Chicken Stroganoff

Ingredients

• 500 gchicken breasts or thighs, sliced down the centre
• 5 ml (1 tsp)paprika
• to tastesalt
• to tasteblack pepper
• 30 ml (2 tbsp)butter
• 15 ml (1 tbsp)light olive oil or vegetable oil
• 250 gmushrooms, sliced
• 1onion, finely chopped
• 2 large clovesgarlic
• about 12 g (1½ tbsp)plain flour
• 480 ml (2 cups)chicken broth
• 10 ml (2 tsp)Dijon mustard
• 120 ml (½ cup)sour cream
• to tasteparsley, for garnish

Instructions

1. 1

   Season and brown

   Season the chicken with paprika, salt and pepper. Heat 15 ml (1 tbsp) butter and 15 ml (1 tbsp) oil in a large pan. Brown the chicken on both sides, about 1 minute per side, then transfer it to a plate.

2. 2

   Cook the vegetables

   Using the same pan and its browned bits, melt the remaining 15 ml (1 tbsp) butter. Add the onion and sauté for 1 minute, then add the mushrooms and cook until golden brown.

3. 3

   Add garlic and flour

   Add the minced garlic and fry for 1 minute. Sprinkle in the flour and cook for another minute.

4. 4

   Stir in the liquids

   Gradually add the chicken broth. Take the pan off the heat and stir in the Dijon mustard and sour cream until combined.

5. 5

   Simmer with chicken

   Return the pan to the heat and simmer over low heat until the sauce thickens. Cut the chicken into strips and add it to the sauce.

6. 6

   Garnish and serve

   Garnish with parsley and serve with egg noodles or mashed potatoes.

What is chicken stroganoff?

Stroganoff is a dish associated with Russian cooking, commonly made with meat and a creamy sauce. This version uses chicken, mushrooms and sour cream for a quicker take that suits a weeknight meal.

The chicken is browned first, leaving flavour in the pan for the sauce. Dijon mustard adds a sharp note to balance the richness of the sour cream.

Nutrition and macros by portion

The nutrition label shows one serving as written: 400 calories, 34g protein, 11g carbs, 24g fat.

Chicken supplies most of the protein, while the flour and a serving of noodles or mashed potatoes contribute carbohydrates. Butter, oil and sour cream provide much of the fat; pair a moderate serving with vegetables, or choose a smaller helping of the starchy side to balance the plate.

Build flavour in the pan

Browned chicken: give the pieces a brief sear on both sides, then set them aside. The browned residue left in the pan helps flavour the vegetables and sauce.

Mushrooms: cook them until golden before adding the flour. This gives them time to release moisture and develop colour.

Make a smooth sauce

Flour: cook it with the garlic and vegetables for a minute so it blends into the sauce rather than tasting raw. Add the broth gradually while stirring to help prevent lumps.

Sour cream: stir it in off the heat, as directed, then return the pan to low heat. Keep the sauce at a gentle simmer rather than letting it boil vigorously.

Check the texture and doneness

Sauce: simmer until it thickens enough to coat the chicken. If it becomes thicker than you like, loosen it with a little broth.

Chicken: cut the browned pieces into strips and let them finish cooking in the sauce. Check that the thickest pieces are cooked through before serving.

Keep the timing on track

Prepare the onion, mushrooms and garlic before heating the pan so they are ready when needed. The chicken is only browned at first; it goes back into the pan later to finish cooking.

Allow the mushrooms time to turn golden, and keep the final simmer gentle while the sauce thickens. These stages help the quick method work without rushing the sauce.

Choose a side

Egg noodles: their soft texture catches the creamy sauce and makes them a natural match. Serve them alongside or spoon the chicken and sauce over the top.

Mashed potatoes: they make a hearty base and soak up the sauce well. A simple green vegetable can add freshness to the plate.

Recipe notes & tips

• Slice the chicken into even pieces so it browns at a similar pace.
• Leave the mushrooms undisturbed briefly in the pan to encourage browning.
• Stir as you add the broth gradually to help the flour disperse smoothly.
• Take the pan off the heat before mixing in the sour cream.
• Keep the sauce at a low simmer once the pan returns to the heat.
• Serve soon after the chicken has finished cooking so the sauce stays creamy.

Variations

• Add thyme: stir in a little thyme while the mushrooms cook for an herby note.
• Use chicken thighs: choose boneless thighs for a richer, tender result.
• Add extra mushrooms: increase the sliced mushrooms for more vegetable texture.
• Make it peppery: add extra black pepper to the sauce before serving.
• Serve with rice: use cooked rice instead of noodles or mashed potatoes.

Common mistakes to avoid

• Crowding the pan: the chicken may steam instead of brown; cook it in batches if needed.
• Adding broth too quickly: lumps can form around the flour; pour gradually while stirring.
• Boiling the sour cream: a fierce boil can make the sauce less smooth; keep it at a gentle simmer.
• Skipping the browned bits: those pan residues add flavour, so use the same pan for the vegetables.
• Serving undercooked chicken: let the strips simmer in the sauce until cooked through.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a pan over low heat, stirring occasionally; add a splash of broth if the sauce has thickened too much. Store noodles or mashed potatoes separately if possible.

Frequently asked questions