Creamy Chicken Stroganoff Recipe

There's nothing quite as comforting as a bowl of Creamy Chicken Stroganoff, with its tender pieces of chicken, earthy mushrooms, and velvety, flavor-packed sauce. It's the ultimate comfort food that’s easy enough to pull together on a busy weeknight but tastes like something special.

I first discovered this recipe when searching for a way to replicate my grandmother's classic beef stroganoff. By swapping in chicken, I found that this version was not only quicker but just as rich and satisfying. My family loved it so much that it quickly became a regular part of our meal rotation.

Why You'll Love This Creamy Chicken Stroganoff

Get ready to fall in love with your new go-to dinner recipe. Creamy Chicken Stroganoff isn't just simple and quick – it's a lifesaver for busy nights and a crowd-pleaser for all ages.

First off, it’s incredibly easy to make. From start to finish, you’ll have a full meal ready in about 30 minutes. That’s right – no need to spend hours in the kitchen, yet you’ll still deliver a dish that tastes like it’s been simmering all day.

The flavors are perfectly balanced and deeply satisfying. The rich, creamy sauce clings to every piece of juicy chicken and soft mushroom, while a hint of tanginess from sour cream cuts through the richness beautifully. It's indulgent without being overwhelming.

It’s also wonderfully versatile. You can serve it over egg noodles, rice, or even mashed potatoes, and it pairs beautifully with a side of green beans or a simple salad. Plus, if you're cooking for picky eaters, it’s easy to adjust – more mushrooms for fungi fans, or less for those who prefer their stroganoff without.

And if you’re a fan of meal prepping, you’ll be glad to know that leftovers taste even better the next day. The flavors have a chance to meld, making it a great make-ahead option for lunch or dinner.

Ingredients Notes

The magic of this Creamy Chicken Stroganoff lies in its simple yet carefully selected ingredients. Each one contributes to a complex and hearty dish that’s bound to please even the pickiest eaters.

Chicken breasts or thighs form the protein base of this recipe. While boneless, skinless chicken breasts cook quickly and stay tender, using thighs adds a richer flavor. Whichever you choose, be sure to cut the chicken into uniform, bite-sized pieces for even cooking.

Mushrooms are a classic element of stroganoff, and I recommend using cremini or white button mushrooms. Cremini mushrooms add a more robust, earthy flavor, but white button mushrooms work well if that’s what you have on hand. Don’t skip sautéing them until golden brown – this step adds incredible depth to the sauce.

Sour cream gives the sauce its signature tang and luxurious creaminess. If you prefer a lighter version, you can use Greek yogurt, but be aware that the flavor profile will be slightly different. Avoid adding the sour cream too early, as high heat can cause it to curdle. Stir it in at the end for the best texture.

The sauce comes together with a combination of chicken broth, heavy cream, and a touch of Dijon mustard. The mustard might sound unusual, but trust me – it adds a subtle zing that takes the dish to another level. Feel free to adjust the creaminess to your liking; for a thicker sauce, let it simmer a bit longer.

Lastly, you’ll need a wide, heavy-bottomed skillet to ensure everything cooks evenly. This dish also benefits from a large pot for boiling pasta or whatever you choose as your base, so plan your cookware accordingly.

How To Make This Creamy Chicken Stroganoff

Creating this Creamy Chicken Stroganoff is simpler than you might think. Follow these easy steps, and you’ll have a delicious, comforting meal on the table in no time.

Start by prepping all your ingredients. Slice your mushrooms, mince the garlic, and cut the chicken into evenly sized cubes. Having everything ready to go will make the cooking process smoother and more enjoyable.

Heat a large skillet over medium-high heat and add a splash of olive oil. Once the oil is shimmering, add the chicken in a single layer. Cook the pieces until golden brown on all sides, about 5-7 minutes, working in batches if necessary. Remove the cooked chicken from the skillet and set it aside.

In the same skillet, add a bit more oil if needed and toss in the sliced mushrooms. Let them cook undisturbed for a few minutes to develop a deep, golden color. Once they’re beautifully browned, add the minced garlic and cook for another minute, just until fragrant.

Now it’s time to build the sauce. Pour in the chicken broth, scraping up any brown bits from the bottom of the skillet – those are flavor gold! Let the broth simmer for a few minutes, reducing slightly. Then add the heavy cream and Dijon mustard, stirring to combine. Return the chicken to the skillet and let it simmer in the sauce for about 5 more minutes.

Finally, remove the skillet from heat and stir in the sour cream. Make sure to mix it well until the sauce is silky and smooth. Taste and adjust the seasoning, adding salt and freshly ground black pepper as needed. Serve over cooked egg noodles or your preferred base, and garnish with fresh parsley for a pop of color.

The entire process should take about 30 minutes, making this recipe perfect for weeknight dinners. The result is a creamy, flavorful meal that will leave everyone satisfied and happy.

Storage Options

If you have leftovers, don't worry – this Creamy Chicken Stroganoff stores beautifully. Allow the dish to cool to room temperature before transferring it to an airtight container. It will keep well in the refrigerator for up to 3-4 days.

When it comes to freezing, you can store the stroganoff in a freezer-safe container for up to 3 months. However, be aware that the texture of the sauce might change slightly after thawing due to the sour cream. To reheat, let it thaw in the fridge overnight and warm gently on the stovetop, adding a splash of broth or cream to bring the sauce back to life.

For reheating smaller portions, the microwave works fine. Heat in short intervals, stirring in between to ensure even warming and to prevent the sauce from splitting.

Variations and Substitutions

This recipe is endlessly customizable, so feel free to make it your own. Here are a few ideas to get you started.

For a lighter version, use half-and-half instead of heavy cream and swap out the sour cream for Greek yogurt. This variation is still creamy but has fewer calories and a slightly tangier taste.

Vegetarians will love a meatless version made with extra mushrooms or even a mix of mushrooms and tofu. Sauté the mushrooms as directed and toss in cubes of crispy tofu or your favorite meat substitute for a hearty and satisfying dish.

Want to make this dish gluten-free? No problem! Serve the creamy chicken over gluten-free pasta, rice, or even zoodles for a lower-carb option. Just be sure to check that your chicken broth is gluten-free, too.

If you’re a fan of spice, consider adding a pinch of red pepper flakes or a dash of hot sauce to the sauce. It gives the dish a little kick without overpowering the other flavors.

Lastly, you can experiment with different proteins. Shrimp, sliced beef, or even leftover rotisserie chicken all work beautifully here, giving you plenty of flexibility to use what you have on hand.

Don’t be afraid to get creative and adjust the recipe to suit your taste. Cooking is all about making food you love, and this Creamy Chicken Stroganoff is the perfect canvas for your culinary creativity. Enjoy!

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