When you need a quick, hearty dinner that feels like a warm hug, this Creamy Chicken Stroganoff delivers. Tender bites of chicken and golden mushrooms simmer in a rich, velvety sauce, all in one pan and in about 30 minutes.
It turns simple ingredients into something seriously crave-worthy. Spoon it over egg noodles or mashed potatoes and watch it disappear.
Busy? Hungry? This is your answer!
Why You’ll Love This Recipe
There’s so much to love about this stroganoff, but that rich, velvety sour cream sauce might be my favorite part. Worcestershire, dry mustard, and garlic give it deep, savory flavor.
It’s also quick and easy. Tender chicken and golden mushrooms come together in one pan in about 30 minutes.
And it’s classic comfort food, perfect over egg noodles or mashed potatoes.
Let’s cook!
Ingredients You’ll Need
This creamy chicken stroganoff is made with simple, everyday ingredients.
- Chicken Breasts – cut into bite-sized pieces and lightly floured.
- Flour – helps the chicken brown and thickens the sauce.
- Olive Oil and Butter – for searing and sautéing.
- Cremini Mushrooms – golden and earthy.
- Onion and Garlic – the savory base of the sauce.
- Dry Mustard and Worcestershire Sauce – classic stroganoff flavor.
- Chicken Broth – deglazes the pan and builds the sauce.
- Sour Cream – makes the sauce rich and tangy.
- Egg Noodles or Mashed Potatoes – for serving.
Step-by-Step Instructions
First, prep the chicken. Season the chicken with salt and pepper, then toss in flour until coated.
Next, sear it. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Cook the chicken for about 3 minutes per side until golden, working in batches if needed. Set aside.
Now sauté the veggies. Add the remaining oil and the butter. Cook the mushrooms and onions until they brown, about 6-8 minutes.
Add the flavor boosters. Stir in the dry mustard, Worcestershire, and garlic and cook for about a minute.
Then make the sauce. Pour in the broth and scrape up the browned bits. Return the chicken and simmer for a few minutes.
Finally, finish. Reduce the heat to low and stir in the sour cream until smooth. Season to taste and serve over egg noodles or mashed potatoes.
That’s it! Comfort food in 30 minutes.
Expert Tips
Don’t crowd the pan. It helps the chicken get golden instead of steaming.
Let the mushrooms brown. Golden mushrooms add so much flavor.
Lower the heat before adding sour cream. High heat can make it curdle.
Scrape the pan. The browned bits add rich flavor to the sauce.
Recipe Variations
I love this stroganoff as it is, but it’s easy to change up.
For extra richness, stir in a splash of heavy cream or a knob of butter at the end.
Use chicken thighs for extra-juicy chicken, or swap in beef for a classic version.
Use Greek yogurt instead of sour cream for a tangier, lighter sauce.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
Reheat gently over low heat, adding a splash of broth to loosen the sauce.
Serving Suggestions
Serve over buttered egg noodles, rice, or creamy mashed potatoes.
Steamed green beans or a crisp salad make a fresh side.
Recipe FAQs
1. Can I use chicken thighs?
Yes. Boneless thighs work beautifully.
2. Why did my sauce curdle?
The heat was too high when the sour cream went in. Lower the heat first.
3. Can I use other mushrooms?
Yes. White button or a wild mushroom mix work well.
4. Can I make it ahead?
Yes, but it’s best to add the sour cream when reheating.
5. Can I freeze it?
Sour cream sauces can separate when frozen, so it’s best enjoyed fresh.
You May Also Love
If this chicken stroganoff has you craving more cozy, creamy dinners, here are a few more favorites I think you’ll enjoy. They’re all comforting and easy.
- Easy Chicken Stroganoff – another quick, creamy take on the classic.
- Parmesan Garlic Mushroom Chicken – golden chicken in a garlicky mushroom sauce.
- Authentic Chicken Paprikash – a cozy Hungarian classic.
- Swedish Meatballs – tender meatballs in a creamy gravy.
- Chicken Marsala – golden chicken in a rich mushroom Marsala sauce.
Save a few of these for later, and you’ll always have something delicious to make!
Creamy Chicken Stroganoff
Ingredients
- 2 boneless, skinless chicken breasts (about 1 lb), cut into 1-inch pieces
- ¼ cup all-purpose flour (for dredging)
- 3 tbsp olive oil, divided
- 1 tbsp butter
- 8 oz cremini mushrooms, sliced
- 1 small yellow onion, chopped
- 1 tsp dry mustard
- 1 tbsp Worcestershire sauce
- 2-3 cloves garlic, minced
- 1 cup chicken broth
- ½ cup sour cream
- Kosher salt & freshly ground black pepper, to taste
- Egg noodles or mashed potatoes, for serving
Instructions
- Prep the Chicken:Season the chicken generously with salt and pepper, then toss it in flour until well coated.
- Sear the Chicken:Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 3 minutes per side until golden. If needed, work in batches to avoid overcrowding. Set the chicken aside on a plate.
- Sauté the Veggies:Add the remaining olive oil (if needed) along with the butter. Toss in the mushrooms and onions, letting them cook until they release their juices and start to brown—about 6-8 minutes.
- Add the Flavor Boosters:Stir in the dry mustard, Worcestershire sauce, and garlic. Let it all cook for about a minute, just until fragrant.
- Make the Sauce:Pour in the chicken broth, scraping up all those tasty browned bits from the bottom of the pan (that’s where the magic is!). Return the chicken to the pan and let it simmer gently for a few minutes, stirring occasionally.
- Finish It Off:Reduce the heat to low, then stir in the sour cream until the sauce is velvety and smooth. Give it a taste, adjust the seasoning with more salt and pepper if needed, and you’re done!
- Serve & Enjoy:Spoon this creamy goodness over egg noodles or mashed potatoes and dig in.
