Chicken Stroganoff is the perfect marriage of comfort food and weeknight practicality. A classic recipe with tender chicken pieces simmered in a creamy, tangy sauce, this dish has an irresistible charm that feels nostalgic and hearty, yet elegant. For many, stroganoff is a familiar taste tied to family gatherings or cozy evenings during chilly seasons. Here, we’re replacing beef with chicken, offering a lightened-up, equally delicious version of the beloved classic.
Whether served over buttered egg noodles, creamy mashed potatoes, or rice, Chicken Stroganoff is a meal that instantly warms the soul. I like to think of it as a “hug in a bowl” because of its satisfying textures, layered flavors, and the ease of making it at home. Perfect for busy evenings, this dish proves that simplicity can lead to spectacular results.
Why You’ll Love This Recipe
- Easy to Make: With a prep and cook time of just 30 minutes, it’s a perfect meal for any night of the week.
- Family Favorite: Creamy sauces, savory chicken, and mushrooms—this dish appeals to everyone at the table.
- Customizable: Swap out sides or tweak the flavor with subtle variations to suit your family’s preferences.
- Classic Comfort Food: Stroganoff’s creamy, tangy sauce paired with juicy chicken delivers that cozy satisfaction.
Ingredients You’ll Need
- 2 chicken breasts
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 3 tablespoons all-purpose flour (for dredging)
- 3 tablespoons olive oil, divided
- 1 tablespoon butter
- 8 ounces cremini mushrooms, sliced
- 1/2 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 2/3 cup chicken broth
- 1/2 cup full-fat sour cream
How to Make Chicken Stroganoff
Step-by-Step Instructions
- Prepare the Chicken
Start by cutting the chicken breasts into bite-sized pieces, about 1-inch chunks. Season them generously with garlic powder, salt, and pepper. Coat the chicken in flour—this not only helps with browning but also thickens the sauce later. - Sear the Chicken
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the pan is hot, add the chicken pieces in batches to avoid overcrowding. Let them sear until golden brown on all sides (about 3-4 minutes per side). Don’t worry about cooking the chicken through; it will finish cooking in the sauce. Transfer the chicken to a plate and set it aside. - Sauté the Mushrooms and Onions
Add the remaining tablespoon of olive oil and the butter to the same skillet. Toss in the sliced mushrooms and chopped onions. Sauté over medium heat, stirring occasionally, until the mushrooms are golden and the onions are soft—about 5-7 minutes. Be patient here; browning the mushrooms brings out a deep, earthy flavor that makes the sauce shine. - Build the Sauce
Stir in the minced garlic and cook for about 30 seconds, just until fragrant. Add the Dijon mustard and Worcestershire sauce, stirring to coat the mushrooms and onions. Pour in the chicken broth, scraping up any browned bits stuck to the bottom of the skillet—those bits are pure flavor gold! - Simmer and Finish the Dish
Return the seared chicken pieces (and their juices) to the skillet. Lower the heat to medium and let everything simmer gently for about 5 minutes. Finally, stir in the sour cream and let the sauce heat through. Avoid boiling at this stage to prevent curdling. Taste and adjust the salt and pepper if needed. - Serve and Enjoy
Serve the chicken stroganoff over mashed potatoes, rice, or egg noodles. Garnish with a sprinkle of fresh parsley for a pop of color.
Helpful Tips
- Perfectly Seared Chicken: Work in batches to ensure the chicken browns beautifully instead of steaming. A hot skillet makes all the difference.
- Creamy Sauce: Use full-fat sour cream for the best texture. Lower-fat alternatives may curdle or thin the sauce too much.
- Don’t Rush the Mushrooms: Let them brown properly to enhance the depth of the sauce.
- Scrape the Pan: Those browned bits left after cooking the chicken and mushrooms are packed with flavor, so make sure to deglaze the pan with the chicken broth.
Details
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Russian-inspired
- Diet: Suitable for a balanced diet
Notes
- For a thicker sauce, simmer longer or mix 1 teaspoon cornstarch with 1 tablespoon water and add it to the sauce.
- Use Greek yogurt instead of sour cream for a lighter option.
- Pair with egg noodles, mashed potatoes, rice, or crusty bread for the perfect comfort meal.
- Adjust seasonings at the end for the best flavor.
Storage Instructions
- Refrigeration: Store leftover Chicken Stroganoff in an airtight container in the fridge for up to 3-4 days.
