Name: Creamy Chicken Stroganoff: A Comfort Food Classic with a Twist
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 2 large boneless, skinless chicken breasts (cut into strips or bite-sized pieces); Salt and black pepper, to taste; 1 teaspoon paprika; 2 tablespoons olive oil; 2 tablespoons unsalted butter; 1 medium onion, finely chopped; 3 garlic cloves, minced; 10 oz (280g) mushrooms, sliced (cremini, button, or a mix); 1 tablespoon all-purpose flour; 1 cup chicken broth; 1 tablespoon Dijon mustard; ½ cup sour cream (or Greek yogurt for lighter option); ½ cup heavy cream (optional, for extra richness); 1 teaspoon Worcestershire sauce; 1 teaspoon fresh thyme leaves (or ½ teaspoon dried); 2 tablespoons fresh parsley, chopped (for garnish)

Description

Creamy Chicken Stroganoff is a delicious twist on the classic Russian beef dish. Instead of beef, this version uses tender chicken pieces simmered in a velvety sauce made with mushrooms, onions, garlic, and sour cream. Rich, comforting, and packed with flavor, it’s the kind of meal that feels fancy enough for a dinner party but easy enough for a weeknight family dinner.

Ingredients

Scale

2 large boneless, skinless chicken breasts (cut into strips or bite-sized pieces)
Salt and black pepper, to taste
1 teaspoon paprika
2 tablespoons olive oil
2 tablespoons unsalted butter
1 medium onion, finely chopped
3 garlic cloves, minced
10 oz (280g) mushrooms, sliced (cremini, button, or a mix)
1 tablespoon all-purpose flour
1 cup chicken broth
1 tablespoon Dijon mustard
½ cup sour cream (or Greek yogurt for lighter option)
½ cup heavy cream (optional, for extra richness)
1 teaspoon Worcestershire sauce
1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
2 tablespoons fresh parsley, chopped (for garnish)

Instructions

Season and cook the chicken: Season chicken with salt, pepper, and paprika. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden on all sides, about 5–6 minutes. Remove and set aside.
Cook the vegetables: In the same skillet, melt butter. Add onions and sauté until softened, about 4 minutes. Stir in garlic and mushrooms, cooking until mushrooms release their juices and turn golden, about 6–7 minutes.
Build the sauce: Sprinkle flour over the mushroom mixture and stir to coat. Slowly pour in chicken broth, whisking to avoid lumps. Stir in Dijon mustard, Worcestershire sauce, and thyme. Simmer for 3–4 minutes until sauce thickens slightly.
Finish with creaminess: Lower heat and stir in sour cream (and heavy cream, if using). Mix until smooth and creamy.
Return chicken: Add cooked chicken back to the skillet, stirring to coat in sauce. Simmer for 3–4 minutes until chicken is fully cooked and sauce is silky.
Serve: Garnish with parsley and serve hot over egg noodles, rice, or mashed potatoes

Prep Time: 15 minutes
Cook Time: 25 minutes