Chicken Stroganoff is a comforting, creamy dish that combines tender chicken with a rich, savory sauce made from cream, mushrooms, and onions. A lighter take on the traditional beef stroganoff, this chicken version is just as indulgent and perfect for cozy dinners. The dish is hearty and full of flavor, making it a satisfying meal that pairs wonderfully with rice, pasta, or even mashed potatoes.
The base of Chicken Stroganoff starts with chicken breasts or thighs, which are sautéed until golden and cooked through. The chicken is then set aside while the sauce is made. A mix of onions, garlic, and mushrooms is sautéed in the same pan, soaking up all the flavorful bits left behind by the chicken. The mushrooms add an earthy, umami richness that blends perfectly with the creamy sauce.
For the sauce, a combination of heavy cream and chicken broth creates a smooth, velvety base that’s both rich and comforting. A splash of white wine or a teaspoon of Dijon mustard can be added to the sauce for extra depth and a subtle tang. The sauce is seasoned with salt, pepper, and fresh herbs like thyme or parsley to add brightness and flavor.
Once the sauce has thickened, the cooked chicken is returned to the pan, allowing it to absorb the sauce and become even more flavorful. The creamy sauce coats the chicken perfectly, creating a decadent dish that’s savory and indulgent. A squeeze of lemon juice at the end can be added to balance the richness and bring a little acidity to the dish.
Chicken Stroganoff is best served over a bed of egg noodles, rice, or mashed potatoes, which soak up the creamy sauce. A simple side salad or some steamed vegetables make the perfect accompaniment to this rich, hearty dish.
This Chicken Stroganoff is perfect for a family dinner, a special occasion, or anytime you’re craving something creamy and comforting.
Ingredients
- 1 pound chicken breast cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 cup sliced mushrooms
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon paprika
- to taste salt and pepper
- 1 tablespoon fresh parsley chopped, for garnish
Instructions
- Heat olive oil in a large pan over medium heat. Add chicken and cook until browned and cooked through. Remove and set aside.
- In the same pan, add the onion and garlic. Cook until the onion is translucent.
- Add the mushrooms and cook for an additional 5 minutes, or until the mushrooms are tender.
- Pour in the chicken broth and bring to a simmer. Let it reduce slightly.
- Reduce the heat to low, stir in heavy cream, and paprika. Cook until the sauce thickens slightly.
- Return the chicken to the pan, stirring to coat the chicken in the sauce. Cook for a couple of minutes to heat the chicken through.
- Season with salt and pepper to taste. Garnish with fresh parsley before serving. Serve hot over noodles or rice.
This was so easy and delicious! A total hit with the fam. Will definitely make again.
I don’t know… it just didn’t taste like stroganoff to me. Too creamy maybe? Not what I expected.
I get what you mean! I think stroganoff should be a bit more savory and less creamy. I prefer my sauce a little thicker too! Maybe try reducing the cream next time.