Easy Chicken Stroganoff

If you’re craving a creamy, hearty meal that’s ready in under an hour, this Easy Chicken Stroganoff will become your new weeknight favorite.

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Unlike traditional beef stroganoff, this dish features tender, bite-sized pieces of chicken breast simmered in a velvety mushroom and sour cream sauce.

The combination of golden-browned chicken, caramelized onions, and rich savory sauce creates a comforting dinner that’s perfect for serving over egg noodles, mashed potatoes, or even rice.

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In this guide, we’ll walk through everything you need to know to make the best chicken stroganoff recipe, from prepping your chicken and mushrooms to achieving the perfect creamy consistency.

Plus, we’ve included handy tips, variations, and FAQs to help you make this dish exactly how you like it.

Why You’ll Love This Recipe

• Quick and Easy: Ready in 35–40 minutes from start to finish.
• Family-Friendly: The mild, creamy flavors appeal to both kids and adults.
• Versatile: Serve over pasta, rice, or mashed potatoes for a complete meal.
• Rich and Flavorful: Worcestershire sauce, garlic, and dry mustard elevate the sauce for a restaurant-quality taste.

Easy Chicken Stroganoff

Print Recipe

This Easy Chicken Stroganoff is a creamy, savory comfort dish made with tender chicken breast, sautéed mushrooms, and a luscious sour cream sauce. Perfect for busy weeknights, this one-pan recipe comes together in under 40 minutes and pairs beautifully with egg noodles or mashed potatoes. Try this quick dinner tonight — it’s a family favorite waiting to happen!

• Total Time: 35min
• Yield: 4

Ingredients

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• 2 boneless skinless chicken breasts (about 1 lb), cut into 1-inch pieces

• 1/4 cup all-purpose flour, for dredging

• 3 tablespoons olive oil (divided)

• 1 tablespoon unsalted butter

• 8 oz cremini mushrooms, sliced

• 1 small yellow onion, chopped

• 1 teaspoon dry mustard

• 1 tablespoon Worcestershire sauce

• 2–3 cloves garlic, minced

• 1 cup chicken broth

• 1/2 cup sour cream

• Kosher salt and freshly ground black pepper, to taste

• Egg noodles, for serving

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Instructions

• Prep Chicken: Pat chicken breasts dry, cut into bite-sized pieces, and season with salt and pepper. Toss in flour until evenly coated.

• Brown Chicken: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add chicken in batches, cooking 2–3 minutes per side until lightly golden. Transfer to a plate.

• Cook Vegetables: Add remaining olive oil and butter to the skillet. Stir in mushrooms and onions, cooking 6–8 minutes until softened and caramelized.

• Build Sauce Base: Mix in dry mustard, Worcestershire sauce, and garlic. Cook for 1 minute until fragrant.

• Deglaze: Pour in chicken broth, scraping up any browned bits for added flavor.

• Simmer: Return chicken to the pan. Simmer for 5–7 minutes until chicken is fully cooked and sauce reduces slightly.

• Finish Sauce: Reduce heat to low. Stir in sour cream until the sauce is creamy and smooth. Adjust seasoning with salt and pepper.

• Serve: Spoon over egg noodles or mashed potatoes. Garnish with fresh herbs if desired, and serve hot.

Notes

• Protein Options: Substitute chicken breasts with boneless chicken thighs for a juicier texture, or try ground chicken for a quicker variation.

• Sour Cream Tip: Always reduce heat to low before adding sour cream to avoid curdling. You can also use full-fat Greek yogurt as a lighter alternative.

• Mushroom Variety: Cremini mushrooms give a rich, earthy flavor, but white button mushrooms or a mix of wild mushrooms also work well.

• Make Ahead: Cook the sauce and chicken up to 1 day in advance. Store in an airtight container in the fridge and reheat gently, adding a splash of chicken broth if the sauce thickens too much.

• Serving Ideas: This dish pairs perfectly with egg noodles, mashed potatoes, rice, or even crusty bread for soaking up the sauce.

• Storage: Leftovers keep well in the fridge for up to 3 days. Freeze the sauce without sour cream for up to 1 month, and add sour cream after reheating.

