It is 6pm. You are tired. Dinner needs to happen fast. This Rich Chicken Stroganoff is the perfect answer for your busy evening.
There is something magical about a warm, creamy meal on a crisp evening. This recipe delivers a velvety sauce and tender chicken in under 40 minutes. It is the ultimate soul-warming comfort food for your family.
Why You’ll Love This Recipe
This recipe is a winner because it feels fancy but stays simple. You get restaurant-quality flavors using basic pantry staples you already have. It is perfect for those busy fall weeknights when time is short.
The combination of golden mushrooms and smoked paprika creates a deep, savory flavor. Your kitchen will smell amazing while the sauce simmers. It is a budget-friendly meal that feels like a special treat.
Simple Method
Making this dish is very straightforward and stress-free. You will sear the chicken, sauté the vegetables, and build a quick sauce. Even if you are a beginner, you can do this with confidence.
The secret is using one large skillet for everything. This means minimal cleanup after your family finishes eating. You will love how quickly it all comes together.
Ingredients You’ll Need
Most of these items are likely in your kitchen right now. Fresh mushrooms and sour cream make the sauce extra creamy and rich.
- 1.5 lbs boneless skinless chicken breasts, cut into 1-inch strips
- 8 oz cremini mushrooms, sliced
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 2 tablespoons unsalted butter
- 1 tablespoon extra virgin olive oil
- 2 tablespoons all-purpose flour
- 1.5 cups low-sodium chicken broth
- 1 tablespoon Dijon mustard
- 1 teaspoon smoked paprika
- 0.75 cup full-fat sour cream
- 1 teaspoon kosher salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons fresh Italian parsley, chopped
- 12 oz wide egg noodles, cooked
Step-by-Step Directions
- Season chicken strips with salt and pepper.
- Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
- Sear chicken in batches until browned on both sides, approximately 3 minutes per batch. Remove chicken from skillet and set aside.
- Add remaining 1 tablespoon of butter to the skillet. Sauté mushrooms and onions until moisture has evaporated and vegetables are golden brown, about 7 minutes.
- Add minced garlic and cook for 60 seconds until fragrant.
- Dust the vegetables with flour and stir constantly for 2 minutes to create a light roux base.
- Gradually whisk in chicken broth, Dijon mustard, and smoked paprika, scraping the bottom of the pan to deglaze.
- Return chicken and accumulated juices to the skillet. Simmer for 5 minutes until the sauce has thickened and chicken is cooked to an internal temperature of 165°F (74°C).
- Remove skillet from heat. Temper the sour cream by stirring in a spoonful of hot sauce, then fold the sour cream into the skillet until smooth.
- Serve immediately over cooked egg noodles and garnish with chopped parsley.
Best Ways to Enjoy It
Serve this dish warm over a big pile of buttery egg noodles. The wide noodles are perfect for catching every drop of that velvety sauce. You can also serve it over mashed potatoes or steamed white rice.
Add a simple side of roasted green beans or a crisp salad. This balances the richness of the cream sauce beautifully. Set the table and enjoy a cozy night in with your favorite people.
Storage & Reheating
Store any leftovers in an airtight container in the fridge for up to three days. This recipe makes wonderful workday lunches the next morning. Reheat gently on the stove over low heat to keep the sauce smooth.
If the sauce seems too thick after chilling, add a splash of broth. Avoid boiling the sauce during reheating so the sour cream does not separate. This dish does not freeze well due to the dairy content.
Recipe Tips for Best Results
- Do not skip tempering the sour cream to prevent curdling.
- Let the mushrooms brown fully to get the best savory flavor.
- Cut your chicken into even strips so they cook at the same rate.
- Use full-fat sour cream for the creamiest, most stable sauce results.
- For a fall twist, add a pinch of fresh thyme to the mushrooms.
- Deglaze the pan thoroughly to capture all the delicious browned bits.
- Garnish with extra parsley for a fresh, bright finish to the meal.
Easy Flavor Ideas
- Swap the chicken for beef sirloin strips for a classic version.
- Use Greek yogurt instead of sour cream for a lighter tang.
- Add a splash of white wine when deglazing for extra depth.
- Make it gluten-free by using a 1:1 gluten-free flour blend.
Common Questions
Can I make this ahead of time?
You can prep the chicken and vegetables a day early. However, it is best to add the sour cream just before serving. This ensures the sauce stays perfectly smooth and creamy for your guests.
What if I don’t have egg noodles?
No problem at all! This sauce tastes great over any short pasta like penne or rotini. It is also delicious served over creamy mashed potatoes or even cauliflower rice.
Will my kids like this?
Most kids love the mild, creamy flavor of this dish. The chicken is tender and easy for little ones to chew. It is a total crowd-pleaser for the whole family.
I hope this cozy recipe brightens your fall evenings. Give it a try and let every bite warm you up. Happy cooking!
— Lidia
Rich Chicken Stroganoff
Ingredients
- 1.5 lbs boneless skinless chicken breasts, cut into 1-inch strips
- 8 oz cremini mushrooms, sliced
- 1 medium yellow onion, finely diced
- 3 cloves garlic , minced
- 2 tablespoons unsalted butter
- 1 tablespoon extra virgin olive oil
- 2 tablespoons all -purpose flour
- 1.5 cups low -sodium chicken broth
- 1 tablespoon Dijon mustard
- 1 teaspoon smoked paprika
- 0.75 cup full -fat sour cream
- 1 teaspoon kosher salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons fresh Italian parsley, chopped
- 12 oz wide egg noodles, cooked
Instructions
- Season chicken strips with salt and pepper.
- Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
- Sear chicken in batches until browned on both sides, approximately 3 minutes per batch. Remove chicken from skillet and set aside.
- Add remaining 1 tablespoon of butter to the skillet. Sauté mushrooms and onions until moisture has evaporated and vegetables are golden brown, about 7 minutes.
- Add minced garlic and cook for 60 seconds until fragrant.
- Dust the vegetables with flour and stir constantly for 2 minutes to create a light roux base.
- Gradually whisk in chicken broth, Dijon mustard, and smoked paprika, scraping the bottom of the pan to deglaze.
- Return chicken and accumulated juices to the skillet. Simmer for 5 minutes until the sauce has thickened and chicken is cooked to an internal temperature of 165°F (74°C).
- Remove skillet from heat. Temper the sour cream by stirring in a spoonful of hot sauce, then fold the sour cream into the skillet until smooth.
- Serve immediately over cooked egg noodles and garnish with chopped parsley.
