Chicken Stroganoff

Discover our twist on the traditional Beef Stroganoff  with out simple and delicious Chicken Stroganoff! This stroganoff is creamy and flavorful without using any “cream of x” soups. 

Serve alongside Roasted Vegetables, Caesar Salad, or with some No-Knead Dinner Rolls.

Chicken Stroganoff Recipe

Chicken Stroganoff is prepared similarly to Beef Stroganoff, with chicken instead of beef. Robustly seasoned chicken is seared and then tossed in a creamy and slightly tangy sauce. It’s usually served over noodles and makes an easy dinner you can have on the table in 30-40 minutes.

Chicken Stroganoff is pure comfort food and it’s one of my family’s favorites. It’s easy enough for a weeknight dinner, but fancy enough to serve to company. Also, this recipe avoids canned cream of mushroom, chicken, etc. soups and instead features a homemade sauce, delivering a restaurant-quality dinner experience. And don’t worry — the creamy sauce is far from complicated, it’s *almost* as easy as opening a can. 

Ingredients In Chicken Stroganoff

• Chicken: The main protein, providing a lean and flavorful base.
• Italian Seasoning, Paprika, & Garlic Powder: These seasonings enhance the chicken’s flavor.
• Salt & Pepper: Essential for seasoning both the chicken and sauce.
• Olive Oil: Used for cooking the chicken, contributing to its golden-brown texture.

For the Sauce:

• Onion & Garlic: These aromatics form the flavor foundation of the sauce.
• Crimini Mushrooms: Add a rich, earthy flavor and texture.
• Butter & Flour: Used for sautéing and adds richness to the sauce and helps thicken the sauce.
• Tomato Paste: Provides depth and a slight tanginess.
• Chicken Broth: Creates the base of the sauce, adding flavor and liquid.
• Heavy Cream: Gives the sauce a creamy texture.
• Sour Cream & Dijon Mustard: Enhance the sauce with tanginess and a bit of spice.

How To Make Chicken Stroganoff

1. Prepare Chicken: Cut chicken into bite-sized pieces, season, and sauté until cooked. Set aside.
2. Cook Veggies: In the same pan, sauté onion and garlic in butter, then add mushrooms.
3. Make Sauce: Stir in flour for thickening, add chicken broth and heavy cream, and simmer until thick.
4. Finish: Mix in sour cream and Dijon mustard, return chicken to the pan to warm through, and serve over cooked noodles.

Recipe Tips

• Prepare onion, garlic, and mushrooms in advance for quick cooking. Use pre-chopped and sliced versions for convenience.
• Fresh herbs like Italian parsley or thyme add freshness to the rich gravy.
• Salt pasta water well to season the pasta, enhancing the dish’s flavor.  Read about how to properly salt your pasta water here.
• For a healthier option, use lite or fat-free sour cream.
• To thicken Chicken Stroganoff, use a roux of butter and flour, simmered with heavy cream. If too thin, simmer longer or add a cornstarch slurry. Avoid overcooking flour to maintain its thickening power.

Can You Freeze Chicken Stroganoff?

With all the dairy (heavy cream and sour cream) this Chicken Stroganoff doesn’t freeze or thaw well. The sauce will break when it’s reheated and results in an unpleasant texture. This dish will last 3-4 days, stored properly, in the fridge. Reheat, stirring often and gently, in a skillet over low heat until warmed through.

More Delicious Dinners:

• Crockpot Chili winner of dozens of cook-offs
• Sausage Potato Soup reader favorite
• Short Ribs made in the slow cooker
• Margherita Pizza in under 30 minutes
• Crock Pot Roast with carrots and potatoes

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4.93 from 14 votes

Chicken Stroganoff

By Chelsea Lords

Simple Chicken Stroganoff with onions and mushrooms -- just like beef stroganoff, made with chicken instead! This stroganoff is creamy and flavorful without using any "cream of x" soups. 

Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 40 minutes minutes

Servings: 4 -6 servings

Ingredients 

USMetric

 

1x2x3x

Chicken

• ▢ 1 pound boneless skinless chicken breasts
• ▢ 1 teaspoon EACH: Italian seasoning & garlic powder
• ▢ 1/2 teaspoon paprika
• ▢ fine sea salt & freshly cracked pepper
• ▢ 1 tablespoon olive oil

Sauce

• ▢ 1 and 1/2 cups diced yellow onion, (1 large)
• ▢ 1 and 1/2 teaspoons (2 cloves) minced garlic
• ▢ 8 ounces sliced crimini mushrooms
• ▢ 3 tablespoons unsalted butter
• ▢ 2 tablespoons white all-purpose flour
• ▢ 1 tablespoon tomato paste
• ▢ 1 and 1/2 cups chicken broth
• ▢ 1/2 cup heavy cream
• ▢ 2/3 cup sour cream (I use fat-free)
• ▢ 1 and 1/2 teaspoons Dijon mustard

For Serving

• ▢ 10-12 ounces wide ribbon noodles or egg noodles
• ▢ freshly chopped Italian parsley (optional)

Instructions 

• PREP: Start by preparing the veggies (the onion, garlic, and mushrooms). If you are serving this stroganoff over noodles, get water boiling for the noodles and prepare them according to the package directions; don't forget to generously salt the pasta water. We like Chicken Stroganoff best over wide ribbon noodles.
• PREP CHICKEN: Trim the fat from the chicken breasts, dab with paper towel, and cut into 1-inch, bite sized pieces. Add chicken pieces to a bowl and toss with the Italian seasoning, garlic powder, paprika, salt and pepper. I add 1 teaspoon salt and 1/2 teaspoon pepper, but add to personal preference (add less if chicken broth is salted). Toss chicken to coat in seasonings.
• COOK CHICKEN: Heat 1 tablespoon olive oil in a large skillet. Add the chopped chicken in a single layer and cook for 6-8 minutes or until cooked through (160 degrees F and juices run clear). Stir the chicken often to ensure all sides are evenly cooked. Remove chicken to a large plate and tent the plate with foil.
• COOK VEGGIES: Don't wipe out the skillet, since any browned bits will add lots of flavor! Add the 3 tablespoons butter, 1 and 1/2 cups diced onion and 1 and 1/2 teaspoon minced garlic. Cook for 3-5 minutes or until onion is translucent and fragrant. (Reduce the heat if anything is burning or browning.) Add the mushrooms and cook for another 1-2 minutes. Stir in the 1 tablespoon tomato paste and sprinkle 2 tablespoons flour on top. Stir, cooking for 1 more minute.
• ADD CHICKEN BROTH: Gradually stir in the 1 and 1/2 cups chicken broth and then the 1/2 cup heavy cream, stirring constantly. Scrape the bottom of the pan to get any browned bits off the bottom of the pan. Bring to a simmer and then reduce the heat to medium low. Stir frequently and cook until slightly thickened, about 3-4 minutes.
• ADD SOUR CREAM: Reduce heat to low. Add in the 2/3 cup sour cream and 1 and 1/2 teaspoons Dijon mustard. Stir until smooth and incorporated.
• RETURN CHICKEN TO THE PAN: Add the chicken (along with any juices accumulated on the plate) to the sauce. Stir until coated and warmed through, about 1 minute. Taste and adjust for any additional salt or pepper needed. You can also add in some more Dijon here if desired.
• SERVE: Serve chicken and sauce over cooked, drained noodles. Sprinkle with fresh chopped parsley if desired.

Recipe Notes

Note 1: Pasta: If serving Chicken Stroganoff over pasta, don't forget to salt the cooking water! Salting is the only chance you have to season the actual pasta and it can make the entire dish taste bland if it isn't properly seasoned. (Read about how to properly salt your pasta water here.)

Nutrition

Calories: 282kcal | Carbohydrates: 9.7g | Protein: 22.4g | Fat: 17.2g | Cholesterol: 96.4mg | Sodium: 300mg | Fiber: 1.1g | Sugar: 2.9g

Nutrition information is automatically calculated, so should only be used as an approximation.

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