Rich Chicken Stroganoff

Finding a comforting weeknight dinner that doesn’t require hours in the kitchen can feel impossible sometimes. Between work, family obligations, and everything else life throws at you, the last thing you want is to spend your evening wrestling with a complicated recipe that leaves you with a sink full of dishes.

That’s exactly why this chicken stroganoff has become my family’s saving grace. It delivers all the creamy, satisfying comfort you crave from the classic dish, but comes together in just one pan and takes less than 30 minutes from start to finish.

SAVE NOW

What Kind of Chicken Should I Use?

Boneless, skinless chicken breasts are the classic choice for stroganoff, and they work perfectly for this recipe. If you prefer, chicken thighs will also work great and actually stay a bit more tender during cooking since they have more fat content. You can buy your chicken breasts whole and slice them yourself, or save some time by purchasing pre-sliced chicken cutlets from the store. Just make sure your chicken pieces are roughly the same thickness so they cook evenly – if your breasts are really thick, you might want to pound them out a bit or slice them horizontally to get more even pieces.

SAVE NOW

Options for Substitutions

This creamy chicken stroganoff is pretty forgiving when it comes to swaps:

• Chicken breasts: Chicken thighs work great here and actually stay more tender during cooking. You can also use leftover rotisserie chicken – just add it at the end to warm through.
• Cremini mushrooms: Regular white button mushrooms are a perfect substitute, or try a mix of different mushrooms like shiitake or portobello for more flavor.
• Sour cream: Greek yogurt works as a lighter option, but add it off the heat to prevent curdling. Heavy cream or cream cheese (thinned with a bit of broth) also work well.
• Dijon mustard: Regular yellow mustard works fine, just use a bit less since it’s milder. Whole grain mustard adds nice texture if you have it.
• Chicken broth: Vegetable broth or even white wine mixed with a bit of water can replace the chicken broth. If using wine, let it cook for a few extra minutes to reduce the alcohol.
• Flour for dredging: You can skip the flour coating entirely for a lighter dish, or use cornstarch for a gluten-free option.

Watch Out for These Mistakes While Cooking

The biggest mistake when making chicken stroganoff is overcooking the chicken, which turns it dry and tough – cut your chicken into even strips and cook just until no longer pink, about 4-5 minutes per side.

Another common error is adding the sour cream while the pan is still too hot, which causes it to curdle and separate, so always remove the pan from heat and let it cool for a minute before stirring in the sour cream.

Don’t skip dredging the chicken in flour, as this not only helps with browning but also thickens the sauce naturally, and make sure to cook your mushrooms until they release their moisture and turn golden brown rather than steaming them in their own juices.

For the creamiest results, use full-fat sour cream at room temperature and stir it in gently at the very end to keep your sauce smooth and rich.

SAVE NOW

What to Serve With Chicken Stroganoff?

This creamy chicken stroganoff is perfect over a bed of wide egg noodles, which are traditional and soak up all that rich, mushroom-packed sauce beautifully. If you want to switch things up, try serving it over mashed potatoes, rice, or even pasta like penne or fettuccine. A simple side of steamed green beans or roasted broccoli adds a nice fresh contrast to the creamy dish. For something extra cozy, warm dinner rolls or crusty bread on the side make it easy to get every bit of that delicious sauce.

Storage Instructions

Refrigerate: Chicken stroganoff keeps really well in the fridge for up to 4 days in an airtight container. The creamy sauce actually gets even more flavorful after sitting overnight! I like to store it separately from any pasta or rice if I’m meal prepping for the week.

Freeze: You can freeze this stroganoff for up to 3 months, but keep in mind that the sour cream sauce might separate a bit when thawed. Store it in freezer-safe containers or bags, and make sure to leave some room for expansion.

Warm Up: Reheat your stroganoff gently on the stovetop over medium-low heat, stirring frequently to prevent the sauce from breaking. If it looks a little separated, just whisk it back together or add a splash of chicken broth. The microwave works too, but use 50% power and stir every minute or so.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1050-1200
• Protein: 70-80 g
• Fat: 70-80 g
• Carbohydrates: 30-40 g

Ingredients

For the chicken:

• 2 chicken breast halves
• 1/2 tsp garlic powder
• Salt and black pepper, as desired
• Flour, for coating
• 2 tbsp olive oil, plus extra as needed

For the creamy mushroom sauce:

• 1 tbsp olive oil
• 1 tbsp butter
• 8 oz cremini mushrooms, sliced
• 1/2 medium onion, chopped
• 1 tbsp dijon mustard (or add to taste)
• 1 tbsp worcestershire sauce (or to taste)
• 3 cloves garlic, minced
• 2/3 cup chicken broth
• 1/2 cup full-fat sour cream

Step 1: Prepare and Coat the Chicken

• 2 chicken breast halves
• 1/2 tsp garlic powder
• salt and black pepper, as desired
• flour, for coating

Cut the chicken breast halves into 1-inch pieces.

Sprinkle them evenly with garlic powder, salt, and black pepper to taste.

Next, coat each chicken piece in flour, ensuring all sides are lightly covered.

This will help create a nice crust during cooking.

