Creamy Chicken Stroganoff Recipe is one of those cozy, comforting dishes that feels like a warm hug on a plate. The tender chicken, earthy mushrooms, and luscious sour cream sauce come together to create a flavor combo that’s both rich and satisfying without being complicated. I love making this on busy weeknights when I want something hearty but quick – and I’m pretty sure anyone who enjoys classic stroganoff with beef will adore this lighter, creamier twist. Whether you're feeding family after a long day or impressing friends over dinner, this recipe fits right in.
Jump to:
What Makes This So Good
This Creamy Chicken Stroganoff Recipe nails all the comforting cues you want in a skillet dish. The sauce clings beautifully to each chicken piece, bringing a creamy texture with a touch of tang that balances the savory mushrooms. The browning of the chicken adds a fantastic depth that you’ll notice the moment you start cooking — it’s all about layering flavors.
- Big Flavor, Minimal Fuss: You get creamy, rich taste with just a handful of simple steps — no complicated techniques needed.
- Family-Friendly: This is a crowd-pleaser everyone can enjoy, no matter their age or picky eating habits.
- Simple Ingredients: Pantry staples and fresh mushrooms make this both accessible and budget-friendly.
- Works Any Night: Ready in under 30 minutes, this recipe fits right into busy weeknights or cozy weekends alike.
Ingredient Guide
Choosing the right ingredients helps your Creamy Chicken Stroganoff Recipe shine. Here’s a quick guide to picking and prepping what you need. Feel free to swap or tweak to suit your tastes or pantry.
- Chicken breasts: Boneless, skinless works best for easy cutting and even cooking. If you prefer thighs, that’s great too—they’ll add extra juiciness.
- Garlic powder and seasoning: I like to be generous with salt and pepper to really lift the flavors, plus garlic powder adds subtle depth without overpowering.
- Flour: A light dredge helps the chicken brown nicely and thickens the sauce. All-purpose flour is perfect here.
- Olive oil & butter: Using both adds a nice flavor balance and helps get that golden sear on chicken and mushrooms.
- Mushrooms: Cremini are my favorite for their earthy flavor and meaty texture, but white button mushrooms work too.
- Onion: A sweet, mild onion gives a gentle background flavor—yellow or white both taste great.
- Dijon mustard & Worcestershire sauce: These pack a tangy, umami punch that turns the sauce from ordinary to extraordinary.
- Chicken broth: Keep it low sodium so you can control salt levels but still get rich flavor.
- Sour cream: Full-fat gives the creamy texture and slight tang that makes this stroganoff so irresistible.
Quick Reminder: Full measurements are in the recipe card below.
How to Make Creamy Chicken Stroganoff Recipe
Step 1 — Prep & Ready
Start by cutting your chicken breasts into 1-inch pieces — even sizes ensure they cook evenly. Sprinkle them with garlic powder, salt, and pepper generously; this seasoning builds the base flavor right from the start. Then, dredge each piece lightly in flour. This coat not only helps develop that perfect golden crust but also thickens the sauce later on. Meanwhile, slice your mushrooms and chop the onion so they’re ready to go when the chicken is done. Don’t forget to heat your skillet over medium-high heat before adding oil — you want that sizzle immediately when the chicken hits the pan.
Step 2 — Cook with Confidence
With the oil hot, cook the chicken in two batches. This prevents overcrowding and helps you get those crispy edges I love — if you crowd the pan, the chicken steams instead. Each piece should take about 3 minutes per side, until it’s cooked through (internal temp 165°F) and nicely browned. The second batch will usually cook faster because the pan is hotter; adding a little more oil keeps everything from sticking. After the chicken rests on a plate, melt some butter in the same skillet and add mushrooms and onions. Sauté them for around 6 to 8 minutes, until the mushrooms release their moisture and get golden edges, and the onions turn translucent and sweet. Next comes the magic: stir in Dijon mustard, Worcestershire sauce, and fresh garlic. Let that cook for a minute — your kitchen will fill with a wonderful savory aroma. Pour in the chicken broth, scraping the pan’s bottom to lift all those flavor-packed browned bits, then return the chicken to the pan. Let everything simmer gently for a couple of minutes so the flavors mingle.
Step 3 — Finish & Serve
To finish your Creamy Chicken Stroganoff Recipe, gently stir in the sour cream and warm it through for about a minute. Keep the heat low here — too much bubbling can make sour cream separate, and we want silky smooth sauce. Taste and adjust with more salt and pepper if needed. Once everything is nice and creamy, dish it up right away. I love serving this over buttery egg noodles, creamy mashed potatoes, or even steamed rice — each soak up that rich sauce beautifully and make it a real crowd-pleaser.
Extra Helpful Tips
Even though this Creamy Chicken Stroganoff Recipe is straightforward, a few thoughtful touches make a big difference in flavor and texture. Here’s what I’ve learned from cooking this many times.
- Watch for This Sign: When your mushrooms have released their moisture and you see those golden seared edges, that’s prime time to move to the next step — it adds serious depth.
- Temperature Trick: Keep the pan hot enough to brown the chicken but don’t burn the flour coating; medium-high heat works best with some patience.
- Prep-Ahead Option: You can chop mushrooms and onion in advance and keep chicken coated in flour ready in the fridge for a few hours to speed dinner prep later.
- Avoid This Common Mistake: Don’t add sour cream while the pan is too hot or boiling; this can cause curdling. Warm low heat is your friend here.
