When you’re craving something comforting but still quick enough for a weeknight dinner, chicken stroganoff is one recipe you’ll want to keep close. This creamy and flavorful dish blends tender pieces of seasoned chicken with rich mushroom gravy and smooth noodles for a cozy meal that satisfies every time. It’s a simplified take on a classic that’s been loved for generations, adapted with ingredients you already have at home.
Why We Love This Chicken Stroganoff Recipe
There’s something about creamy chicken dishes that always feels like a warm hug at dinner. This chicken stroganoff recipe is no exception. First, it’s easy. You don’t need fancy ingredients or a long list of steps to get a flavorful, satisfying meal on the table. With just one skillet and under 40 minutes, you’ve got a full meal that’s rich, filling, and downright delicious.
Another reason this dish shines is its adaptability. You can swap out ingredients to fit your dietary needs or taste preferences—change the noodles, leave out the wine, or add extra herbs. It’s versatile and forgiving, which makes it ideal for busy weeknights or even hosting friends and family. Plus, leftovers taste even better the next day, giving you more than just a one-and-done dinner.
Whether you’re new to cooking or a kitchen pro, this recipe delivers results without stress. It’s the kind of meal that brings people together without any fuss—just simple, flavorful food made with love.
Ingredients about Chicken Stroganoff
Chicken:
- 2 tablespoons olive oil, divided
- 1 pound chicken breasts, cut into 1-inch chunks
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper
- 1 teaspoon salt, divided
- 1 teaspoon ground black pepper, divided
Stroganoff Sauce:
- 2 cups cremini mushrooms, sliced
- 1 shallot, minced
- 1 small onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons white wine (optional)
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 2 cups low-sodium chicken broth
- 1 tablespoon Worcestershire sauce
- ½ teaspoon fresh thyme leaves
- 1 pound egg noodles (whole wheat or regular), cooked and drained
- ⅓ cup sour cream, plus more for garnish
- Fresh parsley, chopped (optional)
How to Make Chicken Stroganoff Directions
Start by heating one tablespoon of olive oil in a large skillet over medium-high heat. While it warms up, take your chopped chicken breast and season it with garlic powder, onion powder, paprika, cayenne, half the salt, and half the pepper. Toss everything together so each piece gets evenly coated.
Add the chicken to the hot skillet in a single layer. Don’t overcrowd the pan—if needed, cook it in two batches. Let it sear and brown for 2 to 5 minutes on each side. The goal here isn’t to cook the chicken all the way through but to lock in that golden color and flavor. Once browned, transfer the chicken to a plate and set it aside.
In the same pan, pour in the remaining olive oil and toss in the sliced mushrooms. Let them cook until browned, about 4 minutes. The mushrooms will release moisture at first, but keep going—they’ll eventually caramelize and deepen in flavor.
Next, add the minced shallot, chopped onion, and garlic. Cook them until everything turns soft and translucent. This adds a rich base to your sauce. If using wine, pour it in and let it simmer for about a minute to cook off the alcohol.
Now add the butter to the pan. Once melted, sprinkle in the flour and whisk quickly. Keep whisking to form a smooth paste and prevent burning. Gradually add the chicken broth while continuously whisking to keep the sauce smooth. The mixture will start to thicken into a creamy gravy.
Add in the Worcestershire sauce, thyme, and the rest of your salt and pepper. Stir everything and bring it to a light simmer. Once the sauce thickens, reduce the heat to medium-low and return the chicken to the skillet. Let the chicken cook through in the sauce for about 5 to 8 minutes.
Now it’s time to finish. Add the cooked egg noodles and stir to coat them in the sauce. Spoon in the sour cream and stir again until everything is smooth and creamy. Let the mixture cook for another 2 minutes to warm everything through.
Taste and adjust with extra salt or pepper as needed. If you want a touch more creaminess, add another dollop of sour cream just before serving. Sprinkle chopped parsley on top if you like a fresh finish.
How to Serve Chicken Stroganoff
This dish is best served hot and right out of the pan. Because it’s already combined with egg noodles, you don’t need any extras unless you want to add a light side. A fresh green salad with a simple dressing balances the richness. You could also serve it with steamed green beans or roasted broccoli for a pop of color and texture.
Presentation-wise, spoon the creamy chicken and noodles into a shallow bowl or onto a large dinner plate. Garnish with a sprinkle of parsley or even a dash of paprika if you want to give it a little visual flair. You can also offer extra sour cream on the side for those who like an extra-creamy bite.
Since this dish is warm, hearty, and comforting, it pairs well with crusty bread or dinner rolls to soak up every bit of that rich sauce. It’s perfect for casual dinners but fancy enough to bring out when company’s over.
Expert Tips: Chicken Stroganoff
- Cut Evenly: Make sure the chicken pieces are uniform in size. This helps them cook evenly and makes each bite consistent.
