This Chicken Stroganoff recipe is a comfort food classic with a tangy sour cream sauce, plenty of mushrooms, and tender chicken pieces. Ready in 30 minutes!
If you love Beef Stroganoff and also like chicken, chances are that you'll enjoy this Chicken Stroganoff recipe. I can't believe it's taken me so long to get this recipe up on the blog!
My key to making this dish extra delicious is that I make sure to get a good sear on the chicken, mushrooms, and onions. The ingredients list in this recipe is fairly minimal, so we need to take advantage of getting every ounce of flavor out of our ingredients.
You may also like my Easy Ground Beef Stroganoff recipe.
How to make Chicken Stroganoff
- For this version of the classic recipe, I decided to cut up the chicken. I find it's easiest to cook it through completely and then add it to the sauce after. You season the chicken pieces with garlic powder and salt & pepper and then coat each piece in flour. Pan fry the chicken in two batches, then transfer the chicken to a plate and resume cooking by sautéing the mushrooms and onions.
- The Dijon mustard, garlic, and Worcestershire sauce (these three are so important for flavor!) are then added, followed by the chicken broth.
- The chicken then goes back into the pan, and the sour cream is stirred in. Pretty easy! (The full ingredients list and instructions are in the recipe card below).
Recipe notes & tips:
- You may need to turn the heat down at some point if the pan gets too hot/starts smoking, especially if you're using cast iron (but you do want a hot pan to get a good sear).
- Dijon mustard and Worcestershire sauce give this dish its signature taste, so I don't recommend skipping those.
- To reheat Chicken Stroganoff, I recommend doing it slowly on a low heat.
- You can sub the cremini mushrooms with white mushrooms or baby bellas if you wish.
- I don't recommend subbing the sour cream for something else. It adds the signature tangy flavor and creaminess that Stroganoff is famous for. Greek yogurt is likely to curdle due to the lower fat content, and it just won't taste as delicious.
- Try adding a pinch of nutmeg to the sauce. My mom always did this with Stroganoff sauce.
- I suggest using tongs to easily turn the chicken and a splatter guard to make clean-up easier.
- An instant read thermometer is a handy, affordable tool to check that chicken is cooked through. It's so much easier than guessing and ending up with either undercooked or overcooked chicken. Chicken should be cooked to 165F in the middle.
I just can't get enough of that sauce! I hope you love this recipe.
What to serve with Chicken Stroganoff?
My mom always served mashed potatoes when she made me Beef Stroganoff, so that was my first go-to with this recipe. Buttered egg noodles work great (it seems like that's the popular choice for USA), rice, or even veggies will be delicious.
Other chicken recipes you'll love:
Questions about this Chicken Mushroom Stroganoff recipe? Did you make it? Let me know in the comments below!
Chicken Stroganoff
This Chicken Stroganoff recipe is a comfort food classic with a tangy sour cream sauce, plenty of mushrooms, and tender chicken pieces. Ready in 30 minutes!
Ingredients
- 2 chicken breasts cut into 1" pieces
- 3 tablespoons olive oil divided
- 1 tablespoon butter
- 1/2 teaspoon garlic powder
- Salt & pepper to taste
- Flour for dredging
- 1/2 medium onion chopped
- 7 ounces cremini mushrooms sliced
- 1 teaspoon Worcestershire sauce or more, to taste
- 1 teaspoon Dijon mustard or more, to taste
- 3 cloves garlic minced
- 2/3 cup chicken broth
- 1/2 cup sour cream (full fat)
Instructions
- Cut the chicken into 1" pieces. Sprinkle them with garlic powder and generously with salt & pepper, then coat each piece in flour.
- Add 2 tablespoons of the oil to a deep skillet over medium-high heat. Cook the chicken in 2 batches so the pan isn't over-crowded and the chicken browns evenly. Once the pan is hot, add the chicken and cook it for about 3 minutes/side or until cooked through (165F) & lightly browned (I flip it once using tongs to make it easy). The second batch tends to cook a bit faster because the pan gets hotter (you may need to turn the heat down a bit). For the second batch, I add another tablespoon of olive oil because the pan goes dry. Transfer cooked chicken to a plate.
