This easy chicken stroganoff recipe is a quick 30-minute meal, perfect for busy weeknights. Tender pieces of chicken are pan-seared and served with a creamy mushroom sauce.
Jessica’s Recipe Science
- Searing the chicken over medium-high heat creates a flavorful golden crust, adding deeper savory notes to the stroganoff sauce.
- Cooking the mushrooms until most of their moisture evaporates concentrates their umami flavor.
- Stirring sour cream into the sauce over low heat helps stabilize the dairy proteins, creating a smooth, creamy texture.
Featured Comment 14
“I have never left a review of a recipe before in my life. This chicken stroganoff is one of the best things I’ve ever eaten. We had it last week and we are having again tonight and my mouth is watering just thinking about it. Thanks!”—Angie
Why It Works
Creamy chicken stroganoff is the ultimate comfort food. The good news is that it only takes 30 minutes to prepare. You only need one pan to sear the meat until golden brown and juicy, then make the rich mushroom gravy. Try my beef stroganoff if you’re in the mood for steak.
Flattening the meat cooks it faster and prevents it from drying out. The mushrooms and aromatics are sautéed until tender, adding savory, slightly sweet flavors. A roux and sour cream thicken the sauce. This adds a velvety consistency and a delightful hint of tanginess to the sauce. Served with egg noodles makes for a hearty and delicious meal.
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Ingredients You’ll Need
- Chicken: Use 8 to 10 ounces pieces of lean boneless skinless chicken breast.
- Cooking Fat: Olive oil is used to create a golden brown crust on the chicken. The aromatics are cooked in rich butter.
- Seasoning: Salt and black pepper enhance the savory taste of the chicken and mushrooms.
- Aromatics: Diced yellow onion and minced garlic add a hint of sweetness and depth to the sauce, thanks to the alliums’ sulfurous compounds.
- Mushrooms: I use brown mushrooms for a meaty texture and stronger umami flavor.
- Sauce: Sour cream adds the characteristic creamy, intense flavor to the stroganoff sauce. It contains around 20% fat. Dijon mustard adds pungency. Chicken stock or chicken broth makes the sauce less thick. Flour is a thickener for the sauce.
- Herbs: Fresh parsley adds a vibrant green pop to the dish.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
This chicken stroganoff recipe is easy to customize! Try these delicious options:
- Chicken Swaps: If you prefer dark meat, use boneless chicken thighs. You don’t need to pound them out. However, cook for a few minutes longer until the internal temperature reaches 170°F (77 °C). You can also use turkey breast for the recipe.
- Mushroom Options: Other types of mushrooms, such as White mushrooms, can be used but will have a milder taste. Try baby bella, portobella, cremini mushrooms, or fresh porcini mushrooms. You can even make a vegetarian mushroom stroganoff!
- Sour Cream Substitutes: Other types of cultured dairy products can be used. Plain Greek yogurt is the best substitute. Use whole milk or 2-5% milkfat for creaminess. Crème fraîche contains 30% milkfat, whereas cream cheese has at least 33% fat, which will give a thicker sauce. You can always add additional chicken stock to dilute.
- Seasonings: Flavor the chicken with paprika, garlic powder, onion powder, or dried Italian seasoning.
- Flour Swap: Use 1 tablespoon of cornstarch to make a slurry with 2 tablespoons of cold water.
- Herbs: Add tarragon, thyme, rosemary, oregano, or basil to the sauce or for garnish.
How to Make Chicken Stroganoff
Step 1: Flatten the Chicken
Cut the chicken breasts into cutlets, and flatten them to 1/4-inch thickness. This will yield four pieces. Doing this will cook the poultry evenly and quickly. Season both sides well with salt and pepper. The chicken can also be diced or cut into strips for bite-sized pieces.
Step 2: Cook the Chicken
To achieve a golden brown crust, pan-sear the chicken in a skillet over medium heat. I often use this method to cook chicken on the stovetop for juicy and flavorful pieces.
Tips for Perfect Execution: The chicken is cooked when both sides are browned, and the internal temperature reaches about 165°F (74 °C). The cooking process only takes about 2 to 3 minutes per side.
Step 3: Cook the Aromatics
To add a natural sweetness to the dish, saute diced onions in butter. Minced garlic adds a welcome pungency that mellows out as it cooks.
Step 4: Cook the Mushrooms
To add a more robust umami flavor, saute sliced brown mushrooms until tender. I cook them with salt and pepper to better season the fungi. The salt draws out the moisture more quickly, so that they cook faster.
Step 5: Make the Stroganoff Sauce
Sprinkle flour over the mushrooms, then briefly cook to remove the raw taste. The starches in the flour combine with the fat in the dish to form a roux that thickens the sauce. Stir in chicken broth or stock, scraping any flavorful browning bits from the bottom of the pan.
Heat the skillet over medium-high heat, simmering until it thickens. This only takes a few minutes once the liquid nears a boil. With low heat, stir in the sour cream, Dijon mustard, and seasonings.
Expert Tip: It’s important not to boil the sauce, which could cause the dairy to curdle. For a stronger, savory, spicy flavor, you can add Worcestershire sauce. Start with ½ teaspoon, increasing gradually.
Step 6: Warm the Chicken
Add the chicken to the pan to warm in the sauce right before serving.
Step 7: To Serve
I like to garnish the chicken stroganoff with freshly chopped parsley. To make it a complete meal, pair it with egg noodles or other short or tubular types of pasta. It’s delicious with mashed potatoes or white rice.
