If you love the rich, creamy flavors of traditional beef stroganoff but want something a little lighter, Chicken Stroganoff is the perfect answer! Tender chicken, a velvety mushroom sauce, and a touch of tangy sour cream make this dish a comforting, satisfying meal. Best of all, it comes together quickly, making it a great weeknight dinner option!

Why You’ll Love This Recipe

Quick and easy – Ready in under 30 minutes!
Lighter than beef stroganoff – Same great flavor with lean chicken.
One-pan meal – Less cleanup, more flavor.

Ingredients

(A quick preview—find the full ingredient list below!)

Boneless, skinless chicken breasts or thighs
Mushrooms (baby bella or white)
Onion and garlic
Chicken broth
Sour cream
Dijon mustard
Worcestershire sauce
Butter and flour for thickening
Egg noodles or rice for serving

Directions

Step 1: Cook the Chicken

Cut the chicken into bite-sized pieces, season with salt and pepper, and sauté in butter over medium-high heat until golden. Remove from the pan and set aside.

Step 2: Sauté the Veggies

In the same pan, add butter, mushrooms, and onions, cooking until soft. Stir in the garlic and cook for another 30 seconds.

Step 3: Make the Sauce

Sprinkle in flour, then whisk in chicken broth, Dijon mustard, and Worcestershire sauce, scraping up any browned bits from the pan.

Step 4: Add the Chicken Back

Return the chicken to the pan and let everything simmer until the sauce thickens, about 5 minutes.

Step 5: Stir in Sour Cream

Remove from heat and gently mix in sour cream for that signature stroganoff creaminess. Adjust seasoning to taste.

Step 6: Serve and Enjoy!

Serve hot over egg noodles, rice, or mashed potatoes and garnish with fresh parsley.

Expert Tips and Tricks

Don’t boil the sour cream – Stir it in at the end to keep the sauce smooth.
Use chicken thighs – They stay juicier than chicken breasts.
For extra depth – Add a splash of white wine while deglazing the pan.

Recipe Variations and Possible Substitutions

Make it creamy without sour cream – Use Greek yogurt or heavy cream.
Gluten-free? – Use cornstarch instead of flour and serve with rice.
Add a kick – A little smoked paprika or cayenne pepper adds warmth.

Serving and Pairing Suggestions

With egg noodles – The classic pairing!
Over mashed potatoes – Perfect for soaking up that creamy sauce.
With roasted veggies – A fresh side like asparagus or green beans balances the richness.

Storage and Reheating Tips

Store leftovers in an airtight container for up to 3 days.
Freeze (without noodles) for up to 2 months.
Reheat gently on the stove over low heat—add a splash of broth if needed.

FAQs

Can I use pre-cooked chicken?
Yes! Just add shredded rotisserie chicken at the end and heat through.
What’s the best way to thicken the sauce?
Flour works best, but a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) is a great alternative.
Can I make this in a slow cooker?
Yes! Cook everything except the sour cream on low for 4-6 hours, then stir it in before serving.
What mushrooms work best?
Baby bella (cremini) mushrooms add great flavor, but white button mushrooms work too!

Conclusion

Chicken Stroganoff is a creamy, comforting meal that’s quick, easy, and packed with flavor. Whether you’re making it for a cozy family dinner or meal prepping for the week, this dish is sure to become a favorite!

Creamy Chicken Stroganoff – A Cozy Twist on a Classic

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This Creamy Chicken Stroganoff is a lighter twist on the classic beef stroganoff! Made with tender chicken, mushrooms, and a rich, velvety sauce, this one-pan dish comes together in under 30 minutes. Serve it over egg noodles, rice, or mashed potatoes for a comforting and satisfying meal.

Author: Touria Elkoudssi
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Russian-inspired

Instructions

Cook the Chicken – Heat 1 tbsp butter in a large skillet over medium-high heat. Season the chicken with salt and pepper, then sauté until golden brown. Remove from the pan and set aside.
Sauté the Veggies – In the same pan, add 1 tbsp butter, mushrooms, and onions. Cook until soft, about 5 minutes. Stir in the garlic and cook for another 30 seconds.
Make the Sauce – Sprinkle in flour, then whisk in chicken broth, Dijon mustard, and Worcestershire sauce, scraping up any browned bits.
Add the Chicken Back – Return the cooked chicken to the pan and simmer until the sauce thickens, about 5 minutes.
Stir in Sour Cream – Remove from heat and mix in sour cream until smooth. Adjust seasoning to taste.
Serve and Enjoy – Serve hot over egg noodles, rice, or mashed potatoes, garnished with fresh parsley.