- Add the butter to the pan and let it melt, then add the mushrooms and onions. Sauté for 6-8 minutes or until their water has been released, cooks off, and the mushrooms get a nice sear.
- Stir in the Dijon mustard, Worcestershire sauce, and garlic. Cook for about a minute. I like to add more Worcestershire sauce and Dijon mustard than suggested, but I left it fairly mild on purpose so you can easily build on the flavors if needed.
- Add in the broth and scrape up any brown bits from the bottom of the pan. Add the chicken back in and cook for 2 minutes, stirring occasionally.
- Stir in the sour cream and let it heat through for about a minute or so (don't let it bubble too much or there's a chance it'll curdle). Season with more salt & pepper as needed and serve immediately.
Notes
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Nutrition
Calories: 334kcalCarbohydrates: 7gProtein: 27gFat: 22gSaturated Fat: 7gCholesterol: 95mgSodium: 356mgPotassium: 753mgFiber: 1gSugar: 2gVitamin A: 300IUVitamin C: 6mgCalcium: 53mgIron: 1mg
Demi says
Soo GOOD! Definitely a winner recipe. My boyfriend and I enjoyed it so much that we made it two nights in a row! Added a little more mustard and Worcestershire sauce and it tasted amazing! Thank you!
Natasha says
Thank you so much!! That makes me happy!!
Terry says
I’ve made many of your recipes and they turned out awesome! This one however, fell short of expectations. The only change I made was only using 1 large chicken breast. To be honest the flavor wasn’t there for me - seemed rather bland 🤷🏽♂️
I served with German egg noodles and asparagus. No worries as we ate mostly all of it. Just enough for one work day leftover.
Used exact measurements so I know those were short on.
I'll be sure to give positive feedback on the others since they were incredible and I don't want to single one out.
Natasha says
No worries. I actually put in the notes for my ground beef Stroganoff recipe that you can feel free to add more of the Dijon and Worcestershire sauce. I do that myself since I prefer a stronger flavor as well, but it's a definite balance between adding too much or too little for some people haha. I think I may add that note to this recipe too.
Smita says
Hi!
Can I add more veggies along with the mushrooms ? That’s the only way I can get them to have veggies!😄
Natasha says
You can, but I am a little concerned there may be not enough sauce/you may have some issues fitting it all in the pan. You could definitely experiment with this one, though.
Noor says
Very nice recipe. I really enjoyed cooking this. I didn't have any chicken broth so I replaced it with chicken stock. I am guessing that's why my sauce didn't turn out as "liquid" as the one pictured? Is there anything I can use in place of chicken broth and/or how can I get my sauce to be more liquid / less thick? Thank you.
Natasha says
I'm glad you enjoyed it! Actually, chicken broth vs. stock really shouldn't make much difference in a recipe like this... they're both very brothy/liquid. Chicken stock tends to have more concentrated flavor, though. I would probably add a little more liquid as needed... like a splash more stock. Or even a little more sour cream. It's possible you just cooked it down more than I did (as every stove and pan and cooking technique varies) or you could perhaps cook it for a tad less (but making sure the chicken is fully cooked of course).
Joanne Sherwood says
Such a lovely combination with the chicken.. I doubled up the ingredients as I like to batch cook. Will be cautious when reheating though.
Absolutely delicious 👍🏻
Natasha says
I'm so happy you enjoyed it!! 🙂 Thank you!
Michelle Wilson says
Hi! I’ve just cooked this. It’s amazing, your recipes are becoming my “ go to” page😂
Thanks for your honest advice and information on subs. All help is worth it!
Thankyou so much
Natasha says
Aww I'm so happy to hear that, Michelle! 🙂 So glad you're finding the recipes tasty and that you like the info/tips. I definitely try to make the posts useful haha. XO
Lynnbug says
This dish was so good. I used boneless, skinless chicken thighs, added more mushrooms than tha nrecipe called for.😋
Natasha says
Wonderful! I'm so glad you enjoyed it.
