Creamy Chicken Stroganoff Recipe tastes rich, savory, and comforting with tender chicken, silky mushrooms, and a tangy, garlicky sour cream sauce over noodles or rice. It works perfectly for busy weeknights or cozy weekends, since you can get it on the table in about 35 minutes. I first cooked a version of this in a tiny apartment kitchen with one pan and a wobbly stove, so if I can pull it off, you absolutely can too.
Why You Should Try This Creamy Chicken Stroganoff Recipe
This Creamy Chicken Stroganoff Recipe gives you all the cozy vibes of classic beef stroganoff but with quicker cooking chicken and a lighter feel. The sauce tastes ultra creamy, with a slight tang from sour cream and a deep savory flavor from mushrooms, onions, and garlic.
You cook everything in one large skillet, so cleanup stays simple and weeknight friendly. The recipe also reheats well, so leftovers taste just as comforting the next day.
“This Creamy Chicken Stroganoff Recipe tastes like a restaurant meal that secretly takes under 40 minutes and only one pan to pull off. ★★★★★”
Ingredients You’ll Need
Chicken
-
1.5 pounds boneless skinless chicken breasts or thighs, sliced into thin strips
- Thighs stay juicier and more forgiving if you overcook slightly.
- Use pre-sliced chicken strips from the store if you want a shortcut.
-
1 teaspoon kosher salt
-
1/2 teaspoon black pepper
-
1 teaspoon paprika (regular or smoked)
Vegetables & Aromatics
- 2 tablespoons olive oil or avocado oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, thinly sliced
- 3 cloves garlic, minced (or 1 teaspoon garlic paste from a tube)
- 8 ounces cremini or white mushrooms, sliced
- Use pre-sliced mushrooms to save time.
- Baby bella mushrooms add a deeper flavor.
Sauce
- 1 tablespoon all-purpose flour
- 1 cup low sodium chicken broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1/2 teaspoon onion powder (optional, for extra savory flavor)
- 3/4 cup sour cream (full fat tastes best, but light sour cream works)
- Greek yogurt can replace sour cream; use whole milk Greek yogurt for best texture.
- 1/4 cup heavy cream or half-and-half
- Skip this and add a splash more broth if you want a lighter version.
To Serve
- 8 to 12 ounces egg noodles, cooked according to package directions
- Wide egg noodles feel classic with stroganoff.
- Or serve over:
- Steamed white or brown rice
- Mashed potatoes
- Cauliflower rice for a lower carb option
Garnish
- 2 tablespoons chopped fresh parsley
- Extra black pepper to taste
Equipment
- Large deep skillet or sauté pan (12 inch works best)
- Wooden spoon or silicone spatula
- Tongs
- Cutting board and sharp knife
- Measuring cups and spoons
Tips & Tricks
- Slice chicken into thin, even strips so it cooks quickly and stays tender.
- Pat chicken dry with paper towels so it browns instead of steams.
- Brown chicken in batches if needed; crowding the pan makes it pale and watery.
- Use medium high heat to get color on the chicken and mushrooms without burning.
- Cook mushrooms until they release their liquid and start to brown for deeper flavor.
- Stir flour into the fat and veggies before adding broth so the sauce thickens smoothly.
- Temper sour cream by mixing it with a little warm sauce before you add it to the pan to prevent curdling.
- Keep the heat low after you add sour cream and cream so the sauce stays silky.
- Taste and adjust salt, pepper, and Worcestershire at the end; mushrooms and broth brands vary in saltiness.
- Serve the sauce over hot noodles or rice instead of mixing everything in the pan if you want leftovers to reheat better.
How to Make Creamy Chicken Stroganoff Recipe
Step 1: Prep the Chicken and Veggies
Slice the chicken into thin strips, about 1/2 inch wide. Season the chicken with salt, pepper, and paprika, then toss to coat evenly. Slice the onion, mince the garlic, and slice the mushrooms so everything stands ready before you start cooking.
Step 2: Brown the Chicken
Heat 1 tablespoon oil and 1 tablespoon butter in a large skillet over medium high heat. Add half the chicken in a single layer and cook 3 to 4 minutes, stirring once or twice, until the pieces look golden and cooked through. Transfer the chicken to a plate, then repeat with the remaining oil, butter, and chicken, and move that to the plate as well.
Step 3: Cook the Onions and Mushrooms
Lower the heat to medium. Add the sliced onion to the same skillet and cook 3 to 4 minutes until it softens and turns lightly golden, scraping up any browned bits from the chicken. Add the mushrooms and cook 5 to 7 minutes, stirring occasionally, until they release their liquid and start to brown.
Add the minced garlic and onion powder if you use it, then cook 30 seconds until fragrant. If the pan looks dry, add a small splash of oil or a tiny knob of butter so nothing sticks.
