Chicken Stroganoff is a comforting twist on the classic beef version, combining tender pieces of chicken with a creamy mushroom sauce that’s just perfect. The rich sour cream and sautéed mushrooms give it that cozy, homey feel, while the hint of onion and garlic adds depth to every bite. It’s simple but feels special enough for any day of the week.
I love making this dish when I want something warm and satisfying without too much fuss. One tip I’ve learned is to cook the chicken just right so it stays juicy, and don’t rush the mushrooms—they bring so much flavor when they’re nicely browned. It feels like a hug on a plate, especially when made with fresh ingredients you keep on hand.
Serving this over egg noodles or rice makes the perfect meal, soaking up all that creamy sauce. It’s the kind of dish that brings everyone to the table with a smile, and I often find myself making extra just so there’s enough for leftovers. If you’re looking for a hearty, comforting dinner that’s easy to love, this Chicken Stroganoff fits the bill every time.
Key Ingredients & Substitutions
Chicken: Boneless, skinless breasts or thighs work well. Thighs stay juicier and have more flavor, but breasts are leaner. Both cook quickly and hold the sauce nicely.
Mushrooms: Cremini are my favorite for their firm texture and rich taste. White button mushrooms are fine too. You can also try baby bellas if you want a stronger flavor.
Sour Cream: Full-fat sour cream gives the sauce its creamy tang. You can swap it for Greek yogurt for a lighter option, but add it off the heat to avoid curdling.
Chicken Broth: Use low-sodium broth to control saltiness. Vegetable broth can be a good substitute if you want a milder flavor or keep it vegetarian by using tofu instead of chicken.
Dijon Mustard & Worcestershire Sauce: These boost depth and a little tang. If you don’t have Worcestershire sauce, soy sauce or a splash of balsamic vinegar can add some umami.
How Do I Get a Creamy Sauce Without It Breaking?
Because sour cream can separate if overheated, it’s important to add it carefully.
- Lower the heat before stirring in sour cream.
- Stir continuously and gently to blend sour cream into the sauce.
- Keep the sauce warm but avoid boiling after adding sour cream.
- Slow, gentle heat keeps the sauce smooth and rich.
This technique helps you get that classic silky stroganoff texture without worry.
Equipment You’ll Need
- Large skillet or frying pan – I prefer this to cook everything in one spot and get nice browning on the chicken and mushrooms.
- Wooden spoon or rubber spatula – helps stir smoothly without scratching the pan.
- Measuring cups and spoons – keep your ingredients just right for perfect flavor.
- Serving bowl or platter – great for presenting the dish once you’re ready to eat.
Flavor Variations & Add-Ins
- Use cooked shrimp instead of chicken for a seafood twist, especially if you like a lighter dish.
- Add chopped fresh thyme or parsley directly into the sauce for extra herbal flavor.
- Stir in a splash of white wine during cooking to add brightness and a bit of acidity.
- Replace sour cream with cream cheese for a richer, thicker sauce you can spoon over pasta.
Chicken Stroganoff
Ingredients You’ll Need:
For the Chicken and Sauce:
- 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil or butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 8 oz (225g) cremini or white mushrooms, sliced
- 1 cup chicken broth
- 1 tablespoon Dijon mustard
- 1 teaspoon smoked paprika (optional)
- 1 cup sour cream (full fat preferred)
- 1 teaspoon Worcestershire sauce (optional)
- Fresh parsley, chopped (for garnish)
For Serving:
- Egg noodles, rice, or mashed potatoes
Time You’ll Need:
This recipe takes about 30 minutes from start to finish. That includes about 10 minutes of prep to cut chicken and chop veggies, plus about 20 minutes cooking time for tender chicken and a creamy, flavorful sauce. It’s a quick, comforting meal for any night.
Step-by-Step Instructions:
1. Season and Cook the Chicken:
Sprinkle the chicken pieces with salt and pepper. Heat the olive oil or butter in a large skillet over medium-high heat. Add the chicken pieces and cook for about 5-7 minutes, turning occasionally until golden brown and cooked through. Once done, remove the chicken from the pan and set it aside.
2. Sauté Onions, Garlic, and Mushrooms:
Using the same skillet, add the chopped onion. Cook for 3-4 minutes or until softened and translucent. Then add the minced garlic and sliced mushrooms. Stir occasionally as you cook them for about 5-7 minutes, until the mushrooms turn a golden brown and any liquid evaporates.
3. Make the Sauce and Combine:
Pour in the chicken broth, Dijon mustard, and smoked paprika if you’re using it. Stir everything together and bring it to a gentle simmer. Let the sauce cook down slightly for 3-4 minutes. Lower the heat, and then gently stir in the sour cream and Worcestershire sauce (if using). Mix until the sauce is smooth and warmed through, but be careful not to let it boil to avoid curdling. Return the chicken to the skillet, stir to coat it well in the sauce, and heat for another 2-3 minutes. Taste and add more salt or pepper if needed.
4. Serve and Enjoy:
Place cooked egg noodles, rice, or mashed potatoes on plates or bowls. Spoon the creamy chicken stroganoff over the top. Sprinkle with fresh parsley for a pop of color and fresh flavor. Serve warm and enjoy your cozy, delicious meal!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but make sure it’s fully thawed before cooking. Thaw it overnight in the fridge or use the cold water method for quicker thawing. Pat the chicken dry to avoid extra moisture in the pan.
What Can I Substitute for Sour Cream?
Greek yogurt is a great substitute for sour cream if you want a lighter option. Add it off the heat to prevent curdling. Alternatively, cream cheese or crème fraîche can also work for a richer sauce.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat or in the microwave, stirring occasionally to keep the sauce smooth.
Can I Make Chicken Stroganoff Ahead of Time?
Absolutely! Prepare the sauce and chicken ahead and store separately in the fridge. When ready to serve, gently reheat and combine. This helps keep the chicken tender and sauce creamy.