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Easy Chicken stroganoff recipe in a creamy mushroom sauce is a quick dinner on the table in 30 minutes!
If you love a traditional beef stroganoff, try my irresistible chicken stroganoff recipe! Golden, skinless chicken breasts smothered in a full-flavored stroganoff sauce make for an easy weeknight dinner.
Chicken Stroganoff has never been better…
Stroganoff Recipe
Seasoned chicken breasts browned in my favorite oil and butter mix create beautiful brown bits in the pan, creating incredible flavor in the gravy. And this recipe makes PLENTY of sauce!
Ready in just 30 minutes and so versatile, you’ll love cooking chicken stroganoff for your family or guests. It’s much easier than beef stroganoff: no slicing beef and cooking in batches to get browned pieces. This recipe makes for easy and stress-free cooking.
I’ve copied my very own beef stroganoff sauce recipe here, because why mess with a good thing? Only a few tweaks are needed to add flour-dredged, well-seasoned chicken breasts at the end of cooking to thicken up the stroganoff sauce, just like my Chicken Marsala recipe.
Ingredients
- Sour cream: I’ve tried making this before with plain greek yogurt, and while it works, it can curdle easily over the stove. I highly recommend sticking to full-fat sour cream for the best results.
- Brown mushrooms: You can definitely swap them out for regular white mushrooms if that’s what you have in the fridge. But I prefer brown mushrooms because they hold slightly less moisture; either option is great for a hearty meal.
- Dry white wine or chicken broth: You need liquid to deglaze the pan and lift all those savory bits from the bottom. Wine adds incredible depth, but if you prefer not to use alcohol, unsalted chicken stock or standard chicken broth are perfect replacements. Just don’t skip the deglazing step!
- Flour: Lightly coating the chicken helps create a nice crust and acts as a natural thickener for the gravy. I use standard all purpose flour.
Note: see recipe card at the bottom for full list of measurements and ingredients
Easy Additions & Substitutes
Part of learning how to make chicken stroganoff is realizing how flexible the recipe really is. So these are my favorite ways to switch things up depending on what I have in my kitchen:
- The Meat: While I love using breasts for this, swapping them out for boneless chicken thighs is a GREAT option. They are tender and make the dish so much easier to eat.
- The Mushrooms: The real secret for chicken mushroom stroganoff is always the brown mushrooms, but cremini mushrooms or baby bellas also work to build the flavor for the stroganoff sauce.
- Veggies & Aromatics: For extra flavor, try using a sweet yellow onion instead of a regular white one. You can also toss in some quick-cooking veggies like peas or spinach right at the end.
How To Make Chicken Stroganoff
If your chicken breasts are large and thick, you’re going to slice two in half horizontally to make four fillets. (No pounding necessary.) You can also use tenderloins if you prefer.
I lightly season the chicken with garlic powder, onion powder, paprika, salt, and pepper. I start with plenty of flavor here and keep it going in that delicious stroganoff sauce.
Dredge in flour to get crispy, browned edges while keeping chicken breasts moist in the centre. (To make chicken stroganoff low carb, leave out this part of the recipe.) Then pan fry them in a butter/oil combo.
Stroganoff Sauce
There’s nothing like a generous amount of sauce to serve with chicken. I love a rich pan gravy, much like I do when making creamy garlic chicken, quick herb chicken, or lemon parmesan dinners.
The one sauce you’ll love even more is a great stroganoff sauce. However, it’s not just any regular mushroom sauce; it’s the addition of spices, mustard, and sour cream that makes it a stand-alone gravy.
Mushrooms are browned well first, which, combined with the crispy bits left over on the bottom of the pan from searing the meat, makes an incredible start for a seriously full-flavoured Chicken Stroganoff gravy.
Once you’ve added your seared chicken back into the pan, turn the stove to low heat and let the sauce simmer for a couple of minutes. This allows the chicken to cook through completely while the coating on the meat naturally thickens the sauce.
Just stir gently, give it a quick taste, and garnish with fresh parsley.
What To Serve With Stroganoff
Traditionally, stroganoff is served over egg noodles or pasta. You can, however, serve chicken stroganoff with white rice or mashed potatoes. Or, keep it low-carb and serve it with cauliflower mash, zucchini noodles, or sautéed green beans!
Recipe FAQ’s
If your sauce feels a bit too thin, let it simmer uncovered for a few extra minutes. If you still need a little help, mix a teaspoon of cornstarch with a splash of cold water and stir it right into the simmering pan until it reaches your desired consistency.
