Chicken Stroganoff Recipe tastes creamy, savory, and cozy with tender chicken, buttery mushrooms, and a tangy sour cream sauce that clings to every bite. It works perfectly for busy weeknights or casual dinner guests, and you can have it on the table in about 35 minutes. I first cooked a version of this in a tiny apartment kitchen with one pan and a wobbly stove, and it still came out so good my friends scraped the skillet clean.
Why Chicken Stroganoff Recipe Is Worth It
Chicken Stroganoff Recipe gives you all the comfort of classic beef stroganoff with lighter, quicker cooking chicken. The sauce tastes rich and silky, with garlic, onion, and mushrooms that soak up every bit of flavor.
You cook it in one skillet, so cleanup stays easy. It also reheats nicely, which makes it a strong option for meal prep or next day lunches.
“This Chicken Stroganoff Recipe tastes like a cozy restaurant dinner but comes together on a weeknight schedule. ★★★★★”
Ingredients You Need
Chicken and marinade
- 1.5 pounds boneless skinless chicken breasts or thighs, sliced into thin strips
- Thighs stay juicier and more forgiving if you cook them a bit longer.
- 1 teaspoon kosher salt
- 1 teaspoon smoked or sweet paprika
- ½ teaspoon black pepper
- 1 tablespoon soy sauce or Worcestershire sauce
- Soy sauce adds umami and salt; use low sodium if you watch your salt intake.
Vegetables and aromatics
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil or avocado oil
- 8 ounces cremini or white mushrooms, sliced
- 1 medium yellow onion, thinly sliced
- 3 cloves garlic, minced
Sauce
- 1 tablespoon all purpose flour
- Use cornstarch for gluten free.
- 1 cup low sodium chicken broth
- I like Better Than Bouillon for pantry convenience.
- 1 tablespoon Dijon mustard
- ½ cup sour cream
- Use full fat for the creamiest texture; Greek yogurt works in a pinch.
- ¼ cup heavy cream or half and half
- ½ teaspoon dried thyme or 1 teaspoon fresh thyme leaves
- Salt and pepper to taste
To serve
- 8 ounces egg noodles, rice, or mashed potatoes
- Fresh parsley, chopped, for garnish
Equipment
- Large, wide skillet or sauté pan (10 to 12 inch)
- Cutting board and sharp knife
- Tongs or spatula
- Measuring cups and spoons
- Wooden spoon or silicone spatula
- Pot for noodles, rice, or potatoes if you cook a starch on the side
Quick Tips & substitutions
- Slice the chicken into thin, even strips so it cooks quickly and stays tender.
- Pat the chicken dry with paper towels before seasoning so it browns instead of steams.
- Use chicken thighs if you want extra juicy meat that forgives slight overcooking.
- Swap sour cream with full fat Greek yogurt if you need a lighter option; stir it in off heat to prevent curdling.
- Use cornstarch instead of flour for a gluten free sauce; mix it with a splash of cold broth before you add it.
- Choose low sodium broth so you control the salt level and adjust at the end.
- Brown the mushrooms in a single layer and avoid crowding the pan so they caramelize instead of turning watery.
- Keep the heat low when you add sour cream so the sauce stays smooth and silky.
- Cook egg noodles while the sauce simmers so everything finishes at the same time.
- Taste and adjust with a squeeze of lemon juice if the sauce feels too heavy; acid brightens the flavor.
How to Make Chicken Stroganoff Recipe
Step 1: Season and prep the chicken
Slice the chicken into thin strips, about ½ inch wide. Place the chicken in a bowl and add salt, paprika, pepper, and soy sauce or Worcestershire. Toss until the pieces look evenly coated, then set the bowl aside while you prep the vegetables.
Slice the mushrooms and onion, and mince the garlic. Keep everything close to the stove so you move smoothly from step to step. This quick prep keeps the recipe under 40 minutes from start to finish.
Step 2: Brown the chicken
Heat a large skillet over medium high heat. Add 1 tablespoon of butter and the oil, and swirl the pan so the fat coats the bottom. Add the chicken in a single layer and leave a little space between pieces.
Cook the chicken for 3 to 4 minutes on the first side until it develops golden spots. Flip and cook another 2 to 3 minutes until the strips look cooked through and no longer pink inside. Transfer the chicken to a plate and keep it near the stove.
Step 3: Cook mushrooms and onions
Lower the heat to medium and add the remaining 1 tablespoon of butter to the same skillet. Add the sliced mushrooms and spread them out in a single layer. Let them cook without stirring for 3 minutes so they brown nicely.
Stir the mushrooms and add the sliced onion. Cook for 5 to 7 minutes, stirring occasionally, until the onions turn soft and lightly golden and the mushrooms shrink and deepen in color. Add the minced garlic and cook 30 seconds until it smells fragrant.
Step 4: Build the sauce base
Sprinkle the flour over the mushroom and onion mixture. Stir well so the flour coats the vegetables and no dry spots remain. Cook the flour for about 1 minute to remove the raw taste.
Pour in the chicken broth slowly while you stir and scrape up any browned bits from the bottom of the pan. Add Dijon mustard and thyme, and stir again. The mixture will start to thicken slightly as it simmers.
Step 5: Add creaminess
Turn the heat down to low. Stir in the heavy cream or half and half until the sauce looks smooth. In a small bowl, mix the sour cream with a spoonful of the warm sauce to temper it.
