Creamy Chicken Stroganoff (Quick & Easy!)
After testing different versions, I finally perfected a Chicken Stroganoff recipe that’s rich, creamy, and unbelievably easy to make.
This dish brings together tender, golden-browned chicken, hearty mushrooms, and a luscious sour cream sauce—all in one pan and 30 minutes flat!
It’s pure comfort food without the fuss.
Whether you’re looking for a cozy weeknight dinner or a meal that feels indulgent yet simple, this recipe will quickly become a staple in your kitchen.
Serve it over pasta, rice, or mashed potatoes and enjoy a restaurant-worthy dish made right at home.
For Chicken Stroganoff
- Chicken – Boneless, skinless chicken breasts, cut into bite-sized pieces. They cook quickly and stay tender in the creamy sauce.
- Garlic Powder – Adds a subtle depth of flavor to the chicken before cooking.
- Salt & Pepper – Essential for seasoning and bringing out all the flavors in the dish.
- Flour – Lightly coats the chicken, helping it brown nicely and slightly thickening the sauce.
- Olive Oil – Used for sautéing the chicken to get a golden sear.
- Butter – Adds richness and enhances the flavor of the mushrooms and onions.
- Cremini Mushrooms – These add a hearty, savory bite to the dish. You can also use white mushrooms.
- Onion – Chopped onion brings a mild sweetness and depth to the sauce.
- Dijon Mustard – Gives the sauce a tangy, slightly sharp kick that balances the richness.
- Worcestershire Sauce – A secret ingredient that adds a deep, umami-packed flavor.
- Garlic – Freshly minced garlic infuses the dish with bold, aromatic flavor.
- Chicken Broth – Provides the base of the sauce and adds extra savory depth.
- Sour Cream – The key to a rich, creamy, and tangy stroganoff sauce. Use full-fat for the best texture.
Chicken Stroganoff Recipe
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Ingredients (Serves 4)
- 2 chicken breasts, cut into 1-inch pieces
- ½ teaspoon garlic powder
- Salt & pepper, to taste
- Flour (for dredging)
- 3 tablespoons olive oil, divided
- 1 tablespoon butter
- 8 ounces cremini mushrooms, sliced
- ½ medium onion, chopped
- 1 tablespoon Dijon mustard (adjust to taste)
- 1 tablespoon Worcestershire sauce (adjust to taste)
- 3 cloves garlic, minced
- ⅔ cup chicken broth
- ½ cup full-fat sour cream
Instructions
- Prepare the Chicken:
- Season the chicken pieces with garlic powder, salt, and pepper.
- Lightly coat each piece with flour.
- Cook the Chicken:
- Heat 2 tablespoons of olive oil in a deep skillet over medium-high heat.
- Cook the chicken in batches for about 3 minutes per side until golden brown and cooked through (165°F).
- Add the remaining tablespoon of olive oil for the second batch if needed.
- Transfer the cooked chicken to a plate.
- Sauté the Vegetables:
- In the same pan, melt the butter and add the mushrooms and onions.
- Cook for 6-8 minutes until the mushrooms release their moisture and develop a sear.
- Make the Sauce:
- Stir in the Dijon mustard, Worcestershire sauce, and minced garlic. Cook for about a minute.
- Pour in the chicken broth and scrape up any browned bits from the pan.
- Return the cooked chicken to the pan and let it simmer for 2 minutes.
- Finish with Sour Cream:
- Stir in the sour cream and warm through for about a minute, avoiding excessive bubbling to prevent curdling.
- Taste and adjust seasoning as needed.
- Serve & Enjoy!
- Serve immediately with your favorite side, such as egg noodles, rice, or mashed potatoes.
Nutrition
Calories: 345kcal | Carbohydrates: 9g | Protein: 27g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 411mg | Potassium: 790mg | Fiber: 1g | Sugar: 3g | Vitamin A: 308IU | Vitamin C: 7mg | Calcium: 64mg | Iron: 1mg
1. Can I use chicken breasts instead of thighs?
Absolutely! While thighs tend to be juicier, chicken breasts will work perfectly fine. Just cut them into bite-sized pieces for even cooking, and you’ll still get that tender, creamy goodness.
2. What if I don’t have cremini mushrooms?
No worries! White mushrooms are a great substitute. You’ll still get the savory flavor, and the sauce will be just as rich and delicious.
3. Can I make this ahead of time?
Yes, Chicken Stroganoff stores wonderfully! Just refrigerate it for up to 3 days. Reheat gently on the stove with a splash of chicken broth to keep it creamy and smooth.
4. How do I stop the sour cream from curdling?
The key is to keep the heat low and stir the sour cream in slowly. No boiling! Remove the pan from heat before adding it, or just let it warm up on low for a minute—this will keep it smooth and velvety.
5. What should I serve with Chicken Stroganoff?
It’s so versatile! Serve it over buttered egg noodles, mashed potatoes, or rice. And don’t forget some crusty bread to scoop up that creamy sauce!
