Chicken stroganoff uses the same classic flavors of mushrooms, Dijon mustard, sour cream, Worcestershire sauce, and herbs to make a rich and flavorful yet deliciously lean dinner.
And it’s surprisingly easy for how impressive it looks and tastes.
Just quickly brown the chicken, sauté the veggies, let the sauce simmer, and finish it with the sour cream.
Serve it over a bed of egg noodles or with rice or mashed potatoes, and everyone will want seconds.
Why You’ll Love This Chicken Stroganoff
Simple Ingredients: The best part of this recipe? It uses pantry staples like chicken broth, garlic, and sour cream, so you can make an easy and budget-friendly dinner any night of the week.
Quick Crowd-Please: Believe it or not, the prep for this is just 10 minutes. And the mild flavor means kids and adults alike will love it.
Versatile Serving Options: This dish pairs wonderfully with a variety of sides, such as pasta, roasted potatoes, rice, veggies, bread, biscuits, and more.
Ingredients
- Chicken Breasts: Tender and juicy, these are the star protein in our dish. I prefer breasts, but feel free to swap in thighs.
- Seasonings: Salt, black pepper, garlic powder, onion powder, and paprika create a flavorful base for the chicken.
- Olive Oil and Butter: Used for searing the chicken to golden perfection and sautéing the veggies.
- Yellow Onion and Garlic: For a sweet, aromatic foundation and a fragrant, savory punch.
- Cremini Mushrooms: Sliced to add an earthy, umami flavor.
- All-Purpose Flour: Thickens the sauce to a creamy consistency.
- White Wine (Optional): Deglazes the pan, adding complexity and brightness.
- Chicken Broth: Forms the liquid base of the sauce, adding savory depth.
- Dijon Mustard and Worcestershire Sauce: Bring a tangy, sharp note and rich, umami flavor boost.
- Smoked Paprika: Enhances the sauce with a subtle smoky warmth.
- Dried Thyme: Infuses the sauce with a hint of herbal freshness.
- Sour Cream: Makes the sauce creamy and luscious.
- Fresh Parsley: Chopped and sprinkled for a fresh, vibrant garnish.
How to Make Chicken Stroganoff
Chicken stroganoff takes a classic comfort food favorite and gives it a tasty twist by swapping out beef for juicy chicken.
Yet it’s still impossibly creamy, savory, and loaded with flavor from the mushrooms, Dijon mustard, Worcestershire sauce, and herbs.
Seriously, the sauce is absolute perfection – it’s rich without being too heavy, with the sour cream adding a nice tang to balance everything out.
And while all that sounds gourmet, it couldn’t be more straightforward.
1. SEAR: Season the chicken with the spices and cook in olive oil in a large skillet until golden brown and cooked through. Remove the chicken, set aside, and cover loosely with foil.
2. SAUTÉ: In the same skillet, cook the onions in butter and oil until soft, then add the minced garlic and sliced cremini mushrooms. Cook for another 4-5 minutes until the mushrooms are tender.
3. DEGLAZE: Deglaze the pan with white wine or a splash of chicken broth, scraping up any browned bits.
4. THICKEN: Sprinkle the flour over the mushroom mixture and stir well. Pour in the chicken broth, stirring continuously, followed by the Dijon mustard, Worcestershire sauce, salt, black pepper, smoked paprika, and dried thyme. Stir and let the sauce simmer for 5-7 minutes until it thickens.
5. COMBINE: Cut the chicken into bite-sized chunks and return to the pan to simmer for a few minutes.
6. CREAM: Turn off the heat and stir in the sour cream until the sauce is smooth and creamy.
7. GARNISH: Sprinkle 2 tablespoons of chopped fresh parsley over the chicken stroganoff. Serve hot with your choice of side, such as egg noodles, rice, or mashed potatoes. Enjoy!
Tips For the Best Chicken Stroganoff
Whether you’re a fan of the original beef version or have never tried stroganoff before, this chicken take on the Russian staple needs to go into your regular dinner rotation.
It’s a crowd-pleasing meal that’s simple enough for weeknights but tasty enough for company!
And with these tips, it’ll be perfect every time.
- Brown well. Take time to properly brown the chicken and mushrooms to develop the most flavor in the dish.
