Creamy Chicken Stroganoff with Mushrooms and Parsley Recipe

I absolutely love sharing this Creamy Chicken Stroganoff with Mushrooms and Parsley Recipe because it’s one of those comforting dishes that feels fancy yet comes together so easily. It’s creamy without being heavy, and the mushrooms add this lovely earthy flavor that pairs perfectly with tender ground chicken. Whether you’re cooking for a busy weeknight or want something cozy for weekend family dinners, this recipe never disappoints.

When I first tried this recipe, I was amazed how the sauce thickened up beautifully with just simple ingredients like sour cream and a touch of flour, all blended together for a silky finish. You’ll find that the parsley and fresh thyme brighten the whole dish, making it taste fresh and inviting every single time. Trust me, once you try this Creamy Chicken Stroganoff with Mushrooms and Parsley Recipe, it’ll quickly become a go-to in your recipe box.

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Ingredients You’ll Need

The beauty of this Creamy Chicken Stroganoff with Mushrooms and Parsley Recipe is how all the ingredients come together for a rich, savory sauce that coats the chicken perfectly. Let me share why each is important and a little tip on picking the best for your cooking.

• Water: This is our base for the sauce and helps thin out the sour cream for a smooth blend.
• Sour Cream: Adds richness and tang — make sure to use full-fat for the creamiest texture.
• All-Purpose Flour: Works as a thickener, but gluten-free flour works fine if you need a GF option.
• Chicken Bouillon: I like Better Than Bouillon for a deep flavor boost that’s way more than just salt.
• Sweet Paprika: Gives a gentle smoky warmth that rounds out the sauce beautifully.
• Ground Chicken: Look for lean (around 93%) for tender, juicy bites without too much grease.
• Kosher Salt: Balances and enhances all the flavors, so don’t skip it.
• Black Pepper: Freshly cracked is best to give little bursts of spice throughout.
• Chopped Onion: Adds natural sweetness and depth to the sauce.
• Tomato Paste: A little goes a long way to add umami and richness.
• Cremini Mushrooms: Firm, earthier mushrooms that hold up well through cooking and absorb flavors.
• Worcestershire Sauce: Brings that savory, slightly tangy lift that ties everything together.
• Fresh Thyme: A couple sprigs infuse gentle herbal notes — don’t forget to remove before serving!
• Chopped Parsley: Bright green garnish that adds freshness and a pop of color on top.
• Egg Noodles or Your Favorite Noodles: Choose high-fiber or gluten-free options to suit your preference for serving.

Variations

One of the things I really enjoy about this Creamy Chicken Stroganoff with Mushrooms and Parsley Recipe is how easy it is to tweak for different tastes or dietary needs. Feel free to customize—if you’re feeling adventurous, you’ll love these ideas I’ve played around with.

• Use Turkey or Ground Beef: I swapped ground turkey once when I was out of chicken, and it still turned out wunderbar—just adjust your cooking time slightly.
• Dairy-Free Option: You can use coconut cream or vegan sour cream alternatives, but keep in mind the flavor will be different—it’s still good, just unique.
• Add More Veggies: Toss in some spinach or bell peppers for extra color and nutrition; they cook down easily and blend well with the mushrooms.
• Spicy Kick: If you like a bit of heat, a pinch of cayenne or some chopped fresh chili added with the onions really brightens things up.

How to Make Creamy Chicken Stroganoff with Mushrooms and Parsley Recipe

Step 1: Blend Your Sauce Base

Start by combining water, sour cream, flour, chicken bouillon, and sweet paprika in a blender. Blend it until completely smooth—this ensures your sauce will have that lovely creamy texture without lumps. I like to do this first so the sauce is ready to pour as soon as the chicken and veggies are cooked.

Step 2: Brown the Ground Chicken

Heat a large deep nonstick skillet over high heat and spray with oil. Add the ground chicken and sprinkle with kosher salt, breaking it up into small pieces with your spatula. Cook for about 5 minutes until the chicken is just browned but not fully cooked through. This step locks in flavor and helps keep the chicken juicy.

Step 3: Sauté Onions and Tomato Paste

Reduce the heat to medium, add your chopped onions and tomato paste to the pan. Stir frequently and cook for about 4 to 5 minutes, until the onions have softened and the tomato paste has darkened slightly. The caramelization here adds a subtle sweetness and rich depth to the sauce.

Step 4: Add Mushrooms, Thyme, and Worcestershire Sauce

Now toss in the sliced cremini mushrooms, fresh thyme sprigs, and a dash of Worcestershire sauce. Stir to combine, letting the mushrooms start to soften and absorb the savory flavors. You’ll notice the aroma intensify here—it’s one of my favorite parts of the cooking process.

Step 5: Pour Sauce and Simmer Low and Slow

Pour the blended sauce mixture over the chicken and vegetables. Bring it to a boil, then reduce heat to low and cover with a lid. Let it simmer gently for 35 to 45 minutes, stirring occasionally, until the chicken is tender and the sauce has thickened to a luxurious consistency. Removing the lid during the last few minutes can thicken it up more if you prefer.

Step 6: Finish and Serve

Once done cooking, discard the thyme sprigs, taste for seasoning, and sprinkle chopped parsley over the top for a fresh, vibrant finish. Serve it all warm over your favorite egg noodles, high-fiber pasta, or veggie noodles for a wholesome meal that everyone will rave about.

How to Serve Creamy Chicken Stroganoff with Mushrooms and Parsley Recipe

Garnishes

I always finish this dish with a generous sprinkle of freshly chopped parsley. It adds the perfect bit of color and brightness that cuts through the richness of the sauce. Sometimes, if I’m feeling fancy, I add a tiny drizzle of olive oil or a few shavings of Parmesan on top—it’s a personal touch that never fails to impress.

Side Dishes

This creamy recipe pairs wonderfully with simple sides like steamed green beans or a crisp garden salad to balance the richness. I’m also a fan of serving it alongside buttery mashed potatoes or roasted veggies like carrots and Brussels sprouts for a heartier meal. Pick what you love and keep it easy!

Creative Ways to Present

For special occasions, I like to serve this stroganoff in individual ramekins and garnish with extra parsley and a sprinkle of paprika for color. It’s such a warm, inviting presentation that feels a bit elevated without fuss. Sometimes, I even spoon it over polenta or cauliflower mash instead of noodles for a twist that’s sure to wow guests.

Make Ahead and Storage

Storing Leftovers

Leftovers store beautifully in an airtight container in the fridge for up to 4 days. I usually let it cool completely before refrigerating to keep the texture just right. The flavors actually deepen overnight, making it even tastier the next day.

Freezing

I’ve frozen this Creamy Chicken Stroganoff with Mushrooms and Parsley Recipe a few times and it reheats really well. Just let it cool, portion into freezer-safe containers, and freeze for up to 3 months. When you’re ready, thaw overnight in the fridge and gently reheat on low to keep the sauce creamy and chicken tender.

Reheating

To reheat leftovers, I pour a little splash of water or broth into the pan and warm the stroganoff gently over medium-low heat. Stir frequently to prevent sticking and to bring back that creamy texture. Avoid microwaving for long periods to keep the chicken juicy and the sauce smooth.

FAQs

Final Thoughts

This Creamy Chicken Stroganoff with Mushrooms and Parsley Recipe holds a special place in my kitchen rotation because it’s both comforting and practical. I love how a handful of simple ingredients come together to create a dish that feels indulgent yet wholesome. Give it a try—you might just find that it becomes one of those meals you make again and again, whether it’s a busy weeknight or a cozy weekend treat. Trust me, your family and friends will thank you!

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