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.
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Creamy chicken stroganoff is the ultimate comfort food. The good news is 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 sauteed until tender, adding savory and 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.
Prepare the chicken
Use 8 to 10 ounces pieces of boneless skinless chicken breast. Cut them into cutlets, and flatten them to 1/4-inch thickness. This will yield four pieces. Doing this will cook the poultry evenly and fast. Season both sides well with salt and pepper. The chicken can also be diced or cut into strips for bite-sized pieces.
If you prefer dark meat, use chicken thighs. You don’t need to pound them out. However, cook for a few minutes longer until the internal temperature reaches 170ºF (77ºC).
Pan-sear the chicken
To achieve a golden brown crust, pan-sear the chicken in a skillet over medium heat. I often use this method for cooking chicken on the stovetop for juicy and flavorful pieces. The chicken is cooked when both sides are browned and the internal temperature reaches about 165ºF (74ºC). The cooking process only takes about 2 to 3 minutes per side.
Cook the mushrooms and aromatics
To add a natural sweetness to the dish, saute diced onions in butter. Minced garlic adds a welcomed pungency that mellows out as it cooks. 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 quicker so that they cook faster. Other types of mushrooms, like White mushrooms, can be used but will have a milder taste.
Make the 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, creating a roux that will thicken 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, simmering until it thickens. This only takes a few minutes once the liquid nears a boil.
With the heat on low, stir in the sour cream, Dijon mustard, and seasonings. It’s important not to boil the sauce, which could cause the dairy to curl. For a stronger savory and spicy taste, you can add Worcestershire sauce. Start with ½ teaspoon, increasing gradually. Add the chicken to the pan to warm, then garnish with fresh parsley or thyme before serving.
Serve this with
- Egg noodles or other short or tubular types of pasta.
- Mashed potatoes
- Steamed white rice or brown rice
- Garden salad with balsamic vinaigrette
Frequently asked questions
Yes, if you prefer bite-sized pieces, 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 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 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.
Sour cream substitutes
Sour cream adds the characteristic creamy and intense flavor of stroganoff sauce. It contains around 20% fat. If you don’t have it on hand, other types of cultured dairy products can be used. Plain greek yogurt is the best substitute. Use whole milk, or 2 to 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.
- 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
- 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. 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.
- 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, cooking until thickened, 30 to 60 seconds.
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.
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