjust seasoning with salt and pepper if needed.
Serve over cooked egg noodles, rice, or mashed potatoes and garnish with fresh parsley.

Notes

Greek yogurt can be substituted for sour cream for a lighter option; add at low heat to prevent curdling.

Add a splash of white wine before the broth and let it reduce for deeper flavor.

Cremini or portobello mushrooms provide a richer mushroom taste.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days.

Reheat gently on the stovetop or in the microwave, adding a splash of broth if the sauce thickens.

Freezing is not recommended as the sour cream sauce may separate.

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

Nutrition

Serving Size: 1 serving
Calories: 520 kcal
Sugar: 4 g
Sodium: 620 mg
Fat: 32 g
Saturated Fat: 14 g
Unsaturated Fat: 16 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 2 g
Protein: 40 g
Cholesterol: 145 mg