When you need dinner on the table fast but still want something creamy, comforting, and satisfying, this chicken stroganoff delivers. Tender chicken strips simmer in a rich mushroom sauce that’s perfectly balanced with tangy sour cream and a hint of Dijon. Best of all, everything comes together in one skillet in just 30 minutes.
This recipe works beautifully for busy weeknights when you’re short on time but don’t want to compromise on flavor. The combination of golden-brown chicken, earthy mushrooms, and that silky sauce makes it feel like a special meal, even though it’s incredibly simple to pull together. Serve it over egg noodles or rice for a complete dinner the whole family will love.
Why You’ll Love This Chicken Stroganoff
This dinner recipe checks all the boxes for a weeknight winner. The entire meal cooks in one skillet, which means minimal cleanup after dinner. You’ll have everything from prep to plate in 30 minutes, making it perfect for those nights when you’re racing against the clock.
The flavor profile hits that sweet spot between rich and tangy. Mushrooms add earthy depth, while the sour cream creates a luxurious sauce that coats every bite. Dijon mustard and Worcestershire sauce bring just enough tang to keep things interesting without overwhelming the dish.
Each serving packs substantial protein thanks to the generous amount of chicken. This makes it satisfying enough to keep everyone full through the evening. The recipe also scales easily if you’re feeding a crowd or want leftovers for lunch the next day.
You can customize this dish to match what’s in your pantry. Swap chicken thighs for breasts, use different mushroom varieties, or adjust the seasonings to your taste. The basic technique stays the same, giving you flexibility without added complexity.
Ingredients for Chicken Stroganoff
I always start with good quality chicken and fresh mushrooms for this recipe. The chicken browns better when it’s at room temperature, so I pull it from the fridge about 15 minutes before cooking. For mushrooms, I prefer cremini because they hold their shape and add more flavor than standard white buttons, though either works perfectly fine.
For the Chicken:
- 1.5 lbs boneless, skinless chicken breasts or thighs, cut into strips
- 1 tsp paprika
- Salt and black pepper to taste
- 1 tbsp olive oil
For the Sauce:
- 8 oz mushrooms (cremini or white button), sliced
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 2 tbsp butter, divided
- 2 tbsp all-purpose flour
- 1 cup chicken broth
- 1 cup sour cream (full fat recommended)
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- Fresh parsley, chopped (for garnish)
For Serving:
- Egg noodles or rice
The choice between chicken breasts and thighs comes down to preference. I use thighs when I want extra richness and breasts when I’m watching calories. Both work equally well in this recipe. Full-fat sour cream creates the smoothest sauce and won’t separate as easily as low-fat versions. If you can only find low-fat, just be extra careful not to let it boil.
Quality chicken broth makes a noticeable difference here. I reach for low-sodium versions so I can control the salt level myself. The flour acts as a thickening agent, so don’t skip it even though the amount seems small. It’s what gives the sauce that perfect coating consistency.
How to Make Chicken Stroganoff
The technique here is straightforward but timing matters. I find that getting a good sear on the chicken first builds flavor that carries through the entire dish. Don’t crowd the pan during this step or the chicken will steam instead of brown.
1. Sear the Chicken: Season chicken strips generously with salt, pepper, and paprika. Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat until the butter stops foaming. Add the chicken in a single layer and let it cook undisturbed for 3 minutes. Flip and cook another 2-3 minutes until golden brown but not fully cooked through. The chicken will finish cooking later, so slight undercooking at this stage is fine. Remove to a plate and set aside.
2. Sauté the Vegetables: In the same skillet, melt the remaining tablespoon of butter over medium heat. Add the diced onions and sliced mushrooms. Sauté for 6-8 minutes, stirring occasionally, until the mushrooms release their moisture and turn golden brown. The onions should be soft and translucent. Stir in the minced garlic during the last 30 seconds—garlic burns easily, so adding it at the end prevents bitterness.
3. Build the Sauce: Sprinkle the flour over the vegetables and stir constantly for 1 minute. This cooks out the raw flour taste and creates a base for thickening. The mixture will look pasty, which is exactly what you want.
4. Deglaze and Season: Slowly pour in the chicken broth while scraping the bottom of the pan with a wooden spoon. Those browned bits stuck to the pan are pure flavor. Stir in the Dijon mustard and Worcestershire sauce until everything is well combined. The sauce will start to thicken as it comes to a simmer.
5. Finish Cooking: Return the chicken and any accumulated juices to the skillet. Bring to a light simmer and cook for 2-3 minutes until the chicken is cooked through and the sauce has thickened to your liking. You’re looking for an internal temperature of 165°F in the chicken.
6. Add the Sour Cream: Reduce the heat to low. This is important—high heat will cause the sour cream to curdle. Stir in the sour cream until the sauce is smooth and creamy. Heat through for another minute, but don’t let it boil. Taste and adjust seasoning with additional salt and pepper if needed.
7. Serve: Garnish with chopped fresh parsley and serve immediately over hot egg noodles or steamed rice. The sauce should coat the back of a spoon and cling to the noodles beautifully.
Pro tip: If you’re worried about the sour cream separating, temper it first by stirring a spoonful of the hot sauce into the sour cream before adding the whole mixture to the pan. This gradually brings up the temperature and prevents curdling.
What to Serve with Chicken Stroganoff
A simple green salad keeps things light and adds a fresh contrast to the rich sauce. Toss mixed greens with a basic vinaigrette made from olive oil, lemon juice, and a touch of Dijon. The acidity cuts through the creaminess nicely.
Roasted Green Beans: Toss trimmed green beans with olive oil, salt, and pepper, then roast at 425°F for 15-20 minutes until slightly charred. The crispy edges and bright flavor balance the creamy stroganoff perfectly.