- Reheating: Gently warm leftovers in a skillet over low heat, stirring occasionally to prevent the sauce from separating. Add a splash of chicken broth if the sauce thickens too much.
- Freezing: I don’t recommend freezing this dish, as the sour cream sauce may lose its smooth consistency when thawed.
Frequently Asked Questions
Can I use chicken thighs instead of chicken breasts?
Absolutely! Boneless, skinless chicken thighs will work just as well and add extra juiciness to the dish.
What if I don’t have cremini mushrooms?
You can substitute white button mushrooms. They’ll still provide a delicious flavor, although cremini mushrooms have a richer, more robust taste.
Can I add extra vegetables?
Certainly! Spinach, peas, or green beans can be stirred in toward the end of cooking for a boost of color and nutrition.
Related Recipes
If you enjoyed this creamy Chicken Stroganoff, here are a few more comforting dishes to try:
Conclusion
Chicken Stroganoff is a dish that perfectly balances simplicity and elegance. With tender chicken, savory mushrooms, and a creamy, tangy sauce, this recipe is the ideal comfort food for a busy evening or a cozy weekend meal. Whether paired with noodles, mashed potatoes, or rice, it’s a surefire way to bring smiles to the dinner table.
So, grab your skillet and give this recipe a try—it’s simple enough for a weeknight, yet special enough to make any day feel like an occasion. Enjoy!
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Creamy Chicken Stroganoff
Description
Chicken Stroganoff is the perfect marriage of comfort food and weeknight practicality. A classic recipe with tender chicken pieces simmered in a creamy, tangy sauce, this dish has an irresistible charm that feels nostalgic and hearty, yet elegant. For many, stroganoff is a familiar taste tied to family gatherings or cozy evenings during chilly seasons. Here, we’re replacing beef with chicken, offering a lightened-up, equally delicious version of the beloved classic.
Whether served over buttered egg noodles, creamy mashed potatoes, or rice, Chicken Stroganoff is a meal that instantly warms the soul. I like to think of it as a “hug in a bowl” because of its satisfying textures, layered flavors, and the ease of making it at home. Perfect for busy evenings, this dish proves that simplicity can lead to spectacular results.
Ingredients
- 2 chicken breasts
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 3 tablespoons all-purpose flour (for dredging)
- 3 tablespoons olive oil, divided
- 1 tablespoon butter
- 8 ounces cremini mushrooms, sliced
- 1/2 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 2/3 cup chicken broth
- 1/2 cup full-fat sour cream
Instructions
- Prepare the Chicken
Start by cutting the chicken breasts into bite-sized pieces, about 1-inch chunks. Season them generously with garlic powder, salt, and pepper. Coat the chicken in flour—this not only helps with browning but also thickens the sauce later. - Sear the Chicken
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the pan is hot, add the chicken pieces in batches to avoid overcrowding. Let them sear until golden brown on all sides (about 3-4 minutes per side). Don’t worry about cooking the chicken through; it will finish cooking in the sauce. Transfer the chicken to a plate and set it aside. - Sauté the Mushrooms and Onions
Add the remaining tablespoon of olive oil and the butter to the same skillet. Toss in the sliced mushrooms and chopped onions. Sauté over medium heat, stirring occasionally, until the mushrooms are golden and the onions are soft—about 5-7 minutes. Be patient here; browning the mushrooms brings out a deep, earthy flavor that makes the sauce shine. - Build the Sauce
Stir in the minced garlic and cook for about 30 seconds, just until fragrant. Add the Dijon mustard and Worcestershire sauce, stirring to coat the mushrooms and onions. Pour in the chicken broth, scraping up any browned bits stuck to the bottom of the skillet—those bits are pure flavor gold! - Simmer and Finish the Dish
Return the seared chicken pieces (and their juices) to the skillet. Lower the heat to medium and let everything simmer gently for about 5 minutes. Finally, stir in the sour cream and let the sauce heat through. Avoid boiling at this stage to prevent curdling. Taste and adjust the salt and pepper if needed. - Serve and Enjoy
Serve the chicken stroganoff over mashed potatoes, rice, or egg noodles. Garnish with a sprinkle of fresh parsley for a pop of color.
Notes
- For a thicker sauce, simmer longer or mix 1 teaspoon cornstarch with 1 tablespoon water and add it to the sauce.
- Use Greek yogurt instead of sour cream for a lighter option.
- Pair with egg noodles, mashed potatoes, rice, or crusty bread for the perfect comfort meal.
- Adjust seasonings at the end for the best flavor.
