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Chicken Stroganoff

Chicken Stroganoff

This creamy Chicken Stroganoff combines tender chicken pieces with golden mushrooms in a luscious garlic-Dijon sauce. Comforting, flavorful, and ready in under 30 minutes, it’s an easy weeknight favorite that feels gourmet. Serve over buttery noodles or pasta for a restaurant-style meal at home.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: European, Russian-inspired
Calories: 510
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 600 g boneless, skinless chicken thighs or breasts/tenderloins
  • 1 tsp garlic powder
  • Salt and black pepper, to taste
  • 1 tbsp olive oil
For the Sauce
  • 1 large onion, finely chopped
  • 300 g mushrooms, sliced (not too thin) cremini or chestnut recommended
  • 40 g unsalted butter
  • 2 tbsp all-purpose flour
  • 500 ml low-sodium beef broth or chicken stock for a lighter flavor
  • 1 tbsp Dijon mustard
  • 150 g sour cream or full-fat plain yogurt
For Serving
  • 300 g pasta or egg noodles 8–10 oz of your choice
  • Fresh parsley or chives, chopped for garnish

Method
 

  1. Pat the chicken dry and season with garlic powder, salt, and pepper. Heat olive oil in a large skillet over medium heat and sear chicken for 4 minutes on one side and 2 minutes on the other. Remove and set aside.
  2. In the same pan, melt butter over medium-high heat. Add onions and sauté for 1 minute, then add mushrooms. Cook 5–6 minutes until golden and soft.
  3. Sprinkle flour over mushrooms and cook for 1 minute, stirring. Gradually pour in half the broth while whisking, then the rest. Stir in Dijon mustard and sour cream. Stir gently until smooth.
  4. Reduce heat to medium-low and simmer 3–4 minutes until the sauce thickens. Return chicken and its juices, coat with sauce, and simmer 1 minute to meld flavors. Adjust seasoning to taste.
  5. Serve hot over noodles or pasta and garnish with parsley or chives.

Notes

For a richer flavor, use beef broth; for lighter taste, choose chicken stock. Avoid boiling after adding sour cream to prevent curdling. Add a splash of white wine or Worcestershire sauce for depth. Store leftovers up to 3 days in the fridge; reheat gently with broth or milk.