Which chicken cuts work best?

Boneless, skinless chicken breasts or thighs are ideal as they cook quickly and remain tender in the creamy sauce.

Can mushrooms be swapped for other vegetables?

Yes, you can substitute cremini or white mushrooms with chestnut mushrooms or even add bell peppers for variation.

Add sour cream off the heat and stir gently. Allow the dish to cool slightly before mixing it in to keep the sauce smooth.

Egg noodles, rice, or mashed potatoes make ideal bases. Serve with steamed greens or a fresh salad for balance.

Use gluten-free flour for coating the chicken and serve with gluten-free noodles or rice to make the dish gluten-free.

Replace butter and sour cream with plant-based alternatives. Check labels to avoid dairy in other ingredients.

A comforting and flavorful dish featuring tender chicken in a rich, creamy mushroom sauce, perfect over noodles or rice.

This creamy chicken stroganoff is a classic comfort food that's surprisingly easy to make and a guaranteed crowd-pleaser.

Chicken: 600 g (1.3 lbs) boneless, skinless chicken breasts or thighs, cut into bite-sized strips
Salt: 1/2 tsp
Black pepper: 1/4 tsp
All-purpose flour: 2 tbsp
Cremini or white mushrooms: 250 g (9 oz), sliced
Medium onion: 1, finely chopped
Garlic cloves: 2, minced
Unsalted butter: 2 tbsp
Olive oil: 2 tbsp
Chicken stock: 250 ml (1 cup)
Dijon mustard: 1 tbsp
Paprika: 1 tsp
Sour cream: 120 ml (1/2 cup) (full-fat recommended)
Fresh parsley: 2 tbsp, chopped (plus extra for garnish)

Season the chicken:: Season the chicken with salt and pepper, then toss with the flour to coat evenly.
Sauté the chicken:: In a large skillet over medium-high heat, add 1 tbsp olive oil and 1 tbsp butter. Sauté the chicken in batches until golden on all sides but not fully cooked through, about 3–4 minutes. Remove and set aside.
Sauté vegetables:: Add the remaining oil and butter to the pan. Sauté the onions and mushrooms until soft and golden, about 5 minutes. Stir in the garlic and cook for 1 minute more.
Deglaze the pan:: Sprinkle in the paprika, then pour in the chicken stock and stir, scraping up any browned bits from the pan. Stir in Dijon mustard.
Simmer chicken:: Return the chicken and any juices to the pan. Reduce heat to medium-low and simmer gently for 7–8 minutes, until the chicken is cooked through and the sauce has thickened slightly.
Finish the sauce:: Remove from heat and stir in the sour cream and chopped parsley until smooth and creamy. Adjust seasoning to taste.
Serve:: Serve immediately over egg noodles, rice, or mashed potatoes, garnished with extra parsley.

This dish always brings back fond memories of family dinners, where everyone gathered around the table, eager for a second helping.

Enjoy this timeless classic with your loved ones and savor the rich, creamy flavors it brings to your table.

→ Which chicken cuts work best?: Boneless, skinless chicken breasts or thighs are ideal as they cook quickly and remain tender in the creamy sauce.
→ Can mushrooms be swapped for other vegetables?: Yes, you can substitute cremini or white mushrooms with chestnut mushrooms or even add bell peppers for variation.
→ How do I prevent the sour cream from curdling?: Add sour cream off the heat and stir gently. Allow the dish to cool slightly before mixing it in to keep the sauce smooth.
→ What sides pair well with this dish?: Egg noodles, rice, or mashed potatoes make ideal bases. Serve with steamed greens or a fresh salad for balance.
→ Is it possible to make this gluten-free?: Use gluten-free flour for coating the chicken and serve with gluten-free noodles or rice to make the dish gluten-free.
→ Can I make this dish dairy-free?: Replace butter and sour cream with plant-based alternatives. Check labels to avoid dairy in other ingredients.