Chicken Stroganoff is a comforting, creamy, and flavorful twist on the classic beef stroganoff. This dish features tender pieces of chicken simmered in a rich, savory sauce made with mushrooms, onions, garlic, and a touch of sour cream for a velvety finish. Served over egg noodles or rice, it’s a perfect weeknight dinner that’s quick, satisfying, and packed with flavor. Whether you’re serving it to your family or guests, this chicken version is sure to be a crowd-pleaser.

Why You’ll Love This Recipe

Chicken Stroganoff combines the tender, juicy chicken with a creamy, flavorful sauce that’s incredibly satisfying. The addition of mushrooms, onions, and garlic gives the dish depth and earthiness, while the sour cream adds a smooth, tangy finish. This recipe is easy to make, and it’s a great alternative to the traditional beef version. With a few pantry staples, you can create a comforting meal that’s rich in flavor yet simple enough for a busy weeknight.

Chicken Stroganoff

Ingredients

1 lb boneless, skinless chicken breasts (or thighs, cut into bite-sized pieces)
2 tablespoons olive oil
1 medium onion (diced)
2 cups mushrooms (sliced)
3 cloves garlic (minced)
1 teaspoon paprika
Salt and pepper to taste
1/2 cup chicken broth (low-sodium)
1 cup sour cream
1 tablespoon Dijon mustard (optional, for extra flavor)
1 tablespoon all-purpose flour (for thickening)
1 tablespoon butter
Fresh parsley (for garnish)
Cooked egg noodles, rice, or mashed potatoes (for serving)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Cook the chicken: Heat 1 tablespoon of olive oil in a large skillet or pan over medium-high heat. Season the chicken pieces with salt, pepper, and paprika. Add the chicken to the pan and cook for 5-7 minutes, or until golden brown and cooked through. Remove the chicken from the pan and set it aside.
Sauté the vegetables: In the same pan, add the remaining tablespoon of olive oil and the butter. Add the diced onion and cook for 3-4 minutes, until softened. Add the sliced mushrooms and garlic and cook for another 5 minutes, until the mushrooms have released their moisture and softened.
Make the sauce: Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes to eliminate the raw flour taste. Gradually add the chicken broth, stirring continuously to avoid lumps. Bring to a simmer and cook for 5 minutes, until the sauce thickens.
Finish the sauce: Lower the heat and stir in the sour cream and Dijon mustard (if using). Season with salt and pepper to taste. Add the cooked chicken back to the skillet and stir to combine. Let the chicken simmer in the sauce for an additional 5 minutes, allowing the flavors to meld together and the chicken to absorb the sauce.
Serve: Serve the Chicken Stroganoff over egg noodles, rice, or mashed potatoes. Garnish with fresh parsley and enjoy!

Servings and Timing

Servings: 4
Total time: 30 minutes
Prep time: 10 minutes
Cook time: 20 minutes

Variations

Add vegetables: You can add other vegetables like spinach, peas, or bell peppers for added flavor and texture.
Gluten-free option: Use gluten-free flour or cornstarch as a thickening agent, and serve the stroganoff over gluten-free noodles or rice.
Lighter version: For a lighter version, you can substitute the sour cream with Greek yogurt or a lighter cream alternative, though the flavor may differ slightly.
Spicy version: Add a pinch of cayenne pepper or red pepper flakes to the sauce for a bit of heat.

Storage/Reheating

Storage: Store leftover Chicken Stroganoff in an airtight container in the fridge for up to 3 days.
Freezing: Chicken Stroganoff can be frozen for up to 2 months. Let it cool completely before transferring it to a freezer-safe container.
Reheating: To reheat, warm the dish over low heat on the stove, adding a splash of chicken broth or water to loosen the sauce. You can also microwave individual portions.

FAQs

1. Can I use chicken thighs instead of chicken breasts?

Yes! Chicken thighs will make the dish even more tender and flavorful, but chicken breasts work just as well.

2. Can I make this recipe with a different protein?

Absolutely! You can use turkey or even shrimp in place of chicken for a different take on this dish.

3. Can I use heavy cream instead of sour cream?

Yes, you can substitute heavy cream for sour cream if you prefer a richer, creamier sauce.

4. Can I add other herbs to the sauce?

Yes, you can add fresh thyme, tarragon, or parsley to the sauce for extra flavor.

5. Can I make this recipe ahead of time?

Yes, you can prepare the dish in advance and store it in the fridge. Reheat it gently on the stove, adding a splash of broth if needed.

6. Can I make Chicken Stroganoff without mushrooms?

Yes! If you’re not a fan of mushrooms, you can skip them or substitute with other vegetables like zucchini or spinach.

7. How do I make this dish spicier?

To add some spice, sprinkle in some cayenne pepper, chili flakes, or even hot sauce to the sauce.

8. Can I make this recipe without flour?

If you want to skip the flour, you can use cornstarch to thicken the sauce. Mix it with a small amount of cold water before adding it to the sauce to avoid lumps.

9. Can I use frozen chicken for this recipe?

Yes, you can use frozen chicken, but make sure to fully thaw it before cooking to ensure even cooking and proper texture.

10. How can I make the sauce thicker?

To thicken the sauce, cook it for a longer period on low heat to reduce it. You can also add more flour or cornstarch if necessary.

Conclusion

Chicken Stroganoff is a warm, creamy dish that’s perfect for a cozy dinner. With tender chicken, a savory mushroom sauce, and a rich, creamy finish, it’s a comforting meal that’s sure to please. Whether you serve it with egg noodles, rice, or mashed potatoes, this dish is versatile, satisfying, and easy to make. With just a few simple ingredients and a little time, you can create a delicious meal that’s perfect for any occasion.

Chef MARTHA