Oh, hello there! Come on in, make yourself comfortable. I’ve been practically buzzing with excitement to share this recipe with you. You know those dishes that just feel like a warm hug on a plate? This Chicken Stroganoff is exactly that for me. It’s got this incredible richness, that comforting creamy sauce, and tender, flavorful chicken, all coming together in a way that just makes you feel good. It reminds me so much of cozy weeknight dinners when I was growing up, and honestly, it’s become my go-to when I need something truly satisfying without spending hours in the kitchen. If you’ve ever loved a classic beef stroganoff but wanted a slightly lighter, quicker version, this is your new best friend. It’s pure comfort food, elevated just a touch, and it’s surprisingly easy to whip up, even on a Tuesday night.
Thank you for reading this post, don't forget to subscribe!What is chicken stroganoff?
So, what exactly is this magical dish we call Chicken Stroganoff? Think of it as the delightful cousin to the more traditional beef stroganoff. At its heart, it’s a dish where tender pieces of chicken are sautéed until golden, then simmered in a luscious, creamy sauce. This sauce is the real star, usually featuring a base of sautéed mushrooms and onions, enriched with sour cream or heavy cream, and often flavored with Dijon mustard and a splash of broth. It’s the kind of meal that feels fancy enough for guests but is totally approachable for a simple family dinner. The name itself, Stroganoff, sounds a little grand, doesn’t it? It’s believed to have originated in 19th-century Russia, and over time, it’s been adapted and loved all over the world. This chicken version is my personal favorite adaptation because it’s just so wonderfully adaptable and quick.
Why you’ll love this recipe?
Honestly, where do I even begin with why this Chicken Stroganoff is a winner? For starters, the flavor profile is just divine. You get that earthy depth from the mushrooms, a little tang from the sour cream and mustard, and the chicken is perfectly tender. It’s savory, it’s creamy, and it hits all the right comfort food notes without being too heavy. And the simplicity! I’ve tested this recipe more times than I can count, and it consistently delivers a restaurant-quality meal in under an hour. That’s a lifesaver on busy nights when the last thing I want to do is spend ages in the kitchen, but still crave something truly delicious. Plus, it’s incredibly budget-friendly! Most of the ingredients are pantry staples or easy to find, making it a fantastic option for feeding a family without breaking the bank. What I love most, though, is its versatility. Serve it over fluffy egg noodles (the classic pairing!), mashed potatoes, rice, or even with some crusty bread to soak up every last drop of that glorious sauce. It’s the kind of meal that makes everyone at the table happy, and my kids actually ask for seconds every single time. It’s a true crowd-pleaser, and once you try it, I think you’ll understand why.
How do I make chicken stroganoff?
Quick Overview
The beauty of this Chicken Stroganoff lies in its streamlined process. We’ll quickly sauté chicken pieces until they’re beautifully browned, then create a flavorful base with mushrooms and onions. The magic happens when we whisk in the creamy sauce ingredients, bringing it all together for a quick simmer. The whole thing comes together in one pan, making cleanup a breeze and minimizing the time you spend actively cooking. It’s designed for maximum flavor with minimum fuss, perfect for those nights when you want something truly special without the stress.
Ingredients
For the Chicken and Veggies: For the Chicken and Veggies: For the Chicken and Veggies: For the Chicken and
1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces. I find thighs a bit more forgiving and flavorful, but breasts work great too! Just make sure they’re not too thick.
2 tablespoons olive oil or butter. Butter adds a lovely richness, but olive oil is a great healthy alternative.
8 oz mushrooms (cremini or button), sliced. Don’t skimp on the mushrooms; they add so much umami!
1 medium yellow onion, finely chopped. A sweet onion works well here too.
2 cloves garlic, minced. Fresh garlic is key for that pungent flavor burst.
For the Creamy Sauce:
2 tablespoons all-purpose flour. This helps thicken the sauce beautifully. You can also use cornstarch slurry if you prefer gluten-free, just add it at the end.
1.5 cups chicken broth. Low-sodium is best so you can control the saltiness.
1/2 cup sour cream. This is what gives stroganoff its signature tangy creaminess. Full-fat is best for texture!
2 tablespoons Dijon mustard. Don’t use regular yellow mustard; Dijon has a much more nuanced flavor that pairs perfectly.
1 teaspoon Worcestershire sauce. A little secret ingredient that adds a depth of savory flavor.
Salt and freshly ground black pepper, to taste. Always season as you go!
“The Chicken Stroganoff turned out amazing. My kids asked for seconds. Saving this one!”
