Chicken Stroganoff is a quick and easy way to enjoy the rich flavors of the classic dish in far less time! Tender chicken, earthy mushrooms, and a creamy sauce come together to create a comforting meal that’s easy enough to make any night of the week.
Serve it over buttered egg noodles with Sautéed Green Beans and a batch of Easy Dinner Rolls for a cozy dinner!
If you love Beef Stroganoff but not the time it takes to render the beef fork tender, this Chicken Stroganoff recipe is exactly what you need! I’m head over heels for this easy dinner.
The creamy mushroom sauce is EVERYTHING! Rich with flavor from garlic, white wine, and fresh thyme, it’s balanced with a little tang from sour cream. One of the best parts of this recipe is the generous amount of sauce—you’re going to want to spoon a generous amount over cooked noodles or rice. Trust me, it’s amazing.
Once this meal hits your dinner table, no one will believe you made it in just a little over 30 minutes.
Table of contents
Ingredient Notes
- Chicken: Cubed boneless skinless chicken breasts.
- Seasoning: Dried spices add really nice flavor to the chicken. Granulated garlic or garlic powder, paprika (regular, not smoked), kosher salt, and freshly ground black pepper.
- Fat: Extra virgin olive oil and a little butter.
- Produce: Sliced cremini mushrooms, diced yellow onion, minced garlic, fresh parsley, and fresh thyme leaves. Since thyme is such a prominent flavor in this dish, I highly recommend using fresh, if possible.
- Wine: A dry white wine, like pinot grigio or sauvignon blanc.
- Flour: A little all-purpose flour works as a thickening agent for the sauce.
- Broth: Low-sodium chicken broth. Warming the broth before it is added to the sauce helps prevent the sauce from breaking.
- Sour cream: I’ve found full fat sour cream breaks down best in a warm sauce. Low fat sour cream is okay, but your sauce my not be as smooth and creamy.
- For the rest: Dijon mustard and Worcestershire sauce add great flavor to the sauce.
- Optional garnish: Finish it off with some fresh chopped chives or minced parsley.
How to Make Chicken Stroganoff
- Placed the cubed chicken in a medium bowl and toss with the seasoning.
- Saute the seasoned chicken in hot oil until browned and cooked through. Use a slotted spoon to gransfer the chicken to a plate and set it aside.
- Melt the butter in the empty skillet with any drippings left behind from the chicken. Add the mushrooms, onion, garlic, and thyme and cook, stirring occasionally, until the onions are tender and golden brown. Season with salt and pepper to taste. Add the wine, stirring to deglaze the bottom of the pan.
- Sprinkle in the flour and cook, stirring, for 2 minutes.
- Slowly add the broth, stirring to combine it well with the mushroom mixture.
- Then, whisk in the Dijon and Worcestershire sauce and simmer over until slightly thickened.
- Return the chicken to the skillet and cook until heated through, then stir in the parsley.
- Add the sour cream and remove the pan from the heat. Stir until the sour cream is completely incorporated into the sauce. Season to taste with additional salt and pepper, if needed.
How to Serve Chicken Stroganoff
- Noodles: You can cook up any type of noodles you love for this stroganoff. Curly egg noodles are a classic choice and work well for holding on to the sauce. After boiling according to the package directions, drain them well and toss with a little butter for flavor and to help prevent them from sticking together.
- Rice: This dish is also delicious served over simpled cooked white rice or brown rice.
- Mashed Potatoes: For a heartier and very cozy option, spoon Chicken Stroganoff over Sour Cream Mashed Potatoes or Mashed Red-Skinned Potatoes.
Storage Tips
Refrigerate: Store leftover Chicken Stroganoff in an airtight container in the refrigerator and it will stay fresh for up to 3 days.
Freeze: Since this recipe contains sour cream, the texture of the sauce may change slightly after freezing. However, you can still freeze leftovers for up to 1 month. Just transfer the cooled chicken and sauce to a freezer-safe container or zippered bag. When reheating, the sauce may separate slightly, so stir it well to bring it back together.
Reheating: Reheat in the microwave or on the stovetop over low heat, adding a splash of broth to thin the sauce if needed.
