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Rich and cozy, this Creamy Chicken and Mushroom Stroganoff is the ultimate comfort dish. This flavorful dish features mushrooms, golden chicken, and a tangy creamy sauce. Perfect for a busy weeknight meal, this chicken stroganoff comes together in 30 minutes with kitchen staples.
Beef stroganoff is a classic dish but can be time-consuming to make. Chicken stroganoff, on the other hand, requires much less effort and is just as delicious! Perfectly seared chicken coated in a creamy sauce with mushrooms, you’re going to want to make this every week. It’s great for a chilly evening or just whenever you’re craving something comforting.
I serve my chicken stroganoff with some pasta to soak up all the delicious sauce. Another recipe that you should try if you’re craving something saucy is my Chicken Swedish Meatballs and Creamy Chicken Florentine.
Why You’ll Love This Easy Chicken Stroganoff
- It’s fast. I love easy dinners that the whole family loves that can be made in less than an hour. It comes together quickly so dinner time isn’t stressful.
- Made in one pot. This chicken stroganoff is made in one pan which means cleaning up is a breeze.
- A dreamy sauce. I am obsessed with the creamy sauce that is served with chicken stroganoff. It’s tangy, flavorful, and you’re going to want to inhale it all.
Stroganoff Ingredients
- Chicken breasts: pounded and sliced lengthwise.
- Seasoning: salt, ground pepper, garlic powder, and Italian seasonings
- Flour: the flour will thicken the sauce and you’ll need flour for dredging the chicken as well.
- Olive oil: or oil of your choice.
- Butter: use unsalted butter as we already add salt to the dish.
- Aromatics: I use onion and garlic as the base of the dish.
- Cremini mushrooms: buy them sliced or slice them yourself.
- Worcestershire sauce: don’t skip this as it adds umami flavor to the dish.
- Dijon mustard: this adds a nice tang to the creamy sauce.
- Chicken broth: use low sodium when possible.
- Sour cream: I prefer using full-fat sour cream.
- Salt and pepper: to taste
- Parsley: as a garnish, it adds a great pop of color.
- Cooked penne pasta: to serve alongside the chicken stroganoff.
How To Make Chicken and Mushroom Stroganoff
- Season and dredge the chicken: Season the chicken breasts halves with salt, pepper, garlic powder, and Italian seasonings. Coat the chicken with flour on all the sides.
- Pan sear the chicken: Heat a large skillet with oil on a medium flame, add the chicken breasts and cook for 5-6 minutes until they turn golden. Transfer them to a plate and set them aside.
- Sauté the aromatics and mushrooms: To the same skillet add the butter. Once the butter is melted add the onions, minced garlic, and mushrooms. Sauté for 5-6 minutes until all the moisture releases from mushrooms.
- Make the stroganoff sauce: Sprinkle a tablespoon of flour and mix it, add Worcestershire sauce, Dijon mustard, and chicken broth. Let it simmer for 5 minutes. Add the sour cream and let it simmer for 2 more minutes.
- Combine and serve: Add the chicken back to the skillet and cook for 5 minutes until the sauce thickens and the chicken is cooked through.
- Check for seasonings and add chopped parsley on top and serve the creamy chicken stroganoff over the pasta.
Tips To make the Best Creamy Chicken Stroganoff
- Pound the chicken with a meat mallet to even the thickness of the chicken breast so they cook evenly.
- When reheating the dish, be sure to reheat over low heat.
- Any flour works in this recipe. Whole wheat flour or gluten-free flour can be used instead.
- I recommend not substituting the sour cream with something else. It adds a tangy flavor and creaminess that Stroganoff is known for. But if sour cream is not available in your area, you can use some cream cheese since it does not curdle up with heat.
- Make sure the skillet is hot when you add the chicken to it as it helps give the breasts a nice golden sear.
- You can check the doneness of the chicken by using a meat thermometer. Insert the meat thermometer into the thickest part of the chicken. The thermometer should read 165 F.