- Simmer gently. Let the stroganoff simmer on low heat until the chicken is cooked through and the sauce thickens. Avoid boiling, though, as the sour cream might curdle.
- Sour cream last. Stir in sour cream at the very end to prevent curdling. Also, don’t substitute it, as it’s vital to the dish’s flavor.
- Cheese. For extra richness, consider stirring in some shredded Parmesan or Gruyère cheese at the end.
- Try beef broth. I like half beef broth and half chicken broth for a boost of rich flavor.
- Crock Pot Method. Follow the recipe steps 1-5 (but only sear the chicken for 2-3 minutes per side), then add the chicken breast and sauce to a slow cooker. Cook on LOW for 3 hours, shred the chicken, then stir in the sour cream.
What to Serve with Chicken Stroganoff
Stroganoff is typically served with noodles or pasta. However, I’ve also had it over mashed potatoes, which was super yummy!
The good news is, you can serve pretty much whatever you like on the side!
Here are my top choices:
- Polenta
- Cauliflower mash
- Fluffy dinner rolls
- Tender biscuits
- Roasted carrots
- Rosemary potatoes
- Scalloped potatoes
How to Store
If you’re looking for a satisfying meal that the whole family will love, you’ve got to try this chicken stroganoff recipe!
It’s one of those dishes that just makes you feel good from the inside out. And while it doesn’t freeze well, you can make it a day or two ahead if needed.
To Store: Place cooled leftovers in an airtight container and refrigerate for 3-4 days.
To Reheat: Reheat on the stove over medium-low heat, adding a splash of chicken broth or water if the sauce has thickened. Alternatively, you can reheat it in the microwave in 30-second intervals, stirring in between to ensure even heating.
Note: I don’t recommend freezing chicken stroganoff as the sauce will likely curdle after thawing.
More Hearty Chicken Dinners Your Family Will Love
Moroccan Chicken
Garlic Parmesan Chicken Pasta
Sun-Dried Tomato Chicken Pasta
Chicken Fajita Casserole
Chicken Stroganoff
4
servings10
minutes20
minutes368
kcalChicken stroganoff uses the same classic flavors of mushrooms, Dijon mustard, and sour cream to make a rich and flavorful yet deliciously lean dinner.
Ingredients
- For the Chicken
2-3 boneless, skinless chicken breasts
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1 tablespoon olive oil
- For the Sauce
1 tablespoon olive oil
2 tablespoons butter
1 small yellow onion, finely chopped
3 cloves garlic, minced
8 ounces cremini mushrooms, sliced
2 tablespoons all-purpose flour
1/2 cup white wine, optional
1 1/2 cups chicken broth
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika
1/2 teaspoon dried thyme
1/2 cup sour cream
2 tablespoons chopped fresh parsley
Instructions
- Cook the chicken: Season the chicken breasts with salt, black pepper, garlic powder, onion powder, and paprika on both sides.
- Warm 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and sear for 5-7 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside. Cover loosely with foil to keep warm.
- Make the sauce: In the same skillet, warm 1 tablespoon of olive oil and 2 tablespoons of butter. Add the finely chopped onion and sauté for 3-4 minutes until softened. Add the minced garlic and sliced cremini mushrooms. Cook for another 4-5 minutes until the mushrooms are tender.
- If using, pour 1/2 cup of white wine to deglaze the pan. If not using, add a splash of broth instead, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes until the liquid reduces slightly.
- Sprinkle the all-purpose flour over the mushroom mixture and stir well to combine. Then, gradually pour in 1 1/2 cups of chicken broth while stirring continuously to avoid lumps. Add the Dijon mustard, Worcestershire sauce, salt, black pepper, smoked paprika, and dried thyme. Stir and let the sauce simmer for 5-7 minutes until it thickens.
- Cut the chicken into bite-sized chunks and return to the pan. Let the meat simmer in the sauce for 2-3 minutes to absorb the flavors.
- Turn off the heat and stir in the sour cream until the sauce is smooth and creamy.
- Sprinkle 2 tablespoons of chopped fresh parsley over the chicken stroganoff and serve hot with your choice of side, such as egg noodles, rice, or mashed potatoes. Enjoy!
Notes
- Brown the mushrooms well to develop their flavor before adding the liquid.
- Only add the sour cream at the very end and don’t let it boil, or it may curdle.
