Chicken Stroganoff Recipe

Chicken Stroganoff Recipe tastes rich, creamy, and savory with tender chicken, buttery mushrooms, and a tangy sour cream sauce that begs for noodles or rice. It works perfectly for busy weeknights or cozy weekends, since you can get it on the table in about 35–40 minutes. I first cooked a version of this in my tiny college apartment, and my roommates still text me for the recipe.

Why Chicken Stroganoff Recipe Is Worth It

Chicken stroganoff gives you all the comfort of classic beef stroganoff with lighter, quicker cooking chicken. The sauce turns silky, the mushrooms soak up flavor, and the paprika and garlic keep every bite interesting, not heavy.

You only need one large skillet, so cleanup stays simple. The recipe uses common pantry staples, so you probably own most of what you need already.

“This Chicken Stroganoff Recipe tastes like a cozy restaurant dinner but comes together faster than takeout, and my whole family licks their plates clean. ★★★★★”

Ingredients You Need

Chicken and seasoning

• 1.5 pounds boneless skinless chicken breasts or thighs, cut in thin strips
  • Thighs stay juicier; breasts work great if you avoid overcooking.
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 teaspoon sweet paprika
• 1/2 teaspoon smoked paprika (optional, but adds great depth)
• 1/2 teaspoon garlic powder

Coating and sear

• 2 tablespoons all purpose flour
  • Use rice flour or cornstarch for gluten free.
• 2 tablespoons olive oil or avocado oil
• 1 tablespoon unsalted butter

Vegetables and aromatics

• 1 medium yellow onion, thinly sliced
• 3 cloves garlic, minced
• 8 ounces cremini or white button mushrooms, sliced
  • Baby bella mushrooms give a meatier flavor.

Sauce

• 1 cup low sodium chicken broth
  • I like Better Than Bouillon roasted chicken base for strong flavor.
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1/2 cup sour cream
  • Use full fat for the creamiest texture; Greek yogurt works in a pinch.
• 1/3 cup milk or half and half
• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped fresh parsley

To serve

• 8 to 12 ounces egg noodles, cooked according to package directions
  • Use any pasta, rice, or mashed potatoes if you prefer.

Equipment

• Large deep skillet or sauté pan (10 to 12 inch)
• Cutting board and sharp knife
• Tongs or spatula
• Wooden spoon
• Measuring cups and spoons

Quick Tips & substitutions

• Slice chicken into thin, even strips so it cooks quickly and stays tender.
• Pat chicken dry and toss it in flour right before cooking so it browns nicely.
• Use chicken thighs if you want extra juicy results and more forgiveness on cook time.
• Swap sour cream with full fat Greek yogurt, then stir it in off the heat to prevent curdling.
• Use gluten free flour or cornstarch for the coating and a gluten free noodle to keep the recipe gluten free.
• Brown mushrooms in a single layer and avoid crowding the pan so they caramelize instead of steaming.
• Taste the sauce at the end and adjust salt, pepper, and lemon juice until it pops with flavor.
• Thin the sauce with a splash of broth or milk if it feels too thick after simmering.

How to Make Chicken Stroganoff Recipe

Prep the chicken

1. Cut the chicken into thin strips, about 1/2 inch wide.
2. Place the chicken in a bowl and season with salt, pepper, paprika, smoked paprika, and garlic powder.
3. Sprinkle the flour over the chicken and toss until every piece looks lightly coated.

Brown the chicken

1. Heat the olive oil and butter in a large skillet over medium high heat.
2. Add the chicken in a single layer and cook 3 to 4 minutes per side until golden and cooked through.
3. Work in two batches if needed so the chicken browns instead of steaming.
4. Transfer the browned chicken to a plate and keep it nearby.

Cook the vegetables

1. In the same skillet, add the sliced onions and a pinch of salt.
2. Cook over medium heat for 4 to 5 minutes until the onions soften and turn lightly golden.
3. Add the mushrooms and cook 5 to 7 minutes, stirring occasionally, until they release their liquid and then brown.
4. Stir in the minced garlic and cook 30 seconds until fragrant.

Build the sauce

1. Pour in the chicken broth while you scrape up any browned bits from the bottom of the pan.
2. Stir in the Worcestershire sauce and Dijon mustard.
3. Let the mixture simmer for 3 to 4 minutes so it reduces slightly and the flavors concentrate.

Finish with sour cream

1. In a small bowl, whisk together the sour cream and milk until smooth.
2. Lower the heat to medium low and slowly stir the sour cream mixture into the skillet.
3. Keep the sauce below a simmer so the dairy stays smooth and silky.
4. Add the lemon juice and taste, then adjust salt and pepper as needed.

