Chicken Stroganoff is a creamy and comforting dish featuring tender pieces of chicken simmered in a rich sauce made with mushrooms, onions, and sour cream. It’s a great twist on the classic beef stroganoff, offering a lighter but just as flavorful option. The combination of creamy sauce with the earthy mushrooms and juicy chicken makes every bite feel warm and satisfying.
I love making Chicken Stroganoff when I want something that feels like a homemade hug. The sauce comes together quickly and tastes like you spent hours cooking, which is perfect for busy weeknights. A little tip I’ve learned is to let the sauce gently simmer to really bring out the flavors and keep the chicken juicy. It’s such a simple recipe, but it always gets compliments from family and friends.
My favorite way to serve this dish is over a bed of buttered egg noodles or fluffy rice to soak up all that creamy goodness. I find that adding a sprinkle of fresh parsley on top brightens the flavors and makes the plate look extra inviting. This is one of those meals that feels cozy and familiar, great for sharing around the dinner table on chilly evenings.
Key Ingredients & Substitutions
Chicken breasts: Thinly sliced boneless, skinless chicken breasts cook quickly and stay tender. You can swap chicken thighs for a juicier, richer taste.
Mushrooms: Cremini or white mushrooms add an earthy flavor. If you want more depth, try baby bella or portobello mushrooms.
Sour cream: This is essential for that creamy tang. Greek yogurt works well for a lighter option but add it off heat to avoid curdling.
Dijon mustard & smoked paprika: These add subtle heat and smokiness, boosting the sauce’s flavor. If you don’t have smoked paprika, regular paprika is fine.
Flour: Used to thicken the sauce. You can substitute with cornstarch for a gluten-free option, just mix it with a little cold water before adding to avoid lumps.
How Do You Make the Sauce Creamy Without Curdling Sour Cream?
The secret is to add sour cream at low heat and avoid boiling. Follow these steps:
- Cook your mushrooms and onions first; they release moisture and flavor.
- Thicken sauce with flour and chicken broth, then simmer gently.
- Turn heat to low before stirring in sour cream slowly, mixing well.
- Avoid boiling the sauce after adding sour cream; gentle heat keeps it smooth and creamy.
This technique keeps the sauce rich and silky, perfectly coating the chicken and mushrooms every time.
Equipment You’ll Need
- Large skillet – I like using a wide pan so everything cooks evenly and I can stir easily.
- Wooden spoon or spatula – perfect for stirring the sauce without scratching the skillet.
- Measuring cups and spoons – helps keep ingredients just right.
- Knife and cutting board – for slicing chicken, onions, and mushrooms.
- Small bowl – to mix cornstarch with cold water if you’re using it as a thickener.
- Serving spoon – for scooping up the creamy stroganoff onto noodles or rice.
Flavor Variations & Add-Ins
- Replace chicken with cooked turkey or leftover roast beef for a different take.
- Stir in a splash of white wine or sherry for extra depth.
- Add sautéed spinach or peas at the end for some color and vegetables.
- Top with a sprinkle of grated cheese, like Parmesan or Swiss, for extra richness.
Chicken Stroganoff
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 lb (450g) boneless, skinless chicken breasts, thinly sliced
- Salt and black pepper, to taste
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 8 oz (225g) cremini or white mushrooms, sliced
- 1 tablespoon all-purpose flour
- 1 cup chicken broth
- 1 tablespoon Dijon mustard
- 1 teaspoon smoked paprika
- 1 cup sour cream
- Fresh parsley, chopped (for garnish)
- Cooked egg noodles or rice, for serving
Time Needed
This recipe takes about 10 minutes to prepare and 20 minutes to cook. In just about 30 minutes, you’ll have a warm, creamy meal ready to enjoy!
Step-by-Step Instructions:
1. Cook the Chicken:
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sprinkle salt and pepper on your thinly sliced chicken breasts. Add them to the skillet and cook until golden and fully cooked, about 5 to 7 minutes. When done, remove the chicken and set it aside.
2. Sauté the Vegetables:
In the same skillet, add the chopped onion and cook until soft and clear, about 3 minutes. Then add the garlic and sliced mushrooms. Cook until the mushrooms release their juices and begin to brown nicely, another 5 to 6 minutes.
3. Make the Sauce:
Sprinkle the flour evenly over the mushrooms and stir well to coat everything. Let it cook for about 1 minute to get rid of the raw flour taste. Slowly pour in the chicken broth while stirring constantly to keep the sauce smooth. Let it simmer for 2 to 3 minutes so it thickens a bit.
4. Add Flavors and Sour Cream:
Mix in the Dijon mustard and smoked paprika, then reduce the heat to low. Stir the sour cream into the skillet gently, making sure the sauce stays creamy and doesn’t boil. Boiling can cause the sour cream to curdle, so keep the heat low.
5. Combine and Serve:
Return the cooked chicken to the pan, stirring it into the sauce so everything is well coated. Warm it through for another 2 to 3 minutes. Taste your stroganoff and add more salt or pepper if needed. Serve over warm egg noodles or rice, and sprinkle with fresh parsley for a lovely finish.
Can I Use Frozen Chicken in This Recipe?
Yes, but make sure the chicken is fully thawed before cooking. Thaw it overnight in the fridge or place it in a sealed bag submerged in cold water for quicker thawing. Pat dry before cooking to avoid extra moisture in the pan.
What Can I Substitute for Sour Cream?
You can use Greek yogurt as a healthier alternative. Add it at low heat and avoid boiling the sauce to prevent curdling. Cream cheese or heavy cream mixed with a squeeze of lemon juice also work well.
How Do I Store Leftovers?
Store leftover chicken stroganoff in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to keep the sauce smooth.
Can I Make This Dish Ahead of Time?
Definitely! Prepare the sauce and cook the chicken a day in advance. Refrigerate separately or combined, then reheat slowly on the stovetop. Add a splash of broth or cream when reheating if the sauce thickens too much.