For Serving:
Cooked egg noodles, mashed potatoes, or rice. My family absolutely devours this over egg noodles, but mashed potatoes are a close second!
Step-by-Step Instructions
Step 1: Sear the Chicken
Let’s start by getting our chicken ready. Pat the chicken pieces thoroughly dry with paper towels; this is crucial for getting a nice golden-brown sear rather than just steaming the meat. Heat the olive oil or butter in a large skillet or Dutch oven over medium-high heat. Once it’s shimmering hot, add the chicken pieces in a single layer, being careful not to overcrowd the pan (you might need to do this in batches). Cook for about 3-4 minutes per side, until nicely browned and cooked through. Remove the chicken from the skillet and set it aside on a plate. Don’t worry if it’s not completely cooked through at this stage, as it will finish cooking in the sauce.
Step 2: Sauté the Veggies
In the same skillet, add your chopped onion and sliced mushrooms. You might need to add another drizzle of oil or a pat of butter if the pan looks dry. Cook over medium heat, stirring occasionally, until the onions are softened and translucent, and the mushrooms have released their liquid and started to brown, about 6-8 minutes. Add the minced garlic and cook for another minute until fragrant. Oh, the smell at this point is just amazing!
Step 3: Build the Sauce Base
Sprinkle the flour over the cooked vegetables in the skillet. Stir it in well and cook for about 1 minute, letting the flour toast slightly. This step helps to get rid of that raw flour taste and ensures a smooth, thickened sauce. This is where the magic starts to happen for our creamy stroganoff sauce.
Step 4: Deglaze and Simmer
Pour in the chicken broth, scraping up any browned bits from the bottom of the pan as you stir. Bring the mixture to a simmer and cook for about 3-5 minutes, stirring, until the sauce has thickened slightly. This is what we call deglazing, and those browned bits are pure flavor!
Step 5: Add Creaminess and Tang
Reduce the heat to low. Stir in the sour cream, Dijon mustard, and Worcestershire sauce. Mix until the sauce is smooth and well combined. Be sure not to boil the sauce once the sour cream is added, as it can sometimes curdle. Gently stir in the cooked chicken and any juices that have accumulated on the plate. Let it simmer gently for another 5-10 minutes, allowing the chicken to finish cooking and the flavors to meld together beautifully. Taste and season with salt and freshly ground black pepper as needed. I always find I need a good pinch of salt here.
Step 6: Final Touches
Once the chicken is heated through and the sauce is wonderfully creamy, it’s ready to go. You can stir in some fresh parsley for a pop of color and freshness, if you like. It’s optional, but it does make it look extra inviting.
Step 7: Serve It Up!
Spoon the Chicken Stroganoff generously over your prepared egg noodles, mashed potatoes, or rice. Make sure to get plenty of that luscious sauce and tender chicken on each serving. It’s that simple!
“Made the Chicken Stroganoff tonight and wow — perfect weeknight dinner. Will definitely make again!”
What to Serve It With
This Chicken Stroganoff is so wonderfully versatile, it really shines no matter how you serve it. For a classic, comforting breakfast, though I know that’s a bit unusual for stroganoff, imagine a small portion over perfectly creamy scrambled eggs – sounds decadent, right? I’ve only done this once as a late-night “breakfast for dinner” treat, and it was surprisingly delightful. For a more traditional brunch, I love serving it alongside a simple green salad with a light vinaigrette to cut through the richness. The bright, fresh flavors of the salad are a lovely contrast. As a hearty dessert… okay, maybe not a dessert dessert, but hear me out! A small, deconstructed portion served in mini vol-au-vents or puff pastry cups can feel incredibly elegant for an appetizer or even a light supper. My kids actually love this presentation when we have friends over, it feels so special! And for those cozy, no-fuss evenings? It’s absolutely perfect spooned over fluffy mashed potatoes or served with a generous side of steamed green beans or broccoli. My personal family tradition is with extra-wide egg noodles – they just hold onto that glorious sauce so well. Sometimes, we even make a smaller batch just for dipping crusty French bread, because honestly, who can resist sopping up every last bit?