Add the chicken back

1. Return the cooked chicken and any juices from the plate to the skillet.
2. Stir to coat the chicken in the sauce and let it heat through for 2 to 3 minutes.
3. Sprinkle in the chopped parsley and give everything a final stir.

Serve

1. Spoon the chicken stroganoff over hot cooked egg noodles, rice, or mashed potatoes.
2. Garnish with extra parsley or a small dollop of sour cream if you like things extra creamy.
3. Serve right away while the sauce feels hot and velvety.

Recipe Variations

• Gluten free

  • Use cornstarch or rice flour for coating the chicken and choose gluten free noodles or rice.

• Lower carb

  • Serve over zucchini noodles, spaghetti squash, or cauliflower mash instead of pasta.

• No dairy

  • Use olive oil instead of butter and swap sour cream with a thick, plain dairy free yogurt and unsweetened plant milk.

• Extra veggies

  • Add peas, spinach, or green beans during the last few minutes of simmering.

• Spicier version

  • Add a pinch of red pepper flakes or a little hot paprika with the other spices.

Ways to Serve Chicken Stroganoff Recipe

• Spoon over buttered egg noodles with a side of steamed green beans.
• Serve on top of fluffy white or brown rice with a crisp green salad.
• Pair with mashed potatoes and roasted carrots for a full comfort meal.
• Ladle over cauliflower rice for a lighter, lower carb option.
• Serve with crusty garlic bread to soak up every drop of sauce.

Storage Success

Let the chicken stroganoff cool until it reaches room temperature, then store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat and add a splash of broth or milk to loosen the sauce. Stir often so the sauce heats evenly and stays creamy. Freeze the chicken and sauce without noodles for up to 2 months, then thaw overnight in the fridge before reheating.

Chicken Stroganoff Recipe

Chicken Stroganoff is rich, creamy, and savory with tender chicken, buttery mushrooms, and a tangy sour cream sauce that’s perfect over noodles, rice, or potatoes in about 35–40 minutes.

Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Chicken

Ingredients Method Notes

Ingredients

  

• 1.5 pounds boneless skinless chicken breasts or thighs, cut in thin strips
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 teaspoon sweet paprika
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder

• 2 tablespoons all purpose flour
• 2 tablespoons olive oil or avocado oil
• 1 tablespoon unsalted butter

• 1 medium yellow onion, thinly sliced
• 3 cloves garlic, minced
• 8 ounces cremini or white button mushrooms, sliced

• 1 cup low sodium chicken broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1/2 cup sour cream
• 1/3 cup milk or half and half
• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped fresh parsley

• 8–12 ounces egg noodles, cooked according to package directions

Method

 

1. Cut the chicken into thin strips, about 1/2 inch wide.
2. Place the chicken in a bowl and season with salt, pepper, sweet paprika, smoked paprika if using, and garlic powder.
3. Sprinkle the flour over the chicken and toss until every piece is lightly coated.

1. Heat the olive oil and butter in a large deep skillet over medium-high heat.
2. Add the chicken in a single layer and cook 3 to 4 minutes per side until golden and cooked through.
3. Work in two batches if needed so the chicken browns instead of steaming, then transfer the browned chicken to a plate and set aside.

1. In the same skillet, add the sliced onion with a pinch of salt.
2. Cook over medium heat for 4 to 5 minutes until the onion softens and turns lightly golden.
3. Add the mushrooms and cook 5 to 7 minutes, stirring occasionally, until they release their liquid and then brown.
4. Stir in the minced garlic and cook about 30 seconds until fragrant.

1. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan.
2. Stir in the Worcestershire sauce and Dijon mustard.
3. Let the mixture simmer for 3 to 4 minutes to reduce slightly and concentrate the flavor.

1. In a small bowl, whisk together the sour cream and milk or half and half until smooth.
2. Lower the heat to medium-low and slowly stir the sour cream mixture into the skillet.
3. Keep the sauce below a simmer so the dairy stays smooth and creamy.
4. Stir in the lemon juice, then taste and adjust salt and pepper as needed.

1. Return the cooked chicken and any accumulated juices to the skillet.
2. Stir to coat the chicken in the sauce and let it heat through for 2 to 3 minutes.
3. Sprinkle in the chopped parsley and stir to combine.

1. Spoon the chicken stroganoff over hot cooked egg noodles, rice, or mashed potatoes.
2. Garnish with extra parsley or a small dollop of sour cream if desired, and serve immediately while the sauce is hot and velvety.

Notes

Nutrition Information
Approximate per serving (4 servings, without noodles): 450 calories; fat 27 g; saturated fat 10 g; carbohydrates 16 g; fiber 1 g; sugars 5 g; protein 35 g; sodium 750 mg. Values will vary based on specific ingredients, brands, and portion size.