Creamy Chicken Stroganoff Recipe tastes rich, savory, and silky with tender chicken, buttery mushrooms, and a tangy, garlicky sour cream sauce that clings to every bite. It works perfectly for busy weeknights or cozy date nights, takes about 35 minutes from start to finish, and fits anyone who loves comfort food without a lot of fuss. I first cooked this on a tiny apartment stove in college, and it still feels like a hug in a skillet.
Why Creamy Chicken Stroganoff Recipe Is Worth It
This Creamy Chicken Stroganoff Recipe delivers restaurant-level flavor with simple pantry ingredients. You cook everything in one skillet, which keeps cleanup easy and weeknight-friendly.
The sauce tastes ultra creamy, with a nice balance of savory chicken, browned mushrooms, and a gentle tang from sour cream and Dijon. Leftovers reheat beautifully, so you enjoy that cozy flavor again the next day without extra work.
Tastes like a fancy bistro meal but cooks in one skillet on a Tuesday night, and my whole family licks the plates clean. ★★★★★
Ingredients You Need
Chicken
- 1.5 pounds boneless skinless chicken breasts or thighs, thinly sliced
- Thighs stay juicier and forgive overcooking.
- Use pre-sliced chicken strips if your grocery store sells them to save time.
Seasoning for chicken
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked or sweet paprika
- 1/2 teaspoon garlic powder
- 1 tablespoon all-purpose flour
- This light coating helps the chicken brown and thickens the sauce later.
Vegetables and aromatics
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 8 ounces cremini or white mushrooms, sliced
- Use pre-sliced mushrooms as a shortcut.
- 1 small yellow onion, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
- 1 tablespoon chopped fresh parsley, plus more for garnish
Sauce
- 1 cup low sodium chicken broth
- I like Better Than Bouillon roasted chicken base mixed with water for deeper flavor.
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1/2 cup sour cream, full fat
- Greek yogurt works if you want more protein and a bit more tang.
- 1/2 cup heavy cream or half and half
- Use all half and half for a slightly lighter stroganoff.
- Extra salt and pepper to taste
Pasta or base
- 10 to 12 ounces egg noodles, cooked according to package directions
- Wide egg noodles feel classic, but any short pasta works.
- You can also serve it over rice, mashed potatoes, or cauliflower rice.
Equipment list
- Large deep skillet or sauté pan (12 inch works best)
- Tongs or spatula
- Cutting board and sharp knife
- Measuring cups and spoons
- Whisk
- Pot for noodles or rice
Quick Tips & substitutions
- Slice chicken into thin strips so it cooks quickly and stays tender.
- Pat chicken dry before seasoning so it browns instead of steams.
- Use chicken thighs if you worry about overcooking; they stay juicy.
- Brown mushrooms well and avoid crowding the pan so they caramelize.
- Swap sour cream with Greek yogurt for a lighter, tangier sauce.
- Use gluten free flour and gluten free noodles if you avoid gluten.
- Stir sour cream into a small amount of hot sauce from the pan first so it tempers and stays smooth.
- Add a splash of extra broth if the sauce thickens too much while it simmers.
- Season at the end again with salt and pepper to wake up all the flavors.
- Double the sauce if you love extra creamy noodles.
How to Make Creamy Chicken Stroganoff Recipe
Step 1: Prep the chicken
Slice the chicken into thin strips, about 1/2 inch thick. Pat the pieces dry with paper towels so they brown nicely. Toss the chicken with salt, pepper, paprika, garlic powder, and flour until every piece looks lightly coated.
Step 2: Brown the chicken
Heat the olive oil and 1 tablespoon of butter in a large skillet over medium high heat. Add the chicken in a single layer and cook it for about 3 to 4 minutes per side until the pieces look golden and cooked through. Move the cooked chicken to a plate and keep it nearby.
Step 3: Cook the mushrooms and onions
Add the remaining 1 tablespoon of butter to the same skillet. Toss in the sliced mushrooms and onions with a pinch of salt. Cook them for 7 to 9 minutes, stirring occasionally, until the mushrooms turn deep golden and the onions soften and lightly caramelize.
Step 4: Add garlic and herbs
Add the minced garlic and thyme to the skillet. Stir and cook for about 30 seconds to 1 minute until the garlic smells fragrant. Scrape up any browned bits from the bottom of the pan as the vegetables release moisture.
Step 5: Build the sauce base
Pour in the chicken broth while you scrape the bottom of the pan with a wooden spoon. Stir in the Worcestershire sauce and Dijon mustard. Bring the mixture to a gentle simmer and let it bubble for 3 to 4 minutes so it reduces slightly and concentrates in flavor.