Step 4: Build the Sauce Base
Sprinkle the flour over the onion and mushroom mixture. Stir well for about 1 minute so the flour coats the veggies and cooks slightly. Pour in the chicken broth slowly while you stir, so no lumps form.
Add Worcestershire sauce and Dijon mustard, then stir again. Bring the mixture to a gentle simmer and cook 3 to 4 minutes until the sauce thickens slightly.
Step 5: Add the Chicken Back
Return the browned chicken and any juices from the plate to the skillet. Stir so the chicken nestles into the sauce. Let everything simmer together 3 to 4 minutes so the flavors blend and the chicken heats through.
Step 6: Finish with Sour Cream and Cream
Lower the heat to low. In a small bowl, mix the sour cream with a few spoonfuls of the hot sauce from the pan and stir until smooth. Pour this mixture back into the skillet, then add the heavy cream or half-and-half.
Stir gently until the sauce turns creamy and smooth. Keep the heat low and avoid boiling so the dairy stays silky. Taste and adjust seasoning with more salt, pepper, or a splash of Worcestershire if needed.
Step 7: Cook the Noodles and Serve
While the sauce simmers, cook egg noodles according to package directions in salted water. Drain the noodles and drizzle with a tiny bit of oil so they do not stick. Spoon the Creamy Chicken Stroganoff Recipe over hot noodles, rice, or mashed potatoes.
Top with chopped fresh parsley and a few grinds of black pepper. Serve right away while everything tastes hot and cozy.
What to Serve with Creamy Chicken Stroganoff Recipe
Creamy Chicken Stroganoff Recipe pairs beautifully with buttered egg noodles, fluffy mashed potatoes, or simple steamed rice. Add a crisp green salad with a light vinaigrette to balance the rich sauce. Steamed green beans, roasted broccoli, or sautéed spinach also match the creamy, savory flavors.
If you want a kid friendly plate, serve it with buttered peas or corn and some warm crusty bread to soak up extra sauce. A cold glass of sparkling water with lemon or iced tea finishes the meal nicely.
Storage Options
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently on the stove over low heat, with a splash of broth or milk to loosen the sauce, and stir often.
- You can freeze the chicken and sauce for up to 2 months, though the dairy may thicken slightly after thawing.
- Thaw overnight in the fridge, then reheat on low heat and stir in a bit of fresh cream or broth to bring the sauce back to a silky texture.
Creamy Chicken Stroganoff Recipe
Ingredients
Instructions
- Slice the chicken into thin strips about 1/2 inch wide. Season with kosher salt, black pepper, and paprika, tossing to coat evenly. Slice the onion, mince the garlic, and slice the mushrooms.
- Heat 1 tablespoon of the oil and 1 tablespoon of the butter in a large skillet over medium-high heat. Add half the chicken in a single layer and cook 3 to 4 minutes, stirring once or twice, until golden and cooked through. Transfer to a plate. Repeat with the remaining oil, butter, and chicken, then transfer that to the plate as well.
- Reduce heat to medium. Add the sliced onion to the same skillet and cook 3 to 4 minutes, scraping up any browned bits, until softened and lightly golden. Add the mushrooms and cook 5 to 7 minutes, stirring occasionally, until they release their liquid and start to brown. Stir in the minced garlic and onion powder if using, and cook about 30 seconds until fragrant.
- Sprinkle the flour over the onion and mushroom mixture. Stir for about 1 minute to coat the vegetables and cook the flour. Slowly pour in the chicken broth while stirring to avoid lumps. Add the Worcestershire sauce and Dijon mustard and bring to a gentle simmer. Cook 3 to 4 minutes, until slightly thickened.
- Return the browned chicken and any accumulated juices to the skillet, stirring to nestle the chicken into the sauce. Simmer 3 to 4 minutes to heat through and blend the flavors.
- Reduce the heat to low. In a small bowl, mix the sour cream with a few spoonfuls of the hot sauce from the pan and stir until smooth to temper it. Stir this mixture back into the skillet, then add the heavy cream or half-and-half. Stir gently until the sauce is creamy and smooth, keeping the heat low and avoiding a boil. Taste and adjust seasoning with more salt, pepper, or Worcestershire as needed.
- While the sauce finishes, cook the egg noodles according to package directions in salted water. Drain and drizzle lightly with oil to prevent sticking. Spoon the creamy chicken stroganoff over hot noodles (or rice or mashed potatoes), garnish with chopped fresh parsley and black pepper, and serve immediately.
Notes
Approximate per serving (1/4 of recipe, without noodles): 430 calories; fat 27 g; saturated fat 12 g; carbohydrates 11 g; fiber 1 g; sugars 4 g; protein 35 g; sodium 720 mg. Values will vary based on exact ingredients, brands, and portion size.
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