This Chicken Stroganoff is a quick, comforting weeknight meal with tender slices of chicken, savory mushrooms, and a creamy sauce that clings to egg noodles or rice. It smells of warm butter and sautéed mushrooms, tastes rich and slightly tangy from the sour cream, and has a silky, velvety texture that feels like a hug on a chilly evening. If you enjoy easy chicken recipes with bold flavor, you might also like this fun snack idea: Parmesan Cloud Chicken Bombs.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving)
- Calories per serving: 620 kcal
- Protein: 37 g
- Carbohydrates: 63 g
- Fat: 20 g
- Fiber: 3 g
- Sugar: 5 g
- Sodium: 800 mg
Why Make This Chicken Stroganoff
This Chicken Stroganoff comes together fast and uses straightforward pantry ingredients. It’s creamy without being heavy, and the mushrooms add an earthy depth that balances the tang of sour cream. The dish is flexible — serve it over egg noodles for classic comfort, or spoon it over rice for a simpler plate. It’s perfect for busy weeknights, casual family dinners, or when you want something cozy that still feels a little special.
How to Make Chicken Stroganoff
Follow clear, action-oriented steps to keep the sauce smooth and the chicken tender. Take your time when sautéing the onions and mushrooms to build flavor. If you want a slightly brighter sauce, stir in a teaspoon of Dijon or a squeeze of lemon at the end.
Ingredients:
- 1 pound chicken breast, sliced
- 1 onion, chopped
- 2 cups mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 cup sour cream
- 2 tablespoons flour
- 2 tablespoons butter
- Salt and pepper to taste
- Egg noodles or rice, for serving
Directions:
Step 1: Preparation
Pat the chicken dry and slice into even strips. Chop the onion, slice the mushrooms, and mince the garlic. Measure out the broth, sour cream, flour, and butter so everything is ready to go.
Step 2: Sautéing the Aromatics
In a large skillet, melt the butter over medium heat. Add the chopped onions and garlic and sauté until the onions are translucent and smell sweet, about 3–4 minutes. This base releases flavor that makes the sauce taste deeper.
Step 3: Cooking the Chicken and Mushrooms
Add the sliced chicken to the skillet and cook, stirring occasionally, until the pieces are golden brown on the outside and nearly cooked through, about 5–7 minutes. Stir in the mushrooms and continue to cook until the mushrooms are tender and have released their juices, another 4–5 minutes.
Step 4: Thickening and Finishing the Sauce
Sprinkle the flour over the skillet mixture and stir to coat the chicken and vegetables evenly. Gradually add the chicken broth while stirring to avoid lumps, then bring the mixture to a gentle simmer so it thickens slightly. Reduce the heat to low and stir in the sour cream until the sauce is smooth. Season with salt and pepper to taste. Keep the sauce warm but do not boil after adding sour cream to prevent curdling. Serve the stroganoff over cooked egg noodles or rice.
How to Serve Chicken Stroganoff
Serve hot over buttered egg noodles for classic comfort. Garnish with chopped parsley for color and a squeeze of lemon for brightness if you like. It also pairs well with steamed green beans, a simple mixed green salad, or roasted vegetables for a fuller plate. For a lighter meal, serve over cauliflower rice or spiralized zucchini.
How to Store Chicken Stroganoff
- Refrigerator: Cool completely, place in an airtight container, and refrigerate for up to 3–4 days. Reheat gently on the stovetop over low heat, adding a splash of broth to loosen the sauce.
- Freezer: Cream-based dishes don’t freeze as well, but you can freeze the cooked chicken and mushrooms (without sour cream) in a freezer-safe container for up to 2 months. Thaw overnight, reheat, and stir in fresh sour cream or a little Greek yogurt to finish.
- Make-ahead tip: Prepare through step 3, cool, and refrigerate for up to 24 hours. When ready, continue from step 4, adding sour cream just before serving.
Expert Tips for Perfect Chicken Stroganoff
- Slice chicken thin and even so pieces cook quickly and uniformly.
- Pat chicken dry before cooking to get a good sear and better flavor.
- Don’t rush the onions and mushrooms — browning develops savory depth.
- Add the sour cream off heat or over very low heat to avoid splitting. If the sauce starts to separate, whisk in a teaspoon of cold water or a splash of broth to bring it back together.