Sue says
Could you sub Greek yogurt for the sour cream?
Natasha says
Hi Sue! I don't recommend it. It won't taste as good, and the texture won't be the same. There's also a good chance it'll curdle due to the lower fat content.
Nina Doe says
Made this tonight. Was sooo good. Will definitely be making it again.
Natasha says
So glad to hear it!!
Jennifer says
LOVE this recipe. Put it over white rice and it was delicious! Also, really good leftover which is huge for me since I only cook for me and my significant other. Made it 2 weeks ago and making again tonight!
Natasha says
That's great to hear! 🙂
Lauren says
So good!!! It turned out perfectly 🙌🏼
Natasha says
Fantastic!!
Alexa says
Can I use greek yogurt in place of sour cream?
Natasha says
I don't recommend it. It's likely to curdle and won't taste as good due to the lower fat content (if you use the typical 0% or 2%). If you do try, make sure not to let the sauce boil.
Laura says
Hi Natasha, do you think this will work with coconut milk for a dairy free alternative? Thank you!
Natasha says
Hi! I think it might taste a bit coconutty, so I can't say for sure. It would definitely change the taste/texture a bit. Maybe you could see if you could find a vegan sour cream? That could work.
alan schwartz says
Hi Natasha,
This recipe came to my face book feed unexpectedly . I've always love stroganoff but this was my first time ever seeing a chicken one. I had to make some adjustments as I am vegan, no problem for me as I have have vegan equivalents In my pantry and fridge . A good quality faux chicken which I cut into 1" pieces as directed, Tutu sour cream, vegetable stock instead of chicken as I didn't have any non chicken broth but for the rest I fallowed your recipe. It worked pretty well and it really was quite good. had to add poultry seasoning to give it a real chicken essence and on my next try I'll try to find a thicker sour cream to give it a richness, we served it over fettuccine. and it worked! I really like taking non vegan recipes and conforming them to my diet. Hope this is not too sacrilege to your recipe
Thanks a lot for posting it. peace and good eating ,ALAN
P.S. the nutmeg was a good add in yumm
Natasha says
Love how it worked out to "veganize" it! Thanks for coming back and reviewing it, Alan! 🙂
Carrie says
Can I freeze it after cooking / cooling , for meal prepping for the week
Natasha says
Hi! You could... but I would be sure to reheat it on a low heat since the sauce may separate. I don't always have the best experience freezing creamy sauces, but it should still taste fine.
S Pruett says
All I can say is yummy. Glad my hubby found this recipe and shared it with me. Made it a low carb meal with steamed broccoli and a salad.
Natasha says
Awesome!! So glad it was a hit!
Jessica says
My husband and I LOVED this recipe. I did substitute the sour cream for whipping cream. My husband isn’t a fan of sour cream at all so I figured it would work. I’m sure it tastes amazing with sour cream too. It was so so so good. I make a lot of white sauces and had never thought of using Worcestershire. It may be my husbands favorite ever. Thanks again for all your recipes. I can’t tell you how many I have used and not been disappointed in any of them.
Natasha says
Well that's great!! I'm glad it worked out with the whipping cream. So happy you've made more of my recipes... and I really appreciate you taking the time to leave me a review. 🙂
Diana Brown says
Loved,loved,loved making this dish! Was a huge hit with my picky 9year old...we loved it
Natasha says
That's wonderful! Thanks for letting me know! XO
Christina says
Just made this for dinner tonight and it was delicious. The only thing I added was crushed rosemary. I served over riced cauliflower that had veggies in it! Pretty healthy dinner! Thanks for a new chicken recipe!
Natasha says
Wonderful! Thanks for letting me know!
Lisa says
Simple and very tasty!
Natasha says
So glad to hear that!
Mike in Mission Viejo CA says
This is a winner! Prepared once per recipe and again ‘repurposing’ a Costco ‘already roasted’ chicken (I always pickup up two). Very nice lower-cholesterol alternative to beef stroganoff.
Natasha says
So glad you liked it, Mike! Thanks for commenting!
