Chicken Stroganoff

Easy Chicken stroganoff recipe in a creamy mushroom sauce is a quick dinner on the table in 30 minutes!

If you love a traditional beef stroganofftry our irresistible chicken stroganoff recipe! Golden, skinless chicken breasts smothered in a full-flavored stroganoff sauce make for an easy weeknight dinner.

Chicken Stroganoff has never been better…

Stroganoff Recipe

Seasoned chicken breasts browned in our favorite oil and butter mix create beautiful brown bits in the pan, creating good flavor in the gravy. And this recipe makes PLENTY of sauce!

Ready in just 30 minutes and so versatile, you'll love cooking chicken stroganoff for your family or guests. It's much easier than beef stroganoff: no slicing beef and cooking in batches to get browned pieces. This recipe makes for easy and stress-free cooking.

We've copied our own beef stroganoff sauce recipe here, because why mess with a good thing? Only a few tweaks are needed to add flour-dredged, well-seasoned chicken breasts at the end of cooking to thicken up the stroganoff sauce, just like our Chicken Marsala recipe.

Easy Additions & Substitutes

Part of learning how to make chicken stroganoff is realizing how flexible the recipe is. So these are our favorite ways to switch things up depending on what we have in our kitchen:

• The Meat: While we love using breasts for this, swapping them out for boneless chicken thighs is a GREAT option. They are tender and make the dish so much easier to eat.
• The Mushrooms: The real secret for chicken mushroom stroganoff is always the brown mushrooms, but cremini mushrooms or baby bellas also work to build the flavor for the stroganoff sauce.
• Veggies & Aromatics: For extra flavor, try using a sweet yellow onion instead of a regular white one. You can also toss in some quick-cooking veggies like peas or spinach right at the end.

On the stove

If your chicken breasts are large and thick, you're going to slice two in half horizontally to make four fillets. (No pounding necessary.) You can also use tenderloins if you prefer.

We lightly season the chicken with garlic powder, onion powder, paprika, salt, and pepper. We start with plenty of flavor here and keep it going in that good stroganoff sauce.

Dredge in flour to get crispy, browned edges while keeping chicken breasts moist in the centre. (To make chicken stroganoff low carb, leave out this part of the recipe.) Then pan fry them in a butter/oil combo.

Stroganoff Sauce

There's nothing like a generous amount of sauce to serve with chicken. We love a rich pan gravy, much like we do when making creamy garlic chickenquick herb chickenor lemon parmesan dinners.

The one sauce you'll love even more is a great stroganoff sauce. However, it's not just any regular mushroom sauce; it's the addition of spices, mustard, and sour cream that makes it a stand-alone gravy.

Mushrooms are browned well first, which, combined with the crispy bits left over on the bottom of the pan from searing the meat, makes an good start for a seriously full-flavoured Chicken Stroganoff gravy.

Once you've added your seared chicken back into the pan, turn the stove to low heat and let the sauce simmer for a couple of minutes. This allows the chicken to cook through completely while the coating on the meat naturally thickens the sauce.

Just stir gently, give it a quick taste, and garnish with fresh parsley.

Serve it with

Traditionally, stroganoff is served over egg noodles or pasta. You can, however, serve chicken stroganoff with white rice or mashed potatoes. Or, keep it low-carb and serve it with cauliflower mashzucchini noodles, or sautéed green beans!

If you have extra chicken pairs you can use it well with vegetables and cream cheese in a cheesy baked tortilla filling

Recipe FAQ's

If your sauce feels a bit too thin, let it simmer uncovered for a few extra minutes. If you still need a little help, mix a teaspoon of cornstarch with a splash of cold water and stir it right into the simmering pan until it reaches your desired consistency.

We really do not recommend freezing this recipe. Dairy products like sour cream tend to separate, split, and become grainy once they are frozen. You will lose the smooth texture, so it is best to keep your leftovers strictly in the fridge.

If you are not a fan of mushrooms or just do not have them on hand, you can easily leave them out. To make up for the lost volume, we like to add extra onions or stir in a quick-cooking vegetable like diced bell peppers or peas right near the end of the cooking process.

You are looking for a gravy. It should be thick enough to coat the back of a spoon, but fluid enough to pour smoothly over your noodles or mashed potatoes. It should never be thin and waterybut it should not be as thick as a paste, either.

5 from 38 votes

Chicken Stroganoff

What you need

• 2 large chicken breasts cut in half horizontally to make 4 fillets
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon cracked pepper
• 3 tablespoons flour
• 2 tablespoons butter
• 1 tablespoon olive oil
• 3 tablespoons butter
• 1 large onion chopped
• 3 cloves garlic crushed or minced
• 1 pound brown mushrooms sliced
• 2 teaspoons dijon mustard
• 1 teaspoon paprika
• 1/2 cup dry white wine substitute with chicken stock/broth
• 1 tablespoon flour
• 2 cups low sodium chicken stock broth
• 1 tablespoon Worcestershire sauce
• 1 pinch salt to taste
• 1 pinch pepper to taste
• 1/2 cup sour cream
• 1 tablespoon fresh parsley or chives, chopped to serve

Method

1. Season the chicken all over with garlic powder, paprika, salt, and pepper. Dredge each chicken breast in all purpose flour. Set aside.
2. Heat the butter and olive oil in a large skillet over medium heat. Sear the chicken until browned (about 4 minutes each side). Transfer to a plate and set aside.
3. Melt the remaining butter in the pan. Sauté the onions until transparent. Add the garlic and sauté until fragrant (about 30 seconds), then add the mushrooms and cook until golden, about 4 minutes.
4. Add in the mustard and paprika, mixing well to coat the mushrooms.
5. Pour in the wine to deglaze the pan, and let it reduce for about 3 minutes while stirring occasionally to mix all the flavors through.
6. Add the flour and cook, stirring, for 1 minute, then add the broth or stock and Worcestershire sauce. Mix well to incorporate and let simmer while stirring occasionally, until the sauce begins to thicken slightly, about 2 to 4 minutes.
7. Reduce the heat to medium-low and stir in the sour cream.
8. Let simmer until sauce is smooth and creamy, about 3-4 minutes, then season with salt and pepper.
9. Return the chicken breasts along with any juices on the plate to the pan. Simmer for a further 2 minutes until the chicken is completely cooked through. Remove from heat.
10. Garnish with parsley or chives. Serve over noodles, pasta, mashed potatoes or rice.