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Deliciously rich and creamy, this Chicken Stroganoff is made from scratch in one pan and is ready to serve in around 30 minutes.
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This chicken Stroganoff recipe is one of my favorite comfort foods. Full of earthy flavors and so filling, and even better it’s super quick to whip up.
High in protein with only 15g of carbs, this creamy chicken dish is a great weeknight meal that the whole family will love.
For more chicken recipes, be sure to check out my white chicken chili recipe and baked chicken fajitas.
Why you will love this creamy mushroom chicken recipe!
- One pan: This whole recipe is cooked in a skillet on the stovetop, so clean up is a breeze!
- Quick and easy: Ready to serve in around 30 minutes, this hearty and creamy chicken stroganoff dish is a great go-to after a busy day.
- Made from scratch: It’s so easy to make this rich stroganoff from scratch with just a few basic ingredients.
Ingredients for Chicken Stroganoff
- Chicken breasts: Use skinless boneless breasts for this recipe. For the best flavor and quality, use organic air-chilled chicken if you can.
- Seasonings: Garlic powder, paprika, salt, and pepper.
- Flour: For dredging the chicken. You can use gluten-free or all-purpose flour.
- Oil and butter: For cooking. I like to use olive oil and unsalted butter.
- Vegetables: Onion, cremini mushrooms, garlic. I prefer brown mushrooms because they have a more intense deep flavor and they caramelize better than white mushrooms.
- Worcestershire sauce and dijon mustard: For a tangy and umami flavored sauce.
- Chicken stock: You can also use vegetable sock.
- Sour cream: I prefer to use a full-fat sour cream, but you can use low fat if you prefer.
How to make chicken stroganoff
Follow the step-by-step instructions below to make this creamy mushroom chicken recipe.
- Season the chicken with garlic powder, paprika, salt, and pepper, then coat each piece in flour.
- Heat olive oil and 1 tablespoon of the butter to a large skillet over medium-high heat. Once the pan is hot, add the chicken and cook it for about 3 minutes on each side or until cooked through (165F) & lightly browned. Transfer to a plate. Add 1 tablespoon olive oil to the skillet and cook the second batch. Transfer to the chicken on the plate.
- Add 2 tablespoons butter to the pan and let it melt, then add the mushrooms and saute turning occasionally for 6-8 minutes or until their water has been released and they get a nice sear.
- Add onions and saute for a couple of minutes until translucent. Stir in minced garlic. Turn heat down to simmer.
- Stir in Worcestershire sauce, Dijon mustard, and cook for about a minute.
- Add in the chicken stock and scrape up any brown bits from the bottom of the pan. Add 2 Tbsp of the chicken stock to a small bowl with 2 Tbsp of flour (or 1 Tbsp cornstarch), and mix well making a slurry.
- Stir in the sour cream and the slurry into the skillet. Let it simmer stirring occasionally on medium-low heat for about 3 minutes until it thickens.
- Add the chicken back in and cook until it’s warmed through, stirring occasionally.
- Season with more salt & pepper as needed and serve immediately.
TIPS FROM NELI’S KITCHEN
Recipe Notes and Tips
- Cook the chicken through when you cook it in the skillet. If you have an instant-read thermometer, it should register at 165F.
- Don’t boil the stroganoff sauce. If you do, the sour cream can curdle.
- You can also make this recipe with boneless skinless chicken thighs.
- Don’t cover the skillet when you cook the mushrooms. Let them brown undisturbed for a few minutes on each side until their liquid has evaporated and they have a nice brown sear.
Substitutes for Sour Cream
You can substitute sour cream with:
- Heavy whipping cream and a tablespoon of lemon juice
- Buttermilk
- Yogurt with some fat in it (5 or 10 %) or just add a little bit of mayonnaise
- Crème fraîche
What do you serve this creamy Chicken Stroganoff with?