Frequently Asked Questions
Yes, if you prefer bite-sized pieces, cut the chicken into 3/4-inch cubes or 1/2-inch thick strips. Sauté them in the hot olive oil until lightly browned and cooked through. This will only take about 3 to 5 minutes.
Use plain milk Greek yogurt. It’s thick and tangy, just like sour cream. Crème fraîche or cream cheese is a good alternative, but it will make the sauce thicker.
The most classic pairing of the Russian dish is egg noodles. Steamed rice, mashed potatoes, crispy roasted potatoes, or baked potatoes are great options. Try roasted brussels sprouts, sauteed green beans, or a fresh salad for vegetables.
Serve This With
If you tried this Chicken Stroganoff Recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Chicken Stroganoff
Ingredients
- 1 pound boneless skinless chicken breast, 2 pieces
- 2 tablespoons olive oil
- 1 teaspoon kosher salt, divided
- ½ teaspoon black pepper, divided
- 1 tablespoon unsalted butter
- 1 cup diced yellow onion, ¼" dice
- 1 tablespoon minced garlic
- 8 ounces brown mushrooms, ½" thick slices
- 2 tablespoons all-purpose flour
- 1 ½ cups unsalted chicken stock, or broth
- 1 tablespoon Dijon mustard
- ½ cup sour cream
- 2 teaspoons chopped parsley
Instructions
- Flatten the Chicken – Dry the chicken breasts with a paper towel. Cut each piece horizontally lengthwise to make two thinner cutlets, four total. Place one piece between two plastic sheets or inside a large plastic bag. Using a meat tenderizer, flatten to an even ¼-inch thickness. Repeat with the remaining pieces. Generously season both sides with salt and pepper.
- Cook the Chicken – Heat a large skillet over medium heat. Add the olive oil. Once hot, add the chicken cutlets and cook until golden brown, about 3 to 4 minutes. Flip and cook the other side, until the internal temperature reaches 160 to 165ºF (71 to 74ºC), about 2 to 3 minutes. Transfer to a clean plate, and cover to keep warm.
- Cook the Aromatics – Melt the butter over medium heat. Add the onions, and saute until tender, about 2 minutes. Add the garlic and saute until fragrant, 30 seconds.
- Cook the Mushrooms – Add mushrooms, ½ teaspoon salt, and ¼ teaspoon black pepper. Saute until tender, about 2 minutes.
- Make the Sauce – Add the flour, stir, and cook for 1 minute. Slowly stir in the chicken stock. Bring to a rapid simmer over medium-high heat. Stir and cook until the sauce is thickened, about 2 minutes. Reduce the heat to low and stir in mustard, sour cream, ½ teaspoon salt, and ¼ teaspoon pepper. Taste the sauce and season with more salt and pepper as desired.
- Warm the Chicken – Add the chicken to the sauce, and heat until warmed, 1 to 2 minutes.
- To Serve – Garnish with parsley. If desired, serve with egg noodles, mashed potatoes, or rice.
Notes
- Storing: Refrigerate in an airtight container for up to 5 days.
- Reheating: Cover and microwave on high setting in 30-second increments until hot.
- For Smaller Pieces of Chicken: Cut the chicken into 3/4-inch cubes or 1/2-inch thick strips. Saute them in the hot olive oil until lightly browned and fully cooked about 3 to 5 minutes.
- Make it Gluten-Free: Make a slurry by combining 1 tablespoon of cornstarch with 2 tablespoons of water. Stir into the simmering stock and cook until thickened, 30 to 60 seconds.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Angie says
I have never left a review of a recipe before in my life. This is one of the best things I’ve ever eaten. We had it last week and we are having again tonight and my mouth is watering just thinking about it. Thanks!
Jessica Gavin says
What a huge compliment, Angie! Thrilled to hear you loved the chicken stroganoff recipe, and now making it again!
Chris Archey says
Love this recipe. Simple, few ingrediants, easy to prepare. I use boneless, skinless thighs and 2x the mushrooms.
Jessica Gavin says
Thank you for trying my chicken stroganoff recipe, Chris! Thrilled to hear that it’s easy to prepare.
donna says
came out great! maybe a little less sour cream next time and I may add a little herbs like tarragon to jazz us a classic.
Jessica Gavin says
Tarragon would be a great addition to the chicken stroganoff.
Chanks says
I thought this was just ok. The mustard was overpowering and let Betty little of the mushrooms to come through. I would try another recipe before making this again.
Jessica Gavin says
I appreciate your feedback! You can definitely adjust the mustard to your liking.
Miranda says
Beautiful flavor! Kids and hubby loved it. I bought too many mushrooms at Costco and this was a great recipe for them. We will definitely have this dish again.
Jessica Gavin says
That’s so wonderful that the chicken stroganoff was a winner for the family!
Sheila Flores says
Hello Jessica,
This recipe calls for using sodium free chicken stock. Would it be okay to use low sodium chicken stock and reduce the amount of added salt? If so, how much would you reduce the by? Thanks 😊
Jessica Gavin says
I would reduce the salt by 1/2 teaspoon. Taste the sauce before serving, adding more salt if needed.
Carolyn says
Made this for supper last night – it was super delicious! The only thing I would change for next time is to add more mushrooms.
Jessica Gavin says
Thanks for your feedback, Carolyn!