- Don’t Overcrowd the Pan: When browning the chicken, give the pieces space. If you pile them in, they’ll steam instead of sear.
- Sear First, Finish Later: Browning the chicken before simmering in the sauce locks in flavor and keeps it tender.
- Slowly Add Liquid: When you whisk in the broth, do it gradually to avoid lumps and get a smooth sauce.
- Don’t Skip Seasoning: Taste your sauce before adding noodles. Adjusting the salt and pepper makes a big difference in the final flavor.
Adding sour cream at the end helps keep it from curdling. Always lower the heat when mixing it in to keep the sauce smooth. You can also stir in a little extra broth if your sauce gets too thick after cooling.
How to Store Chicken Stroganoff
Leftovers store very well, making this a great dish to prep ahead. Let the stroganoff cool completely before transferring it to an airtight container. You can keep it in the refrigerator for up to 3 to 4 days.
To reheat, add a splash of chicken broth or water to loosen the sauce and warm it on the stove over low heat. Stir gently so the sour cream doesn’t separate. You can also reheat individual portions in the microwave using short bursts, stirring in between.
If you want to freeze it, hold off on adding the noodles. Freeze just the sauce and chicken mixture in a sealed container for up to 3 months. When ready to eat, thaw in the fridge overnight, reheat slowly on the stove, and mix with fresh-cooked noodles.
Variation of Chicken Stroganoff
You can easily make this recipe your own with a few simple tweaks. If you’re not into noodles, try serving it over mashed potatoes or cooked rice. Both options soak up the creamy sauce just as well and give the dish a new twist.
Want a lighter version? Use Greek yogurt instead of sour cream. It keeps the tang and creaminess while cutting back on fat. For a veggie-packed stroganoff, toss in some spinach, kale, or even bell peppers while the sauce simmers.
You can also adjust the protein. Boneless chicken thighs add extra richness, or go meatless with mushrooms as the star—just double the amount and skip the chicken entirely. Want a dairy-free version? Use plant-based butter and coconut milk with a squeeze of lemon for brightness.
This recipe is flexible, so you can adapt it to fit your pantry, your cravings, or your lifestyle.
FAQ
What is Chicken Stroganoff made of?
Chicken stroganoff includes chunks of seasoned chicken, mushrooms, onions, garlic, and a creamy sauce made with broth, flour, butter, and sour cream. It’s usually served with egg noodles.
Can I make Chicken Stroganoff ahead of time?
Yes, you can prepare the sauce and chicken in advance and store it in the fridge or freezer. Add freshly cooked noodles when you’re ready to serve for best results.
What can I use instead of sour cream?
You can use plain Greek yogurt or a dairy-free substitute if you need a lighter or dairy-free option. Just add it at the end and stir gently to avoid curdling.
Is Chicken Stroganoff spicy?
It has a mild kick from cayenne pepper, but it’s not overly spicy. You can reduce or skip the cayenne if you prefer a milder flavor.
Chicken Stroganoff
Equipment
- Large Skillet
Ingredients
- 2 tbsp olive oil divided
- 1 lb chicken breasts cut into 1-inch chunks
- 1 tsp garlic powder
- 1 tsp onion powder
- 0.5 tsp paprika
- 0.25 tsp cayenne pepper
- 1 tsp salt divided
- 1 tsp ground black pepper divided
- 2 cups cremini mushrooms sliced
- 1 small shallot minced
- 1 small onion chopped
- 3 cloves garlic minced
- 2 tbsp white wine optional
- 4 tbsp butter
- 4 tbsp all-purpose flour
- 2 cups low-sodium chicken broth
- 1 tbsp Worcestershire sauce
- 0.5 tsp fresh thyme leaves
- 1 lb egg noodles cooked and drained
- 0.33 cup sour cream plus more for garnish
- to taste fresh parsley chopped, optional
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season chicken with garlic powder, onion powder, paprika, cayenne, half the salt, and half the pepper.
- Add chicken to the skillet in a single layer. Sear for 2 to 5 minutes on each side until browned, then transfer to a plate.
- In the same pan, add remaining olive oil and sliced mushrooms. Cook until browned, about 4 minutes.
- Add minced shallot, chopped onion, and garlic. Cook until soft and translucent. If using wine, add it now and simmer for 1 minute.
- Add butter to the pan. Once melted, sprinkle in flour and whisk to form a smooth paste.
- Gradually add chicken broth while whisking to keep the sauce smooth. Add Worcestershire sauce, thyme, and remaining salt and pepper. Bring to a light simmer.
- Return chicken to the skillet and cook for 5 to 8 minutes until fully cooked.
- Add cooked egg noodles and stir to coat. Stir in sour cream until smooth. Cook for an additional 2 minutes.
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