Garlic Bread: A crusty baguette or garlic bread is perfect for soaking up extra sauce. Spread butter mixed with minced garlic and parsley on sliced bread, then toast until golden.
Steamed Broccoli: Simple steamed broccoli with a squeeze of lemon provides vegetables without competing with the main dish. The mild flavor and tender-crisp texture work well alongside the rich chicken.
Cucumber Salad: A quick cucumber salad with sour cream, dill, and a splash of vinegar adds a cooling element that complements the warm, savory stroganoff. The crunch is a nice textural contrast too.
Buttered Noodles: If you’re serving the stroganoff over rice instead of noodles, consider a side of buttered egg noodles tossed with poppy seeds or parsley. It sounds redundant, but some people love extra noodles.
Roasted Root Vegetables: Carrots, parsnips, and baby potatoes roasted with olive oil and herbs add earthiness that pairs naturally with the mushroom sauce. Roast them at 400°F for 30-35 minutes.
Pro Tips & Variations
Don’t Skip the Sear: Taking the time to properly brown the chicken builds a flavor foundation for the entire dish. Resist the urge to move it around too much in the pan.
Mushroom Choices: Try a mix of mushrooms for more complex flavor. Shiitake, oyster, or portobello mushrooms all work beautifully. Just remove any tough stems before slicing.
Make It Ahead: You can prep the chicken and vegetables in advance. Store them separately in the refrigerator, then cook as directed when you’re ready to eat. The actual cooking happens so quickly that there’s not much time saved by making it fully ahead, but the prep work helps.
Thicker Sauce: If you prefer a thicker sauce, mix an additional tablespoon of flour with a tablespoon of softened butter to make a paste. Whisk it into the sauce before adding the sour cream.
Wine Addition: For extra depth, deglaze the pan with 1/4 cup of dry white wine before adding the chicken broth. Let it reduce by half before proceeding with the recipe.
Protein Swaps: Turkey cutlets, pork tenderloin, or even beef sirloin work well with this same technique. Adjust cooking times based on the thickness of your protein choice.
Vegetarian Version: Replace the chicken with cauliflower florets or extra mushrooms. Use vegetable broth instead of chicken broth. The sauce is so flavorful that you won’t miss the meat.
Spice Level: Add a pinch of cayenne pepper or red pepper flakes to the seasoning if you like a little heat. Start small—you can always add more at the table.
Storage & Reheating Tips
Store leftover chicken stroganoff in an airtight container in the refrigerator for up to 3 days. I find it keeps best when stored separately from the noodles or rice, which can get mushy as they absorb the sauce.
For reheating, use low heat on the stovetop and add a splash of chicken broth or milk to loosen the sauce. The sour cream can separate if you reheat too quickly, so patience pays off here. Stir frequently and heat just until warmed through. A microwave works in a pinch—use 50% power and stir every 30 seconds.
This dish doesn’t freeze particularly well because of the sour cream, which tends to separate and become grainy when frozen and thawed. If you need to freeze it, leave out the sour cream and add it fresh when you reheat. The base sauce with chicken and mushrooms freezes fine for up to 2 months.
For meal prep, you can brown the chicken and sauté the vegetables up to a day ahead. Store them in the fridge and finish the sauce when you’re ready to serve. This cuts the active cooking time to about 10 minutes on the night you want to eat it.
Common Questions
Can I use Greek yogurt instead of sour cream? Yes, but use full-fat Greek yogurt and add it off the heat to prevent curdling. The flavor will be slightly tangier than traditional stroganoff. Stir in the yogurt at the very end and don’t let the sauce boil after adding it.
What if I don’t have Worcestershire sauce? Soy sauce works as a substitute in equal amounts. You can also use a combination of balsamic vinegar and soy sauce for a similar depth of flavor. The dish won’t taste exactly the same, but it will still be delicious.
How do I prevent the sauce from being too thin? Make sure you cook the flour paste for a full minute before adding the liquid. If your sauce is still thin after simmering, mix a teaspoon of cornstarch with a tablespoon of cold water and stir it in. Let it simmer for another minute to thicken.
Can I make this in a slow cooker? The texture won’t be quite the same, but you can adapt it. Brown the chicken and vegetables first, then transfer everything except the sour cream to a slow cooker with the broth and seasonings. Cook on low for 4 hours, then stir in the sour cream just before serving.
This chicken stroganoff has become a regular in my dinner rotation because it delivers restaurant-quality results without the fuss. The creamy sauce, tender chicken, and earthy mushrooms come together beautifully, and the 30-minute timeline means you can make it any night of the week. Give this one a try next time you need a satisfying dinner that doesn’t keep you in the kitchen all evening.
Chicken Stroganoff
Ingredients
Equipment
Method
- Season chicken strips with salt, pepper, and paprika. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Brown the chicken for 5-6 minutes total, flipping halfway through. Remove from skillet and set aside.
- In the same skillet, melt the remaining 1 tablespoon of butter over medium heat. Add the onions and mushrooms. Sauté for 6-8 minutes until the mushrooms are golden and the onions are translucent. Stir in the garlic for the last 30 seconds.
- Sprinkle the flour over the vegetables and stir for 1 minute to cook out the raw flour taste.
- Slowly pour in the chicken broth while scraping the bottom of the pan to release any browned bits. Stir in the Dijon mustard and Worcestershire sauce.
- Return the chicken and any accumulated juices to the pan. Bring to a light simmer and cook for 2-3 minutes until the sauce thickens and chicken reaches 165°F internal temperature.
- Reduce heat to low. Stir in the sour cream until smooth and heated through. Do not let it boil, or the cream may curdle. Taste and adjust seasoning with salt and pepper.
- Garnish with fresh parsley and serve immediately over hot egg noodles or steamed rice.