This easy chicken stroganoff is great served over some freshly cooked pasta, mashed potatoes, or rice, or keep it low carb with some cauliflower rice. I also like to add a side of veggies like:
Recipe FAQs
Yes, this healthy chicken stroganoff is a great make-ahead dish. You can make the whole recipe and it will keep well in the fridge for up to 4 days and can be reheated on the stovetop.
It’s best not to freeze this as it contains sour cream which can split.
I prefer to make this chicken and mushroom stroganoff recipe with chicken breast, but you can use skinless boneless thighs if that’s what you have. You can also turn this into a beef stroganoff, using sirloin, ribeye or tenderloin cut into pieces. The recipe and instructions remain the same.
More Easy Chicken Recipes
- Instant Pot Chicken and Rice
- Chicken Cacciatore
- Chicken Francese
- Chicken Piccata
- Country Chicken Skillet
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Chicken Stroganoff
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Ingredients
- 2 chicken breasts, cut into 1” pieces or butterflied in half
- ½ teaspoon each garlic powder & paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Flour, for dredging (I used gluten-free flour)
- 2 tablespoon olive oil
- 1 tablespoons butter
Stroganoff Sauce
- 2 tablespoons butter
- 1 small onion, finely diced
- 8 oz baby bella mushrooms, sliced
- 3 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 2 cups chicken stock
- ½ cup sour cream
- 2 Tbsp flour, ( or 1 Tbsp arrowroot starch/cornstarch for gluten-free)
- Fresh chopped parsley
Instructions
- Season the chicken with garlic powder, paprika, salt and pepper, then coat each piece in flour.
- Heat olive oil and 1 tablespoon of the butter to a large skillet over medium-high heat. Once the pan is hot, add the chicken and cook it for about 3 minutes on each side or until cooked through (165F) & lightly browned. Transfer to a plate. Add 1 tablespoon olive oil to the skillet and cook the second batch. Transfer to the chicken on the plate.
- Add 2 tablespoons butter to the pan and let it melt, then add the mushrooms and saute turning occasionally for 6-8 minutes or until their water has been released and they get a nice sear.
- Add onions and saute for a couple of minutes until translucent. Stir in minced garlic. Turn the heat down to simmer.
- Stir in Worcestershire sauce, Dijon mustard, and cook for about a minute.
- Add in the chicken stock and scrape up any brown bits from the bottom of the pan. Add 2 Tbsp of the chicken stock to a small bowl with 2 Tbsp of flour (or 1 Tbsp cornstarch), and mix well making a slurry.
- Stir in the sour cream and the slurry into the skillet. Let it simmer stirring occasionally on medium-low heat for about 3 minutes until it thickens.
- Add the chicken back in and cook until it’s warmed through, stirring occasionally.
- Season with more salt & pepper as needed and serve immediately.
Video
Notes
- Cook the chicken through when you cook it in the skillet. If you have an instant-read thermometer, it should register at 165F.
- Don’t boil the stroganoff sauce. If you do, the sour cream can curdle.
- You can also make this recipe with boneless skinless chicken thighs.
- Don’t cover the skillet when you cook the mushrooms. Let them brown undisturbed for a few minutes on each side until their liquid has evaporated and they have a nice brown sear.
i love the fact that the recipes are designed for 2 – 3 people
Would it be possible to freeze this dish?
I made this and I really liked it! However, there was way, way too much chicken stock. It had the consistency of water instead of being like a sauce. So, I had to strain the food out of the liquid and I lost some of the flavorings by having to do that. Next time, I think I will try with just a 1/2 cup of chicken stock. That’s probably the right amount. My sister also made it at the same time via facetime and hers was very thin and runny too. Maybe there’s a typo in the recipe? At any rate, with the mod, I think this will become a favorite! Thanks!
Glad to hear that you liked the recipe, Kay! I like to have more of the mushroom sauce but you are welcome to use less chicken stock if that is what you prefer. To make the sauce creamier I added a little bit of flour or starch (cornstarch or arrowroot starch for gluten-free version) by making a slurry first and then stirring it in the sauce. I just updated the recipe card with that extra step. 🙂