If you’re craving the cozy comfort of a timeless dish with a creamy twist, you’re in for a treat with Creamy Chicken Stroganoff. Picture juicy pieces of chicken mingling with sautéed mushrooms, tender onions, and a rich, velvety sauce—all spooned over a bed of perfectly cooked egg noodles. This skillet recipe packs major flavor with minimal fuss, making it a perfect weeknight dinner that feels like a special occasion. Whether you’re new to classic stroganoff or eager to reinvent an old favorite, this upgraded version promises to become a staple in your dinner rotation.
Ingredients You’ll Need
Don’t let the ingredient list fool you—each item plays an essential part in balancing flavor, texture, and creaminess. These simple kitchen staples transform into an irresistible Creamy Chicken Stroganoff everyone will want seconds of.
- Chicken: Boneless, skinless breasts or thighs ensure juicy, tender bites that soak up all the saucy goodness.
- Olive Oil: Gives the chicken a wonderful sear and adds nuanced flavor to the skillet base.
- Onion: Finely chopped for subtle sweetness that underpins the entire dish.
- Garlic: A couple of cloves will lend aromatic depth—don’t skip it!
- Mushrooms: Sliced mushrooms bring earthiness and soak up the creamy sauce beautifully.
- Paprika: Adds gentle warmth and that classic stroganoff color.
- Salt & Black Pepper: Essential for seasoning every layer.
- All-Purpose Flour: Just a bit to thicken the sauce to the perfect consistency.
- Chicken Broth: Serves as the flavorful foundation of the sauce—use low sodium if you prefer more control.
- Sour Cream: Offers the signature tang and creaminess of stroganoff.
- Heavy Cream: Luxurious richness that makes every bite swoon-worthy.
- Dijon Mustard: A spoonful for a bright, savory edge that cuts through the richness.
- Egg Noodles: The classic partner—don’t be afraid to try whole wheat or gluten-free versions if needed.
- Chopped Parsley: A fresh pop of green for the perfect finishing touch.
How to Make Creamy Chicken Stroganoff
Step 1: Sear the Chicken
In a large skillet, heat the olive oil over medium-high heat. Add the chicken pieces, and immediately season with salt, pepper, and paprika. Sauté the chicken for 5 to 6 minutes, or until each piece is golden-brown and cooked all the way through. Transfer the chicken to a plate and keep it handy—you’ll add it back later.
Step 2: Sauté Mushrooms and Onions
Using the same skillet (don’t wash it—those bits stuck to the bottom are packed with flavor!), toss in the chopped onions and sliced mushrooms. Let them cook together for 4 to 5 minutes, stirring occasionally, until the mushrooms have released their juices and the onions are soft. Add the minced garlic and cook for an additional minute, just until fragrant.
Step 3: Thicken the Sauce
Sprinkle the all-purpose flour over the mushroom and onion mixture. Stir everything together so the flour thoroughly coats the vegetables. This step is key for achieving that luscious, thick sauce without clumps.
Step 4: Build the Creamy Sauce
Slowly pour in the chicken broth while continuously stirring to avoid any lumps. Let the mixture gently simmer for 3 to 4 minutes, giving it time to thicken just a bit. Reduce the heat to low, then stir in the sour cream, heavy cream, and Dijon mustard until the sauce becomes rich and silky.
Step 5: Bring It All Together
Return the cooked chicken (and all those flavorful juices) to the skillet. Gently fold it into the sauce and let everything simmer for another 2 to 3 minutes, so the chicken soaks up every bit of flavor. Your Creamy Chicken Stroganoff is now ready to be spooned over fluffy egg noodles and finished with a sprinkle of chopped parsley.
How to Serve Creamy Chicken Stroganoff
Garnishes
Chopped fresh parsley is the must-have addition for both color and brightness. You can also add a little extra paprika on top for a subtle smoky depth, or even a dollop of extra sour cream for guests who love more tang.
Side Dishes
This Creamy Chicken Stroganoff shines when served over classic egg noodles, but it’s equally delicious with fluffy rice, buttery mashed potatoes, or even quinoa. Pair it with a simple green salad or steamed broccoli to round out the meal with a touch of freshness and crunch.
