Looking for some new comfort food to add to your dinner rotation? Well, this Creamy Chicken Stroganoff has comfort all wrapped up. Tender pieces of chicken in a creamy sauce made from mustard, paprika, stock and sour cream. Serve with rice or pasta for a complete dinner.
Have You Ever Tried STroganoff
Have you ever tried Stroganoff? Well, it’s a dish I’ve been making for more than 20 years and still a staple in our house. Yes, there is a very similar recipe for Chicken & Mushroom Stroganoff already on the blog served with pasta.
I thought I’d add this version as some people are (apparently!), put off by mushrooms…what? Also, it’s served with pasta, but this version keeps your options wide open for whatever you prefer.
Stroganoff can be served with pasta, rice and even mashed potatoes. Or, you can come up with your own wonderful side dishes to serve alongside this hearty dish.
What is Stroganoff
Truth be told, I always thought Stroganoff was German. I mean, isn’t it? Apparently after doing much digging around I found out it’s Russian in origin.
Traditionally Stroganoff is cooked with strips of beef in a creamy sauce made up of mustard, paprika and sour cream. This version is similar but using chicken.
And because I love creamy chicken dishes, you might too right? You’ll want to check out my Creamy Chicken and Leek Pie, it’s one the family will love
What We’re Using To Make The Creamy Chicken Stroganoff
Again, so many basic ingredients that you might already have on hand in the house. I love making uncomplicated and easy recipes with ingredients we can all find easily.
REMEMBER, the full recipe with instructions is always located in the Recipe Card at the end of the post.
Let’s get cooking
First thing we’ll do it make the coating for the chicken. Combine the flour with paprika, salt and pepper in a large bowl.
Add the chicken and coat completely. Set aside.
Chop your onions and crush the garlic.
Heat a large skillet on the stove top and add a little olive oil. Cook the onions over medium heat for about 5 minutes until they are starting to soften and are golden in colour.
Here’s pretty much what your onions are going to look like when they are ready. Now take them out of the pan.
In the same pan, add a little more olive oil and the chicken. Just brown the chicken for a few minutes as we’re not looking to cook it through all the way yet.
Remove browned chicken from the pan.
IMPORTANT, you may need to cook the chicken in batches if your pan is too small. You don’t want to crowd the pan as we’re looking to brown the chicken. If the pan is crowded it will lower the heat and cause steam and the chicken won’t get a crisp brown coating.
What is Deglazing And Why It’s Important
When you remove the chicken from the pan, there will be bits stuck to the bottom. You need these extra bits to add flavour to the sauce.
Deglaze the pan by adding about 2 tbsp of stock and giving it a quick stir. Add the butter, mustard, paprika and flour. Quickly stir to form a paste like you see below.
DEGLAZING is a cooking technique for removing browned food residue from a pan to flavor sauces, soups, and gravies.
Next up, pour in the stock. Whisk as you pour to get out any lumps. This is important, so make sure to keep whisking.
You will end up with a smooth and somewhat thin sauce when you are finished. It only takes 1 – 2 minutes.
Add the chicken and onions back to the pan, stir really well to combine.
Add the sour cream and stir really well.
Turn heat to medium low, cover and leave to simmer for about 15 – 20 minutes.
DON’T HAVE SOUR CREAM, No need to worry you can make a substitute. Add one teaspoon of lemon juice to heavy cream or whipping cream. Stir and leave it to sit for about 5 minutes. Or alternatively you can use Greek Yogurt.
Ready to Dig in
And, ta-da, it’s done. Make your favourite sides, grab a fork and dig in.
Personally, we love this with pasta. It’s how my teens have been eating it their whole loves. But you can try what you like. The sky’s the limit…so to speak!
Can I make this Dish in Advance
Yes! The beauty of this dish, is you can make it well before serving. I love dinners that can easily be reheated before serving. Great for days when you need dinner organized beforehand or something you can keep in the fridge and serve the next day.
TOP TIP IF REHEATING FOR LATER. The best way to reheat this dish is on the stove top over medium heat. You may need to add a little more stock if it’s too thick. I DON’T RECOMMEND reheating in the microwave.
Can This be Made ahead of time and Frozen
Again, yes! Another great thing about this is it’s wonderful for meal prep and stocking your freezer. Here’s how to do it.
- HANDY TIPS FOR FREEZING THIS DISH – Make sure the dish has completely cooled. Transfer it to a freezer proof container or freezer quality zip lock bag. Then just pop it in the freezer.
- TO DEFROST FROM FROZEN – Always take it out and allow it to naturally thaw in the fridge. Then just reheat in a saucepan on the stove top for best results.
Here’s a Few More Dishes You’ll Love
- Skillet Chicken in a Creamy Sun Dried Tomato Sauce
- Tomato & Rosemary Chicken
- Creamy Skillet Chicken with Bacon
- Creamy Chicken & Vegetable Pie
- Mozzarella & Tomato Stuffed Chicken
- Hot Paprika Chicken with Sauteed Spinach
Well, that just about covers everything for this pretty straightforward and delicious recipe. Like I said, we’ve been enjoying it for more than TWO DECADES. So, it’s a keeper at our place.
Enjoy your Friday friends and I’ll see you all next week with some more cooking and baking inspiration.
Get the Recipe!
Creamy Chicken Stroganoff
- 1 lb chicken breasts cut into one inch pieces
- 1 Onion roughly chopped into large pieces
- 2 Cups chicken stock
- 1/2 cup sour cream
- 2 Tablespoons sweet paprika divided
- 1 Teaspoon mustard
- 4 Tablespoons flour
- 2 Tablespoons olive oil divided
- 1 Tablespoon butter
- 2 cloves Garlic crushed
- Chopped fresh parsley
- Fresh ground black pepper
- 1 tsp Salt
- 1 tsp black pepper
- Combine the flour with 1 tbsp of paprika, salt and pepper. Stir to combine. Coat the chicken in the flour mixture and set aside.
- In a large skillet set over medium-high heat, add 1 tablespoon of the olive oil, garlic and onions. Reduce heat to medium-low and cook until soft and browned, around 5 – 8 minutes. Remove onions from pan and set aside
- Shake off excess flour from the chicken and set it aside for after.Using the same skillet, add the remaining tablespoon of olive oil and the chicken. Brown the chicken for 3 – 4 minutes and remove from pan. Don't overcrowd the pan so you may need to cook the chicken in batches.
- Deglaze the pan with 2 tbsp of the stock. Add stock and stir to remove any brown bits on the bottom.
- With the same skillet set over medium heat, now add the butter, remaining paprika, mustard and excess flour from the chicken.. Using a whisk, stir it until it forms a paste, about 30 seconds to a minute.
- Start adding your stock gradually, whisking as you go to get out all the lumps. After about 2 minutes you will have a smooth sauce. Bring to a simmer.
- Add the chicken and onions back to the pan and give a really good stir.
- Add the sour cream and stir well. Reduce heat to low, cover and leave to simmer for 15 minutes
- Serve topped with fresh parsley on top of rice or pasta.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.