- If the chicken was frozen beforehand, be sure to pat dry the chicken so the skin can crisp up. If there’s moisture on the skin, the seasoning won’t stick very well to the chicken breasts.
- Add chili flakes to make is spicy.
Frequently Asked Questions
You can definitely make chicken stroganoff with chicken thighs instead of chicken breasts. Simply adjust the cooking time for the chicken thighs.
This chicken stroganoff is a great option to make ahead of time as the sauce gets even more flavorful overnight. Be sure to store in an airtight container and reheat in a skillet over low heat.
If you’re not a fan of the pasta, you can serve the chicken stroganoff with mashed potatoes, potatoes, egg noodles, carrots, rice, or crusty bread to soak up the creamy sauce.
Cook accordingly and allow to cool completely. Then store in an air tight container and freeze for up to two months. To reheat the stroganoff dish, first thaw in the fridge. Then warm on low heat slowly in a skillet, adding a few tablespoons of extra water if it’s a little dry to thin up the sauce.
Stroganoff sauce is made of mushroom, onion, garlic, sour cream, chicken broth, spices, Dijon mustard, Worcestershire sauce, butter and flour.
More Chicken Recipes to Try
- Easy Chicken Stew
- Lemon Herb Mediterranean Chicken
- Creamy White Chicken Chili
- Sweet and Spicy Asian Chicken
- Easy Chicken Tetrazzini
I hope you enjoy all the recipes I share with you, including this delicious Creamy Chicken Stroganoff recipe. I hope you try it, enjoy it, rate it, and share it with your friends and family!
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Creamy Chicken and Mushroom Stroganoff
Ingredients
- 2 whole Chicken breasts, pounded and sliced lengthwise
- ½ tsp salt
- ½ tsp ground pepper
- 1 tsp garlic powder
- 1 tsp Italian seasonings
- 1 tbsp flour , + flour for dredging
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 1 medium onion, diced
- 1 tsp minced garlic
- 1 ½ cup cremini mushroom, sliced
- 1 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 ½ cup chicken broth
- ½ cup sour cream
- 2 tbsp parsley, chopped
- ½ each Salt and pepper, to taste
- Cooked penne pasta, to serve
Instructions
- Season the chicken breasts halves with salt, pepper, garlic powder and Italian seasonings. Coat the chicken with flour on all the sides.
- Heat a large skillet with oil on a medium flame, add the chicken breasts and cook for 5-6 minutes until they turn golden. Transfer them to a plate and set aside.
- To the same skillet add the butter. Once the butter is melted add the onions, minced garlic and mushrooms. Saute for 5-6 minutes until the moisture releases from mushrooms.
- Sprinkle a tablespoon of flour and mix it, add Worcestershire sauce, Dijon mustard and chicken broth. Let it simmer for 5 minutes.
- Add the sour cream and let it simmer for 2 more minutes and add the chicken back to the skillet and cook for 5 minutes until the sauce thickens and chicken is cooked through.
- Check for seasonings and add chopped parsley on top and serve the creamy chicken stroganoff over the pasta.
Notes
- Pound the chicken with a meat mallet to even the thickness of the chicken breast so they cook evenly.
- When reheating the dish, be sure to reheat over low heat.
- Any flour works in this recipe. Whole wheat flour or gluten-free flour can be used instead.
- I recommend not substituting the sour cream with something else. It adds a tangy flavor and creaminess that Stroganoff is known for. But if sour cream is not available in your area, you can use some cream cheese since it does not curdle up with heat.
- Make sure the skillet is hot when you add the chicken to it as it helps give the breasts a nice golden sear.
- You can check the doneness of the chicken by using a meat thermometer. Insert the meat thermometer into the thickest part of the chicken. The thermometer should read 165 F.
- If the chicken was frozen beforehand, be sure to pat dry the chicken so the skin can crisp up. If there’s moisture on the skin, the seasoning won’t stick very well to the chicken breasts.
- Add chili flakes to make is spicy.