• Author: SOFIA
• Prep Time: 10min
• Cook Time: 25min
• Method: Pan-Fried, Skillet
• Cuisine: American, European-inspired

Ingredients for Easy Chicken Stroganoff

Here’s a breakdown of what you’ll need:

• 2 boneless, skinless chicken breasts (about 1 lb), cut into 1-inch pieces
• 1/4 cup all-purpose flour, for dredging
• 3 tablespoons olive oil, divided
• 1 tablespoon unsalted butter
• 8 oz cremini mushrooms, sliced (white mushrooms can also work)
• 1 small yellow onion, finely chopped
• 1 teaspoon dry mustard
• 1 tablespoon Worcestershire sauce
• 2–3 garlic cloves, minced
• 1 cup chicken broth (low-sodium preferred)
• 1/2 cup sour cream (full-fat recommended for creaminess)
• Kosher salt and freshly ground black pepper, to taste
• Egg noodles, for serving (or your favorite starch)

Step-by-Step Instructions (Unique Version)

Follow these simple yet flavorful steps to prepare your chicken stroganoff from scratch:

Step 1: Prep the Chicken

1. Pat the chicken breasts dry with paper towels to ensure a good sear.
2. Cut them into bite-sized 1-inch cubes.
3. Season generously with kosher salt and freshly cracked black pepper.
4. Toss the seasoned chicken in the 1/4 cup of all-purpose flour until lightly coated on all sides.

Step 2: Brown the Chicken

1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
2. Once the oil is shimmering, add the chicken in a single layer (avoid overcrowding for an even sear).
3. Cook for 2–3 minutes per side until golden brown but not fully cooked through.
4. Transfer the chicken to a clean plate and repeat with the remaining pieces if needed, adding the extra tablespoon of oil for the second batch.

Step 3: Cook the Vegetables

1. In the same skillet, add 1 tablespoon of butter.
2. Stir in the sliced mushrooms and chopped onions.
3. Cook for 6–8 minutes, stirring occasionally, until the mushrooms release their moisture and start to caramelize, and the onions become soft and golden.

Step 4: Build the Flavor Base

1. Sprinkle in the dry mustard and cook for 30 seconds to toast the spice.
2. Add the Worcestershire sauce and minced garlic, stirring constantly for another minute to release their aroma.

Step 5: Deglaze and Simmer

1. Pour in the chicken broth, using a wooden spoon to scrape up the browned bits from the bottom of the pan (this adds tons of flavor).
2. Return the browned chicken to the skillet.
3. Reduce the heat to medium and let the mixture simmer for 5–7 minutes, allowing the chicken to cook through and the flavors to meld.

Step 6: Make It Creamy

1. Lower the heat to low (important to prevent curdling).
2. Stir in the sour cream until the sauce turns creamy and smooth.
3. Taste and adjust with extra salt and pepper if needed.

Step 7: Serve and Enjoy

1. Cook your egg noodles according to package directions while the sauce simmers.
2. Spoon the chicken stroganoff over the noodles or mashed potatoes.
3. Garnish with fresh parsley or chives if desired, and serve hot.

Tips for the Best Chicken Stroganoff

• Don’t skip the browning step. Searing the chicken first locks in flavor.
• Use full-fat sour cream. It creates a thicker, richer sauce.
• Deglaze well. Scraping the pan with broth ensures no flavor goes to waste.
• Add extra vegetables. Spinach, zucchini, or bell peppers can be added for variety.
• For a lighter version, swap sour cream for Greek yogurt (but add off the heat to avoid curdling).

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Variations to Try

• Mushroom Swap: Use shiitake or portobello for a deeper flavor profile.
• Herb Boost: Fresh thyme or rosemary pairs beautifully with the sauce.
• Cheesy Twist: Stir in a handful of Parmesan cheese just before serving for extra richness.
• Low-Carb Option: Skip the noodles and serve over sautéed zucchini noodles or cauliflower rice.

Approximate Nutrition Facts (per serving)

• Serving Size: 1 cup with noodles
• Calories: 420 kcal
• Protein: 28g
• Carbohydrates: 30g
• Fat: 19g
• Saturated Fat: 6g
• Fiber: 2g
• Sugar: 4g
• Cholesterol: 80mg
• Sodium: 550mg

(Values are estimates and may vary based on portion sizes and ingredients used.)

FAQs About Easy Chicken Stroganoff

1. Can I use chicken thighs instead of chicken breasts?
Yes, boneless skinless chicken thighs work wonderfully and stay extra juicy due to their higher fat content.

2. How do I prevent the sour cream from curdling?
Always reduce the heat to low before adding sour cream, and stir it in slowly. Avoid boiling once it’s added.

3. Can I make this dish ahead of time?
You can cook the sauce and chicken up to a day in advance. Reheat gently on low heat, and add a splash of chicken broth if the sauce thickens too much.

4. What sides pair well with chicken stroganoff?
Garlic bread, a crisp green salad, or roasted vegetables are excellent sides to complement the creamy sauce.

5. Is there a dairy-free alternative?
Yes, swap sour cream with unsweetened coconut cream or a dairy-free yogurt alternative.

BEST AND EASY Chicken Stroganoff

This Easy Chicken Stroganoff recipe combines the richness of classic stroganoff with the tenderness of chicken for a satisfying meal that’s simple enough for weeknights but impressive enough for guests.

With its creamy mushroom sauce , seasoned chicken, and versatile serving options, this dish will quickly earn a spot in your regular dinner rotation.