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Chicken Stroganoff
Ingredients
- 1½ pounds boneless skinless chicken breasts
- ½ teaspoon granulated garlic or garlic powder
- ½ teaspoon paprika
- ¾ teaspoons kosher salt, divided
- ¼ teaspoon freshly ground black pepper, plus additional to taste
- 2 tablespoons extra virgin olive oil
- 2 tablespoons butter
- 8 ounces cremini mushrooms, sliced
- ½ cup diced yellow onion
- 1 teaspoon minced garlic
- 1 tablespoon fresh thyme leaves
- ¼ cup dry white wine, like pinot grigio or sauvignon blanc
- 2 tablespoons all-purpose flour
- 2 cups low-sodium chicken broth, warm
- 1 tablespoon Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1 to 2 tablespoons chopped Italian parsley
- ½ cup sour cream, full fat
- fresh chopped chives or minced parsley, for garnish
Optional for Serving
- Cooked buttered egg noodles, rice, or mashed potatoes, see notes below
Instructions
- Cut the chicken into 1-inch pieces and transfer to a medium bowl. Add the granulated garlic, paprika, ½ teaspoon salt, and ¼ teaspoon pepper and toss to combine well. Set aside.
- Add the oil to a large, deep skillet or saute pan and place it over MEDIUM-HIGH heat. When the oil is hot (but not smoking) add the seasoned chicken and cook, stirring occasionally, until browned and cooked through, about 6 to 8 minutes. Remove the pan from the heat and use a slotted spoon to remove the chicken to a plate.
- Add the butter to the empty skillet with any drippings and melt it over MEDIUM heat. Add the mushrooms, onion, garlic, and thyme and cook, stirring occasionally, until the onions are tender and golden brown and the mushrooms have released their liquid, about 5 to 6 minutes. Season with the remaining ¼ teaspoon salt and pepper, to taste. Add the wine, stirring to deglaze the bottom of the pan.
- Sprinkle in the flour and cook, stirring, for 2 minutes. Slowly add the broth, stirring to combine it well with the mushroom mixture. Then, whisk in the Dijon and Worcestershire sauce and simmer over MEDIUM-LOW heat until slightly thickened, 3 to 4 minutes more.
- Return the chicken to the skillet, along with any juices from the plate, and cook until heated through, about 1 minute. Reduce the heat to LOW and stir in the parsley. Add the sour cream and remove the pan from the heat. Stir until the sour cream is completely incorporated into the sauce. Season to taste with additional salt and pepper, if needed.
- Garnish with chives or additional parsley and serve with buttered noodles or rice.
Notes
- Noodles: You can cook up any type of noodles you love for this stroganoff. Curly egg noodles are a classic choice and work well for holding on to the sauce. After boiling according to the package directions, drain them well and toss with a little butter for flavor and to help prevent them from sticking together.
- Rice: This dish is also delicious served over simpled cooked white rice or brown rice.
- Mashed Potatoes: For a heartier and very cozy option, spoon Chicken Stroganoff over Sour Cream Mashed Potatoes or Mashed Red-Skinned Potatoes.
- Refrigerate: Store leftover Chicken Stroganoff in an airtight container in the refrigerator and it will stay fresh for up to 3 days.
- Freeze: Since this recipe contains sour cream, the texture of the sauce may change slightly after freezing. However, you can still freeze leftovers for up to 1 month. Just transfer the cooled chicken and sauce to a freezer-safe container or zippered bag. When reheating, the sauce may separate slightly, so stir it well to bring it back together.
- Reheating: Reheat in the microwave or on the stovetop over low heat, adding a splash of broth to thin the sauce if needed.
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
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The recipe did not result in a creamy sauce and adding the flour before making a slurry left lumps and did not help thickening. I followed the recipe to the letter.
I’m sorry it didn’t work out for you. The amount of flour in the recipe should be plenty to thicken the sauce to the level shown in the images in this post. I’m not sure what you are referring to when you say “adding the four before making a slurry” as there are no instructions to make a slurry for this recipe. The flour is sprinkled directly into the mushroom/fat mixture before the broth is added slowly. If you did this and didn’t get a good result, it could be you didn’t use enough fat or didn’t add the broth slowlywhile whisking.