Serve & Enjoy
Easy Enhancements
To elevate your Creamy Chicken Stroganoff Recipe even more, try stirring in a handful of fresh chopped parsley or dill just before serving for a burst of color and freshness. A sprinkle of smoked paprika or a dash of cayenne adds a subtle warming kick if you like a little heat. For a touch of indulgence, grating some Parmesan over the top works beautifully, melting into that creamy sauce.
Tasty Pairings
This dish pairs wonderfully with simple sides that soak up the sauce. Creamy mashed potatoes are classic, but buttery egg noodles or even fluffy rice work great too. For a fresh contrast, a crisp green salad or steamed broccoli with a squeeze of lemon brightens the plate. If you enjoy a glass of wine with dinner, a light Pinot Noir or a dry Riesling complement the creamy, savory notes nicely.
Quick Plating Tips
Presentation doesn’t have to be complicated to look tasty. After spooning the stroganoff over your selected base, add a sprinkle of fresh herbs like parsley or chives. A few whole mushroom slices placed on top add a rustic charm. If you roasted the vegetables on the side, lay a few alongside for color and texture contrast. These small touches always make serving a little more special without extra effort.
Store, Freeze & Reheat
Fridge Storage
Your Creamy Chicken Stroganoff Recipe keeps well in an airtight container for up to 3 or 4 days in the fridge. You might notice the sauce thickens a bit as it cools — just stir in a splash of broth or water when reheating to loosen it back up to its creamy glory.
Freezer Friendly?
You can freeze this stroganoff, but sour cream-based sauces sometimes change texture after thawing. To avoid sogginess, freeze the cooked chicken and mushroom mixture without sour cream, then stir fresh sour cream in after reheating. Thaw overnight in the fridge for best results.
Reheat Like New
To reheat, gently warm your stroganoff in a skillet over low heat, stirring frequently, and add a splash of chicken broth or water to revive the sauce’s smooth texture. Microwaving on medium power in short bursts works too, just be sure to stir often to avoid hot spots. Avoid high heat that might curdle the sauce or dry out the chicken.
Creamy Chicken Stroganoff Recipe FAQs
Absolutely! Chicken thighs have a richer flavor and stay juicy even if slightly overcooked. Just cut them into similar bite-sized pieces for even cooking.
Greek yogurt works well as a tangy substitute but add it off heat to avoid curdling. You can also use crème fraîche for a similar creamy texture and flavor.
Yes! Use a gluten-free flour blend or cornstarch to coat the chicken, and make sure your Worcestershire sauce does not contain gluten.
You can freeze it without the sour cream added, then stir in sour cream when reheating for best texture. This prevents sauce separation and keeps it tasting fresh.
Final Flavor Thoughts
I hope you enjoy making and sharing this Creamy Chicken Stroganoff Recipe as much as I do—it’s truly one of my go-to comforts that never disappoints. If you try it out, I’d love to hear how it goes! Don’t hesitate to tweak ingredients or serve it up in your own style, then come back and leave a star rating or comment. And of course, try swapping mushrooms or adding fresh herbs next time to make it your signature dish. Happy cooking!
Print📖 Recipe
Creamy Chicken Stroganoff Recipe
Chicken Stroganoff is a creamy, savory dish featuring tender chicken pieces sautéed with mushrooms, onions, and a flavorful sour cream sauce. This quick and comforting recipe is perfect for an easy dinner, combining classic Stroganoff flavors with a lighter twist by using chicken breasts instead of beef.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Russian
Ingredients
Chicken and Seasoning
- 2 chicken breasts, cut into 1" pieces
- ½ teaspoon garlic powder
- Salt & pepper to taste
- Flour for dredging
- 3 tablespoons olive oil, divided
Vegetables and Aromatics
- 8 ounces cremini mushrooms, sliced
- ½ medium onion, chopped
- 3 cloves garlic, minced
Sauce Ingredients
- 1 tablespoon butter
- 1 tablespoon Dijon mustard (or more, to taste)
- 1 tablespoon Worcestershire sauce (or more, to taste)
- ⅔ cup chicken broth
- ½ cup full fat sour cream
Instructions
- Prepare the Chicken: Cut the chicken breasts into 1-inch pieces, then season generously with garlic powder, salt, and pepper. Lightly dredge each piece in flour to coat them evenly.
- Cook the Chicken: Heat 2 tablespoons of olive oil in a deep skillet over medium-high heat. Cook the chicken pieces in two batches to avoid overcrowding, about 3 minutes per side until golden brown and fully cooked (internal temperature of 165°F). For the second batch, add an extra tablespoon of olive oil as the pan will be dry. Transfer cooked chicken to a plate and set aside.
- Sauté Mushrooms and Onions: Add the butter to the same pan and let it melt. Add sliced mushrooms and chopped onions, sautéing for 6-8 minutes until the mushrooms release their water and get a nice sear while the onions soften.
- Add Flavorings: Stir in Dijon mustard, Worcestershire sauce, and minced garlic. Cook for about one minute to let the flavors combine.
- Deglaze and Simmer: Pour in the chicken broth and scrape the browned bits from the bottom of the pan. Return the cooked chicken to the skillet and cook together for 2 minutes, stirring occasionally.
- Finish with Sour Cream: Remove the pan from heat and stir in the sour cream, warming it through gently for about a minute without letting it boil to avoid curdling. Adjust salt and pepper to taste, then serve immediately.
Notes
- Use full-fat sour cream for the best creamy texture and flavor.
- Be careful not to let the sour cream boil to prevent it from curdling.
- Cooking chicken in batches ensures even browning and prevents overcrowding.
- Feel free to add fresh parsley as a garnish for color and freshness.
- Serve this stroganoff over egg noodles, rice, or mashed potatoes for a classic meal.
Leave a Reply