I really do not recommend freezing this recipe. Dairy products like sour cream tend to separate, split, and become grainy once they are frozen. You will lose the smooth texture, so it is best to keep your leftovers strictly in the fridge.
If you are not a fan of mushrooms or just do not have them on hand, you can easily leave them out. To make up for the lost volume, I like to add extra onions or stir in a quick-cooking vegetable like diced bell peppers or peas right near the end of the cooking process.
You are looking for a gravy. It should be thick enough to coat the back of a spoon, but fluid enough to pour smoothly over your noodles or mashed potatoes. It should never be thin and watery, but it should not be as thick as a paste, either.
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Chicken Stroganoff
Ingredients
CHICKEN
- 2 large chicken breasts cut in half horizontally to make 4 fillets
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon cracked pepper
- 3 tablespoons flour
- 2 tablespoons butter
- 1 tablespoon olive oil
STROGANOFF GRAVY/SAUCE
- 3 tablespoons butter
- 1 large onion chopped
- 3 cloves garlic crushed or minced
- 1 pound brown mushrooms sliced
- 2 teaspoons dijon mustard
- 1 teaspoon paprika
- 1/2 cup dry white wine substitute with chicken stock/broth
- 1 tablespoon flour
- 2 cups low sodium chicken stock broth
- 1 tablespoon Worcestershire sauce
- 1 pinch salt to taste
- 1 pinch pepper to taste
- 1/2 cup sour cream
- 1 tablespoon fresh parsley or chives, chopped to serve
Instructions
- Season the chicken all over with garlic powder, paprika, salt, and pepper. Dredge each chicken breast in all purpose flour. Set aside.
- Heat the butter and olive oil in a large skillet over medium heat. Sear the chicken until browned (about 4 minutes each side). Transfer to a plate and set aside.
- Melt the remaining butter in the pan. Sauté the onions until transparent. Add the garlic and sauté until fragrant (about 30 seconds), then add the mushrooms and cook until golden, about 4 minutes.
- Add in the mustard and paprika, mixing well to coat the mushrooms.
- Pour in the wine to deglaze the pan, and let it reduce for about 3 minutes while stirring occasionally to mix all the flavors through.
- Add the flour and cook, stirring, for 1 minute, then add the broth or stock and Worcestershire sauce. Mix well to incorporate and let simmer while stirring occasionally, until the sauce begins to thicken slightly, about 2 to 4 minutes.
- Reduce the heat to medium-low and stir in the sour cream.
- Let simmer until sauce is smooth and creamy, about 3-4 minutes, then season with salt and pepper.
- Return the chicken breasts along with any juices on the plate to the pan. Simmer for a further 2 minutes until the chicken is completely cooked through. Remove from heat.
- Garnish with parsley or chives. Serve over noodles, pasta, mashed potatoes or rice.
Notes
Storage, Reheating & Make Ahead
If you happen to have leftovers, this dish stores beautifully for a quick lunch or dinner the next day.- Storage: Allow the dish to cool completely, then transfer it to an airtight container. It will stay fresh in the fridge for up to 3 to 4 days.
- Reheating: For the best results, warm it up gently on the stove over low heat. You might need to add a splash of chicken broth or water to help loosen the creamy sauce, as it will thicken up quite a bit in the fridge. Stir gently until it is just heated through. You can absolutely use a microwave if you are in a rush, but stovetop reheating prevents the sauce from separating and keeps the chicken tender.
- Freezing: I do not recommend freezing this recipe. Because of the sour cream base, the sauce tends to separate and become grainy once thawed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So delicious and easy to make.
I serve this to my family on rotation and they love it!
Unbelievable, absolutely smashed this one. Can’t wait to make it again
Unbelievable, absolutely smashed this one. Can’t wait to make it again
this is the best recipe ever!!! I have been doing it for years everyone asks me for the recipe It is delicious I would recommend
I made this for a family dinner and it was delicious! I used chicken tenders instead of thighs — fast cooking and tender! I give it the highest rating! The flavor was incredible.
Delicious! A firm favourite in our house!
Loved this recipe. I cut the chicken into strips, pan fried and after adding back to the beautiful mushroom sauce, served it over fettuccine pasta. It was beautiful.
My Family loved it. Thank u so much . The step by step simple language made it so simple to make.
This recipe is fantastic. I double the recipe using a Costco or Family Pack of breasts cut in half or thighs.
ivI’ve made this recipe a few times and each time it is fabulous. this last time, i used extra onion and mushrooms and smoky paprika. served it with rice this time instead of noodles and just loved it.