Chicken Stroganoff
Chicken Stroganoff is a quick and easy way to enjoy the rich flavors of the classic dish in far less time! Tender chicken, earthy mushrooms, and a creamy sauce come together to create a comforting meal that’s easy enough to make any night of the week.
Serve it over buttered egg noodles with Sautéed Green Beans and a batch of Easy Dinner Rolls for a cozy dinner!
If you love Beef Stroganoff but not the time it takes to render the beef fork tender, this Chicken Stroganoff recipe is exactly what you need! I’m head over heels for this easy dinner.
The creamy mushroom sauce is EVERYTHING! Rich with flavor from garlic, white wine, and fresh thyme, it’s balanced with a little tang from sour cream. One of the best parts of this recipe is the generous amount of sauce—you’re going to want to spoon a generous amount over cooked noodles or rice. Trust me, it’s amazing.
Once this meal hits your dinner table, no one will believe you made it in just a little over 30 minutes.
Ingredient Notes
- Chicken: Cubed boneless skinless chicken breasts.
- Seasoning: Dried spices add really nice flavor to the chicken. Granulated garlic or garlic powder, paprika (regular, not smoked), kosher salt, and freshly ground black pepper.
- Fat: Extra virgin olive oil and a little butter.
- Produce: Sliced cremini mushrooms, diced yellow onion, minced garlic, fresh parsley, and fresh thyme leaves. Since thyme is such a prominent flavor in this dish, I highly recommend using fresh, if possible.
- Wine: A dry white wine, like pinot grigio or sauvignon blanc.
- Flour: A little all-purpose flour works as a thickening agent for the sauce.
- Broth: Low-sodium chicken broth. Warming the broth before it is added to the sauce helps prevent the sauce from breaking.
- Sour cream: I’ve found full fat sour cream breaks down best in a warm sauce. Low fat sour cream is okay, but your sauce my not be as smooth and creamy.
- For the rest: Dijon mustard and Worcestershire sauce add great flavor to the sauce.
- Optional garnish: Finish it off with some fresh chopped chives or minced parsley.
How to Make Chicken Stroganoff
- Placed the cubed chicken in a medium bowl and toss with the seasoning.
- Saute the seasoned chicken in hot oil until browned and cooked through. Use a slotted spoon to gransfer the chicken to a plate and set it aside.
- Melt the butter in the empty skillet with any drippings left behind from the chicken. Add the mushrooms, onion, garlic, and thyme and cook, stirring occasionally, until the onions are tender and golden brown. Season with salt and pepper to taste. Add the wine, stirring to deglaze the bottom of the pan.
- Sprinkle in the flour and cook, stirring, for 2 minutes.
- Slowly add the broth, stirring to combine it well with the mushroom mixture.
- Then, whisk in the Dijon and Worcestershire sauce and simmer over until slightly thickened.
- Return the chicken to the skillet and cook until heated through, then stir in the parsley.
- Add the sour cream and remove the pan from the heat. Stir until the sour cream is completely incorporated into the sauce. Season to taste with additional salt and pepper, if needed.
How to Serve Chicken Stroganoff
- Noodles: You can cook up any type of noodles you love for this stroganoff. Curly egg noodles are a classic choice and work well for holding on to the sauce. After boiling according to the package directions, drain them well and toss with a little butter for flavor and to help prevent them from sticking together.
- Rice: This dish is also delicious served over simpled cooked white rice or brown rice.
- Mashed Potatoes: For a heartier and very cozy option, spoon Chicken Stroganoff over Sour Cream Mashed Potatoes or Mashed Red-Skinned Potatoes.
Storage Tips
Refrigerate: Store leftover Chicken Stroganoff in an airtight container in the refrigerator and it will stay fresh for up to 3 days.
Freeze: Since this recipe contains sour cream, the texture of the sauce may change slightly after freezing. However, you can still freeze leftovers for up to 1 month. Just transfer the cooled chicken and sauce to a freezer-safe container or zippered bag. When reheating, the sauce may separate slightly, so stir it well to bring it back together.
Reheating: Reheat in the microwave or on the stovetop over low heat, adding a splash of broth to thin the sauce if needed.
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Chicken Stroganoff
Chicken Stroganoff is a quick and easy way to enjoy the rich flavors of the classic dish in far less time! Tender chicken, earthy mushrooms, and a creamy sauce come together to create a comforting meal that’s easy enough to make any night of the week.
Instructions
Cut the chicken into 1-inch pieces and transfer to a medium bowl. Add the granulated garlic, paprika, ½ teaspoon salt, and ¼ teaspoon pepper and toss to combine well. Set aside.
Add the oil to a large, deep skillet or saute pan and place it over MEDIUM-HIGH heat. When the oil is hot (but not smoking) add the seasoned chicken and cook, stirring occasionally, until browned and cooked through, about 6 to 8 minutes. Remove the pan from the heat and use a slotted spoon to remove the chicken to a plate.
Add the butter to the empty skillet with any drippings and melt it over MEDIUM heat. Add the mushrooms, onion, garlic, and thyme and cook, stirring occasionally, until the onions are tender and golden brown and the mushrooms have released their liquid, about 5 to 6 minutes. Season with the remaining ¼ teaspoon salt and pepper, to taste. Add the wine, stirring to deglaze the bottom of the pan.
Sprinkle in the flour and cook, stirring, for 2 minutes. Slowly add the broth, stirring to combine it well with the mushroom mixture. Then, whisk in the Dijon and Worcestershire sauce and simmer over MEDIUM-LOW heat until slightly thickened, 3 to 4 minutes more.
Return the chicken to the skillet, along with any juices from the plate, and cook until heated through, about 1 minute. Reduce the heat to LOW and stir in the parsley. Add the sour cream and remove the pan from the heat. Stir until the sour cream is completely incorporated into the sauce. Season to taste with additional salt and pepper, if needed.
Garnish with chives or additional parsley and serve with buttered noodles or rice.
Notes
Serving Suggestions
- Noodles: You can cook up any type of noodles you love for this stroganoff. Curly egg noodles are a classic choice and work well for holding on to the sauce. After boiling according to the package directions, drain them well and toss with a little butter for flavor and to help prevent them from sticking together.
- Rice: This dish is also delicious served over simpled cooked white rice or brown rice.
- Mashed Potatoes: For a heartier and very cozy option, spoon Chicken Stroganoff over Sour Cream Mashed Potatoes or Mashed Red-Skinned Potatoes.
Storage
- Refrigerate: Store leftover Chicken Stroganoff in an airtight container in the refrigerator and it will stay fresh for up to 3 days.
- Freeze: Since this recipe contains sour cream, the texture of the sauce may change slightly after freezing. However, you can still freeze leftovers for up to 1 month. Just transfer the cooled chicken and sauce to a freezer-safe container or zippered bag. When reheating, the sauce may separate slightly, so stir it well to bring it back together.
- Reheating: Reheat in the microwave or on the stovetop over low heat, adding a splash of broth to thin the sauce if needed.
Nutrition
Calories: 351 kcal · Carbohydrates: 10 g · Protein: 33 g · Fat: 19 g · Saturated Fat: 7 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 8 g · Trans Fat: 0.2 g · Cholesterol: 113 mg · Sodium: 647 mg · Potassium: 902 mg · Fiber: 1 g · Sugar: 3 g · Vitamin A: 561 IU · Vitamin C: 7 mg · Calcium: 62 mg · Iron: 2 mg
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.