Step 2: Brown the Chicken

• coated chicken from Step 1
• 2 tbsp olive oil, plus extra as needed

Heat 2 tablespoons of olive oil in a deep skillet over medium-high heat.

When hot, add half of the coated chicken pieces, making sure not to overcrowd the pan.

Cook for about 3 minutes on each side until golden brown and cooked through (165°F internal temperature).

Flip each piece once for even browning.

Transfer the cooked chicken to a plate.

For the second batch, add an additional tablespoon of olive oil if the pan is dry, cook the remaining chicken, and transfer it to the plate along with the first batch.

Step 3: Sauté the Mushrooms and Onions

• 1 tbsp olive oil
• 1 tbsp butter
• 8 oz cremini mushrooms, sliced
• 1/2 medium onion, chopped

In the same skillet, reduce heat to medium and add 1 tablespoon olive oil and the butter.

Once melted, add the sliced cremini mushrooms and chopped onion.

Cook for 6-8 minutes, stirring occasionally, until the vegetables release their water, it evaporates, and the mushrooms are nicely seared.

This adds rich flavor as a base for the sauce.

Step 4: Flavor with Mustard, Worcestershire, and Garlic

• 1 tbsp Dijon mustard (or add to taste)
• 1 tbsp Worcestershire sauce (or to taste)
• 3 cloves garlic, minced

Stir in the Dijon mustard, Worcestershire sauce, and minced garlic.

Cook for about a minute, stirring constantly, until the mixture is fragrant.

I like to sauté the garlic only briefly at this stage to prevent burning while allowing its flavor to permeate the sauce.

Step 5: Deglaze, Simmer, and Return Chicken

• 2/3 cup chicken broth
• browned chicken from Step 2

Pour in the chicken broth, using a wooden spoon to scrape up any browned bits stuck to the bottom of the pan; these add fantastic depth to the sauce.

Return the browned chicken (from Step 2) to the skillet and simmer for about 2 minutes, stirring occasionally, so flavors meld and the chicken warms through.

Step 6: Finish with Sour Cream and Serve

• 1/2 cup full-fat sour cream
• salt and black pepper, as desired

Reduce the heat to low and stir in the sour cream until the sauce is smooth.

Let it heat through for about a minute, but don’t allow the mixture to boil to prevent curdling.

Taste the sauce and adjust with salt and pepper as needed before serving.

For an extra silky texture, I sometimes use full-fat sour cream here, but you can adjust based on preference.

SAVE NOW

Rich Chicken Stroganoff

Delicious Rich Chicken Stroganoff recipe with step-by-step instructions.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 14 minutes mins

Cook Time 28 minutes mins

Total Time 42 minutes mins

Servings 4

Calories 1125 kcal

Ingredients

  

For the chicken:

• 2 chicken breast halves
• 1/2 tsp garlic powder
• salt and black pepper, as desired
• flour, for coating
• 2 tbsp olive oil, plus extra as needed

For the creamy mushroom sauce:

• 1 tbsp olive oil
• 1 tbsp butter
• 8 oz cremini mushrooms, sliced
• 1/2 medium onion, chopped
• 1 tbsp Dijon mustard (or add to taste)
• 1 tbsp Worcestershire sauce (or to taste)
• 3 cloves garlic, minced
• 2/3 cup chicken broth
• 1/2 cup full-fat sour cream

Instructions

 

• Cut the chicken breast halves into 1-inch pieces. Sprinkle them evenly with garlic powder, salt, and black pepper to taste. Next, coat each chicken piece in flour, ensuring all sides are lightly covered. This will help create a nice crust during cooking.
• Heat 2 tablespoons of olive oil in a deep skillet over medium-high heat. When hot, add half of the coated chicken pieces, making sure not to overcrowd the pan. Cook for about 3 minutes on each side until golden brown and cooked through (165°F internal temperature). Flip each piece once for even browning. Transfer the cooked chicken to a plate. For the second batch, add an additional tablespoon of olive oil if the pan is dry, cook the remaining chicken, and transfer it to the plate along with the first batch.
• In the same skillet, reduce heat to medium and add 1 tablespoon olive oil and the butter. Once melted, add the sliced cremini mushrooms and chopped onion. Cook for 6-8 minutes, stirring occasionally, until the vegetables release their water, it evaporates, and the mushrooms are nicely seared. This adds rich flavor as a base for the sauce.
• Stir in the Dijon mustard, Worcestershire sauce, and minced garlic. Cook for about a minute, stirring constantly, until the mixture is fragrant. I like to sauté the garlic only briefly at this stage to prevent burning while allowing its flavor to permeate the sauce.
• Pour in the chicken broth, using a wooden spoon to scrape up any browned bits stuck to the bottom of the pan; these add fantastic depth to the sauce. Return the browned chicken (from Step 2) to the skillet and simmer for about 2 minutes, stirring occasionally, so flavors meld and the chicken warms through.
• Reduce the heat to low and stir in the sour cream until the sauce is smooth. Let it heat through for about a minute, but don’t allow the mixture to boil to prevent curdling. Taste the sauce and adjust with salt and pepper as needed before serving. For an extra silky texture, I sometimes use full-fat sour cream here, but you can adjust based on preference.