Top Tips for Perfecting Your Chicken Stroganoff
I’ve learned a thing or two about making this Chicken Stroganoff over the years, and I’m happy to share my little secrets with you! First off, regarding the mushrooms: don’t crowd the pan when you’re sautéing them. Give them space to brown properly; this develops a much deeper, richer flavor. If you put too many in at once, they’ll steam and become watery, which is the opposite of what we want. For the chicken, patting it *really* dry is non-negotiable if you want that lovely golden sear. It makes a huge difference in texture and flavor. And speaking of texture, be mindful when you add the sour cream. Make sure the heat is low, and don’t let it boil vigorously. A gentle simmer is all you need. I’ve had it get a little grainy once or twice in the past when I wasn’t paying attention, and it’s a bummer when that happens. A little trick I discovered: if your sauce seems a tad too thin, you can always whisk a tablespoon of cornstarch with a couple of tablespoons of cold water to make a slurry, then stir it into the simmering sauce until it thickens. It’s a lifesaver! For ingredient swaps, if you’re out of sour cream, full-fat Greek yogurt works surprisingly well and adds a lovely tang, though it might be slightly less rich. And while Dijon is my favorite, a good quality whole grain mustard can add a nice texture and bite if you prefer. Don’t be afraid to adjust the Dijon to your liking; some people like it punchier than others. When it comes to baking (if you were to put it in the oven to keep warm or finish), I usually bake it covered at around 350°F (175°C) for about 15-20 minutes, but this is primarily a stovetop dish, so focus on getting that perfect simmer on the hob. And finally, for serving, while egg noodles are classic, don’t be afraid to experiment! I’ve seen people serve this over creamy polenta, and it looked absolutely divine. Trust me on the Dijon mustard – it’s a game-changer for that authentic stroganoff flavor!
Storing and Reheating Tips
One of the best things about this Chicken Stroganoff is that it stores and reheats beautifully, making it perfect for leftovers. If you’ve got any (and at my house, that’s a rare occurrence!), you can store it at room temperature for no more than two hours. For longer storage, cover it tightly and refrigerate. It will keep well in the refrigerator for up to 3-4 days. I usually just pop it into an airtight container, but if you don’t have one, plastic wrap pressed directly onto the surface of the sauce can help prevent a skin from forming. When it comes to freezing, it’s doable, but the texture of the sour cream can sometimes change slightly upon thawing, becoming a bit more watery. If you plan to freeze it, I’d recommend freezing the sauce and chicken mixture *without* the sour cream. Once thawed and reheated, you can stir in fresh sour cream. Wrap the frozen mixture well in plastic wrap, then in foil or a freezer-safe bag, and it should last for about 2-3 months. To reheat, you can gently warm it on the stovetop over low heat, stirring frequently. If it seems a little thick, add a splash of chicken broth or milk to loosen it up. If you refrigerated it, stovetop reheating is definitely the best way to maintain that luscious creamy texture. For oven reheating, I’d suggest a low oven (around 300°F/150°C) covered, for about 15-20 minutes, but keep an eye on it to prevent drying out. Remember, the glaze (if you added one, like fresh parsley) is best added after reheating to keep it vibrant and fresh.
Frequently Asked Questions
Final Thoughts
So there you have it – my absolutely beloved Chicken Stroganoff! I really hope you give this recipe a try. It’s one of those dishes that has earned a permanent spot in my recipe rotation because it’s just so reliably delicious and satisfying. It’s proof that you don’t need a lot of complicated steps or fancy ingredients to create something truly special that your whole family will rave about. The way the creamy sauce coats everything, the tender chicken, those earthy mushrooms… it’s just pure comfort in every bite. If you enjoy this, you might also love my Creamy Lemon Herb Chicken or my One-Pan Garlic Butter Shrimp Pasta – they’re in a similar vein of simple, flavorful, comforting meals. I can’t wait to hear what you think! Please, if you make it, leave a comment below and let me know how yours turned out, or any little twists you added. Happy cooking!
Chicken Stroganoff
Ingredients
Main Ingredients
- 1.5 pound boneless, skinless chicken breasts cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 medium onion chopped
- 8 ounces cremini mushrooms sliced
- 2 cloves garlic minced
- 1 cup chicken broth
- 0.5 cup sour cream
- 0.25 cup heavy cream
- 1 tablespoon all-purpose flour
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 12 ounces egg noodles cooked according to package directions
Instructions
Preparation Steps
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned on all sides and cooked through. Remove chicken from skillet and set aside.
- Add onion to the skillet and cook until softened, about 5 minutes. Add mushrooms and cook until browned and tender, about 8-10 minutes. Stir in garlic and cook for 1 minute more until fragrant.
- Whisk together chicken broth, sour cream, heavy cream, and flour in a small bowl until smooth. Pour the mixture into the skillet with the mushrooms and onions. Bring to a simmer, stirring constantly, until the sauce thickens.
- Return the cooked chicken to the skillet. Season with salt and pepper. Stir to combine and heat through.
- Serve chicken stroganoff over cooked egg noodles.