- Use full-fat sour cream for the creamiest texture; low-fat substitutes will be thinner and more tangy. Greek yogurt can work but add off-heat and expect a tangier flavor.
- If the sauce is too thin, mix a little cornstarch with cold water and stir in over low heat until thickened. If it’s too thick, thin with chicken broth or milk a tablespoon at a time.
Delicious Variations
- Mushroom-forward (vegetarian): Replace chicken with an extra 8–10 ounces of mixed mushrooms and use vegetable broth; finish with sour cream or crème fraîche.
- Dijon-Paprika Stroganoff: Add 1 teaspoon Dijon mustard and 1 teaspoon smoked paprika for a deeper, slightly smoky flavor.
- Wine-enhanced: Deglaze the pan with 1/4 cup dry white wine before adding the broth for added acidity and aroma.
- Dairy-free: Use full-fat coconut milk or a cashew cream in place of sour cream and thicken with a cornstarch slurry.
- Protein swaps: Use boneless skinless chicken thighs for more richness or thin beef strips for traditional beef stroganoff flavor.
Frequently Asked Questions
Q: Can I use chicken thighs instead of breasts?
A: Yes. Boneless, skinless thighs add more flavor and stay juicy. Reduce cook time slightly if pieces are large; cook until they reach an internal temperature of 165°F (74°C).
Q: Why did my sauce separate or curdle?
A: High heat can cause sour cream to split. Remove the pan from direct heat before stirring in sour cream, or add it over the lowest heat and stir constantly. Using full-fat sour cream reduces the risk.
Q: How can I thicken the sauce if it’s too thin?
A: Make a slurry of 1 teaspoon cornstarch mixed with 1 tablespoon cold water and whisk into the simmering sauce a little at a time. Alternatively, mix another teaspoon of flour with a small amount of cold water into a paste before adding, or simmer longer to reduce.
Q: Is this recipe freezer-friendly?
A: Cream sauces can separate after freezing. For best results, freeze the cooked chicken and mushrooms without the sour cream, then thaw and stir in fresh sour cream when reheating. You can freeze for up to 2 months.
Q: What can I serve with Stroganoff if someone is gluten-free?
A: Swap egg noodles for gluten-free pasta, rice, or spiralized vegetables like zucchini. Use a gluten-free flour or cornstarch as the thickener.
Q: Can I make this ahead for a dinner party?
A: Yes—prepare through the mushroom step and cool, then refrigerate. Finish by adding broth and sour cream just before guests arrive so the sauce is fresh and silky.
Conclusion
This Chicken Stroganoff is a reliable, cozy meal that’s simple to make yet full of comforting flavor — tender chicken, savory mushrooms, and a creamy, velvety sauce. It’s adaptable, easy to store, and satisfying on its own or dressed up for guests. For another take on easy, crowd-pleasing chicken, check out this popular Chicken Stroganoff – RecipeTin Eats version for inspiration.
Print
Chicken Stroganoff
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A quick, comforting weeknight meal with tender chicken, savory mushrooms, and a creamy sauce served over egg noodles or rice.
Ingredients
- 1 pound chicken breast, sliced
- 1 onion, chopped
- 2 cups mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 cup sour cream
- 2 tablespoons flour
- 2 tablespoons butter
- Salt and pepper to taste
- Egg noodles or rice, for serving
Instructions
- Pat the chicken dry and slice into even strips. Chop the onion, slice the mushrooms, and mince the garlic.
- In a large skillet, melt the butter over medium heat. Add the chopped onions and garlic and sauté until the onions are translucent, about 3–4 minutes.
- Add the sliced chicken to the skillet and cook until golden brown and nearly cooked through, about 5–7 minutes. Stir in the mushrooms and cook until tender, another 4–5 minutes.
- Sprinkle the flour over the mixture and stir to coat. Gradually add the chicken broth while stirring to avoid lumps. Bring to a gentle simmer until slightly thickened. Reduce heat and stir in the sour cream. Season with salt and pepper to taste.
- Serve the stroganoff over cooked egg noodles or rice.
Notes
For a brighter sauce, add a teaspoon of Dijon or a squeeze of lemon at the end. Keeps well in the refrigerator for 3–4 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 3g
- Protein: 37g
- Cholesterol: 85mg
