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–+ servings
Benjamin

Creamy One-Pan Chicken Stroganoff

This Creamy Chicken Stroganoff is a rich and comforting dish that’s easy to make yet packed with flavor. Tender chicken, sautéed mushrooms, and a velvety sour cream sauce come together in a perfect balance of creaminess and warmth. Serve it over egg noodles, rice, or mashed potatoes for a satisfying meal the whole family will love.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Russian-inspired
Ingredients Method Notes

Ingredients
  

  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 225 g 3 cups brown mushrooms, sliced
  • 240 ml 1 cup chicken broth
  • 240 ml 1 cup sour cream
  • 30 g ¼ cup all-purpose flour
  • 1 tablespoon Dijon mustard
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • Fresh parsley chopped (for garnish)
  • Cooked egg noodles or rice for serving

Method
 

  1. Sauté the Aromatics: In a large skillet over medium heat, cook the chopped onion until soft. Add garlic and sauté for another 30 seconds.
  2. Cook the Mushrooms: Stir in the sliced mushrooms and cook until they release moisture and become golden brown.
  3. Create the Sauce: Sprinkle the flour over the mushrooms and stir well. Slowly add the chicken broth, stirring constantly to prevent lumps. Mix in Dijon mustard, paprika, salt, and pepper.
  4. Add the Creamy Element: Reduce the heat and stir in the sour cream, ensuring a smooth, creamy sauce. Let it heat through without boiling.
  5. Serve and Garnish: Spoon the stroganoff over cooked egg noodles or rice, then garnish with fresh parsley. Enjoy warm!

Notes

  • To make this dish gluten-free, use cornstarch instead of flour to thicken the sauce.
  • For extra richness, add a splash of heavy cream.
  • Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated gently.

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