Creative Ways to Present
If you’re hosting or just want to impress, serve individual portions in shallow bowls or mini cast iron skillets for a rustic feel. For a modern twist, layer the stroganoff and noodles in a deep casserole dish and bake for 10 minutes under a light layer of cheese—just until bubbly and golden.
Make Ahead and Storage
Storing Leftovers
Allow any leftovers to cool completely before transferring them to an airtight container. Creamy Chicken Stroganoff keeps well in the refrigerator for up to three days, making it perfect for next-day lunches or quick dinners.
Freezing
If you’d like to freeze this dish, keep the sauce and chicken separate from the noodles for best results. Pop the cooled stroganoff into freezer-safe containers and it will keep its flavor for up to two months. Thaw overnight in the fridge before reheating.
Reheating
To gently reheat Creamy Chicken Stroganoff, add it to a skillet over low heat, stirring in a splash of chicken broth or cream to loosen the sauce. Avoid boiling, as high heat can cause the sauce to split. You can also use the microwave in 30-second intervals, stirring in between until heated through.
FAQs
Can I use rotisserie or leftover chicken for Creamy Chicken Stroganoff?
Absolutely! If you have cooked chicken on hand, simply skip the initial searing step and fold the shredded or chopped meat into the sauce just long enough to warm through. It’s a convenient shortcut and a great way to use leftovers.
Is it possible to make Creamy Chicken Stroganoff gluten-free?
Yes! Substitute the all-purpose flour with your favorite gluten-free flour blend, and serve over gluten-free pasta or rice. The results are just as creamy and satisfying.
What other mushrooms can I use in this recipe?
While classic white button mushrooms work great, feel free to experiment with cremini, portobello, or a mix for more robust, earthy flavors. Wild mushrooms like chanterelles or shiitake can also add a gourmet touch.
How can I lighten up the sauce?
For a lighter Creamy Chicken Stroganoff, swap the heavy cream for milk (whole or even 2% works) and replace the sour cream with Greek yogurt. The sauce keeps its creamy character while trimming some calories and fat.
Is it necessary to use egg noodles?
Nope! While egg noodles are traditional, you can serve this dish over rice, mashed potatoes, or even zucchini noodles if you’re going low-carb. Don’t be afraid to personalize your stroganoff experience!
Final Thoughts
Once you’ve tasted this Creamy Chicken Stroganoff, you’ll want to share it with everyone you know. It’s the kind of meal that brings families together, comforts after a long day, and impresses guests without a ton of effort. Give it a try—the simple steps and mouthwatering flavors might just make it your new cozy classic.
Print
Creamy Chicken Stroganoff Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the creamy goodness of this Chicken Stroganoff, a comforting and flavorful dish that’s perfect for a cozy night in. Tender chicken, earthy mushrooms, and a rich, tangy sauce come together to create a satisfying meal that will please the whole family.
Ingredients
Chicken:
- 1 pound boneless, skinless chicken breasts or thighs (cut into bite-sized pieces)
- 2 tablespoons olive oil
Stroganoff:
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 8 oz mushrooms (sliced)
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1 tablespoon Dijon mustard
- 8 oz egg noodles (cooked according to package instructions)
- Chopped parsley (for garnish)
Instructions
- Cook the Chicken: In a large skillet, heat olive oil over medium-high heat. Add the chicken, season, and sauté until browned. Remove and set aside.
- Prepare the Stroganoff: Cook onion, mushrooms, and garlic. Add flour, then pour in chicken broth. Stir in sour cream, heavy cream, and mustard. Return chicken to the pan and simmer.
- Serve: Pour over cooked egg noodles and garnish with parsley.
Notes
- For a lighter version, substitute Greek yogurt for sour cream and use milk instead of heavy cream.
- This dish also works well with leftover rotisserie chicken.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American, Russian-Inspired
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 4 g
- Sodium: 530 mg
- Fat: 28 g
- Saturated Fat: 13 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 130 mg
