Chicken Stroganoff is a comforting twist on a classic dish, featuring tender pieces of chicken simmered in a creamy mushroom sauce with hints of onion and garlic. The sauce is rich and flavorful, perfectly coating every bite, while the mushrooms add a nice earthy touch that makes the whole meal feel extra satisfying.
I love making Chicken Stroganoff on busy weeknights because it’s easy to pull together and feels like a special treat without too much fuss. One little tip I’ve learned is to use sour cream at the end to keep the sauce creamy and smooth without curdling, which really makes the dish sing. Plus, it comes together in one pan, so cleanup is a breeze!
My favorite way to enjoy this is over a bed of egg noodles or buttery mashed potatoes — both soak up that delicious sauce incredibly well. It’s a dish that brings warmth to the table and always feels like a cozy hug after a long day. I often think of making it when I want something simple but still full of comforting flavors that everyone will enjoy.
Key Ingredients & Substitutions
Chicken: I like using boneless, skinless thighs because they stay juicy, but breasts work well too. Thighs add extra flavor if you want a richer meal.
Mushrooms: Cremini mushrooms bring a nice earthiness, but white button mushrooms or even portobellos can be great alternatives if you want a different flavor or texture.
Sour Cream: This is key for the creamy sauce. If you need a dairy-free option, Greek yogurt can work, but add it at the end and keep the heat low to avoid curdling.
Flour: It helps thicken the sauce. For gluten-free, you can swap with cornstarch or a gluten-free flour blend, using half as much cornstarch dissolved in a bit of broth.
Dijon Mustard & Smoked Paprika: These add a slightly tangy and smoky depth. If you don’t have smoked paprika, regular paprika or a pinch of cayenne can add warmth too.
How Do You Keep the Sauce Creamy Without Curdling Sour Cream?
The trick is to add sour cream off the heat or with very low heat and to avoid boiling after it’s in the pan. Here’s how I do it:
- Remove the pan from direct heat before stirring in sour cream.
- Mix the sour cream with a bit of warm broth in a small bowl to temper it.
- Stir the mixture gently back into the sauce and return the pan to very low heat.
- Simmer gently—never boil—to keep the sauce smooth and velvety.
This method keeps the sauce rich and creamy without any graininess, making the stroganoff extra satisfying.
Equipment You’ll Need
- Large skillet or frying pan – I prefer a wide skillet for even cooking and easier stirring.
- Sharp knife and cutting board – makes slicing chicken and vegetables quick and safe.
- Measuring cups and spoons – for accurate ingredient amounts.
- Wooden spoon or spatula – easy to stir and scrape the pan as you cook.
- Small bowl – to mix or temper ingredients like sour cream if needed.
Flavor Variations & Add-Ins
- Swap chicken for cooked shrimp or beef strips for different flavors.
- Add a splash of white wine instead of some chicken broth for extra depth.
- Mix in sautéed spinach or peas for extra vegetables and color.
- Use different cheeses like Swiss or Gruyère for a richer, cheesy twist.
Chicken Stroganoff
Ingredients You’ll Need:
- 1 lb (450g) boneless, skinless chicken breasts or thighs, thinly sliced
- 2 tbsp olive oil or butter
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 8 oz (225g) cremini or white mushrooms, sliced
- 1 tbsp all-purpose flour
- 1 cup chicken broth
- 1 tbsp Dijon mustard
- 1 cup sour cream
- 1 tsp smoked paprika
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
- Cooked white rice or egg noodles, for serving
How Much Time Will You Need?
This Chicken Stroganoff takes about 25 to 30 minutes total. You’ll spend around 10 minutes prepping the chicken and vegetables, then 15 to 20 minutes cooking everything together. It’s a quick meal perfect for weeknights!
Easy Step-by-Step Instructions:
1. Cook the Chicken:
Heat olive oil or butter in a large skillet over medium-high heat. Add the thinly sliced chicken, seasoned with salt and pepper, and cook until browned and cooked through—about 5 to 7 minutes. Take the chicken out and set it aside for now.
2. Sauté Onions, Garlic, and Mushrooms:
In the same skillet, add the chopped onion and cook for 2 to 3 minutes until softened. Then add the garlic and cook for another 30 seconds until you can smell that lovely aroma. Add the sliced mushrooms and cook for 5 to 6 minutes until they let out their juices and start to brown nicely.
3. Make the Sauce:
Sprinkle the flour over the mushrooms and stir it in well, cooking for about 1 minute to get rid of any raw flour taste. Slowly pour in the chicken broth while stirring to keep the sauce smooth. Bring everything to a gentle simmer.
4. Finish with Flavors and Cream:
Mix in the Dijon mustard, smoked paprika, and sour cream. Stir gently until your sauce is creamy and smooth. Keep the heat low so it doesn’t boil, which helps keep the sour cream from curdling.
5. Combine and Serve:
Put the chicken back into the skillet and let everything simmer together for 3 to 4 minutes until it’s heated through and the sauce thickens a bit. Taste and add more salt and pepper if you want. Serve this delicious Chicken Stroganoff warm over white rice or egg noodles and sprinkle chopped fresh parsley on top for a pretty, fresh finish.
Enjoy your comforting and creamy Chicken Stroganoff!
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just make sure to fully thaw the chicken in the fridge overnight or in cold water before slicing and cooking. Pat it dry to avoid excess moisture in the pan.
Can I Make Chicken Stroganoff Ahead of Time?
Absolutely! Prepare the full dish and store it in an airtight container in the fridge for up to 2 days. Reheat gently on the stove over low heat to prevent the sauce from splitting. Add a splash of broth if it thickens too much.
What Can I Substitute for Sour Cream?
Greek yogurt is a great substitute for sour cream and offers a similar tangy creaminess. Add it off the heat or on very low heat to avoid curdling.
What’s the Best Side to Serve with Chicken Stroganoff?
Traditional options are egg noodles or white rice, as they soak up the creamy sauce perfectly. For a low-carb choice, steamed vegetables or mashed cauliflower work well too.
