Creamy Chicken Stroganoff

Creamy Chicken Stroganoff in a skillet, featuring tender chicken pieces in a rich, creamy mushroom sauce, garnished with fresh parsley. A comforting and easy one-pan meal from FoodForYourGood.com — Creamy Chicken Stroganoff – A rich, hearty, and easy one-pan meal made with tender chicken, mushrooms, and a velvety sauce. Get the full recipe at FoodForYourGood.com

Creamy Chicken Stroganoff is the ultimate comfort food—rich, hearty, and packed with bold flavors. Whether you’re looking for a cozy family meal or a quick dinner option, this recipe is just what you need! If you love a dish that’s both easy to make and incredibly satisfying, then this one is for you. First, tender chicken is seared to perfection. Then, it’s coated in a silky, creamy mushroom sauce infused with garlic, Dijon mustard, and a hint of smoky paprika. And the best part? It all comes together in just one pan, making cleanup a breeze!

A Little History on Stroganoff

But did you know? Stroganoff was first created in the 19th century as a dish made with beef in a rich, creamy sauce. As time passed, however, home cooks around the world began adapting it, swapping beef for chicken and creating the rich, creamy version we know and love today. Because of its simplicity and amazing flavor, it quickly became a staple in many households.

Why You’ll Love This Recipe

What makes this dish even better is how effortlessly it fits into a busy weeknight routine. In just about 30 minutes, you’ll have a meal that tastes like it’s been simmering all day. Not only is it quick and easy, but it’s also incredibly versatile. You can serve it over buttery egg noodles, rice, or even mashed potatoes. No matter how you serve it, this dinner is guaranteed to be comforting, delicious, and sure to impress every time!

Recipe Yield: 4-5 servings

INGREDIENTS

1 ½ lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
10 oz cremini or white mushrooms, sliced
1 tbsp olive oil
1 tbsp Worcestershire sauce
2 tbsp butter
1 small onion, finely chopped
1 ¼ cup full-fat sour cream (room temperature)
3 cloves garlic, minced
1 ½ tsp smoked paprika
1 ¼ cup low-sodium chicken broth
¾ tsp salt (more to taste)
½ tsp black pepper
1 tbsp Dijon mustard
1 tsp cornstarch + 2 tsp water (optional, for thickening)
10 oz egg noodles, cooked according to package directions
Fresh parsley, chopped (for garnish)

INSTRUCTIONS

1. Sear the chicken: First, heat olive oil in a large skillet over medium-high heat. Once the oil is hot, carefully add the chicken, then season with salt, pepper, and smoked paprika. As it cooks, flip the pieces occasionally to ensure even browning. Cook for 5-6 minutes, or until golden brown on all sides and the internal temperature reaches 165°F (75°C). Once done, immediately transfer the chicken to a plate and set it aside.

2. Sauté the vegetables: Next, using the same skillet, melt the butter. As soon as it melts, add the onions and mushrooms. Stir frequently, allowing them to soften and develop a light golden color. This should take about 6-7 minutes. Then, add the garlic and cook for another 30 seconds, just until fragrant.

3. Build the sauce: Now, pour in the chicken broth and Worcestershire sauce, making sure to scrape up any browned bits from the bottom of the pan. At this stage, let the mixture come to a gentle simmer for 3-4 minutes, allowing the flavors to deepen while the liquid reduces slightly.

4. Make it creamy: At this point, reduce the heat to low before stirring in the sour cream and Dijon mustard. If the sauce seems too thin, mix cornstarch with water and slowly add it in, stirring continuously for 1-2 minutes until it thickens to the perfect consistency. Be sure to stir constantly so the sauce remains smooth and creamy.

5. Finish & serve: Finally, return the cooked chicken to the skillet, stirring well to coat it in the sauce. Allow everything to simmer for another 3-4 minutes, giving the flavors time to fully develop. For the best experience, serve immediately over egg noodles and garnish with fresh parsley.

Helpful Tips to Perfect This Recipe

Use full-fat sour cream – It adds the richest flavor and prevents the sauce from curdling.
Don’t rush the mushrooms – Let them brown properly for the best depth of flavor.
A touch of white wine? Yes! – Deglaze the pan with ¼ cup dry white wine after sautéing the mushrooms for even more richness.

Cooked it? 🍳 Loved it? ❤️ Changed it up? 🔄 Your opinion matters! Log in with Google or Facebook using the button below, share your foodie adventure, and let’s make cooking even more fun together! 🎉