Chicken Stroganoff

5 from 38 votes

Chicken Stroganoff in a creamy mushroom Stroganoff gravy is a quick dinner, ready on the table in 30 minutes! If you love a traditional beef stroganoff, try my mouth-watering Chicken Stroganoff recipe! Golden skinless chicken breasts smothered in a full-flavored stroganoff sauce make for an easy weeknight dinner.

Prep Time15

Cook Time30

Total Time45

Course: Dinner

Cuisine: American

Keyword: chicken stroganoff, stroganoff

Servings: people

Author: Karina Carrel

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

US - Metric

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.

Scrape up any browned bits from the bottom of the skillet for flavor.

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.

DO NOT SKIP THIS STEP. You can use chicken broth for an alcohol-free option.

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.

It may initially look split, but the sour cream will melt completely through the sauce as it heats.

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.

If the sauce is too thin, simmer for a minute or two longer until the sauce thickens from the floured coating on the chicken.

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.

Happy cooking! Xx

By removing your chicken from the pan after searing it and returning the chicken to the sauce to continue cooking further, you will achieve the tastiest sauce and juiciest chicken breast.

Nutrition