Rich Chicken Stroganoff (Printable)

Tender chicken strips and mushrooms in a rich, creamy sour cream sauce. A comforting Russian-inspired main ready in under an hour.

# What You'll Need:

→ Chicken

01 - 1.3 lbs boneless, skinless chicken breasts or thighs, cut into strips
02 - 1/2 tsp salt
03 - 1/4 tsp freshly ground black pepper

→ Vegetables

04 - 1 medium onion, finely chopped
05 - 9 oz cremini or button mushrooms, sliced
06 - 2 cloves garlic, minced

→ Sauce

07 - 2 tbsp unsalted butter
08 - 1 tbsp olive oil
09 - 2 tbsp all-purpose flour
10 - 1 cup chicken broth
11 - 1 tbsp Dijon mustard
12 - 2/3 cup sour cream
13 - 1 tsp paprika
14 - 1 tbsp Worcestershire sauce

→ Garnish

15 - 2 tbsp chopped fresh parsley

# How to Make It:

01 - Season the chicken strips thoroughly with salt and pepper on all sides.
02 - Heat 1 tbsp butter and olive oil in a large skillet over medium-high heat. Add chicken and sauté until golden brown and cooked through, approximately 5–7 minutes. Transfer to a plate and reserve.
03 - Add remaining 1 tbsp butter to the pan. Sauté onion 2–3 minutes until translucent. Add mushrooms and cook until browned and liquid has evaporated, about 5 minutes. Stir in garlic and cook 1 minute until fragrant.
04 - Sprinkle flour over vegetables, stirring constantly to coat evenly. Cook 1 minute to remove raw flour taste.
05 - Gradually whisk in chicken broth, followed by Dijon mustard, paprika, and Worcestershire sauce. Simmer 3–4 minutes until slightly thickened.
06 - Reduce heat to low. Stir in sour cream until fully incorporated and smooth. Return chicken with accumulated juices to skillet. Simmer gently 2–3 minutes until heated through. Do not boil.
07 - Taste sauce and adjust salt and pepper as needed.
08 - Garnish generously with fresh parsley. Serve immediately over egg noodles, rice, or mashed potatoes.

# Expert Advice:

01 -
  • The creamy sauce comes together in minutes but tastes like it simmered all afternoon
  • Its infinitely adaptable based on what you have in your refrigerator
02 -
  • Never let the sauce boil after adding sour cream or it will separate and curdle
  • Pat the mushrooms dry before cooking if they seem especially wet, or they will steam instead of brown
03 -
  • Let the mushrooms brown completely, even if it takes longer than you expect
  • Taste and adjust the salt before serving, as different broths vary in sodium

Go back