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.
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. Easy Roasted Potatoes and Carrots would go well too. 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!
- 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 tablespoon Worcestershire sauce or more, to taste
- 1 tablespoon Dijon mustard or more, to taste
- 3 cloves garlic minced
- 2/3 cup chicken broth
- 1/2 cup sour cream (full fat)
- 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.
- 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.
- Recipe update 6/27/2021: I upped the Dijon mustard and Worcestershire sauce quantities from the original recipe based on reader feedback.
- 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.