Step 6: Make it creamy
Lower the heat to medium low. In a small bowl, whisk together the sour cream and heavy cream until smooth. Add a few spoonfuls of the hot broth mixture into the sour cream mixture and whisk so it warms gently and stays silky.
Step 7: Combine sauce and chicken
Pour the warmed sour cream mixture into the skillet while you stir constantly. Add the cooked chicken and any juices from the plate back into the pan. Let everything simmer together for 3 to 5 minutes until the sauce thickens and coats the chicken and mushrooms.
Step 8: Taste and finish
Taste the stroganoff and add more salt and pepper if you want stronger seasoning. Stir in the chopped parsley. Turn off the heat and let the skillet sit for 2 minutes so the sauce settles and clings nicely.
Step 9: Serve
Toss the hot cooked egg noodles directly into the skillet and coat them in the creamy chicken stroganoff sauce. You can also spoon the sauce and chicken over noodles, rice, or mashed potatoes instead. Sprinkle extra parsley on top and serve it hot.
Recipe Variations
- Gluten free: Use gluten free flour and gluten free noodles or rice, and check that your Worcestershire sauce lists gluten free on the label.
- Low carb: Serve the creamy chicken stroganoff over zucchini noodles, steamed broccoli, or cauliflower rice.
- Dairy lighter: Use half and half instead of heavy cream and swap sour cream with Greek yogurt.
- Extra veggies: Add peas, spinach, or green beans during the last few minutes of simmering.
- Extra protein: Stir in cooked bacon pieces or turkey bacon for smoky flavor.
- Mild spice: Add a pinch of red pepper flakes or a small spoon of hot sauce to the sauce base.
Ways to Serve Creamy Chicken Stroganoff Recipe
- Spoon over buttered egg noodles with extra parsley on top.
- Serve over fluffy white rice or brown rice for a cozy bowl.
- Pair with mashed potatoes and steamed green beans.
- Serve with roasted broccoli or asparagus for more veggies.
- Ladle over cauliflower rice for a lower carb option.
- Offer a simple green salad on the side to balance the richness.
Storage Success
Cool the Creamy Chicken Stroganoff Recipe to room temperature, then store it in an airtight container in the fridge for up to 3 days. Reheat it gently on the stove over low heat and add a splash of broth or milk to loosen the sauce. Stir often while it warms so the sauce stays creamy and smooth. Freeze the chicken and sauce without noodles for up to 2 months, then thaw in the fridge and reheat gently before serving over fresh pasta or rice.
Creamy Chicken Stroganoff Recipe
Ingredients
Instructions
- Slice the chicken into thin strips about 1/2 inch thick. Pat dry with paper towels, then toss with kosher salt, black pepper, paprika, garlic powder, and flour until evenly coated.
- Heat the olive oil and 1 tablespoon of the butter in a large deep skillet over medium-high heat. Add the chicken in a single layer and cook for 3 to 4 minutes per side, until golden and cooked through. Transfer the chicken to a plate and set aside.
- Add the remaining 1 tablespoon butter to the same skillet. Add the sliced mushrooms and onion with a pinch of salt. Cook, stirring occasionally, for 7 to 9 minutes, until the mushrooms are deeply browned and the onions are soft and lightly caramelized.
- Stir in the minced garlic and thyme. Cook for 30 seconds to 1 minute, until fragrant, scraping up any browned bits from the bottom of the pan.
- Pour in the chicken broth, then add the Worcestershire sauce and Dijon mustard. Scrape the bottom of the pan and bring to a gentle simmer. Let cook for 3 to 4 minutes to reduce slightly.
- Reduce the heat to medium-low. In a small bowl, whisk together the sour cream and heavy cream (or half and half) until smooth. Whisk in a few spoonfuls of the hot broth mixture to temper the sour cream.
- Slowly pour the warmed sour cream mixture into the skillet, stirring constantly until the sauce is smooth. Return the cooked chicken and any accumulated juices to the pan. Simmer for 3 to 5 minutes, until the sauce thickens and coats the chicken and mushrooms.
- Taste and season with additional salt and black pepper as needed. Stir in the chopped parsley, then turn off the heat and let the skillet rest for 2 minutes so the sauce can settle and cling.
- Toss the hot cooked egg noodles with the creamy chicken stroganoff in the skillet or spoon the stroganoff over noodles. Garnish with extra parsley and serve hot.
Notes
Approximate per serving (4 servings, including sauce and noodles): 620 calories; fat 34 g; saturated fat 16 g; carbohydrates 42 g; fiber 2 g; sugars 6 g; protein 36 g; sodium 780 mg. Values are estimates and will vary based on specific ingredients, brands, and portion sizes.