Chicken Stroganoff Recipe hits that perfect comfort-food zone with tender chicken, silky mushroom sauce, and a rich, tangy finish that tastes like a hug in a bowl. It works for busy weeknights or casual dinner guests and comes together in about 35–40 minutes total. I cooked a version of this in my tiny first apartment kitchen, and my smoke alarm only went off twice, so you know it stays beginner friendly.
Why Chicken Stroganoff Recipe Is Worth It
Chicken Stroganoff gives you all the cozy vibes of classic beef stroganoff with lighter protein and quicker cook time. The sauce tastes creamy, savory, and slightly tangy from sour cream, with mushrooms and onions that bring real depth.
You only use one pan, which means less cleanup and more time to actually enjoy dinner. Leftovers reheat beautifully, so you get a solid meal the next day without extra effort.
“This Chicken Stroganoff Recipe tastes like restaurant comfort food but comes together on a weeknight without stress. ★★★★★”
Ingredients You Need
Chicken
- 1.5 pounds boneless skinless chicken breasts, thinly sliced into strips
- You can also use chicken thighs if you prefer richer flavor.
- Slice across the grain for more tender bites.
Vegetables & Aromatics
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 large yellow onion, thinly sliced
- 10 ounces cremini or white button mushrooms, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped, plus more for garnish
- Optional: 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
Sauce Base
- 2 tablespoons all-purpose flour
- Use a gluten free all-purpose blend if you avoid gluten.
- 1 cup low sodium chicken broth
- I like Better Than Bouillon for strong flavor without extra cartons.
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1/2 teaspoon smoked paprika or sweet paprika
- 1/2 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
Creamy Finish
- 3/4 cup sour cream, room temperature
- Optional: 2 tablespoons cream cheese for extra richness
To Serve
- 8 ounces egg noodles, cooked according to package directions
- Mashed potatoes, rice, or cauliflower rice also work well.
- Fresh parsley for garnish
Equipment
- Large deep skillet or wide sauté pan
- Cutting board and sharp knife
- Wooden spoon or silicone spatula
- Tongs for turning the chicken
- Measuring cups and spoons
Quick Tips & substitutions
- Slice chicken into even strips so it cooks quickly and stays juicy.
- Pat chicken dry and season well before searing for better browning.
- Brown the mushrooms until they release liquid and start to caramelize for deeper flavor.
- Keep sour cream at room temperature and stir it into a slightly cooled sauce to avoid curdling.
- Use chicken thighs instead of breasts if you want extra tenderness and richer flavor.
- Swap sour cream with full fat Greek yogurt if needed and keep the heat low when you add it.
- Use gluten free flour and gluten free noodles to keep the Chicken Stroganoff Recipe gluten friendly.
- Add a splash of extra broth if the sauce thickens too much while it sits.
- Season in layers: chicken, veggies, then final sauce, so the dish tastes balanced.
How to Make Chicken Stroganoff
1: Prep and sear the chicken
Slice the chicken into thin strips and season with salt, pepper, and a pinch of paprika. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium high heat. Add chicken in a single layer and cook 4 to 6 minutes, turning once, until golden and cooked through. Transfer chicken to a plate and keep it nearby.
2: Sauté veggies and aromatics
In the same skillet, add the remaining 1 tablespoon butter. Add sliced onions and cook over medium heat for about 5 minutes until they soften and turn lightly golden. Add mushrooms and a pinch of salt, then cook 6 to 8 minutes until they release their liquid and that liquid cooks off. Stir in garlic and thyme, then cook 1 minute until fragrant.
3: Build the flavorful base
Sprinkle flour over the onion mushroom mixture and stir until it coats everything and no dry spots remain. Cook 1 to 2 minutes to remove the raw flour taste. Pour in chicken broth slowly while you stir to avoid lumps. Add Worcestershire sauce, Dijon mustard, smoked paprika, and another pinch of salt and pepper, then stir until the sauce looks smooth.
4: Simmer and thicken
Bring the sauce to a gentle simmer over medium heat. Let it bubble for 4 to 5 minutes while you stir occasionally so it thickens slightly. Taste and adjust seasoning with more salt or pepper if needed. If the sauce looks too thick, add a splash of broth to loosen it.
5: Add chicken and finish with sour cream
Return the cooked chicken and any juices on the plate to the skillet. Stir so the chicken coats in the sauce and simmer 2 to 3 minutes so the flavors come together. Turn the heat to low and let the sauce cool for a minute so it does not boil.
In a small bowl, stir the sour cream until smooth, then whisk in a few spoonfuls of the warm sauce to temper it. Add the sour cream mixture back into the skillet and stir until the Chicken Stroganoff Recipe looks creamy and unified. If you use cream cheese, stir it in now until it melts. Sprinkle in chopped parsley and give it one last stir.
Recipe Variations
- Gluten free: Use gluten free flour and gluten free noodles or rice.
- Low carb: Serve over zucchini noodles or cauliflower rice and skip the flour, then simmer longer to thicken.
- Lighter version: Use light sour cream or half Greek yogurt and half sour cream, and skip the cream cheese.
- Extra veggie: Add peas, spinach, or green beans during the last few minutes of simmering.
- Extra smoky: Use smoked paprika and a touch of chipotle powder for a deeper, smoky note.
- Dairy free: Use a dairy free sour cream alternative and olive oil instead of butter.
Ways to Serve Chicken Stroganoff
- Over buttered egg noodles with a side of steamed green beans.
- Over fluffy mashed potatoes with a crisp green salad.
- Over white or brown rice with roasted broccoli.
- Over cauliflower rice for a lower carb plate.
- With crusty bread to scoop up every bit of creamy mushroom sauce.
Storage Success
Let the Chicken Stroganoff Recipe cool to room temperature, then store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat and add a splash of broth or water to loosen the sauce if it thickens. Stir often while it warms so the creamy sauce stays smooth. You can freeze it for up to 2 months, but stir well after thawing since the sauce may separate slightly before it comes back together.
Chicken Stroganoff Recipe
Ingredients
Instructions
- Season the chicken strips with salt and black pepper.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook, stirring occasionally, until lightly browned and just cooked through, 5 to 7 minutes. Transfer the chicken to a plate and set aside.
- Reduce heat to medium, add the butter to the same skillet, then add the chopped onion. Cook, stirring, until softened and translucent, about 4 minutes.
- Add the minced garlic and sliced mushrooms. Cook until the mushrooms release their moisture and begin to brown, about 5 to 6 minutes.
- Sprinkle the flour over the mushroom mixture and cook, stirring constantly, for 1 minute to remove the raw flour taste.
- Gradually whisk in the chicken broth, stirring to avoid lumps. Add the Dijon mustard and paprika, and bring the sauce to a gentle simmer. Cook until slightly thickened, 3 to 4 minutes.
- Lower the heat to low, then stir in the sour cream until smooth. Do not let the sauce boil after adding sour cream to prevent curdling.
- Return the cooked chicken and any accumulated juices to the skillet. Stir to coat in the sauce and simmer gently for 3 to 4 minutes, until heated through and flavors meld. Adjust seasoning with additional salt and pepper if needed.
- Meanwhile, cook the egg noodles (or prepare rice or mashed potatoes) according to package directions and drain.
- Serve the chicken stroganoff over hot egg noodles, rice, or mashed potatoes. Garnish with chopped fresh parsley if desired.
Notes
Approximate per serving (1/4 of recipe, sauce plus noodles): 520 calories; fat 24 g; saturated fat 9 g; carbohydrates 42 g; fiber 2 g; sugars 5 g; protein 33 g; sodium 780 mg. Values will vary based on specific ingredients, brands, and portion size.