Add the tempered sour cream mixture to the skillet and stir until the sauce turns creamy and uniform. Keep the heat low and avoid boiling so the dairy stays silky. Taste and adjust with salt and pepper as needed.
Step 6: Return chicken to the pan
Add the cooked chicken and any juices from the plate back into the skillet. Stir so the chicken pieces nestle into the sauce and soak up the flavor. Let the mixture simmer on low for 3 to 5 minutes until the chicken heats through and the sauce thickens to your liking.
If the sauce feels too thick, add a splash of broth or water and stir again. If it feels too thin, let it simmer a couple more minutes. Turn off the heat and sprinkle chopped parsley over the top.
Step 7: Cook noodles and serve
While the sauce simmers, cook egg noodles in salted water according to package directions. Drain the noodles and toss them with a small knob of butter so they stay glossy and do not stick. Spoon the Chicken Stroganoff Recipe over the noodles.
Garnish with extra parsley and a crack of black pepper. Serve hot and watch it disappear faster than you expected. If you use rice or mashed potatoes instead of noodles, ladle the stroganoff right over the top.
Recipe Variations
- Gluten free: Use cornstarch instead of flour and serve over gluten free pasta, rice, or mashed potatoes.
- Lower carb: Skip the noodles and serve over cauliflower rice, sautéed zucchini ribbons, or steamed green beans.
- Extra veggie: Add peas, spinach, or green beans during the last few minutes of simmering.
- Dairy lighter: Use half Greek yogurt and half sour cream, and skip the heavy cream, then thin with a splash of broth.
- Extra smoky: Add a pinch of smoked paprika and a little extra black pepper.
- Kid friendly: Cut the chicken into small bite size pieces and keep the mustard on the lighter side.
Ways to Serve Chicken Stroganoff Recipe
- Spoon over buttered egg noodles with a side of steamed broccoli.
- Serve on top of fluffy mashed potatoes and a simple green salad.
- Pair with white or brown rice and roasted carrots.
- Ladle over cauliflower rice for a lighter bowl.
- Serve with crusty bread and a plate of sliced cucumbers and cherry tomatoes.
Storage Success
Let the Chicken Stroganoff Recipe cool until it reaches 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. Stir often so the sauce stays creamy and the chicken heats evenly. If you freeze it, keep in mind the sauce may change texture a bit, so stir well after thawing and reheat slowly.
Chicken Stroganoff Recipe
Ingredients
Instructions
- Slice the chicken into thin strips about 1/2 inch wide. Place in a bowl and add kosher salt, paprika, black pepper, and soy sauce or Worcestershire. Toss until the chicken is evenly coated, then set aside while you prepare the vegetables.
- Slice the mushrooms and onion and mince the garlic. Keep everything close to the stove so you can move smoothly from step to step.
- Heat a large skillet over medium-high heat. Add 1 tablespoon of the butter and the olive oil and swirl to coat the bottom of the pan. Add the chicken in a single layer, leaving a little space between pieces.
- Cook the chicken for 3 to 4 minutes on the first side until golden spots appear. Flip and cook another 2 to 3 minutes until the strips are cooked through and no longer pink inside. Transfer the chicken to a plate and keep near the stove.
- Lower the heat to medium and add the remaining 1 tablespoon of butter to the same skillet. Add the sliced mushrooms in a single layer and cook without stirring for about 3 minutes so they brown nicely.
- Stir the mushrooms and add the sliced onion. Cook for 5 to 7 minutes, stirring occasionally, until the onions are soft and lightly golden and the mushrooms are browned and reduced in size. Add the minced garlic and cook for 30 seconds until fragrant.
- Sprinkle the flour over the mushroom and onion mixture. Stir well so the flour coats the vegetables and no dry spots remain. Cook for about 1 minute to remove the raw flour taste.
- Slowly pour in the chicken broth while stirring and scraping up any browned bits from the bottom of the pan. Add the Dijon mustard and thyme and stir again. Let the mixture simmer gently; it will start to thicken slightly.
- Reduce the heat to low. Stir in the heavy cream or half and half until the sauce looks smooth and combined.
- In a small bowl, mix the sour cream with a spoonful of the warm sauce to temper it. Add this mixture back into the skillet and stir until the sauce is creamy and uniform. Keep the heat low and avoid boiling so the dairy stays silky. Taste and season with salt and pepper as needed.
- Return the cooked chicken and any accumulated juices on the plate to the skillet. Stir so the chicken is coated in the sauce. Let simmer on low for 3 to 5 minutes until the chicken is heated through and the sauce has thickened to your liking. If the sauce is too thick, add a splash of broth or water; if too thin, simmer a few more minutes. Turn off the heat and sprinkle with chopped parsley.
- While the sauce simmers, cook the egg noodles in salted water according to package directions. Drain and toss with a small knob of butter so they stay glossy and do not stick.
- Serve the chicken stroganoff spooned over the buttered egg noodles, rice, or mashed potatoes. Garnish with extra parsley and a crack of black pepper and serve hot.
Notes
Approximate per serving (1/4 of recipe, without noodles): 430 calories; fat 26 g; saturated fat 11 g; carbohydrates 10 g; fiber 1 g; sugars 4 g; protein 37 g; sodium 730 mg. Values will vary based on specific ingredients, add-ins, and portion size.
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