Colleen says
About to try this, but I'm out of sour cream! Would heavy cream be a substitute at all? Or are there any substitutes?
Natasha says
Hi!! Hmmm I think heavy cream would probably be the best sub, but I’ve got a feeling it won’t thicken as fast, so you may overcook the chicken. Also, it doesn’t have the signature tang. I’m not really sure what to sub in this one. 😩
Christina says
you could try the heavy cream with a little lemon juice for the tang. If it doesn't thicken then try a little cornstarch slurry. Hope this works for you 😊
Beth says
Delicious! I followed the recipe quite closely but ensured the seasoning, Dijon, and Worcestershire sauce were to taste (added a bit more of each!) and it was wonderful. Served with fresh tagliatelle - a new family staple!
Natasha says
Yay! That's great. I'm glad you tweaked it to your liking. I also prefer adding more of each of those ingredients. 🙂
Joan says
This delicious chicken dish is easy to make and the tips in how to cut and fry the pieces separately are valuable. Its rich tasting and goes well with fettuccini pasta.😋
Natasha says
I'm so happy you found the tips useful!! 🙂 So glad you liked the recipe, Joan!
Patricia says
This looks delicious and I am going to try it ! I would love to make a big batch and get some to my son who just moved into his own apartment. Do you think it will freeze well ? I don't know if sour cream freezes ok ?
Thanks so much - really love your blog !
Natasha says
Hi! Thank you! Hmm... I'll be honest - I am not sure this recipe would freeze too well. There's flour in it, and sour cream sauces can easily separate. You could try (after all, it's just food, so if it doesn't work it's not the end of the world), and tell him to reheat it on a very low heat, stir it fairly often, and add another dollop of sour cream if needed.
Stacey says
Hi there! Wow wow wow, this looks heavenly. Going to make tomorrow night. It says to use two chicken breasts. What would you say two chicken breasts is equivalent to in pounds, 1 Lb?? I have just over a pound of chicken so I wanted to check and see how much of that I actually need. Thank you!
Natasha says
Hi! Yes, 1 lb. will work fine. I wouldn't go over 1.5 pounds for sure. I imagine you could probably just use everything you've got if it's just over a pound. You don't need to be too precise... that's why for this recipe I don't include a weight measurement. Let me know how it goes!
Stacey says
It was really fantastic!! My four-year-old son loved it, too! My husband said it was almost as good as the mozzarella mushroom chicken from your site. :). Which is still very high marks, haha. Absolutely love your recipes, so glad I discovered your blog!
Natasha says
Aww I'm so happy to hear your son liked it! 🙂 Lol I love how my recipes are competing with each other in your house hahaha awesome. XO
Sarah says
Super delicious! The sauce is so flavorful, like lick the plate clean good! I served this over rice and and am currently talking myself down from getting seconds 🙂
Natasha says
Haha that's awesome!! So glad you enjoyed it!
Erin says
Can I substitute plain Greek yogurt for the sour cream here!!? Cause this sounds delish, just wouldn’t mind a healthier alternative. 🙂
Natasha says
Hi Erin! Honestly, I wouldn't. The traditional recipe has sour cream. Sour cream (even full-fat versions) isn't actually that high in calories. Greek yogurt just won't give that same smooth and creamy sauce. There's also a chance it'll curdle due to its low fat content. I would really hate for you to waste ingredients if worst case it's inedible or best case it just won't taste as good as the real thing. If you really want to experiment then give it a try... I would be very cautious to do the Greek yogurt part on a low heat.
Chrystal Blackburn says
Wow, Salt & Lavender is my new favorite recipe site. This is about my third recipe from Salt & Lavender and this does NOT disappoint. The sauce is to die for. Definitely a keeper!
Natasha says
Aww so glad to hear that! Thanks for taking the time to comment, Chrystal.
Elizabeth says
This was so good!!! I was a little wary of the Worcestershire and mustard but it turned out fantastic! I'll be making this again!
Natasha says
I'm so happy you enjoyed it!! Thanks so much for commenting! Yup, those items add the signature Stroganoff flavor. I'm so glad you decided to give it a try.